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Randol’s BBQ Shrimp
Jumbo Gulf shrimp simmered in a rich Creole Herb Velouté with garlic toast points for dipping. For the Seasoning, mix: 1 t. salt 1/8 t. Oregano 1/4 t. Garlic 1/4 t. Black Pepper 1/8 t. Onion Powder 1/16 t. White Pepper 1/8 t. Paprika 1/16 t. Red Pepper 1/8 t. Thyme...
Randol’s Hush Puppies
"Makes 16" 1 cup Yellow Corn Meal 1 cup All-Purpose Flour 2 tsp. Baking Powder 1/2 cup Sugar 1/2 tsp. Salt 1/4 tsp. Baking Soda 1 Egg 1/2 cup ButtermilkHeat approximately 3 inches of pure vegetable oil to 350° F. in a deep pot. Meanwile, in a large bowl, mix with a...
Creole Shrimp & Okra Gumbo
From Mama Redell of Vermillionville Ingredients: 1⁄4 c. cooking oil 2 lb. bag frozen okra 1/3 c. vinegar 1 1⁄2 c. stewed tomatoes with green chilies 2 medium onions, chopped 2 lbs. shrimp, seasoned to taste with salt, black pepper and cayenne 1 1⁄2...
Hush Puppies
from Mama Redell of Vermilionville, Louisiana "Makes 16" 1 cup Yellow Corn Meal 1 cup All-Purpose Flour 2 tsp. Baking Powder 1/2 cup Sugar 1/2 tsp. Salt 1/4 tsp. Baking Soda 1 Egg 1/2 cup Buttermilk Heat approximately 3 inches of pure vegetable oil to...
Crawfish Etouffee
Ingredients: 1 lb. crawfish tails 3⁄4 to 1 c. butter 3⁄4 to 1 c. flour Trinity (1 1⁄2 c. chopped onion, 3⁄4 c. chopped bell pepper and 1⁄2 c. chopped celery) Seasoning to taste (salt, cayenne pepper and hot sauce) 4 – 6 c. water
Cajun Corn Macque Choux
from Mama Redell of Vermilionville, Louisiana Ingredients: 4 to 5 c. whole kernel corn, drained 1 c. to 1 1⁄2 c. sugar 3⁄4 c. margarine or butter 1 c. trinity (onions, bell pepper, celery) 1 c. stewed...
Mama Redell’s Bread Pudding
Ingredients: 3 loaves French bread 6 eggs 2 c. sugar 1⁄2 c. cinnamon 1 stick butter 2 cans evaporated milk (milk can be added for more moisture) 1⁄4 c. vanilla extract Procedure: 1. Break bread into small pieces and place into a large bowl. 2. Add all other...
PECAN VINAIGRETTE
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 11⁄4 lb. pecan meal 3 qts. Olive oil 3 c. apple cider vinaigrette 2 oz. balsamic vinaigrette 11⁄2 oz. creole mustard 1⁄4 c. minced garlic 11⁄2 oz. lemon juice 1⁄2 t. salt 1⁄2 c....
CHARLEY G’S SMOKED DUCK AND ANDOUILLE GUMBO
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 1 4-5 lb. duckling 2 onions chopped medium 4 chopped rib celery 2 chopped bell peppers 2 tbsp. garlic 2 c. dark roux 2 tbsp. season salt 1 T. Tabasco 1 lb. andouille 1 tsp. white...
CHARLEY G’S SEAFOOD GRILL CRAB CAKES
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 11⁄2 gallon milk, scalded 3 chopped onions 3 chopped green bell peppers 3 chopped red bell peppers 1⁄4 c. chopped garlic 1 quart white wine 4 lbs. lump crabmeat 4 lbs....
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