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3-4 lbs Shrimp (20-30 count)
4 Tbsp Salt
1 Tbsp Zatarain's Liquid Crab and Shrimp Boil
2 qt Water
2 cups mayonnaise
½ grated lemon
½ tsp. Tabasco hot sauce
½ tsp. Worcestershire
1 tsp. horseradish
2 tbsp. ketchup
1 tsp.paprika
2 tbsp. chopped dill pickles
1 tbsp. grated onions
2 lbs. boiled shrimp or crabmeat
Mix all ingredients together except for shrimp or crabmeat. Chop shrimp and add to other ingredients. Blend well. Season to taste with cajun seasoning. Refrigerate 2-3 hours. Serve cold with crackers or chips. Serves 8 to 10 people.
1 lb. crabmeat
2 chopped onions
1 chopped bell pepper
4 stalks chopped celery
¼ lbs. margarine
10 slices toasted white bread
3 tbsp. cooking oil
1 bunch chopped green onion tops
dash of sweet basil
bread crumbs
Cover bread in water and soak for 15 minutes. Squeeze bread with hand and set in colander. Sauté onions, bell pepper, and celery in oil. Add bread, cajun seasoning, green onion tops and dash of sweet basil. Fold in crab meat and margarine. Stuff crabs in shell or foil tray. Then sprinkle with bread crumbs. Place in 350° F oven for about 20 minutes. Makes 12 crabs.
4 lbs. cleaned and deveined shrimp
3 tbsp. flour
4 tbsp. butter or cooking oil
1 chopped onion
½ cup chopped bell pepper
3 chopped garlic cloves
1 small can tomato sauce (or whole tomato or tomato paste)
1 tsp. red pepper
dash thyme
½ cup chopped green onions
½ cup chopped parsley
5 cups boiling water
Melt butter or oil in pot. Add all chopped vegetables. Sauté 20 minutes and add cajun seasoning. Stir well. Add tomato sauce and flour. Simmer about 30 minutes stirring occasionally. Add water and adjust seasonings. Cook one hour, then drop in shrimp. Bring to boil and simmer 15 minutes. Add parsley and green onions. Turn fire off. Serve hot over rice.
Serves 8 to 10 people.
2 lbs. seafood (peeled crawfish, peeled shrimp, crabmeat, etc.)
½ cup finely chopped celery
1 cup finely chopped onion
½ cup finely chopped bell pepper
4 cloves chopped garlic
½ tsp. Tabasco hot sauce
1½ cups hot chicken broth
1 tbsp. cornstarch
½ cup green onions
¼ cup chopped parsley
½ lb. butter
paprika (for color)
Season seafood with cajun seasoning and set aside. In large pot, melt ½ pound butter. To this add chopped celery, onion, bell pepper, garlic, and Tabasco. Cook gently until onions are transparent. Now add chicken broth and seafood. Bring to boil, then immediately turn heat down and cook very slowly for 20 minutes, stirring often. Dissolve cornstarch in ½ cup of liquid and stir until smooth. Add this to mixture, stirring until fairly smooth. Add green onions and parsley, more seasoning if needed. Cook 10-15 minutes more to bind in flavor.
2 1/2 gallons Water
1 case Budweiser Beer
32 oz. Salt
four 8 oz. bottles Zatarain's Shrimp & Crab Boil With Lemon or Garlic & Onion
2 1/2 pounds New potatoes (boilers)
2 pounds Corn-on-cob
40 pounds (1 sack) Crawfish
1. Pour crawfish into large container and wash with fresh water 2 or 3 times or until water is clear.
2. To large 60 quart cooking container, add first three ingredients. Add optional cayenne as desired. Bring to a rolling boil.
3. Add potatoes and any optional vegetables, return to boil, cover and cook 5-7 minutes at medium boil.
4. Add crawfish and Zatarain's Shrimp and Crab Boil with Lemon or Garlic & Onion. Stir and return to boil. Cook crawfish 3 to 5 minutes depending on size. Stir occasionally. Add corn and remove from heat. Allow to stand for 5 minutes.
5. Add ice, in plastic bag, to cooking pot to stop the cook of crawfish. (Water temperature should be below 150°F.) Allow crawfish to soak for 10-15 minutes. (The longer the crawfish are allowed to soak the spicier the flavor.)
Suggested Equipment & Utensils:
1. 60 quart pot (heavy aluminum) with basket
2. 5 gallon butane bottle and burner
3. 1 large spoon or paddle to stir crawfish
4. Large container to wash crawfish
5. Water hose
6. Trays for serving crawfish
7. Table for dumping crawfish with newspaper or other suitable covering
8. Large trash can
Recommended Food and drinks:
Budweiser Beer, Soft drinks, Cocktail sauce, and Crackers
Optional: Onions, garlic, lemons, smoked sausage, etc. If spicier crawfish are desired, Zatarain's Cayenne Pepper may be added
2-3 pounds alligator meat, boneless
3 cups evaporated milk
1 cup water
1 package 24 oz. Zatarain's Seasoned Fish Fri
Zatarain's Creole Seasoning
Cooking oil for frying
Remove meat cubes from milk and dredge with Zatarain's Seasoned Fish Fri. Deep fry at 350°F for 5-6 minutes or until golden brown.
* Commercial meat tenderizer may be used.
* Note: 3-4 Tbsp of Creole Mustard may be added to milk and water solution for added flavor.
FACTOID
ALLIGATOR MEAT The alligator is now a legal game animal in Louisiana. The season normally starts during early September and runs until early October each year.
Alligators are harvested annually for their skins as well as the meat. The alligator tail meat, which is the edible part, has a very delicate flavor similar to chicken and/or veal. Alligator meat has many recipe applications such as: Sauce Piquant, Fried Alligator, Stewed Alligator, Smothered Alligator, Alligator Soup, Alligator Sausage, Barbecue Alligator, Rolled Roast, etc.
When preparing alligator meat for a recipe, pay particular attention to the cleaning methods. Wash thoroughly and strip all fat from the meat to get rid of the gamy type flavors and assure the desired delicate flavor. Alligator meat is typically prepared in recipes that can be cooked for a long period to tenderize the meat. However, you may tenderize boneless meat by pounding, or commercial meat tenderizers may be used to speed tenderization for frying or barbecuing.
