Big Easy Foods Louisiana Cuisine

    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...