Memphis-Style Barbecued Ribs
Excellent. Wouldn't change a thing. -Sweet Mama Janisse Photo: by David McSpadden
Boiled Crabs
Excellent, excellent recipe. No changes. -Sweet Mama Janisse Photo: by Ty Nigh
Alligator Sausage
In my restaurant for Valentine's Day on our specials menu we had alligator sausage. We ordered them from a specialty sausage house. I do not make this myself, because I don't have easy access to fresh alligator meat. But if you're lucky enough to have access, go for it. Incidentally the alligator sausage was loved and enjoyed by everyone. -Sweet Mama Janisse Photo: by focusc
Chili Cajun Style
I can definitely see what makes this chilly Cajun style with the amount of the different kind of peppers that are used in the preparation. -Sweet Mama Janisse Photo: by jeffreyw
Caribbean Coconut Shrimp
I love, love, love this Caribbean coconut shrimp. The larger the shrimp you use the better this recipe will come out. -Sweet Mama Janisse Photo: by elsie.hui
Blackened Catfish
This is one of the most ordered entrées in my restaurant. Be sure when you make it that you have a lot of air flowing through the house, because it does create a large amount of smoke. -Sweet Mama Janisse Photo: by razvan.orendovici / cropped and color enhanced
Creole Jambalaya
Cubed smoke sausage can be substituted for your cooked ham. -Sweet Mama Jasnisse Photo: by jeffreyw
Andouille Smoked Sausage in Red Gravy
For sausage lovers this is really a good dish. I would prefer to serve it over brown rice, but if white rice is your choice it's okay. Also this sausage recipe can be served over pasta. -Sweet Mama Janisse Photo: by regan76
Boiled Crabs
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PrintIngredients
For 12 people (
)
Recipe
- 12 live blue crabs
- 2 lemons, quartered
- 8 new red potatoes
- 4 small ears fresh corn
- 4 small yellow onions
- 1 cup(s) salt
- 0.5 cup(s) ground red pepper
- 0.5 cup(s) ground white pepper
- 0.5 cup(s) ground black pepper
Boiled Crabs Directions
- Fill a large [10-quart] stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes.
- Add the crabs, [if blue crabs are not available, substitute other small to medium crabs], cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes.
- Turn off the heat and let sit, covered, for 10 minutes more.
