SEAFOOD AND SEAFOOD SAUCES

SELECTIONS:
BAYOU COUNTRY SMOKEY CREOLE MUSTARD SAUCE
CRAB AND SHRIMP DRESSING & BOILED SHRIMP
CAJUN FRIED CATFISH
FRIED SOFT SHELL CRABS
CRAB CAKES (French Bread Stuffing Mix)
BREADED OYSTERS ROCKEFELLER
SCALLOPED OYSTERS
STUFFED CATFISH FILLET WITH LEMON AND BUTTER SAUCE
BAKED REDFISH IN CREOLE SAUCES
CAJUN CRAWFISH ETOUFFEE
SEAFOOD SUPREME WITH PASTA
MANHATTAN CLAM CHOWDER
TURTLE SOUP
SHRIMP & OKRA GUMBO
GEORGE'S BOILED CRAWFISH
NEW ORLEANS BARBECUED SHRIMP
MARINATED SHRIMP
EASY SHRIMP CAKES
FRENCH MARKET STUFFED CRABS
CREOLE MUSTARD BATTERED CATFISH
SWEET CREOLE DIPPING SAUCE
NEVER FAIL HOLLANDAISE SAUCE
TARTAR SAUCE
NEW ORLEANS STYLE REMOULADE SAUCE

RECIPES:

BAYOU COUNTRY
SMOKEY CREOLE MUSTARD SAUCE

2/3 cup Bacon, cooked & chopped fine
2/3 cup Bacon drippings
2/3 cup Green onions, chopped
16 ozs Zatarain's Creole Mustard
2/3 cup Tomato paste
1 cup Orange juice
1/3 cup Red wine vinegar
1/3 cup Honey
1 tsp Zatarain's Creole Seasoning

Cook bacon until crisp, set aside. Add chopped green onions to bacon drippings, cook over low heat for about 5 minutes. Add tomato paste and cook for 3 minutes over low heat. Add remaining ingredients, stir thoroughly. Cook for 5 minutes over low heat. Remove from heat and refrigerate until desired.

Use as a dipping sauce for fried seafood and vegetables. Also may be used as sauce for grilled chicken, pork chops, etc.

CRAB AND SHRIMP DRESSING

1/2 cup Butter, melted
1/2 cup Celery, chopped fine
1 cup Onion, chopped fine
1 cup Green onion, chopped fine
2 cloves Garlic, minced
1/2 cup Bell pepper, chopped fine
2 Tbsp Flour
1 cup Milk
1 cup White wine, dry
2 cups Shrimp, boiled and chopped
1/4 cup Bread crumbs
1/2 cup Parsley, fresh chopped
2 Eggs, beaten
1 tsp Zatarain's Creole Seasoning

To a large heavy skillet add butter and melt over medium heat. Add vegetables and sauté until tender. Add flour, milk and wine and blend thoroughly.

Cook until thickened with occasional stirring. Turn off heat and add shrimp, crab meat, parsley, lightly beaten eggs and Zatarain's Creole Seasoning. Blend thoroughly.

This dressing is excellent for stuffing flounder, redfish, mushrooms, crabs, vegetables, fowl, fried seafood patties, etc.

BOILED SHRIMP

1 1/2 lb Shrimp with heads
1 1/2 qts Water
3 Tbsp Salt
1 1/2 tsp Zatarain's Liquid Shrimp and Crab Boil

To a large saucepan add water, salt and Zatarain's Liquid Shrimp and Crab Boil. Add shrimp, return to boil. Turn heat off and let stand 3-5 minutes. Peel and chop.

CAJUN FRIED CATFISH

2 lbs Catfish fillets
1 cup Butter milk
3 Tbsp Zatarain's Creole Mustard
1 package Zatarain's Crispy Southern Style Fish Fri
2 cups Vegetable oil

In medium bowl, blend together Zatarain's Creole Mustard and buttermilk. In shallow pan, add Zatarain's Crispy Southern Style Fish Fri.

