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Easy Seafood Recipes - Gumbo, Crawfish, Fried Shrimp, Dips, Catfish and More

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You can use our Heaven Made Amazin Cajun Seasoning in place of salt in any of your Seafood dishes. What we like to do when we cook with any kind of Seafood is to sprinkle the Seafood with one of our seasonings then do a quick Saute in a hot pan or pot with a little butter or Olive Oil and Saute until the Seasonings are set onto the Seafood. Then set aside until the rest of your dish is almost done then add your Seafood to your dish in time to allow it to finish cooking. Doing this will set the seasonings to the Seafood and will make your Seafood taste so much better along with being more juicy in dishes like Gumbo, Soup or any dish that you cook. If you’ve ever eaten a piece of Shrimp in a dish that tasted like it had been boiled until it became hard and it had no flavor, well if you follow my simple cooking tip your Seafood will come out more flavored and juicy and people will ask you how you got your Seafood to be so moist, flavorful and juicy.

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Seafood Dip

Make one of our Compound Butter Recipes to dip your Crawfish, Shrimp, Lobster, Scallops or your favorite Seafood into. For more spice you can add any of the following or a combination of several to create your own dip. Send us your recipes if they come out great. Add in one of 10 Thousand Hot Sauce’s available, or one of the many flavors of Tobasco Sauce, Black Pepper, White Pepper, Cayenne Pepper, Dry White Wine, Beer. If using any Alcohol cook the Compound Butter until all of the Alcohol has evaporated and only use a small amount so you don’t over power the Compound Butter. We will be creating some specific ingredient recipes in the near future.

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Garlic Crabs

Ingredients:
1 dozen crabs, cleaned and separated into right and left halves. 
Claws cracked. 
1 lb butter
1 head garlic, cloves peeled and sliced.
1-1/2 Tbs of Heaven Made Amazin Cajun Seasoning.
1-1/2 Tbs of Heaven Made It's Incredible Seasoning.
1 Tbsp of liquid Crab Boil

Directions:
In a Skillet or Sauté Pan big enough to hold all the Crab, melt the Butter, add in the liquid Crab Boil, the Garlic and half of the Heaven Made Seasoning’s. Cook for a minuet then reduce the heat and let the mixture sit for a little while approximately 30 min. Then add the crabs and the rest of the Heaven Made Seasoning’s. Stir the mixture real good getting a coating on each of the Crabs then cover and simmer 35 min stirring occasionally. 

Serve as is with plenty of Napkins and French Bread to sop up the Butter.

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Heavenly Peal and Eat Garlic Butter Shrimp

Ingredients:
2 lbs of Shrimp. (Shells left on but even better will be to leave the Heads and Shells on)
2 Sticks of Butter
1 Tbs of Heaven Made Amazin Cajun Seasoning.
2 Tbs of Heaven Made It's Incredible Seasoning.
1/4 Tsp of Cayenne Pepper
1/4 Tsp of Black Pepper

Directions:
Melt butter in a Cast Iron Skillet or Dutch Oven or any heavy bottom pot. Once Butter is melted put in all other seasonings and let boil for just a minuet then reduce heat to a simmer and cook for 5- minuets to incorporate all of the flavors into the butter. The increase the heat to high and put in your Shrimp and stir until Shrimp are completely coated with the Butter mixture. Cook Shrimp for an additional 2-3 minuets stirring about every 30 seconds. When 3 minuets or so has passed remove Pot from Heat and set aside for about 10-15 minuets until Shrimp has cooled down a bit. Stir about every 5-minuets. This will allow the Shrimp Shells to shrink back onto the Shrimp locking in the Butter Flavoring. Eat with Fresh Crusty French  Bread. Serves 2 people for a main course or 4 people for an Appetizer.

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Crawfish Etouffee Recipe

Ingredients:
2 Tbsp Heaven Made Amazin Cajun Seasoning
4 Tbsp Unsalted Butter
1 1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/2 Cup Bell Pepper, Finely Chopped
2 lbs Crawfish Tail meat
1/4 Cup Flour
1 1/2 to 2 Cups Crawfish Stock
1/4 Cup Minced Garlic
2 Tbsp Fresh Thyme Leaves, chopped
2 tsp Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
2 Tbsp Italian Parsley, minced
3 Tbsp Unsalted Butter
Salt & Freshly Ground Black Pepper to taste
1 Tbsp fresh Lemon Juice
1 Recipe Creole Boiled Rice

