New Orleans
![](https://robertstjohn.com/wp-content/uploads/2019/10/seasoning-1-1024x551.jpg)
Cajun Popcorn
Pour peanut oil 2 inches deep into a skillet. Bring oil to 365 degrees. Place crawfish in a bowl, separating…
Read more![](https://robertstjohn.com/wp-content/uploads/2017/10/Trout-1.jpg)
Redfish on the Half Shell
Preheat oven to 425 degrees. Rub the redfish fillets with oil, and season the flesh of the fillet with Creole…
Read more![](https://robertstjohn.com/wp-content/uploads/2018/03/DSC06905-1-1024x576.jpg)
Robert’s Seafood Remoulade
Place onion and celery into a mixing bowl. Add remaining ingredients and blend well. Remoulade sauce tastes better if made…
Read more![](https://robertstjohn.com/wp-content/uploads/2018/03/DSC06731-1-1024x576.jpg)
Redfish Orleans
Brush the fish filets with the marinade and refrigerate 20 minutes. Season the fish with the kosher salt and black…
Read more![](https://robertstjohn.com/wp-content/uploads/2019/09/boiled-shrimp-1-1024x551.jpg)
![](https://robertstjohn.com/wp-content/uploads/2019/09/boiled-shrimp-1-1024x551.jpg)
Boiled Shrimp with Seafood Remoulade Sauce and Cocktail Sauce
Boiled Shrimp Place everything except the shrimp in an 8-quart stockpot. Bring the mixture to a simmer and cook for…
Read more![](https://robertstjohn.com/wp-content/uploads/2018/03/DSC06523-1-1024x576.jpg)
![](https://robertstjohn.com/wp-content/uploads/2018/03/DSC06523-1-1024x576.jpg)
Grillades & Grits
Place one to two tablespoons of the bacon grease in a large heavy skillet and place on high heat. Season…
Read more![](https://robertstjohn.com/wp-content/uploads/2016/08/2016.08.16SeafoodGumbo-1-1024x576.jpg)
![](https://robertstjohn.com/wp-content/uploads/2016/08/2016.08.16SeafoodGumbo-1-1024x576.jpg)
RSJ’s Seafood Gumbo
In a large stockpot, bring first 10 ingredients to a boil. Reduce heat to a brisk simmer and continue to…
Read more![](https://robertstjohn.com/wp-content/uploads/2018/03/DSC06731-1-1024x576.jpg)
![](https://robertstjohn.com/wp-content/uploads/2018/03/DSC06731-1-1024x576.jpg)
![](https://robertstjohn.com/wp-content/uploads/2018/03/DSC06731-1-1024x576.jpg)
Grouper Orleans
Preheat oven to 350 degrees Place seasoned flour into large shallow pan,. Lightly flour filets. Heater butter in a large…
Read more![](https://robertstjohn.com/wp-content/uploads/2018/03/DSC06408-1-1024x576.jpg)
![](https://robertstjohn.com/wp-content/uploads/2018/03/DSC06408-1-1024x576.jpg)
RSJ’s Chicken Jambalaya
Heat a large heavy duty cast iron skillet or dutch oven (2-gallon capacity) on high heat. Place the sausage in…
Read more