CREOLE FRIED OYSTERS


1 EGG, BEATEN
3/4 CUP TOMATO KETCHUP
2 TBLS WORCESTERSHSIRE SAUCE
1 1/4 TSP. TABASCO
1/2 TSP. EACH BLACK AND RED PEPPER
1 TSP CELERY SALT
1 QUART OYSTERS, DRAINED
CORN MEAL
OIL FOR DEEP FRYING

IN A DEEP BOWL MIX WELL THE EGG, KETCHUP, WORCHESTERSHIRE,
TABASCO, CELERY SALT, AND PEPPER. SOAK OYSTERS IN THIS SAUCE
FOR 1 HOUR IN REFRIGERATION. ROLL OYSTERS IN IN CORN MEAL
AND FRY, UNCOVERED, IN DEEP HOT OIL. SERVES 4.

INSTEAD OF SHRIMP,YOU ALSO CAN SUBSITUTE
CUT UP BONELESS CHICKEN BREAST.

RICE COOKER SEAFOOD JAMBALAYA


1 LB PEELED SHRIMP
1 PT OYSTERS, DRAINED
1 CAN CRABMEAT
1 (4OZ.) CAMPBELL'S BEEF BROTH
1 1/2 CUPS RAW RICE (USE RICE COOKER MEASURE)
1 MEDIUM ONION
1 MEDIUM BELL PEPPER
1 STICK OLEO

ADD ALL INGREDIENTS INTO RICE COOKER, RAW. TURN IT ON (TAKES
APPROXIMATELY 30 MINUTES).
NOTE: TWO POUNDS PEEDED CRAWFISH TAILS MAY BE USED INSTEAD OF
SHRIMP, OYSTERS AND CRABMEAT. SMOKED SAUSAGE MAY BE USED,
CUT IN PIECES TO MAKE A SAUSAGE JAMBALYA.

INSTEAD OF SHRIMP,YOU ALSO CAN SUBSITUTE
CUT UP BONELESS CHICKEN BREAST. RED SNAPPER EXCELSIOR


1 STICK BUTTER
1 1/2 CUPS MUSHROOMS, SLICED
3 ARTICHOKE BOTTOMS, CANNED, SLICED
1/4 CUP PARSLEY, CHOPPED
1/4 CUP RED WINE
SALT AND PEPPER TO TASTE
FLOUR
4 FILLETS OF RED SNAPPER, SLICED
1 TBLS LEMON JUICE

IN BROWNED BUTTER, SAUTE MUSHROOMS AND ARTICHOKE BOTTOMS. ADD
PARSLEY AND WINE; TOSS LIGHTLY. SEASON AND FLOUR RED
SNAPPER. COOK IN HOT OIL UNTIL DONE. POUR LEMON JUICE OVER
FISH AND SPOON OVER MUSHROOM MIXTURE. SERVE ON HOT PLATES.

Seasoned Blackening is a special Seasoned Powder "mix" ...
you put it on the meat and drop in on a realllly hot skillet
to sear it good and quick.

BLACKENED FISH SEASONING

1Tb Paprika
2Tb Salt
1 1/2tsp Garlic Powder
1 tsp Onion Powder
1 tsp Red Pepper
1/2 tsp White Pepper
1/2 tsp Black Pepper
1/2 tsp Thyme
1/2 tsp Oregano
"small handful" of Dried Parsley
- - mix above ingredients all together - -
Melted butter


Grease a cast iron skillet (1 tsp of Peanut Oil
also works well) and preheat the skillet very hot.
(MedHi to Hi on an electric stove). Dip your fish in the
melted butter and sprinkle on the seasoning.
Cook 3-4 minutes per side.

Note With catfish fillets, if they are of any thickness,
like 1 inch or so, that you have to cook for a deal longer to
make sure the fish is cooked through. IF not, you may have
trouble with the middle of thick filets being raw.

