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Up until the late 1950s, crawfish was eaten only by the fishermen who caught the crustaceans in the Atchafalaya Basin. Now, crawfish is king and is much sought after by both visitors and locals alike. This étouffée is a classic Cajun-style dish.
Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish.
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From Sandra This is a great recipe given to me by a friend.
There are no tables at Big Fisherman Seafood so we spread newspapers on top of the big freezer.
This Creole classic also includes peppers, celery, onions, and rice.
This rich, creamy soup will knock you off your feet! Great as part of a large meal, but meaty enough to use as a full meal.
I am married, have a daughter, and work full-time outside the home. Nutritious, quick and simple is my game. This is a simple meal that can be prepared in 25 minutes that is absolutely delicious. Serve with a salad and garlic bread for a complete meal.
A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.
Prep: 5 minutes; Cook: 15 minutes. This recipe goes with Roast Pork Tenderloin with Pepper Jelly Glaze
Fill this jelly roll with your favorite jam or jelly or preserves. Made with a sponge cake rolled up with a jam filling.
Pomegranate jelly makes the perfect spread for breads, breakfast foods, and other foods. This pomegranate jelly recipe is foolproof! How to De-Seed a Pomegranate
This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.
My mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading this fruitful jelly on slices of homemade bread. -Elaine Soper, Trinity Bay, Newfoundland
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