Category: Recipes

This is a quick and easy way to make a delicious meal. It can be made even easier by using that leftover redfish from my grilled redfish recipe you made the day before. Add a margarita with a wedge of lime, and you have the perfect dinner.

Ingredients

• 2 lbs fish fillets (or 2 lbs leftover cooked fillets)
• 2 tbsp olive oil
• 1 tbsp margarine or butter
• 1 onion – chopped
• 2 cloves garlic – chopped
• 8 oz diced tomatoes
• 8 oz cooked black beans (canned works fine)
• 2-3 tsp cumin
• 2 tsp cilantro
• 2 tbsp lime juice
• 1 cup bell pepper
• 8 soft corn tortillas

Directions

1. In medium skillet, heat 2 tbsp olive oil and 1 tbsp margarine on medium-high heat. Add seasoned fish fillets.  Sear/cook 4-6 minutes on each side (depending on thickness of fillets) Set aside.
2. If you use leftover cooked fish, just skip above step and set aside cooked fish.
3. In large skillet heat 3 tbsp olive oil and 2 tbsp margarine on medium-high heat. Add onions and bell peppers. (I prefer to use a mixture of bell and Sorrento peppers to add just a little heat. If you want to really heat things up, you can use jalapeño peppers)
4. Sauté. Add 2 tsp cilantro, the chopped garlic, diced tomatoes, and black beans. Season to taste. Continue cooking on medium-high heat, stirring often, for 5-7 minutes.
5. Add lime juice. Break up fish and add to mixture. Add a few tbsp water if needed to prevent sticking. Continue to cook until fish is incorporated into mixture; approximately 4-6 minutes.
6. In small skillet (I prefer to use a small cast iron skillet) heat 2 tbsp cooking oil on med-high heat. Add corn tortilla. Cook on both sides. Remove from heat and drain on paper towel. Repeat on remaining tortillas.

This is a quick and easy dish for those hectic days where time is limited. Also, any leftovers make a great cold pasta salad for lunch the next day.

Ingredients

• 2 lbs raw shrimp, peeled and de-veined
• 10 oz. pasta (your choice)
• 1 cup Guidry’s Creole Seasoning Mix ( onions, bell peppers, celery, green onions, parsley, garlic)
• 4 tbsp margarine or butter
• 3 tbsp olive oil

Directions

1. Cook pasta in medium pot until desired consistency; drain and set aside. Keep pasta water.
2. Heat oil and margarine in large skillet. Add Guidry’s. Sauté on medium-high heat, stirring often.
3. Add shrimp, cook until done.
4. Lower heat to medium, add cooked pasta and 1/3 cup pasta water. Season to taste.
5.  Stir gently and often until pasta is incorporated into shrimp mixture.

Crawfish corn soup is a great meal any time of the year. Especially when it is paired with a hearty sandwich or light salad. It is a favorite in my family.

Ingredients

• 1 quart Half & Half
• 1-pound peeled Crawfish
• 2 lg. Onions – diced
• 2 cloves Garlic – diced
• 2 pinches Saffron
• ½ can Creamed Corn
• 2 cans Whole Kernel Corn
• 2 pinches Red Pepper flakes
• 2 tbsp. Oil
• 2 tbsp. Margarine or Butter
• Salt, Pepper, *Cuddin Eddie’s Fais Do Do Dry Seasoning

Directions

1. In large stockpot, heat oil and margarine
2. Sauté onions, garlic, and crawfish. Add corn.
3. Turn heat to low. Slowly add half & half.
4. Add saffron and red pepper flakes
5. Season to taste. Simmer for 30-45 minutes.

Here’s a light finger food idea, seafood poppers. I use jalapeños from my garden, and for a milder taste, sometimes banana peppers. Whichever you choose, they are sure to be a hit. Once you taste the first one, you won’t be able to stop “popping” them in your mouth.

Ingredients

• 24 Jalapeño Peppers
• 1 lb Pan-seared Shrimp, diced
• 8 oz Cream Cheese
• 8 oz Monterrey Jack/Cheddar Cheese Mix

Directions

1. Spray bottom of large baking pan with non-stick spray.
2. Slice jalapeños lengthwise and remove seeds (remove vein for less heat).
3. I like to mix my diced shrimp in a bowl with the cheese mixture. You can put them in separate bowls if you like and “assembly-line” the process of filling your peppers if you prefer.
4. First, spread cream cheese inside the pepper, filling the pepper about halfway. Then I like to invert and press, making sure the cream cheese is well-coated and the pepper is almost overflowing with the filling. If you prefer, you can spoon the filling in, pressing it down with the back of the spoon. Repeat for remaining peppers.
5. Bake at 350 degrees for 15 minutes.