BAYOU SAUCE PIQUANT
Piquant sauce is spicy and we add cayenne pepper to this dish. It starts with a roux and the holy trinity (onions, bell peppers and celery) of Cajun cooking. Serve over rice.
Provided by mary winecoff
Categories Catfish
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make a roux with oil and flour until dark brown. Add onions, celery, bell pepper and parsley and cook until wilted.
- Add tomato sauce and tomato juice; cook for 1 hour.
- Add crabmeat and catfish and cook for another hour, stirring frequently; add shrimp and cook for 10 minutes longer.
- Serve over cooked rice.
BAYOU JUICE
Make and share this Bayou Juice recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour into a shaker filled with ice.
- Chill, shake and strain.
Nutrition Facts : Calories 64.4, Sodium 0.7, Carbohydrate 3.1, Sugar 2.6
BLEND OF THE BAYOU
My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 366 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 981mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
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