Big Easy Foods Louisiana Cuisine

  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  ...

   CAJUN  CORN MAQUE CHOUX It is a classic Cajun recipe consisting of corn and peppers sautéed until softened with a mix of Cajun seasonings in bacon grease.  You can't go wrong with this delicious Southern side dish. Ingredients 4 slices bacon 3 cups corn from a can, drained 1 medium yellow onion 1 red bell pepper 1 jalapeno pepper 1 tablespoon Cajun seasonings 1/4 cup chicken stock 1/2 cup of heavy cream 1/4 cup of milk salt and pepper to taste                                                                                                       Directions 1. In a hot pan, cook your bacon for about 8 minutes, until the fats render and it starts to crisp. 2.  Al...