857 vent louisiana Recipes

olive oil, chopped green onion, chopped french shallot, dry white wine, heavy cream, saffron thread, salt, white pepper, ground ginger, cayenne, fresh tarragon (or 1/4 tsp. dried ), sea scallops, shrimp, peeled and deveined, dozen oysters, vol-au-vent cases

chicken breasts , cut into cubes, puff pastry sheets (or 6 large vol au vents), butter, flour, chicken stock, milk, white wine, dried tarragon (not too much), shallots (depending on size), salt & pepper

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

sweet potatoes, all-purpose flour, baking powder, salt, ground nutmeg, eggs, beaten, milk, butter, melted

grain white rice, water, butter, onion, chopped, garlic, chopped, all-purpose flour, crawfish tails, canned tomato sauce, water , or as needed, green onions, chopped, salt and pepper to taste

all-purpose flour, salt, celery salt, garlic salt, black pepper, ground ginger, chuck roast , cut into 2-inch pieces, bacon drippings, diced tomatoes, onions, chopped, red wine vinegar, molasses, water, carrots, chopped, raisins, cooked rice

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

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

fish (sheepshead or of your choice), lemon, red pepper, crushed, garlic clove, crushed, bay leaf, crushed, thyme, crabmeat, mushroom, broiled, shrimp, cooked and peeled, shallots, minced, butter, flour, cream, sherry wine, patty shell (vol-au-vent shell)

fresh squeezed orange juice, sugar, salt and pepper, chicken stock, heavy cream, cognac, olive oil, lobster meat, diced, shiitake mushrooms, diced, chopped shallots, chopped fresh tarragon leaves, white pepper, prepared vol au vent shells ( puff pastry shells, available frozen in most supermarkets), fresh flat-leaf parsley, for garnish

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

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