Big Easy Foods Louisiana Cuisine

  What is Louisiana Crawfish Etouffée Picture is for serving suggestions only      Crawfish étouffée originates from Louisiana  Particularly within Cajun and Creole cuisine. The dish has deep roots in the cultural melting pot of the region, influenced by French, Spanish, and African culinary traditions. The term "étouffée" means "smothered" in French, referring to the cooking method where the main ingredient is cooked slowly in a flavorful sauce. Crawfish, a popular seafood in Louisiana, is typically used in this dish, especially during crawfish season in spring. Étouffée is often served over rice, making it a hearty and comforting meal that embodies the spirit of Louisiana's vibrant food culture. Étouffée or  slow simmering The cooking method significantly impacts the flavor of crawfish étouffée in several ways: Roux Creation : The process starts with making a roux, where flour is cooked in fat (usually butter) until it reaches a deep brown color. This enh...

This delightful dish combines succulent shrimp, tender scallops, and fresh asparagus, all tossed in a light garlic butter sauce. Here's a delicious recipe for Wild Caught Gulf  Shrimp, Scallop, and Asparagus Dish Ingredients 1 pound Wild Caught Gulf shrimp (peeled and deveined) 1 pound scallops 1 bunch asparagus (trimmed and cut into 2-inch pieces) 4 tablespoons butter 3 cloves garlic (minced) 1 tablespoon olive oil 1 teaspoon lemon zest 2 tablespoons lemon juice Salt and pepper (to taste) Fresh parsley (chopped, for garnish) Directions Prepare the Asparagus: In a large skillet, heat 2 tablespoons of butter and olive oil over medium heat. Add the asparagus and sauté for about 3-4 minutes until tender but still crisp. Remove from the skillet and set aside. Cook the Seafood: In the same skillet, add the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and scallops to the skillet. Season with salt and pepper. Cook for a...

  Delicious Mac & Cheese Picture is for illustration only Here’s a delicious shrimp mac and cheese recipe from Big Easy Foods Shrimp Mac and Cheese Ingredients 8 oz elbow macaroni 1 lb Big Easy Wild Caught Gulf shrimp, peeled and deveined 2 cups shredded sharp cheddar cheese 1/2 cup grated Parmesan cheese 3 cups milk 1/4 cup butter 1/4 cup all-purpose flour 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp paprika (optional) 1/2 cup breadcrumbs (for topping, optional) 2 tbsp chopped fresh parsley (for garnish) Instructions Cook the Pasta: In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside. Cook the Shrimp: In a skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp, season with salt, pepper, and paprika, and cook until pink and opaque (about 3-4 minutes). Remove from heat and set aside. Make the Cheese Sauce: In the same pot, melt the remaining butter over med...

  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...