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Seafood Gumbo
SEAFOOD GUMBO Makes 6 to 8 servings 3/4 cup vegetable oil 3/4 cup all-purpose flour 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 1 tablespoon salt
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Seafood Gumbo
Serves 6 3/4 cup vegetable oil 3/4 cup all-purpose flour 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery
- 2458
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Seared Yellowfin Tuna
This is a recipe you can experiment with to determine your personal taste. Simply rub the sashimi grade tuna with olive oil, then dredge in coarsely-ground black pepper and kosher salt.
- 5503
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Shrimp and Crawfish Fettuccini
It’s rarely a penance for me to have to eat more seafood during the Lenten season. Who wouldn’t enjoy Louisiana crawfish, shrimp, crabmeat and fish that are so plentiful from our rivers, streams..
- 5152
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SHRIMP AND GARLIC KABOBS
Makes 4 to 6 servings 12 to 16 large garlic cloves, peeled 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar
- 1879
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Shrimp and Garlic Kabobs
Makes 4 to 6 servings 12 to 16 large garlic cloves, peeled 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil
- 2433
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Shrimp and Tasso Saute
(Makes 4 servings) 2 tablespoons butter 2 tablespoons olive oil ½ cup chopped yellow onions ¼ cup chopped red bell peppers ¼ cup minced celery
- 1952
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Shrimp En Brochette
Makes 4 appetizer servings 12 large shrimp, peeled and deveined 2 teaspoons hot sauce 1 tablespoon Creole mustard 3 tablespoons beer 2 tablespoons light brown sugar
- 2446
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SHRIMP EN BROCHETTE
Makes 4 appetizer servings 12 large shrimp, peeled and deveined 2 teaspoons hot sauce 1 tablespoon Creole mustard 3 tablespoons beer
- 1891
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Shrimp Etouffee
Makes 6 servings 1 stick (1/4 pound) butter 2 cups chopped onions 1 cup chopped bell peppers 1/2 cup chopped celery 1 teaspoon chopped garlic
- 3616
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