Dip filets in buttermilk wash and then coat evenly with Zatarain's Crispy Southern Style Fish Fri. Place breaded filets into preheated oil (350° F) and fry until golden brown. Turn one time.

FRIED SOFT SHELL CRABS

1 dozen Soft shell crabs
4 Eggs, beaten
4 Tbsp Milk
24 oz Zatarain's Seasoned Fish Fri

Clean crabs thoroughly by removing the feathery tissue from under each shell point, the apron, sand pouch under the shell and between the eyes. After removing the above, wash thoroughly with cold water to assure all sand is removed. Dry with paper towels.

In shallow bowl, beat eggs and milk together until lemon color. Dip each crab in milk and egg wash and then bread thoroughly with Zatarain's Seasoned Fish Fri making sure all areas are covered - press gently. Fry in three to four inches preheated 350° F oil until golden brown. Drain before serving.

Note: One or two crabs can be fried at a time.

CRAB CAKES

1 package Zatarain's French Bread Stuffing Mix
1 2/3 cups Water
1/2 stick Butter or margarine
1 Tbsp Dry potato flakes
1 tsp Worcestershire Sauce
1 large Egg, lightly beaten
Dash of Tabasco (optional)
1/2 lb Crab meat (claw meat)
2 cups Bread crumbs

In a 2 quart cooking container combine water, butter or margarine, Zatarain's French Bread Stuffing Mix seasoning packet, potatoes flakes and Worchestersire Sauce. Bring to boil and simmer for 5 minutes.

Add 1/2 pound crab meat (claw meat) to mixture, stir thoroughly. Add Zatarain's French Bread Stuffing bread crumbs and stir thoroughly. Lightly beat one large egg, add to mixture and stir thoroughly. Remove from heat and allow to cool.

Make into 2 1/2 - 3.0 inch patties about 1/2 inch thick. Place patties in plain or seasoned bread crumbs and thoroughly cover. Makes about 12 patties.

Fry patties in 340°-350°F oil until golden brown.

NOTE: Mixture may be made into crab balls:

Roll crab balls in bread crumbs and bake at 350°F on a greased cookie sheet until brown or fried as above.

BREADED OYSTERS ROCKEFELLER

15 Shucked oysters
20 oz Chopped spinach, drained and squeezed dry
1/2 tsp Zatarain's Creole Seasoning
1 Tbsp Lemon juice
1 1/2 tsp Instant minced onion
1/4 cup Crisp cooked bacon, crumbled
1 cup All purpose flour
1 package Zatarain's Crispy Southern Style Fish Fri

Combine spinach, Zatarain's Creole Seasoning, lemon juice, onion, and bacon. On a cookie sheet lined with waxed paper, portion out one tablespoon of the spinach mix.

Top each portion of spinach with one of the shucked oysters. Place another portion of spinach on top of the oysters. Freeze until firm and can be peeled off the waxed paper.

When able to handle each spinach wrapped oyster, dust each with flour, dip in eggwash, and then roll in the Zatarain's Crispy Southern Style Fish Fri mix. Deep fry at 350°F for 5-6 minutes, or until center is hot.

SCALLOPED OYSTERS

8 oz Shucked oysters (about 12 average oysters)
1/2 cup Cracker crumbs
1/2 cup Zatarain's Regular Fish Fri
1/4 tsp Zatarain's Creole Seasoning
1/8 tsp Worcestershire Sauce
1/2 cup Milk
1 Tbsp Instant minced onion
1/4 tsp Cayenne pepper

In a 8 inch round cake pan, place shucked oysters. Combine cracker crumbs, Zatarain's Fish Fri, and Zatarain's Creole seasoning. Sprinkle crumb mixture evenly over oysters. Combine remaining ingredients and pour over oysters and crumbs.

Bake at 350°F for 30 minutes, or until knife inserted into the center comes out clean.

