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 FRIED CATFISH An old-fashioned favorite in the Deep South, Cajun Fried Catfish is breaded in spicy cornmeal and soaked in buttermilk. Cajun Fried Catfish is really the same as Southern Fried Catfish, just kicked up with some good ol Cajun spices for added flavor and heat.  I grew up eating a lot of fried catfish.  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 6   pounds   catfish fillets 1   cup   buttermilk 4   cups   vegetable oil or lard for frying Cornmeal Mix: 1   cup   all-purpose flour 2 1/2   cups   yellow cornmeal 2   tablespoons   Cajun Seasoning   used: Tony Chacheries Seasoning 1   teaspoon   garlic powder or granulated garlic 2   teaspoons   ground black pepper Instructions Place fish fillet strips in ...