Crawfish

Dat Coconut Cilantro Rice

Recipes Cajun, Chef Johnnie G, Cilantro, Coconut, Crawfish, Henderson La, Louisiana, Recipe, Rice

Ingredients:

1 1/2 cups Louisiana white jasmine rice

1 cup canned coconut milk

1 cup water

1 tablespoon coconut oil

1/4 teaspoon salt

1/4 cup chopped cilantro

1/4 cup D.a.T. Sauce

Directions:

Heat a saucepan over medium-high heat and add rice, D.a.T. Sauce, coconut milk, water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the cilantro and serve.

4 servings

This rice is a great paired with fresh Gulf fish or shrimp. Pictured here served with Trout.

Enjoy!

Rajun Cajun Peppers

Recipes Cajun, Chef Johnnie G, Crawfish, Henderson La, Louisiana, Peppers, Recipe

Ingredients:

Three large red bell peppers

(Halved and seeded)

1 lb pork and ground meat mix

1 container of dressing mix(Crawfish Town Market)

2 cups C’est Tout trinity mix

1 bunch green onions

2 tbsp D.a.T. Sauce

2 tbsp creole seasoning

2 tbsp minced garlic

1 tsp cayenne

1 tbsp bacon grease

Pepper jack cheese

4 cups cooked jasmine rice

Directions:

1. Preheat oven to 350

2. Heat bacon grease in skillet. Add meat and dressing mix. Break up and add DAT Sauce, seasoning, garlic, and trinity mix. Cook until liquid is absorbed. Add rice and chopped green onions.

3. Add rice dressing to each half of a pepper. Top with one piece of cheese. Cover and bake for 1 hour. Uncover. Add more slices of cheese and broil for 3 minutes.

Serve and Enjoy!

After The Boil Grits

Recipes Cajun, Chef Johnnie G, Crawfish, Crawfish Boil, Henderson La, Louisiana, Recipe, Seafood, Southern

Ingredients:

1 cup Stone Ground Grits

3 cups Crawfish Stock

1 cup Heavy Cream

½ tsp salt

4 tbsp C’est Tout Dried Trinity Mix

1 cup boiled crawfish tails

1 cup diced boiled smoked sausage

1 cup boiled sweet corn kernels

1 cup White Cheddar cheese

2 tbsp unsalted butter

Directions:

Using a 2 quart sauce pan, combine 3 cups Stock and ½ tsp salt and C’est Tout.

Bring to a boil. Slowly pour in one cup of grits, constantly stirring to keep smooth for 4 to 5 minutes.

Add smoked sausage and corn. Reduce heat to low, add heavy cream, and cook for 15 to 20 minutes.

Stir in white cheddar cheese and crawfish tails. Finish with 2 tbsp of unsalted Butter.  Enjoy! Makes 6 servings.

Creole Shrimp Béchamel

Recipes Béchamel, Cajun, Chef Johnnie G, Crawfish, Creole, Henderson La, Louisiana, Peppers, Recipe, Shrimp

Creole Remoulade

Recipes Béchamel, Cajun, Chef Johnnie G, Crawfish, Creole, Henderson La, Louisiana, Recipe, Remoulade

Ingredients:

1/3 cup white vinegar
1/3 cup Dat Ketchup
2 tablespoons prepared horseradish
1/4 cup creole mustard
2 tablespoons smoked paprika
1/2 teaspoon cayenne
2 cloves garlic, peeled
2 teaspoons D.a.T. SaUcE
1 tablespoon Worcestershire sauce
1/2 cup sliced green onions
1/2 cup celery, chopped
2 medium eggs
2 medium egg yolks
1 1/2 cups vegetable oil

Directions:

Combine all ingredients except oil in food processor. Slowly add oil. Once combined, serve over your favorite seafood and Enjoy!

Creole Remoulade

Blackened Crawfish & Popcorn Grits

Recipes Cajun, Chef Johnnie G, Crawfish, Creole, Grits, Henderson La, Louisiana, Recipe, Remoulade, Seafood

Ingredients:

•I cup diced smoked sausage

•I cup bacon bits

•2 tbs dried Trinity Mix

•4 tsp Blackening seasoning

•1 lb Louisiana Crawfish Tails (thawed if frozen)

•1 c unsalted butter

•1/2 cup white wine

•2 tbs Worcestershire sauce

•1 tsp D.a.T. Sauce

•1 tbs fresh lemon juice

•radish micro greens for garnish (City Girls Farm)

Directions:

1Melt butter in skillet. Add bacon bits and render until done. Add smoked sausage and Trinity mix and sauté for 2 minutes. Deglaze with wine. Add Worcestershire and D.a.T. Sauce

2Add crawfish and blackening seasoning. Bring to a simmer and finish with lemon juice. Serve on top of Popcorn rice grits. Garnish with Microgreens.

Popcorn Rice Grits

Serves 4

Ingredients

• 3 cups chicken broth

• 1 cup popcorn Rice (Cajun Country Rice)

• 4 ounces sharp Cheddar cheese

• 4 ounces Mozzarella

• ¼ teaspoon cayenne pepper

• 1 cup Heavy Cream

Instructions:

In a medium saucepan, combine broth and rice. Bring to a boil; reduce heat, and simmer, stirring, until rice is tender, about 10 minutes. Remove from heat, and stir in cheese, heavy cream and cayenne. Enjoy!