Serves 6-8

STUFFED CATFISH FILLET
WITH LEMON AND BUTTER SAUCE

10-12 Catfish fillets
1/4 cup Butter, melted
Zatarain's Creole Seasoning

Arrange 5-6 fillets on a foil covered baking sheet. Sprinkle lightly with Zatarain's Creole Seasoning. Place about 6-8 tablespoons of crab and shrimp stuffing on each fillet, depending on size. Cover with remaining fillets and press down lightly. Brush each fillet with melted butter and sprinkle with Zatarain's Creole Seasoning.

Cover with foil and bake in preheated 375°F oven for 25 minutes, remove cover, broil for 3-5 minutes or until lightly browned. Serve topped with lemon butter sauce.

CRAB AND SHRIMP STUFFING MIXTURE

1/3 cup Butter, melted
1/4 cup Celery, chopped fine
1/2 cup Onion
1/4 cup Bell pepper, chopped fine
1 large Clove garlic, minced
1 tsp Flour
1/2-2/3 cup Milk
1/2 cup White wine, dry
1 cup Crab meat
1 cup Shrimp, boiled with Zatarain's Liquid Crab Boil and chopped
1/2 cup Bread crumbs
1 Egg, beaten
Zatarain's Creole Seasoning to taste

In a heavy skillet, sauté vegetables in butter until tender. Add flour, milk and wine. Cook over medium heat until thickened with occasional stirring. Remove from heat and add remaining ingredients. Mix thoroughly. Additional milk may be added if too dry.

LEMON BUTTER SAUCE

1/2 lb Unsalted butter
1/2 Lemon, sliced thin
1/4 tsp Zatarain's Creole Seasoning
2 Tbsp Green olives, minced
1 tsp Worcestershire Sauce

Melt butter in saucepan. Add lemon and cook over low heat 2-3 minutes. Add Zatarain's Creole Seasoning, green onions and Worcestershire Sauce. Simmer for 1 to 2 minutes. Serve hot.

Refer to Boiled Shrimp Recipe

CAJUN CRAWFISH ETOUFFEE

1 package Zatarain's Etouffee Mix
2 1/2 cups Water
1 lb Crawfish tails
2 Tbsp Tomato paste
4 Tbsp Butter

In a 2 1/2 quart saucepan, combine water, tomato paste and contents of Zatarain's Etouffee Mix. Stir until all lumps are dissolved. Bring mixture to boil, cover and simmer for 10-15 minutes. Add crawfish tails, stir, and bring to a boil, cover and simmer for an additional 10-15 minutes.

If thicker sauce is desired, add 1 tablespoon flour stirred in 1/4 cup water. Stir mixture into Etouffee and allow to thicken.

Serve over bed of steamed rice.

Serves 4-6

Zatarain's Etouffee Mix can also be prepared with equal success using crab meat, shrimp, or other meat items.



SEAFOOD SUPREME WITH PASTA

1 1/2 sticks Unsalted butter
4 tsp Zatarain's Creole Seasoning
1/2 cup Green onions, minced
2 cups Heavy cream
3-4 cups Spiral noodles, cooked
2 cups Shrimp, peeled
1/2 cup Onions, chopped
1 1/2 cups Mushrooms, fresh buttons

Prepare spiral noodles according to package direction. Set aside. Melt butter in heavy skillet, add onions, and Zatarain's Creole Seasoning. Cook over low heat for 3 minutes. Add heavy cream. Cook until thickens by reducing.

Stir continuously to avoid scorching. Fold in shrimp and cooked pasta. Cook until shrimp are cooked, about 15 minutes. Add mushrooms and cook for 3 minutes.



MANHATTAN CLAM CHOWDER

1 package Zatarain's Gumbo Base
1-10 oz Can chopped clams, drained and reserve juice
Water
1/2 cup Potatoes, diced
2 Tbsp Margarine
3/4 cup Celery, diced
1 1/2 cups Onion, diced
3 Tbsp Carrots, diced
3 Tbsp Green pepper, minced
1/8 tsp Garlic, minced
1/2 cup Canned tomatoes, chopped
1 oz Tomato paste

Melt margarine over medium heat in a large saucepan. Add celery, onion, carrot, green pepper, and garlic, and sauté for 2 minutes. Add enough water to reserved clam juice to make 6 cups liquid. Add liquid, sautéed vegetables and potatoes to Zatarain's Gumbo Base. Blend thoroughly.

