Justin Wilson's Louisiana Fried Oyster Recipe

*Peanut oil *3 dozen shucked oysters *2 cups corn flour *2 teaspoons salt *1 teaspoon onion powder *1 teaspoon celery powder *½ teaspoon garlic powder * Cayenne pepper to taste Fill a deep fryer three quarters full with peanut oil and heat to 350 degrees. Drain the oysters and place on paper towels to dry. Combine all the dry ingredients in a bowl and mix well. Dredge the oysters in the dry ingredients, knocking off any excess, and fry in the hot oil a dozen at a time until done. Drain on paper towels. <!-- Plurk Badge END → for twitter code for people adding u to their netowk for twitter, myspace, facebook, flickr and digg

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Louisiana Court-Bouillon (Or Cajun Court Bouillon)

by: Red Apple Guy

1 medium onion, chopped 1 small bell pepper, chopped 2 stalks celery, chopped 2 garlic cloves, chopped 2 tablespoons butter 4 tablespoons flour, browned 1 (15 ounce) can diced tomatoes 2 1/2 cups fish stock 2 bay leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 2 tablespoons fresh thyme, chopped 1 tablespoon creole seasoning 1 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce 3 lemon slices 1 lb fish (flounder, snapper, and or or shrimp) 1/8 cup fresh parsley, chopped 3 cups cooked rice Directions: 1 Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge. 2 Cook veggies in butter until tender. 3 Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter). 4 Add bay leaves. 5 Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock. 6 Simmer 20 minutes. 7 Add fish, seasonings, and parsley and simmer gently for 15 more minutes. 8 Adjust seasonings to taste. 9 Serve with rice in bowl.

Read more at: louisiana-court-bouillon-or-cajun-court-bouillon

Cajun Seafood recipe of the day

We have for you today, a delicious crawfish etouffee recipe.

Crawfish Etouffee’ Soileau

Ingredients

1 lb. crawfish tails – with fat if available 

2 big onions (always 2 per each lb of crawfish) 

1/2 bell pepper

1 can rotel tomatoes (regular, not spicy)

1 small can tomato sauce 

1 tsp. garlic

1 can golden cream of mushroom soup

Directions

1. Sauté onions and a little bell pepper in a smidgen of olive oil. Do not brown. 



2. Add rotel, tomato sauce, and 1 can water, bring to a boil.



3. Add crawfish and bring to a simmer. After crawfish is cooked, add golden cream of mushroom (may also thicken with whipping cream). Cover and cook on low for 1 hour.



4. Salt, pepper and add garlic to taste. Cover and cook on low for 30 minutes.



5. Serve on bed of rice.



Yield: 4-6 servings. Happy eating.