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
Boiled Crawfish
When fresh crawfish are in season, try this recipe. This is a gluten-free recipe. When preparing this recipe for a gluten-free entrée, check the ingredients in your smoked sausage. If it contains any flour, eliminate the sausage. -Sweet Mama Janisse Photo: by seanosh /cropped
Memphis-Style Barbecued Ribs
Excellent. Wouldn't change a thing. -Sweet Mama Janisse Photo: by David McSpadden
Creole Jambalaya
Cubed smoke sausage can be substituted for your cooked ham. -Sweet Mama Jasnisse 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
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
Blackened Redfish
Other fish fillets can be substituted in this recipe. When making the seasoning mix, double or triple the amounts and you will have it on hand for other blackened dishes. -Sweet Mama Janisse Photo: by stu_spivack
Cajun Meatloaf
When you make this recipe if there is any left over the meat loaf makes fantastic, tasty sandwiches. -Sweet Mama Janisse Photo: by jeffreyw
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.
