LOUISIANA ON YOUR PLATE - FALL 2020

Baked Red Snapper or Redfish with Crabmeat Stuffing

 

5-7 lbs. Red Snapper or Redfish

1 lb. Fresh Shrimp

1 Large Onion, finely chopped

2 Garlic Cloves, minced

2 Tbsp. Oil

6 Slices White Bread

1 Green Pepper, finely chopped

1 Tbsp. Parsley, minced

1/2 lb. Crabmeat

1 Tbsp. Celery, chopped

3/4 tsp. Salt

1/4 tsp. Pepper

1 cup Wine

 

Sauce:

1 stick Butter

2 Shallots, finely chopped

2 tsp. Parsley, minced

1/2 lb. Crabmeat

 

Preheat oven to 400 degrees.

 

Shell and clean the shrimp and cut into small pieces.

 

Saute the onion and garlic in oil until clear. Add the shrimp and saute for about 10 minutes.

 

Dampen the bread, mash it and add to onion and shrimp mixture.

 

Add the green pepper, parsley, crabmeat, celery and seasoning. Simmer for 10 minutes, stirring constantly.

 

Place the stuffing inside the fish and sew up the opening or fasten with skewers.

 

Place the fish in a greased baking pan. Pour one cup of wine over it and bake in preheated oven, with a piece of foil over it for the first 15-20 minutes. Remove foil. Dust lightly with flour.

 

Baste from pan occasionally and bake until the flesh flakes to a fork and it crusty brown.

 

Remove the fish to a heated serving platter and keep warm.

 

For Sauce:

Make sauce by sauteing shallots and parsley for a few minutes in melted butter.

 

Add crabmeat and gently stir. Pour over fish and serve immediately.

 

 

 

 

Baked Rice and Nutria

 

Nutria, cut into serving pieces

Flour

Salt and Pepper

Fat for shallow frying

2/3 cup Rice

1 cup Water

3/4 cup Celery, finely chopped

1/4 cup Green Pepper, finely chopped

3 medium Onions, chopped or sliced

1 clove Garlic, minced

2 tsp. Sugar

1 Tbsp. Worcestershire Sauce

1 Tbsp. Vinegar

1/3 cup Ketchup

 

Preheat oven to 300 degrees.

 

Mix salt and pepper with sufficient flour to thoroughly coat meat.

 

Brown meat evenly on all sides in shallow fat over medium heat.

 

Put meat in heavy casserole that is large enough to hold all ingredients.

 

Brown rice in fat left from browning nutria. Add 1 cup of water, cover pan with tight fitting lid and simmer over very low heat 10 to 15 minutes.

 

Add rice to nutria. Add all remaining ingredients and mix lightly. Add water until it comes to the top of the mixture.

 

Cover with a tight fitting lid and bake in oven until tender (approximately 3 hours).

 

NOTE: If a tomato flavor is desired, add tomato paste diluted with water, tomato juice or canned tomatoes for the water.

 

 

FALL 2020