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
Sugar Cookies
 Of course, any dish can be improved upon, simply by wearing your PJ's and new camo hunting boots while preparing it. |
Here in south Louisiana, where we are world renowned for great food, there's always something good cooking. My Mom, like hers, was a very good cook and seldom even used recipes. I've learned to cook from the best, and enjoy cooking when I'm home.
FEATURED RECIPE
CAJUN CRAWFISH CORNBREAD
from Tournament Angler Billy "Bullfrog" Yelverton
1
# crawfish tails
Tony Chachere’s Original Seasoning
1 cup yellow cornmeal
2 eggs
1 tsp.salt or less
1 tsp. Baking soda
1 cup chopped onion
1 cup chopped bell pepper
½ cup canola oil
1 cup shredded cheddar cheese
1(14.75-oz) can cream-corn
1(4oz.) Jar pimentos, DRAINED
11/2 tbls. Chopped jalapeno peppers,
Season crawfish with Tony’s, cover and refrigerate for
couple hours. Combine all ingredients. Pour into a (9x13 baking
dish, spray with Pam.
Bake in a pre-heated oven for 35-45 minutes
or until nicely browned.
Green Salad and enjoy.
