Big Easy Foods Louisiana Cuisine

  The main ingredient of this dish is succulent grilled shrimp, coated in a perfect blend of Mexican spices, accompanied by a zesty salsa made with creamy avocado and sweet, smoky corn. You've got something special when you wrap up all those delicious flavors in a warm tortilla.   You can never go wrong with a bite that transports your taste buds to a sunny beach, whether it's Taco Tuesday or any other day. This recipe is easy to prepare, which is one of its highlights.   The dish can be made in forty minutes, making it the perfect dish for any occasion.   Whether you are hosting a dinner party with friends or making a quick weeknight dinner, this recipe is perfect. Ingredients 2 pounds large Wild Caught Gulf shrimp, peeled and deveined 1 tablespoon cumin 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon oregano ½ teaspoon salt ½ lime Neutral oil FOR THE SALSA 1 large avocado, diced large 1 ear of corn ½ cup diced red onion 2 tablespoons minc

  Fresh shrimp, rice, green onions, peas, carrots, and sesame oil make up this shrimp fried rice recipe.   Within 20 minutes, you can have this classic dinner dish on the table! There is a good chance you have tried this recipe at a Chinese restaurant or somewhere else multiple times.   This classic dish is best made at home rather than taken out! This recipe is very fast to prepare, tastes great, and is very budget-friendly.   Ingredients 2 tablespoons sesame oil 2 tablespoons vegetable oil or canola oil 1 pound Wild Caught Gulf Shrimp peeled and deveined 1 1/2 cups frozen veggie blend I used peas and carrots 1 cup frozen sweet corn 1/2 cup green onions chopped 4 garlic cloves minced 1 teaspoon fresh ginger minced 3 large eggs lightly beaten 4 cups cooked white rice  4 tablespoons low-sodium soy sauce 1 tablespoon mirin Salt and pepper optional or to taste Instructions 1. Add vegetable oil to a large nonstick skillet or wok over medium-high heat and cook shrimp until golden brown, sti

A flavorful and hearty dish that originated in Louisiana, particularly in Creole and Cajun cuisines, pork and sausage jambalaya is a Louisiana specialty.   Jambalaya comprises meat, vegetables, and rice in a one-pot dish that is seasoned with spices. Sausage and pork are common protein sources in this dish, giving it a rich and savory taste. Before frying, the fish should be soaked in buttermilk for 30 minutes to an hour.    In some old recipes, plain milk is called for, but buttermilk's acid does the trick rather than plain milk. Ingredients 2 tablespoons  canola oil 2   pounds  Boston butt pork roast, cut up in bite-size cubes 1   pound  smoked sausage, sliced in 1/2" rounds (beef, pork, or chicken) 2   cups  water 1   1/2   cups  chopped onion, 1 large onion 1   cup  chopped green bell pepper, 1 medium bell pepper 1   cup  chopped celery, 2 tall celery ribs 2   cups  raw white rice 2   cups  beef broth 2   cups  water 2 teaspoons  salt 1 teaspoon  granulated garlic 1/4 teas

  Louisiana Spanish inspired stew is infused with rich flavor using shrimp shells as stock. In addition  to adding flavor,  Worcestershire adds body to the broth. Fresh okra also thickens it. Ingredients 1 pound raw Big Easy Wild Caught Gulf medium shrimp, peeled and deveined, shells reserved
 3 cups water   
1 1/ 2 pound skinless Big Easy catfish (cut the fillets in half lengthwise if they are large), cut them into 1-inch strips 1 tsp kosher salt, plus more to taste   
2 tbsp olive oil, plus more for drizzling   
2 tbsp all-purpose flour   1 large white onion, chopped   
1 large red bell pepper   chopped   
2 medium celery stalks, chopped
   3 medium garlic cloves, chopped   
1 (15-oz) can diced tomatoes   undrained   
8 oz fresh okra, stemmed, cut crosswise into 1/2-inch pieces, or 2 cups frozen sliced okra
 2 tbsp Worcestershire sauce
   2 teaspoons chopped fresh thyme   2 fresh or dried bay leaves   
2 tsp Creole seasoning
 1/2 teaspoon black pepper, plus more to taste
   1 cup coo

There's nothing better than grilled shrimp! This recipe is easy and delicious! Ingredients 1/2 cup butter melted 3 Tbsp Lemon Juice 2 tsp chili powder 1 tsp ground ginger 1/4 tsp salt 2 lb Raw Peeled & Deveined Wild Caught Gulf Shrimp 16-20 per pound Cooking Instructions 1. Combine the first five ingredients in a small bowl; set aside 1/4 cup.  Make 8 skewers  with  shrimp by threading them onto 8 metal or soaked wooden skewers. 2.  Grill shrimp covered over medium heat and baste with butter mixture occasionally until shrimp turn pink, about 3-5 minutes per side.   After grilling, remove from grill and brush with butter mixture that has been reserved . TIPS Using frozen raw shrimp? Be sure to defrost, peel, and devein the shrimp before cooking. Do you need to soak wooden skewers when making grilled shrimp?  You should always soak wooden skewers before making skewers, kabobs, or any food on a stick.   They will be less likely to catch fire if they are soaked in water for about a