Categories: Seafood
Seafood Jambalaya
When I was growing up, jambalaya was a reality at least once a week. You would think that I would be tired of eating it, but quite the contrary. It’s a great rice dish with a smoky flavor and an explosion of taste.
Pick Up Sticks
Louisiana Shrimp Boil
Live crawfish are shipped to various markets around the country, and your fish market may be able to get them for you if you put in an order. Of course, in Louisiana they’re available almost everywhere from about November through June or July.
Fish En Papillote
The long-famous Antoine’s restaurant in New Orleans is credited with inventing Pompano en Papillote, created in honor of a celebrated balloonist who was visiting the city.
Bronzed Fish
Bronzing is a wonderful cooking technique for meat or fish – and it’s so simple. You actually roast one side of the meat or fish at a time on a heavy griddle or in a large, heavy aluminum skillet or electric skillet heated to 350 degrees.
Basque Chicken and Shrimp in Wine
This traditional dish from the Basque region of Spain boasts a blend of tantalizingly subtle flavors that we’ve rounded out with a complement of seasonings. Serve with thick slices of peasant bread and a salad of crisp greens in a light olive oil dressing
Blackened Fish Fillets
If you don’t have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It’s better to cook it outdoors on a gas grill or a butane burner.