OVEN FRIED FISH FILLETS

1 STICK MARGARINE
FISH FILLETTS
WESSON OIL
SALT AND PEPPER
ITALIAN BREAD CRUMBS
BASTING SAUCE
1 STICK MARGARINE, MELTED
JUICE OF 1 LEMON
DASH LEA & PERRINS

MELT MARGARINE IN BAKING PAN IN A 400 DEGREE OVEN. DO NOT
BURN. DRY FISH AND USE HANDS TO COVER WELL WITH WESSON OIL.
SEASON WITH SALT AND PEPPER AND ROLL IN BREAD CRUMBS. PLACE
IN PAN WITH MARGARINE, SKIN SIDE DOWN. BAKE , UNCOVERED , AT
400 DEGREES FOR ABOUT FOR 20-25 MINUTES, OR UNTIL GOLDEN
BROWN. DO NOT TURN. COMBINE SAUCE AND INGREDIENTS. USE SAUCE
FOR BASTING AND SERVE WITH MEAL.

INSTEAD OF SHRIMP,YOU ALSO CAN SUBSITUTE
CUT UP BONELESS CHICKEN BREAST.

BAKED FILLET OF FISH


GARLIC SALT AND PEPPER
4 FISH FILLETS
1 STICK BUTTER OR MARGARINE
DASH OF SOY SAUCE
3 TBLS WORCESTERSHIRE SAUCE

SPRINKLE GARLIC SALT AND PEPPER ON BOTH SIDES OF FISH. MAKE
A SAUCE OF MELTED BUTTER, SOY SAUCE AND WORCESTERSHIRE. BAKE,
UNCOVERED, AT 350 DEGREES FOR 30-40 MINUTES. HALFWAY
THROUGH, TURN OVER AND BAST AGAIN. SERVES 4.

INSTEAD OF SHRIMP,YOU ALSO CAN SUBSITUTE
CUT UP BONELESS CHICKEN BREAST.

SHRIMP CREOLE

4 TBLS FLOUR
5 TBLS SHORTING
1 LARGE ONION, CHOPPED
6-8 GREEN ONIONS, CHOPPED
1 SMALL CLOVE GARLIC, CHOPPED
1/2 CUP CELERY, CHOPPED
1/4 CUP BELL PEPPER, CHOPPED
1 CAN (8 OUNCES) TOMATO SAUCE
1 CAN WATER
SALT, RED AND BLACK PEPPER
1 TBLS. WORCESTERSHIRE SACUE
1 TSP HOT SAUCE
2-4 LBS. RAW SHRIMP, PEELED, DEVINED
ADD FLOUR TO SHORTING IN PREHEATED DEEP SKILLET OR COOKER
KETTLE AND COOK ON MEDIUM HEAT UNTIL A RICH, DARK BROWN,
STIRRING CONSTANTLY TO PREVENT SCORCHING. ADD REMAINING
INGREDIENTS, EXCEPT SHRIMP SEASONING TO TASTE. SIMMER FOR 30
MINUTES, COVER 20 MINUTES. SERVE OVER STEAMED RICE.

INSTEAD OF SHRIMP,YOU ALSO CAN SUBSITUTE
CUT UP BONELESS CHICKEN BREAST.

LEMON-GARLIC BROILED SHRIMP

2 LBS RAW SHRIMP, HEADLESS, PEELED
2 CLOVES GARLIC, FINELY CHOPPED
1/4 CUP BUTTER OR MARGARINE, MELTED
3 TBLS LEMON JUICE
1/4 CUP BUTTER OR MARGARINE, MELTED
2 CLOVES GARLIC, FINELY CHOPPED
1/2 TSP SALT
PEPPER, FRESHLY GROUND TABASCO, FEW DROPS
1 TBLS. LEA & PERRINS,
PARSLEY, CHOPPED

RINSE SHRIMP WITH COLD WATER. DRAIN AND DRY ON PAPER TOWELS.
COOK GARLIC IN BUTTER UNTIL TENDER. REMOVE GARLIC FROM PAN
AND ADD REMAINING INGREDIENTS. ARRANGE SHRIMP IN A SINGLE
LAYER IN A 15 X 10 X 1 INCH PAN. COVER WITH SAUCE. BROIL 4
INCHES FROM HEAT FOR 8-10 MINUTES, DEPENDING ON THEIR SIZE.
DO NOT OVERCOOK. BASTE WITH SAUCE ONCE DURING BROILING.
SPRINKLE WITH PARSLEY JUST BEFORE SERVING. SERVES 3-4.

INSTEAD OF SHRIMP,YOU ALSO CAN SUBSITUTE
CUT UP BONELESS CHICKEN BREAST.

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