Directions:
Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Heaven Made Amazin Cajun Seasoning, saute until translucent. Add the Crawfish tail meat, the remaining Heaven Made Amazin Cajun Seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes. Add a small amount of the crawfish stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin. Add the garlic, Thyme, Worcestershire, and hot sauce, a little more Heaven Made Amazin Cajun Seasoning and some black pepper. Simmer for 20-30 minutes. Add the green onions and parsley, simmer for 5-10 minutes more. Stir in the 3 Tbsp butter, lemon juice, and adjust the seasonings to taste. Serve over fresh Cooked Rice. (Jasmine is our Favorite)

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Shrimp Etouffee Recipe

Ingredients:
2 Tbsp Heaven Made Amazin Cajun Seasoning
4 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
3/4 Cup fresh Tomatoes, diced
1 1/2 Cups Shrimp Stock (See Recipe Below)
2 Tbsp Minced Garlic
I bundle of Fresh Thyme
2 tsp Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Parsley
2 lb Shrimp, Peeled and Deveined, Save shells for the stock
3 Tbsp Unsalted Butter
Additional Heaven Made Amazin Cajun Seasoning to taste Serve over Fresh Cooked Rice. (Jasmine is our Favorite)

Directions:
Season the shrimp with 1 Tbsp of the Heaven Made Amazin Cajun Seasoning. Melt the butter in a large cast
iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Heaven Made Amazin Cajun Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin. Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little more Heaven Made Amazin Cajun Seasoning and some black pepper, and Cayenne Pepper. Simmer for 20-30 minutes. Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste. Serve over Fresh Cooked Rice. (Jasmine is our Favorite)

Shrimp Stock Recipe

Ingredients:
The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Directions:
Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 6-8 Cups. You’ll need 1 1/2 Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.

Tip: When adding fresh Thyme to a simmered dish like this, I always bundle the Thyme tightly with butchers twine. The leaves will remove themselves while cooking, and you will get all of the flavor from the stems. When ready to serve just remove the bundle of stems along with your bay leaves. 

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Seafood and Cajun Filé Gumbo Recipe

Ingredients:
1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Heaven Made Amazin Cajun Seasoning
1 Cup Onions, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille or your favorite Sausage, diced
1/2 Cup Tasso, diced3 Tbsp Garlic, chopped
1 Cup Okra, trimmed and sliced
8 Cups Shrimp or Seafood Stock
3 Fresh Bay Leaves
4 *Chicken Thighs, deboned, cut into 1 inch cubes and seasoned with Heaven Made Amazin Cajun Seasoning.
2 Tbsp Worcestershire Sauce
1 lb. Fresh Shrimp, peeled and deveined
1 Dozen Oysters, shucked
Louisiana Cajun Hot Sauce to taste
Additional Heaven Made Amazin Cajun Seasoning to taste if necessary
2 Tablespoons Parsley, chopped
1/4 Cup Thinly Sliced Green Onions
Fresh Cooked Rice. We love Jasmine Rice.Fresh
Crusty French Bread

Directions:
Mix your onion, celery, and bell pepper together: The Cajun Holy Trinity. Heat the oil in a Cast Iron Dutch Oven over medium heat. Whisk in the Flour to make a Milk Chocolate Roux. Add in the Sausage, 1 Tbsp of Heaven Made Amazin Cajun Seasoning and 3/4 of the Cajun Holy Trinity. Cook, stirring constantly for about ten minutes or until the Vegetables soften. Add the Chicken stock, remaining Heaven Made Amazin Cajun Seasoning, Okra, remaining Cajun Holy Trinity, and Garlic. Bring to a Boil then reduce heat to a simmer. In a separate pan brown the thigh meat on medium high to high heat on all sides in a little oil or Bacon Drippings (my Favorite) then add in the thigh meat and let it cook at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, remove the Chicken from the bone and add the meat back to the pot. About 10 minutes before you’re ready to serve add the shrimp, cook until done, then add the oysters and cook until the edges curl. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with Fresh Cooked Rice and Fresh Crusty French Bread. Garnish with Green Onions, and Parsley.

*We prefer Chicken Thighs for our Soups and Gumbos because it stays moist no matter how long you cook it, it virtually cannot be over cooked. The thighs are the favorite piece of Chicken for most Professional Chefs.

