Haven’t tried.
This ultra rich soup is perhaps Lewis’s most famous dish. It makes an exquisite first course. Keep portions small.
- milk
- dry or sweet sherry
- Optional garnish: finely chopped
- parsley
- pineapple chunks from fresh produce
- large onion cut into chunks
- button mushrooms
- bamboo skewers
I make this using a bottle of “stuff” I purchased at the grocery years ago. I haven’t found the same brand…
- Paul Prudhomme may have a similar marinade/seasoning
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- COMBINATION OF THE FOLLOWING:
- POSSIBLY:
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- "Victor & Paul's" Shell Fish Marinade Seasoning
The way my mother always did it! Love them, but you MUST be sure to get nice, plump, FRESH as you can oysters.
- Salt to taste
- Yellow cornmeal
- Oil for frying
Haven’t tried but sounds delish.
- medium chopped onion
- all-purpose flour
- curry powder
- water
- chicken bouillon granules
- hot cooked rice
Haven’t tried.
Ok…this was in a grocery store sales flyer. The amounts were not included…I went to the “Chef’s” website, pulled up the same recipe…still no amounts. I guess I will just have to do a guesstament!
- Crab meat
- Eggs
- Red bell pepper
- Red onion
- Cilantro
- Barbecue sauce
- Bread crumbs
I don’t add as much spice as real Cajuns like but feel free to adjust spices to your liking.
Also, all the amounts are “guess-ta-ments”.
- water as needed for everything to float around in
- frozen mini corn on the cob
- several handfuls of red skinned new potatoes
- polish sausage cut in 2 inch circles
- OPTIONAL: Some crawfish can also be used if you like them. Even fresh whole blue crab can be tossed in.
- shrimp...you can leave in shells or take shells off in advance
- snow crab leg clusters
- whole stems parsley
- salt
- Old Bay Seasoning
- Cajun/Creole seasoning
- paprika
- Melted butter or clarified butter for dipping.
You can purchase the RC Seafood Bisque on-line from Redi-Base. They have a line of mixes intended for commercial restaurant use…you will have to break down their recipes to figure out how much of the redi-base mix you will need, which is what I did with this recipe.
I was enticed to seek out a recipe for my favorite dish at a local cajun restaurant called simply Sauted Shrimp. The sauce was delicious…I have a pretty good “taster” and decided the sauce was not unlike a lobster bisque. I kept searching for what I thought would be a similar recipe and found this.
- milk
- butter
- dry sherry
- cajun/creole seasoning
- paprika
- heavy cream
- peeled and deveined shrimp
- butter or oil to sear shrimp
- just a touch of garlic salt to season shrimp
- RC Seafood Bisque by weight
- cooked Minute Rice
- chopped fresh parsley for garnish
- lemon wedge for garnish
Haven’t tried.
Sounds pretty good…my daughter loves crab.
- crab meat
- celery diced
- onion diced
- sweet relish
- dill weed
- mayonnaise or to taste
- salt and pepper to taste
Very good.
- Worcestershire
- garlic salt
- eggs hard boiled and chopped
- onion finely minced
- celery finely chopped
- real mayonnaise
- Tabasco sauce