1 1/2 Lb. Crawfish Tails
8 Slices of Bacon or Tasso, diced
1 Large Creole (Red) Onion, chopped
4 Garlic Cloves, minced
6 oz. Prosciutto, julienned
3/4 Cup Fresh Tomato Sauce
1/3 Cup Cognac, warmed
1 Cup Dry White Wine
1/2 cup Heavy Cream
Salt and White Pepper to Taste
Cook bacon or tasso, add onions, sautéing until they begin to caramelize. Add garlic and cook for 5-7 minutes. Add crawfish tails and prosciutto, cooking over medium heat for 10 minutes. Pour warmed cognac into pan and flame. Stir in wine and tomato sauce, simmering for 10 minutes. Season to taste, stir in cream slowly and allow to thicken. Serve over spinach pasta and garnish with parsley. Serves 8

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Pan-sauteed Oysters

4 Tbsp. Unsalted Butter
4 Tbsp. Olive Oil
8 cloves of garlic, finely minced
3 green onions, finely minced
2 pts. of oysters, drain well
2 tbsp. Dry sherry
salt, red pepper, black pepper, white pepper, paprika and onion powder to taste
French Bread



1. Melt butter and heat with olive oil
2. Saute garlic and onions slowly for about 4 minutes
3. Gently fold in oysters and saute until the edges begin to curl
4. Add the sherry and seasoon to taste
5. Serve over toasted French Bread points
Serves 4 as an Appetizer

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6 large bell peppers
2 Creole(red) onions, finely chopped
6 stalks celery, finely chopped
6 cloves garlic, finely chopped
Butter
2 lb. peeled shrimp or crabmeat
Salt, black pepper and red pepper, to taste
2 bunches green onions, finely chopped
2 cups cooked brown rice
Bread crumbs


1. Cut bell peppers in half, clean and parboil about 5 minutes. Drain.
2. Sauté onion, celery and garlic in 1/2 to 3/4 stick butter. Cook about 3 minutes or until vegetables are soft.
3. Add seafood; season to taste with salt and peppers. Cook about 5 minutes and then add green onions.
4. Combine cooked rice into the seafood mixture. If it needs to be more moist, add additional butter and/or a tiny amount of water. Put seafood-rice mixture into each pepper half. Top with bread crumbs and slivers of butter.
5. Bake at 350 degrees until thoroughly heated.

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Pompano en Papillote

4 pompano fillets
2 cups water
1 lemon, squeezed
3 bay leaves
1/2 tsp. Dried thyme
2 tsp. Salt
1/2 tsp each of cayenne,
white and black pepper
2 tbsp. unsalted butter
2 tbsp. Flour
4 oz. Mushrooms, chopped finely
1 dozen medium shrimp, chopped
1 dozen oysters, chopped
4 green onions, chopped
4 cloves garlic, minced
1/2 cup dry white wine
paprika
aluminum foil(heavy duty)
Non-stick cooking spray


Cut 4(12"x14") pieces of aluminum foil into heart shapes or any shape that pleases you. Spray with non-stick spray.(I suggest preparing your foil packages ahead of time before you begin cooking)

Combine lemon juice, bay leaves and thyme with the water and poach fillets for about 5 minutes. Carefully remove fillets from the stock and set aside. Reserve stock after straining through a fine sieve.

Take a saucepan and melt the butter and blend in the flour slowly. Add the reserved fish stock slowly, stir constantly until the sauce reaches a medium thick consistency. Blend in the mushrooms, shrimp, oysters, green onion, garlic and seasonings to taste. Bring up heat to achieve a rolling boil, add wine, stir in well and reduce heat.

Place a fillet on one side of your foil package. Spoon 1/4 of the sauce over the fillet and fold the other side over and crimp edges together tightly to make a good seal. Place on a baking sheet in a pre-heated 400 degree oven for 15 minutes.
Serves 4

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