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Creamy Lemon Caper Fish Fillet
by: Chef Nadine Cugal

Preparation time: 5 minutes
Cooking Time: 15 – 20 minutes
Serves: 4

Ingredients:
4 Fish Fillets (Great with white flaky fish - Orange Roughy, Tilapia, Mahi Mahi, Halibut or Basa*)
2 Tbsp. Heaven Made Products It's Incredible Seasoning
4 tbsp. Olive Oil (used in skillet to cook fish)

Sauce:
2 tbsp. Capers
1/2 Stick Butter
1 Lemon Juiced
1 tbsp. Olive Oil
1 clove Garlic Whole
1/3 cup Sweet White Wine
1/4 cup Parmesan Cheese Shredded
1/4 – 1/2 cup Heavy Whipping Cream

Instructions:
Preheat skillet with 4 tbsp. olive oil on medium heat, season both sides of fillets and cook 4 – 6 minutes on each side (depends on thickness). Remove fish from skillet, and then add remainder olive oil, butter, garlic, and lemon juice. When butter is completely melted add in wine and cream. Stir to combine, while adding the capers and cheese; stir constantly so the cheese won’t stick or burn. Continue stirring until sauce thickens remove garlic if desired and serve the sauce over fish fillets. Great when served with Pasta or rice, Sautéed green beans, and Dinner Roll.

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Shrimp and Eggplant Dressing Recipe

Ingredients:
1 lb Shrimp, peeled, deveined, and chopped (Reserve the Shrimp Shells)
1 Bay leaf
1 bundle Fresh Thyme, tied with butchers twine
Water, enough to cover the eggplant by 1 inch
1 Tbsp Liquid Crab Boil
4-5 small Eggplants, peeled, enough to yield about 2 1/2-3 Cups Cooked
3 Tbsp Unsalted Butter
1 Large Onion, finely diced
1 Medium Green Bell Pepper, finely diced
4 Cloves/Toes of Garlic, minced
2 Green Onions, sliced thin, keep the green and white parts separate
1 Egg, beaten
2 Tbsp Fresh Thyme, chopped
1 Tbsp Parsley, chopped
1 Tbsp Fresh Basil, chopped
1 Cup Bread Crumbs (preferably homemade from leftover French bread or Panko Bread Crumbs)

Ingredients for the Topping:
1 Cup Panko Bread Crumbs
1/4 Cup grated Parmigiano and Pecorino Romano
3 Tbsp Melted Butter
1 Tbsp Parsley, chopped
A small amount of Heaven Made Amazin Cajun Seasoning and a small amount of Black Pepper.

Directions:
Preheat the oven to 400° F.

Bring the water to boil in a Dutch Oven. Add the Bay Leaf, bundled Thyme, reserved Shrimp Shells, Crab Boil, any trim from the diced Onion, and a Tablespoon of Heaven Made Amazin Cajun Seasoning. Boil for about 15-20 minutes, skim off the scum from the Shrimp Shells. Add the Eggplant and reduce to a simmer. Cook until tender about 20 minutes.

In the meantime, melt the 3 Tbsp Butter in a Saute Pan. Add the Onion, Bell Pepper, Garlic, and a pinch Heaven Made Amazin Cajun Seasoning and saute until the Onions are translucent, add in the chopped Thyme and the chopped Shrimp, cook until the Shrimp are just cooked through just a couple of minuets then set aside to cool. When the Eggplant is very tender remove with Tongs and place in a Colainder to cool. When cool, squeeze some of the liquid from the Eggplant and chop up into small chunks.

In a large Bowl combine the Eggplant, Onion and Pepper mixture then the Egg, fresh Basil, and Parsley and mix ingredients together well. Add the Bread Crumbs a little at a time until the right consistency is achieved; it should be not too wet, not too dry. Check the Seasoning; season to taste with additional Heaven Made Amazin Cajun Seasoning and if you want to add in a little more spice you can add in a small amount of Cayenne and Black Pepper.

Add the mixture to a Buttered Gratin or Baking Dish. Mix together the Topping ingredients then top the Shrimp and Eggplant Dressing with it. Bake in the preheated Oven until bubbly and the topping is a nice golden brown.

Makes enough for a side dish for 4.

