855 boudin boudain louisiana Recipes

boudin sausage , skin pulled off, white bread , any brand will do, margarine , butter, i use smart balance, kraft american cheese

green bell peppers, links boudin sausages, hot house tomato, diced, water, sea salt, black pepper, monterey jack pepper cheese

chicken wings, cut in half and tips removed, louisiana hot sauce or 1 cup your favorite sauce, soy sauce, fresh lime juice (about three large limes)

vegetable oil, flour, onion, peeled and chopped, celery, chopped, green bell pepper, seeded and chopped, garlic clove, peeled and minced, shrimp stock or 1 cup clam juice, dry white wine (chardonnay, sauvignon blanc or pinot grigio are all very good), seasoning salt, paprika, tabasco sauce (or other louisiana-style hot pepper sauce), salt , to taste, shrimp, cooked and peeled, green onions or 1 tbsp scallion, chopped, parsley, chopped (fresh is best ), oil, for frying, eggs, milk, buttermilk, seasoning salt, catfish fillets, all-purpose flour

bone-in pork shoulder chops , about an inch thick, cut into pieces, fresh pork liver , coarsley chopped (do not use frozen), pork sausage casing (37 millimeter), pork stock, hot cooked rice (freshly cooked is best ), onion, finely minced, chopped fresh parsley, garlic, minced, cayenne (or to taste) or 1 tbsp other red pepper (or to taste), salt, ground black pepper, water , to cook the boudain

natural hog casing (37 millimeter), peeled crayfish tails, coarsely chopped (if you can tsp find crawfish tails, shrimp may be substituted), salt, cayenne pepper (or red pepper of your choice), black pepper, vegetable oil, chopped onion, minced garlic, chopped green onion top (save the white part for another recipe), chopped fresh parsley, hot cooked rice (for best results, use freshly made rice), water , to heat the boudin

cooked boudin sausage ., eggs, lightly beaten ., seasoned italian bread crumbs, cooking oil

ocean perch fillets, atlantic, louisiana red pepper marinade with lemon juice

onion, chopped, green bell pepper, seeded and chopped, stalk celery, diced, fresh minced garlic, chili powder, butter, cornstarch, stewed tomatoes, tomato sauce, worcestershire sauce, louisiana hot sauce or tabasco sauce, shrimp (peeled and deveined ), salt and black pepper (to taste), whipping cream (optional add in for a creamy sauce)

olive oil, ground spicy italian sausage, minced onions, chopped garlic, fine dried bread crumbs, chopped parsley, grated parmigiano-reggiano cheese, dozen large oysters , preferably louisiana, salt and pepper

shrimp or crawfish tails, butter (no margerine), onions, diced, celery, diced, green bell pepper, diced (can be divided red and green or all green), diced tomatoes, drained, garlic, minced, bay leaf, flour, tomato sauce, crawfish or shrimp stock or water, sliced green onion tops, fresh parsley, chopped, salt and louisiana hot sauce to taste

pork stock, bone-in pork shoulder chops, chopped onions, ground red pepper (preferably cayenne), minced garlic , plus, minced garlic, salt , plus, salt, natural hog casing (37 mm size), very fresh pork liver (never frozen), freshly cooked rice, chopped green onions (green part only ), minced fresh parsley, garlic powder, very fresh pork blood (kept well chilled but never frozen)

unsalted butter, louisiana jumbo lump crabmeat, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), worcestershire sauce (recommended : lea and perrins), blanched asparagus, sliced into 1/8-inch pieces, asparagus tips , 2 inches long, sliced lengthwise, salt, ground white pepper, lemon juice, extra-virgin olive oil, grated parmesan, fine french bread crumbs, louisiana oysters on the half shell, fine french ef = http://www.foodterms.com/encyclopedia/breadcrumbs/index.html class= crosslink debug= 703 715 >bread crumbs, grated parmesan, melted unsalted butter, divided, ground paprika, diced yellow onion, minced shallots, bay leaf, whole-leaf dried tarragon leaves, salt, ground white pepper, ground cayenne pepper, crab stock, dijon mustard, whipping cream, sliced green onions, louisiana jumbo lump crabmeat, egg yolk, sliced green onions, salt, ground black pepper, white vinegar, vegetable oil, red wine vinegar, creole mustard (recommended : zatarain s), sweet paprika, minced fresh garlic, salt, dried whole-leaf oregano, granulated white sugar, olive oil, cucumbers, cracked louisiana crab claws, fresh jalapeno pepper, egg yolk, salt, granulated white sugar, lemon juice, creole mustard (recommended : zatarain s), dry mustard powder (recommended : coleman s), white vinegar, minced fresh garlic, vegetable oil, sliced napa cabbage, sliced red cabbage, grated carrot, sliced green onions, chopped flat leaf parsley, water, lemon, salt, peeled louisiana shrimp, unsalted butter, softened, shelled pistachios, salt, chopped lime zest, lime juice, drops hot pepper sauce (recommended : tabasco), louisiana drum fish fillets, about 1/2-inch thick, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), clarified butter, unsalted butter, peeled louisiana shrimp, shrimp stock

cube steaks, louisiana hot sauce, fresh cracked black peppercorns, olive oil, garlic powder

butter, minced onions, salt and freshly ground black pepper, chopped garlic, louisiana crawfish tails, essence , recipe follows, heavy cream, worcestershire sauce, hot sauce, chopped fresh parsley leaves, vol-au-vent puff pastries, grated parmigiano-reggiano, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

cooking oil, louisiana soft-shell crabs (or 6 if using small crabs), all-purpose flour, egg, hot sauce, creole mustard, premium beer, butter, worcestershire sauce, lemon, juiced, chopped parsley leaves, gills from the crabs (cut in half if using large crabs)., peanut oil, shucked oysters (preferably fresh louisiana oysters), all-purpose flour, divided, egg, premium beer, hot sauce, creole mustard, seafood seasoning, bacon, halved, bamboo skewers , soaked in water for 30 minutes, peeled and minced shallots, champagne vinegar, freshly ground black pepper, dozen fresh shucked louisiana oysters in the shells, parmesan, grated, extra-virgin olive oil, hot charcoals in a pit/grill, bamboo skewers , soaked in water for 30 minutes, gulf shrimp, peeled, tail left on, green bell pepper, seeded and cubed, red bell pepper, seeded and cubed, red onion, cubed, butter, hot sauce, honey, hot charcoals in a pit/grill, a viewer , who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

dry navy beans or peas, onion, bacon or 8 oz.ham or sausage, salt, louisiana hot sauce, fresh parsley

whipping cream, onions, chopped, salt, bay leaves, garlic clove, crushed, pepper, ground nutmeg, dried thyme, crumbled, shallots, minced, butter, trimmed boneless center pork loin , sinew removed cut into 1-inch chunks, well chilled, eggs, all purpose flour, tawny port, dried currants, minced, lettuce leaves, cracked peppercorns, minced fresh parsley, bay leaves, french bread baguette slices, olive oil, red onions, halved, sliced, dried currants, red wine vinegar, canned chicken broth, chopped fresh thyme or 3/4 tsp dried, crumbled, sugar