Fishtwooclockbayou Recipes

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FISH TWO O'CLOCK BAYOU

White fish fillets cooked with stock on a bed of chopped vegetables. From the Prudhomme Family Cookbook. Although Paul Prudhomme insists that only fresh fish be used in this recipe, I have had good results using frozen fish. Any white fish can be used. If you don't have seafood stock, substitute chicken or vegetable stock. Serve this over cooked rice.

Provided by Chocolatl

Categories     Cajun

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 11



Fish Two O'clock Bayou image

Steps:

  • Combine the salt, cayenne and black pepper. Take a rounded 1/2 teaspoon and sprinkle it over both sides of the fish. Let stand 1/2 hour. Reserve remaining salt and pepper mixture.
  • Heat the butter in a large skillet over high heat until it is half melted. Add onions, celery, bell peppers and the remaining salt and pepper mixture. Cook about 2 minutes, stirring occasionally.
  • Add the flour and 1/2 cup of the stock and stir until well blended. Reduce heat and simmer until liquid is almost evaporated, stirring frequently.
  • Stir in remaining stock. Add fish in a single layer and sprinkle green onions over the top. Cover and cook just until fish is cooked, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 446, Fat 26.2, SaturatedFat 15.2, Cholesterol 213.4, Sodium 763.9, Carbohydrate 8.3, Fiber 1.8, Sugar 2.2, Protein 43.3

1/2 teaspoon salt
3/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb white fish fillet, cut into about 4 pieces
4 tablespoons unsalted butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
3/4 cup hot seafood stock
1 tablespoon flour
1/2 cup finely chopped green onion, tops only

VERMILION BAYOU CRAWFISH ETOUFFEE

This is a old fire house favorite from Lafayette Regional Airport Fire Department in Louisiana. I worked there for three years and we cooked all the time. Here's to all the good times and the great food the guys taught me to cook. So here is one of my favorite recipes, I'd like to share.

Provided by Chief Teer

Categories     Crawfish

Time 45m

Yield 1 cup, 20 serving(s)

Number Of Ingredients 11



Vermilion Bayou Crawfish Etouffee image

Steps:

  • Melt butter and saute next 4 ingredients until tender.
  • Add tomatoe paste and tiger sauce.
  • Simmer for 1 to 2 minutes, stirring.
  • Add crawfish, cream of mushroom soup and 1/2 cup water.
  • Use 1/2 cup of chicken broth instead of water.
  • Simmer until tender and serve over a bed of rice.

Nutrition Facts : Calories 140.1, Fat 10.8, SaturatedFat 6.2, Cholesterol 86.5, Sodium 243, Carbohydrate 2.3, Fiber 0.2, Sugar 0.8, Protein 8.6

1 cup butter
1 medium onion, chopped
2 stalks celery, chopped
5 medium garlic cloves, minced
1/2 cup onion tops, and
parsley, chopped
2 tablespoons tomato paste
2 tablespoons tiger sauce
2 lbs crawfish
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup chicken broth

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