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Boiled Shrimp with Remoulade Sauce Recipe

Ingredients:
1 Large Rib Celery, Chopped
2 Green Onions, Chopped
1 Garlic Clove, Chopped
1 Tbsp Italian Parsley, Finely Chopped
2 Tbsp Creole Mustard
2 Tbsp Paprika
1/4 Cup Red Wine Vinegar
1 Tbsp Fresh Lemon Juice
1 tsp Worcestershire Sauce
1 Tbsp Prepared Horseradish
2 tsp Hot Sauce (I use Crystal)
2 Tbsp Ketchup
Heaven Made Amazin Cajun Seasoning and Black Pepper to taste
1/2 tsp Cayenne or to taste

Directions:
Combine the above ingredients in a food processor, process until smooth. With the motor still running,
slowly drizzle in:
1 oz. Extra Virgin Olive Oil
1/4 Cup Vegetable Oil
The emulsion should be fairly thick. Adjust the seasonings and refrigerate overnight.

For the Shrimp, I used a 16/20 Count Shrimp. When cooking Cocktail Shrimp it’s important to leave the shells on, both for flavor and to prevent the shrimp from curling up too much. I don’t cook these long at all, it’s actually more of a steep. This is recipe is for a small portion:

Boiled Shrimp Recipe

Ingredients:
1 tsp Mustard Seed
1 Tbsp Black Peppercorns
3 Tbsp Heaven Made Amazin Cajun Seasoning
1 Tbsp Cayenne
2 Fresh Bay Leaves
1 Rib Celery Chopped
1 tsp Whole Allspice
5 Whole Cloves
1/2 of 1 Lemon
6 Cups Water

Directions:
Combine the ingredients in a large Saucepan. Bring to a boil, reduce the heat and simmer partially covered for 20-30 minutes. Prepare an Ice Bath, call it 6 Cups Ice and 6 Cups Cold Water. Return the liquid to a boil. Add: 12-16 Shrimp (16/20 Ct) Turn off the heat. Wait 2 minutes (make sure the Shrimp are white all the way through), then remove them to the Ice Bath. When they’re completely cooled, remove the Shell, keeping the Tail intact, then de-vein. Coat the Shrimp in a small amount of the Sauce and marinate for about 15-20 minutes.
To serve the Shrimp Remoulade, cover the base of 2 chilled Appetizer or Salad Plates with shredded Lettuce. Tastefully arrange the Shrimp on top of the Lettuce, 6 per Plate, and garnish with Green Onions, thinly sliced on the bias.

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Fried Shrimp Po’ Boy Recipe

Ingredients:
1 10-12" long piece of New Orleans Style French Bread
4 Tbsp Mayonnaise
3 Tbsp Creole Mustard (Zatarain’s makes a good widely available Creole Mustard.)
Pickle Slices
3/4 Cup Shredded Lettuce
Tomato Slices
Fried Shrimp (Recipe below)

Directions:
Slice the bread in half horizontally, I also like to give it a minute or two in the oven to crisp up the crust. Spread the Mayonnaise on the inside of the bottom portion of the bread, spread the Creole Mustard on the inside of the Top portion, and a layer of Mayonnaise on top of that. Spread your lettuce on the bottom portion of bread, then your pickles and Tomatoes. Top with the Fried Shrimp, and put the top portion of the bread on top. Cut the Po’ Boy in half if desired. Serve with your favorite Potato chips. Put some hot sauce on the table and enjoy.Makes 1 Sandwich

Fried Shrimp for a Po’ Boy

Ingredients:
2 1/2 Cups Vegetable Oil for Frying
1/2 Cup Wondra Flour

Coating:
1/4 Cup Wondra Flour
1/2 Cup Corn Flour
2 Tbsp Creole Seasoning, in all
1 Egg
2 Tbsp Water
1/2 Pound Peeled & Deveined Medium Shrimp

Directions:
Heat the oil to 360° in a 2 qt. saucepan. Season 1/2 Cup of the Wondra flour with 1 Tbsp Creole Seasoning in a bowl. In another bowl, Mix the egg well with 2 Tbsp of water, and 1 tsp Creole Seasoning.In another bowl, Mix the Corn flour, Wondra Flour and the remaining Creole Seasoning. Dredge the shrimp in the seasoned flour, then the egg wash, then the corn/wondra flour mixture. Fry in batches in the 360° oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch. 