Bring to boil, stir, cover, reduce heat and simmer for 15 minutes. Add tomatoes and paste. Simmer for 10 minutes. Add clams, remove from stove and let set for 5 minutes before serving.



TURTLE SOUP

1 1/2 sticks Butter
2/3 cup Flour
8 oz Ham, 1/4" diced
1 cup Onions, chopped fine
1/4 cup Celery, chopped fine
3/4 cup Bell pepper, chopped fine
3 large Cloves garlic, minced
1 1/2 - 2 lbs Tomatoes, chopped coarsely
2 tsp Zatarain's Creole Seasoning
3 Bay leaves
1/2 tsp Thyme, crushed
1/4 tsp Nutmeg
1/4 tsp Clove
2 1/2 cups Beef stock, double strength
2 1/2 cups Water
1 tsp Worcestershire Sauce
1/2 Lemon, sliced
3 Boiled eggs, grated
4 Tbsp Sherry

Melt butter in a large heavy saucepan, add flour and cook over medium high heat with continous stirring until a brown roux is complete. Add the chopped ham and vegetables (celery, onion, bell pepper, garlic and tomatoes). Stir thoroughly. Cook over medium heat for about 30 minutes.

In a heavy skillet heat 1/4 cup vegetable oil. Add turtle meat and brown on all sides.

To the ham and vegetable mixture add the turtle meat, beef stock, water and spices. Cook covered over low heat for 2 hours. Thirty minutes prior to serving add Worcestershire Sauce, lemon and sherry. Parsley and grated eggs should be added 10-15 minutes before serving. Allow to rest for 15 minutes then serve. This allows time for all spices to blend thoroughly.

Serve with extra sherry if desired.



SHRIMP & OKRA GUMBO

2 lb Okra, cut
2 cups Onions, chopped
10 slices Bacon, fried
1- 8 oz can Tomato puree
6 cups Water
2 Bay leaves
1 lb Crab meat
2 lbs Shrimp, peeled
3/4 cup Celery, chopped
1/3 cup Bell pepper, chopped
2 cloves Garlic, minced
3 tsp Zatarain's Creole Seasoning
1 tsp Salt
1/8 tsp Zatarain's Liquid Crab Boil

In a 6 quart pot, fry bacon strips and set aside. Add okra to bacon dripping and cook for 1 1/2 hours or till most of sliminess is gone. Stir occasionally to prevent sticking and to break up okra slices. Stir in onion, garlic, celery and bell pepper, cook over low heat for 10-15 minutes. Add 6 cups water and remaining ingredients and cook until thickens. Serve over rice.

Serves 10



GEORGE'S BOILED CRAWFISH

4 gals Water
36 ozs Salt
12 ozs Louisiana Style Hot Sauce
6 bags Zatarain's Dry Crab Boil
3 ozs Zatarain's Liquid Crab Boil
8 ozs Zatarain's Creole Seasoning
4 ozs Zatarain's Cayenne Pepper
1/2 cup Vinegar
3 Lemons, cut in half
3 Large onions
4 Garlic pods
2 1/2 lbs New potatoes, small
8-10 Ears corn
40 lbs 1 sack crawfish
2 bags Ice

Pour crawfish into large tub and fill with water, mix several times and drain. Do this procedure 3 to 4 times to wash crawfish. Remove and discard any dead crawfish or debris. Add first eleven ingredients to large pot (52 qt) stir thoroughly and bring to boil. Allow to boil for 5 minutes before adding potatoes.

Add potatoes and cook for 5 minutes (for larger potatoes, cook longer). Add crawfish, stir, and cover pot; return to boil and cook for 3 to 5 minutes depending on size of crawfish (add corn after 2 minutes).

Remove pot from fire and allow to stand 3 minutes. Add ice in bags to stop cook (by adding ice in bags, the seasoning will not be diluted.) Allow to soak for 15 to 30 minutes. Note: The longer the crawfish soak, the spicier they will be.

