Big Easy Foods Louisiana Cuisine

When making Louisiana tacos, Wild Gulf shrimp have a  naturally sweet, rich flavor  and a  firm, slightly snappy texture .  Mild Gulf Shrimp Tacos (6 tacos) Ingredients 1 lb (450 g) Big Easy Wild-Caught Gulf shrimp, peeled/deveined 1–2 tbsp neutral oil 2 tsp smoked paprika (optional but great) 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano 1 tsp cumin (optional) 1 1/2 tsp kosher salt (start here) 1/2 tsp black pepper 1/2–1 tsp mild chili powder or cayenne (optional; skip for extra mild) 1 tbsp lime juice (or 1 tbsp fresh lemon juice) Taco toppings 2 cups shredded cabbage (or iceberg/romaine mix) 1/2 cup mayo (or half mayo/half Greek yogurt) 1–2 tbsp lime juice 1–2 tbsp chopped cilantro (optional) Sliced jalapeño or pickled jalapeños (optional, for heat) Hot sauce on the side (optional) To serve 6 small tortillas (corn or flour) Steps Make the shrimp seasoning mix: paprika, garlic powder, onion powder, oregano, cumin (if using), salt, pepper, and optional ...

  Cajun Crawfish Pie For the Filling 1 lb crawfish tails (with a little fat if possible – key for flavor) 1/2 cup butter 1 small onion, finely chopped 1/2 bell pepper, chopped 2 celery stalks, chopped (the “holy trinity”) 3 cloves garlic, minced 1/3 cup flour 1 1/2 cups seafood stock (or chicken stock) 1/2 cup heavy cream 1 tsp Cajun seasoning (adjust to taste) 1/2 tsp paprika 1/4 tsp cayenne (optional but recommended) Salt & black pepper to taste 2 green onions, sliced 2 tbsp fresh parsley, chopped Optional: 1 tsp hot sauce, squeeze of lemon For the Crust 1 box refrigerated pie crusts (or homemade if you want to impress) 1 egg (for egg wash) 1. Build the Flavor Base Melt butter in a skillet over medium heat. Add onion, bell pepper, celery → cook 5–7 minutes until soft. Add garlic → cook 1 minute. 2. Make a Light Roux Sprinkle in flour, stir constantly for 3–5 minutes. (You want a light golden color—not too dark like gumbo.) 3. Create the Creamy Sauce Slowly whisk in stock → av...