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Fried Catfish Recipe with Hushpuppies and Creole Tartar Sauce

Fried Catfish Recipe

Ingredients:
2 Catfish Fillets, cut into fingers
1 Cup Corn Meal
1/4 Cup Wondra Flour
3 Tbsp Heaven Made Amazin Cajun Seasoning
Black and Cayenne Pepper to suit your taste
Peanut Oil or Lard for frying

Directions:
Heat 2 inches of Peanut Oil or Lard to 360° in a Cast Iron Dutch oven. Season the Catfish fingers with Heaven Made Amazin Cajun Seasoning and the Pepper’s. Combine the corn meal, Wondra, and 3 Tablespoons of Heaven Made Amazin Cajun Seasoning in a shallow dish. Dredge the catfish in the mixture until well coated. Set aside for 10-15 minutes. When the oil is to temperature, fry the catfish fingers in batches until golden brown and cooked through. Serve with Lemon wedges, Hush puppies and Creole Tartar Sauce

**Be sure not to over crowd the pan, or you will have greasy, soggy catfish.

Hushpuppie Recipe

Ingredients:
1 Cup Corn Meal
1 Cup All Purpose FLour
2 Tbsp Green Onions, finely sliced
2 tsp Heaven Made Amazin Cajun Seasoning
1 pinch Cayenne
2 tsp Baking Powder
1/2 Cup Buttermilk

Directions:
Combine all of the ingredients and mix together thoroughly. Form into balls and fry in 360° oil as described above for the Catfish.

Creole Tartar Sauce Recipe

Ingredients:
1 Egg
2 Tbsp Fresh Lemon Juice
2 tsp Garlic, chopped
1/4 Cup Dill Pickle, chopped
1 Tbsp Creole Mustard
2 tsp Horseradish
2 tsp Parsley, chopped
3 Tbsp Green Onions, chopped
2 tsp Hot Sauce
1 1/2 Cups Vegetable Oil
Heaven Made Amazin Cajun Seasoning to taste

Directions:
Combine all of the ingredients except the oil in the work bowl of a food processor. Mix on high for 1 minute, then slowly drizzle in the oil until all is incorporated and the mixture is thick like Mayonnaise. Season to taste with Heaven Made Amazin Cajun Seasoning.

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Filet with Fried Oysters and Bearnaise Sauce

Filet Recipe

Ingredients:
2) 8-9 oz. Filets (Marinated for 3 hours in Olive Oil with a little Dijon Mustard, Black Pepper, Fresh Rosemary,
Fresh Garlic.)
Heaven Made Amazin Cajun Seasoning and Black Pepper
1 Recipe Bearnaise Sauce
Asparagus – blanched, shocked in an Ice Bath, then sauteed in whole Butter with minced fresh Garlic.
1 dozen Fried Oysters (Recipe below)
Remove the Filets from the Marinade, wipe off with Paper Towels, removing any Garlic, Herbs etc.
Season with Heaven Made Amazin Cajun Seasoning and Black Pepper.

Directions:
Preheat an oven to 350°. Heat a Cast Iron Skillet until very hot, add a little bit of Oil, sear the Steaks on all sides until deep brown. Finish in a 350° oven until cooked to the desired doneness, I prefer Medium Rare. Place on a bed of Asparagus, then top with 6 fried Oysters, then a generous helping of Bearnaise Sauce. Serve immediately.

For the Oysters

Ingredients:
12 Oysters, shucked
3/4 Cup Corn Flour
pinch of Heaven Made Amazin Cajun Seasoning, use very little if your Oysters are very salty from the Sea
1/2 tsp Cayenne Pepper
4 turns of Black Pepper
Vegetable Oil for frying

Directions:
Heat 3-4 inches of Vegetable oil in a Saucepan, being sure that the Oil doesn’t come higher than half way up he side of the Pan. Coat the Oysters well with the seasoned Corn Flour. Let stand for 10 minutes before frying. Fry the Oysters in batches until golden brown and crispy, do not overcook. They should take 2-3 minutes. Drain onto a paper towel lined plate.

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Shrimp Stuffed Mirliton (Chayote Squash) Recipe

Ingredients:
2 Large Mirlitons
3 Tbsp Unsalted Butter
1/2 link Andouille or your favorite Sausage (6-8 oz.), finely diced
1/2 Large Onion, finely diced
1 Rib Celery, finely diced
1 Small Red Bell Pepper, finely diced
2 Tbsp Minced Garlic
1/2 lb small raw Shrimp, peeled and chopped
1/2 loaf, day old French Bread, sliced and baked in a 300° Oven until crispy, but not browned.
(Ground in a Food Processor to make Bread Crumbs).
1/2 Cup Green Onions, thinly sliced
Heaven Made Amazin Cajun Seasoning,
Black Pepper and Cayenne Pepper to taste