Hint: Add one stick of margarine to pot --- will make crawfish easier to peel.



NEW ORLEANS BARBECUED SHRIMP

4 lbs Large headless shrimp
2 tsp Zatarain's Creole Seasoning
1 Recipe of Scampi Butter
1/2 cup Water or beer
1 Medium onion, sliced thin
1/2 Lemon, sliced thin
1/2 Bell pepper, sliced thin

To shallow baking pan, arrange four pounds shrimp in a thin layer. Sprinkle with Zatarain's Creole Seasoning. Another layer of shrimp may be added, if necessary. Cover top of shrimp with Scampi Butter and 1/2 cup of water or beer. Arrange slices of onion, lemon and bell pepper on top of shrimp. Bake in preheated oven for 20-25 minutes or until shrimp or cooked, stirring occasionally.

Serve with French bread.

SCAMPI BUTTER

1 lb Butter, room temperature
1 Tbsp Fresh garlic, minced
1/8 cup Red bell pepper, finely chopped
2 Tbsp Fresh parsley, chopped
1/8 cup Green onion, chopped
1/4 cup Chablis
1/4 cup Lemon juice
2 tsp Zatarain's Creole Seasoning
1/4 tsp Zatarain's's Cayenne Pepper
1 Tbsp Worcestershire Sauce

Place butter in mixing bowl, cream using electric mixer until butter is light and fluffy. Add garlic, red pepper, parsley, onion, and seasoning. Continue to blend.

Combine Chablis with the lemon juice and Worcestershire Sauce. Drizzle into butter mixture a little at a time, until all is incorporated.



MARINATED SHRIMP

3-4 lbs Shrimp, boiled and peeled
4 cups Thin sliced onions
12 Bay leaves
3 cups Salad oil
1 1/2 cups White vinegar
6 Tbsp Capers and juice
4 tsp Celery seed
3-4 tsp Zatarain's Creole Seasoning
2 cup White wine
1 cup Sliced mushrooms

Place boiled and peeled shrimp in large covered container. Blend next nine ingredients together and pour over shrimp.

Add mushrooms and toss to blend thoroughly. Cover and refrigerate for 24 hours prior to serving. Note: Toss several times during the 24 hour marinating period.

BOILED SHRIMP

3-4 lbs Shrimp (20-30 count)
4 Tbsp Salt
1 Tbsp Zatarain's Liquid Crab and Shrimp Boil
2 qt Water

To a large cooking container add 2 quarts water and salt. Bring to boil. Add shrimp and Zatarain's Liquid Crab and Shrimp Boil. Bring mixture to boil and cook for 2 minutes. Remove from fire and allow to soak 2 minutes. Drain, cook and peel.



EASY SHRIMP CAKES

1 lb Shrimp, cleaned & deveined
1 Medium onion, minced
2 Eggs, slightly beaten
1 cup Seasoned bread crumbs
3/4 cup Green onions, minced
Zatarain's Creole Seasoning to taste
1 cup Zatarain's Crispy Southern Style Fish Fri
1 cup Vegetable oil

Peel shrimp, Wash and drain. Chop into very small pieces.

Mix shrimp and next five ingredients thoroughly. Make patties with mixture and dredge in Zatarain's Crispy Southern Style Fish Fri (press or pat Fish Fri into each cake).

Add about 1/2 inch vegetable oil to cooking skillet. Preheat to 350° F, add patties and cook over medium heat until golden brown.

Note: Crab meat may be used in place of shrimp. Any type fish may be substituted.



FRENCH MARKET STUFFED CRABS

1 package Zatarain's French Bread Stuffing Mix
2 1/4 cups Water
3 Tbsp Butter or margarine
1 lb Crab meat

Combine contents of Zatarain's French Bread Stuffing Mix seasoning packet with 2 1/4 cups hot water and 3 tablespoons of butter or margarine. Stir thoroughly and bring to a boil. Reduce heat to simmer, cover and cook for 5 minutes.

