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 ...

  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  ...

  A series of authentic Thanksgiving recipes from New Orleans The Louisiana staple is dirty rice, and this dish is a Louisiana favorite. Everything Southern complements well with this delicious side dish. Ingredients 2 slices bacon, chopped 1 cup chopped onion  ½ cup chopped green bell pepper ¼ cup chopped celery  2 garlic cloves I chopped  1 jalapeño pepper, seeded and finely  chopped  4 ounces cleaned chicken and/or  duck livers, very finely chopped or pureed (about½ cup)  4 ounces lean ground pork or beef 4 cups cooked and cooled long-grain white rice  ½ teaspoon salt ¾ teaspoon black pepper  2 teaspoons Creole seasoning blend, such as Tony Chachere's  ¼ cup chopped green onions  (scallions)  ¼ cup chopped flat-leaf parsley Hot sauce, to taste   Cooking Directions In a large skillet over medium-high heat, cook the bacon until crisp, stirring often for about 10 minutes, depending on the thickness of...