For the Topping, combine the following ingredients:
1/2 Cup of the Bread Crumbs
1/8 Cup finely grated Parmesan Cheese
3 Tbsp Unsalted Butter melted
2 tsp Heaven Made Amazin Cajun Seasoning

Directions:
Cut the Mirlitons in half lengthwise, remove the Seeds. Bring a large Pot of Water to a boil, season with Heaven Made Amazin Cajun Seasoning as you would pasta water. Add a few Bay Leaves and a bundle of fresh Thyme. When the Water comes to a boil add the Mirliton halves, and simmer for 45 minutes, or until tender. Cool.

When the Mirlitons are cool scoop out most of the Pulp, leaving a Shell about 1/2 inch thick. Dry the Shells by patting with a Paper Towel. Reserve 1/2 of the the Pulp and drain on Paper Towels, they hold a lot of water. When dry, chop. 

For the stuffing:
In a large Cast Iron Skillet melt the unsalted Butter over medium heat, when hot add the Andouille or your avorite Sausage. Cook stirring often until slightly browned. Add the Onion, Celery and Bell Pepper and the Heaven Made Amazin Cajun Seasoning. Cook for 8- 10 minutes stirring often until the Onions start to carmelize and the Vegetables are soft. Add the Garlic, Mirliton flesh and Thyme, cook for 2 minutes more. Add the Shrimp and Green Onions and cook until the Shrimp turn pink. Add 1/2 Cup water (or Shrimp Stock if you have any on hand) and 1 Cup of the Bread Crumbs. Stir until the mixture comes together. More Bread Crumbs or water may be needed. The mixture should be thick, yet moist, and it should hold together. Season to taste with Heaven Made Amazin Cajun Seasoning, Black Pepper and Cayenne Pepper. Divide the Stuffing amongst the 4 Mirliton Shells and cover with the topping. Place into a 350° Oven until hot and the topping is golden brown. Serve immediately. Serves 2.

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Shrimp Stew

Here's a wonderful stew, similar to gumbo but thicker. Serve the stew in a soup bowl with steamed white rice, and be sure to have some hot French bread to sop up all the gravy! If you can, buy shrimp with the heads and shells intact, so that you can use them to make a stock. But, in a pinch you can substitute 1 quart of chicken broth.

Ingredients: 
2 pounds medium-size shrimp, shells and heads on if possible 
6 cups water 
1 medium-size yellow onion, quartered 
2 bay leaves 
1 tablespoon plus 1/2 teaspoon Heaven Made Amazin Cajun Seasoning 
1/2 cup vegetable oil 
1/2 cup all-purpose flour 
1 cup chopped yellow onions 
1/2 cup chopped bell peppers 
1/2 cup chopped celery 
1/4 teaspoon cayenne
2 tablespoons chopped fresh parsley leaves 
2 hard-boiled eggs, shelled and finely chopped

Instructions:
Peel the shrimp and reserve the shells and heads. Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onions, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes. Remove from the heat and strain through a fine-mesh strainer. Discard the peelings and set aside the shrimp stock.  Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes. Add the chopped onions, bell peppers, and celery, and cook, stirring until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1-1/2 hours. Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne, and cook for about 20 minutes. Remove from the heat and stir in the parsley. Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.

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Fried Crawfish Tails (This Recipe is also good for Fried Shrimp)

Ingredients:
1 lb. peeled Crawfish Tails 
1 small can Carnation Milk 
1 Tablespoon. Baking Powder 
2 Tablespoons Vinegar 
1 cup Flour 
2 Eggs 
2- Teaspoons Heaven Made Amazin Cajun Seasoning 
Peanut Oil

Dips: Use one of our recipes for Compound Butters. Seafood Cocktail Sauce.

Mix the following ingredients:
1 Cup Mayonnaise
1/3 Cup Hot or Regular Spicy Mustard
1 Tablespoon Lemon Juice or to taste
1 1/2 Teaspoons Heaven Made Amazin Cajun Seasoning or to taste

Directions:
Mix Eggs, Milk, Baking Powder and Vinegar. Season Crawfish Tails with the Heaven Made Amazin Cajun Seasonings and marinate in mixture at least 1 hour. Remove Tails, dip each Crawfish Tail in Flour and fry in 380° Cooking Oil until golden brown. Serve with one of our Compound Butters

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