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

SHRIMP BOULETS

1 lb. shrimp, peeled and deviened
1 onion, finely chopped
1 bell pepper, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, minced
1 Tbsp. paprika
2 eggs
1 cup bread crumbs
Tony Chachere's Original Creole Seasoning

Chop shrimp into about 4 pieces. Combine onion, bell pepper, celery, paprika, eggs and bread crumbs. Season with Tony Chachere's Seasoning. If too dry, add water. If too soft, add bread crumbs. Roll in 1 1/2 inch balls or make patties. Dip in flour and fry in deep fat. Serve as hor d' oeuvres or use in shrimp bisque.