Catfish

Ingredients

• Servings: 4
• 2 cups water
• 1 cup uncooked long-grain rice
• 1 pound catfish fillets
• 1 (16 ounce) can stewed tomatoes, with liquid
• 2 teaspoons dried minced onion
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon hot pepper sauce

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a small saucepan, bring the 2 cups of water to a boil. stir in the rice and return to a boil; reduce the heat. cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
• using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
• in a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
• cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
• serve the fish mixture over the rice.

Super-easy Tuna Pasta Salad

Ingredients

• Servings: 6
• 1 (16 ounce) package rotini pasta
• 1 (16 ounce) bottle creamy italian-style salad dressing (such as ken's steak house® creamy italian dressing)
• 1 (6 ounce) can tuna, drained and flaked

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. rinse pasta with cold water until chilled; drain.
• mix pasta and salad dressing in a large bowl; fold tuna into the pasta mixture.
• cover bowl with plastic wrap and refrigerate until the salad is cold, at least 1/2 hour.

Bass For Dinner

Ingredients

• Servings: 4
• 1 lemon, juiced
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 pinch crushed red pepper flakes
• 1 pinch salt
• 1 pound skinless wild striped bass fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 25 mins


• whisk together lemon juice, olive oil, parsley, pepper flakes, and salt in a bowl. add bass fillets; marinate for 10 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• grill bass on the preheated grill until fish flakes easily with a fork, about 5 minutes each side. discard any remaining marinade.

arrabbiata sauce

Ingredients

• Servings: 3
• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 cloves garlic, minced
• 3/8 cup red
• 1 tablespoon white sugar
• 1 tablespoon chopped fresh basil
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon ground black pepper
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat oil in a large skillet or saucepan over medium heat. saute onion and garlic in oil for 5 minutes.
• stir in , sugar, basil, red pepper, tomato paste, lemon juice, italian seasoning, black pepper and tomatoes; bring to a boil. reduce heat to medium, and simmer uncovered about 15 minutes.
• stir in parsley. ladle over the hot cooked pasta of your choice.

ultimate gulf coast gumbo

Ingredients

• Servings: 20
• 4 pounds medium shrimp - peeled and deveined
• 1/2 cup corn oil
• 1/2 cup all-purpose flour
• 1 cup chicken broth
• 1 (3 pound) whole chicken
• 2 onions, chopped
• 5 stalks celery, chopped
• 1 green bell pepper, chopped
• 5 large tomatoes, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon salt
• 2 tablespoons old bay seasoning tm
• 1 tablespoon ground cayenne pepper
• 3 (6 ounce) cans crab meat, drained
• 1 pound andouille sausage, diced
• 2 tablespoons file powder

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs 50 mins


• peel and devein the shrimp. refrigerate shrimp meat. place the shrimp heads and shells in a large pot, and cover with 2 quarts of water. cover, and simmer over medium low heat until liquid is reduced by half. strain out the shrimp heads and shells.
• select a large stock pot capable of holding all the ingredients. add oil to the pot, and heat over medium high heat. using a long handled spoon, stir in flour; cook and stir for several minutes until dark brown. at that point, the flour suddenly puffs and absorbs the oil. slowly stir in chicken broth and an equal amount of water. place chicken in the pot. add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, old bay seasoning, and salt. boil for about 1 1/2 hours, or until chicken meat is no longer pink and the juices run clear.
• remove chicken from the pot, and set aside until cool enough to handle. remove bones, and chop the chicken into about one inch pieces.
• add chicken meat, shrimp broth, crab meat, sausage, and shrimp to . add the file powder, and stir from the bottom of the pot. when the gumbo comes to a boil, remove from heat. continue to stir from the bottom for 1 minute. serve.

thai-style peanut sauce with honey

Ingredients

• Servings: 3
• 1/4 cup honey
• 1/4 cup smooth peanut butter
• 1 tablespoon crunchy peanut butter (optional)
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sesame oil
• 2 teaspoons minced fresh garlic
• 1 tablespoon minced fresh ginger root
• 1 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

Chile Prawns

Ingredients

• Servings: 4
• 3 tablespoons peanut oil
• 1 pound tiger prawns, peeled and deveined
• 3/4 cup all-purpose flour
• 1/2 cup tomato-based chili sauce
• 1/3 cup pomegranate juice
• 3 tablespoons sriracha hot pepper sauce
• 1/4 cup hot ketchup
• 3/4 cup ketchup
• 3 tablespoons soy sauce
• 2 lemons, juiced and zested
• 2 teaspoons crushed red pepper flakes

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat oil in a large skillet or wok over medium-high heat. dredge prawns in flour, then fry in the hot oil until golden. remove to paper towels to drain.
• in a medium bowl, whisk together the chile sauce, pomegranate juice, sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. pour the sauce into a wok, and bring to a boil over medium-high heat. cook until the sauce has reduced by about 10 percent and has thickened slightly. mix the prawns into the sauce, and toss to coat. serve immediately.