Stir in Zatarain's French Bread Stuffing Mix bread
crumbs and 2 cups (1 pound) crab meat.
Spoon stuffing into crab shells to desired fullness. Place stuffed crabs on baking tray and brush tops with butter.

Bake in 350° F oven for 20-25 minutes.

Foil crab shells or ramekins can be used instead of crab shells



CREOLE MUSTARD BATTERED CATFISH

6 - 8 oz Catfish fillets
Pepper to taste
Hot pepper sauce to taste
1 gal Ice water
Oil for deep frying
1 cup Milk
3 Tbsp Zatarain's Creole Mustard
Juice of one lemon
1 - 12 oz package Zatarain's Seasoned Fish Fri

In a mixing bowl, season and marinate the fillets with pepper and pepper sauce. Place fillets in ice water and allow to marinate for 30 minutes. In a large Dutch oven or Fry Daddy, place enough oil to deep fry fish. The oil should cover the fish by approximately 1-2 inches.
Preheat oil to 375° F. In another mixing bowl, blend milk, Zatarain's Creole Mustard and lemon juice.

Place fish in Creole mustard batter, then in Zatarain's Seasoned Fish Fri, and deep fry until golden brown. Do not overcook, as fish is best when crisp on the outside but tender and juicy inside. Drain on paper towels and serve hot with tartar or cocktail sauce.



SWEET CREOLE DIPPING SAUCE

16 oz Orange marmalade
6 Tbsp Zatarain's Creole Mustard
4 Tbsp Zatarain's Horseradish

Blend all ingredients thoroughly. Refrigerate.

Serve as dipping sauce for any fried seafood. Suggest a Beer Battered Coconut Shrimp. This is also excellent with oriental foods



NEVER FAIL HOLLANDAISE SAUCE

6 Egg yolks
4 Tbsp Lemon juice
3/4 tsp Zatarain's Creole Seasoning
2 sticks Unsalted butter, melted

To electric blender, add first three ingredients cover, and mix on high speed for 5 seconds. Place butter into small saucepan and heat till foaming hot. To egg mix being blended at high speed, start adding hot butter in a slow stream.

Pour all but the milky residue into blender. Sauce should be thick and creamy. Taste and add additional seasoning, if necessary. If sauce is not used immediately, place in lukewarm water (90° F).

Hollandaise sauce may be held in refrigerator for 2-3 days or frozen. Warm for use by heating very slowly small amounts of sauce at a time over low heat or warm water. Beating will be necessary.

Sauce can be thinned out by adding slowly 3-6 tablespoons pot water, milk, or cream while beating.



TARTAR SAUCE

4 cups Mayonnaise
1/2 cup Chow chow (hot dog relish)
1/4 cup Zatarain's Creole Mustard
1 1/3 cup Sweet pickle relish
2 cups Green onions, minced
1 1/3 Tbsp White vinegar
Dash Tabasco

To large mixing bowl combine all of the above ingredients. Refrigerate before serving.



NEW ORLEANS STYLE REMOULADE SAUCE

2 cups Zatarain's Creole Mustard
1 1/3 cup Catsup
1/2 cup Olive oil
1/3 cup Yellow mustard
2/3 cup Green onions, minced
1/4 cup White vinegar (40 gr.)
2 Tbsp Zatarain's Horseradish
1 3/4 Tbsp Worcestershire Sauce
1/4 tsp Zatarain's Creole Seasoning
3 Tbsp Dry chopped onions
2 1/2 tsp Louisiana Style Hot Sauce
1 Tbsp Parsley flakes
1/3 tsp Celery powder

Combine all of the above ingredients in a bowl and blend thoroughly using a whisk. Refrigerate for about 2 hours before using.

NOTE: Do not use Tabasco sauce, use a Louisiana Style Hot Sauce (Crystal or Trappey, etc.)

Use as a sauce with boiled or fried seafoods - excellent as a spread for sandwiches, etc.

Go to the Mardi Gras Page, on to Poultry, or back to Vegetables.