Seafood
Grilled Tripletail with Lump Crab and Chive Beurre Blanc
Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.
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Seafood Nachos
Heat the oil in a medium sauce pot over medium heat. Cook the shrimp, onion, peppers, garlic, Creole seasoning and…
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Crab Claws Geautreaux
Place the olive oil in a very large, heavy duty sauté pan over low-medium heat. Place the garlic and salt…
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Lobster and Brie Bisque
In a large saucepan, bring the lobster stock, white wine, and tomato paste to a boil. Continue to cook, allowing…
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Sautéed Garlic Shrimp
Season the shrimp with the salt, Creole seasoning and black pepper. Place the olive oil in a large, heavy duty…
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Shrimp, Crab and Andouille Gumbo
In a large skillet, combine oil, flour and file powder to form a roux. Cook over medium heat, stirring often…
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Crawfish Pie Filling
Melt bacon fat in a skillet over a medium heat. Cook the onions for 3-4 minutes, being careful not to…
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Preheat oven to 350. Melt the butter in a large sauté pan over medium heat. Cook the sausage for 5-6…
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Chilled Yellowfin Tuna with Mojo Mustard and Wasabi Cream
In a large sauté pan, heat the sesame oil until smoking. Season the tuna with the salt and pepper, and…
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