Big Easy Foods Louisiana Cuisine

  Why Americans prefer Wild Caught Gulf Shrimp A fisherman lifts his net full of shrimp off the coast of Louisiana People who try wild-caught Gulf shrimp for the first time often develop a strong preference for it, making them less likely to buy imported shrimp in the future due to several factors: Superior Taste: Wild-caught Gulf shrimp are known for their distinct, rich, and naturally sweet flavor. This is largely due to their diet and the environment in which they live. Imported shrimp, particularly those that are farm-raised, often have a milder or sometimes even a muddy taste. Better Texture: The texture of wild-caught Gulf shrimp is generally firmer and more succulent compared to the often softer or mushy texture of imported, farm-raised shrimp. This difference is due to the natural growth and diet of wild shrimp versus the controlled and sometimes rapid growth of farmed shrimp. No Additives: Wild-caught shrimp are typically free of the additives and chemicals that are...

    Shrimp tacos with Guacamole Sauce minutesminutTotal: Here’s a delicious recipe for shrimp tacos with guacamole sauce: Ingredients: ngredients: For the Shrimp: 1 lb large Wild Caught Gulf shrimp, peeled and deveined 2 tablespoons olive oil 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon garlic powder Salt and pepper to taste Juice of 1 lime For the Guacamole Sauce: 2 ripe avocados 1 lime, juiced 1 small tomato, diced 1/4 cup red onion, finely chopped 1 jalapeño, seeded and minced (optional) Salt to taste Fresh cilantro, chopped (optional) For the Tacos: Corn or flour tortillas Shredded cabbage or lettuce Sliced radishes (optional) Lime wedges (for serving) Directions: Prepare the Shrimp: In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Add the shrimp and toss to coat. Let marinate for about 15 minutes. Make the Guacamole Sauce: In a mixing bowl, mash the avocados. Stir in lime juice, diced tomato, red onion, jalapeño (if ...

  Southern Fried Catfish Recipe minutesminutTotal: Here's an easy Southern recipe for cooking catfish, whether you're using frozen or fresh fillets: Ingredients: 4 catfish fillets (fresh or thawed if frozen) 1 cup buttermilk 1 cup cornmeal 1/2 cup all-purpose flour 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp cayenne pepper (optional for heat) Salt and pepper to taste Vegetable oil (for frying) Lemon wedges (for serving) Directions: Prepare the Fillets: If using frozen catfish, make sure to thaw them completely and pat dry with paper towels. Marinate: Place the catfish fillets in a bowl and cover them with buttermilk. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator) to enhance flavor and tenderness. Coating: In a shallow dish, combine cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and pepper. Mix well. Dredge: Remove each fillet from the buttermilk, allowing excess to drip off. Dredge the fillets in the cornmeal mixture, ensuring t...

  Big Easy Crawfish Étouffée minutesminutTotal: Crawfish Étouffée  is a traditional Cajun dish that is usually served over rice with tender crawfish tails cooked in a flavorful roux-based sauce. As the phrase "étouffée" implies "smothered," Cajun-style  crawfish smothered in spicy broth, cooked slowly with the lid on. Ingredients: 1/4 cup unsalted butter 1/4 cup all-purpose flour 1 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup chopped celery 2 teaspoons minced garlic 2 cups seafood or chicken stock 1 teaspoon Kosher salt Freshly cracked black pepper, to taste 1/4 to 1/2 teaspoon Cajun seasoning 1 pound of Louisiana crawfish tails, with fat 1 tablespoon chopped fresh parsley, plus extra for garnish 1/4 cup sliced green onion, plus extra for garnish warm, cooked rice Directions: 1. You will need to chop the trinity (onion, green bell pepper, and celery), parsley, and green onion. Place garlic in a bowl and mince it. 2. A roux can be made by melting butte...

  Big Easy Boudin Kolache minutesminutTotal: Kolaches filled with Louisiana boudin are a delightful Cajun culinary tradition. They are often  served for breakfast,  or as a tasty snack.   This is a simple, yet delicious version of kolache made from crescent rolls stuffed with Louisiana Cajun boudin. Ingredients: 1 Big Easy Foods 14 oz pack - Alternatively, you might want to try Rouses Boudin, Market Basket Smokehouse boudin, or Savoie's boudin.  1 to 2 cans 8 count (Pillsbury, or Great Value)  crescent rolls  Cooking frozen boudin:  Stovetop cooking Instructions: Cook thoroughly to an internal temperature of at least 165˚F. Place Boudin links in enough water to cover. Simmer for 10 minutes. Remove links from water and allow 2 to 3 minutes before serving. Directions: 1.  The crescent rolls should be prepared on a baking sheet lined with foil and sprayed with cooking spray while the boudin is cooking. 2. Divide the boudin link in half and spoon...

  Wild Caught Gulf Shrimp Boil minutesminutTotal: In under an hour, you can have this Instant Pot Shrimp Boil ready! It's a classic Southern dish  everyone will enjoy! In a beer broth, juicy sweet corn, Wild Caught Gulf shrimp, and tender potatoes  are simmered with spices and herbs. Ingredients: 2 lbs baby potatoes 1 lb Big Easy Smoked  sausage, or any smoked sausage thinly sliced 1 yellow or white onion chopped 1 tbsp Old Bay seasoning 1 tbsp hot sauce 3 ears corn halved 12 oz Crying Eagle beer, or any lagers 1-1/2 lbs medium-large raw Wild Caught Gulf shrimp shell on, thawed or fresh 3 tbsp butter, salted recommended 1 clove garlic grated 2 tbsp parsley finely chopped 1 lemon cut into wedges Prep time: 15 min. Cook time: 5 min. Pressure Build up time: 25 min. Total time: 45 min. Directions: 1.  Add the potatoes, sausage, and onions to the Instant Pot. Add Old Bay seasoning and hot sauce to taste. Next, lay the corn on topPour beer. 2. Put the lid on the press...