APPETIZERS:
Shrimp Boulets
MAIN COURSE:
Grilled Catfish Fillets
Corn & Crab Bisque
Tony's He-Man Chili
Cajun Crawfish Cornbread
Pan Sauteed Redfish w/ Herbed Shrimp & Tequila
DESERTS:
Opelousas Pralines
Fig Cake
TONY'S
HE-MAN CHILI
1 lb. hot sausage
1 lb. lean ground beef
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 hot green pepper, diced
1 tsp. dry mustard
1 tsp. celery seeds
2 Tbsp. chili powder
3 cups chopped Roma tomatoes
1 (15 1/2 oz.) can pinto beans
1 (15 1/2 oz.) can kidney beans
Tony Chachere's Original Creole Seasoning
Slice sausage into 1-inch pieces and fry in a Dutch oven until brown. Remove and set aside. Pour off excess fat and fry ground beef. Drain and set aside with sausage. Pour excess fat from pot. Cook onions, bell pepper, garlic and hot pepper over low heat until tender. Stir in wine, mustard, celery seeds and chili powder. Simmer 10 minutes. In a bowl, mash tomatoes; pour into pot. Add meats. Bring to a boil. Reduce heat; season with Tony Chachere's Original Creole Seasoning. Simmer for 30 minutes, stirring occasionally. Yields 12 serings.
