Don’t risk skipping this amazing bisque!  Corn and crab come to together in this creamy, hearty, and easy to prepare dish with a mix of spices that gives this bisque a Cajun twist!

Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 12

1: In a 3 quart pot, melt butter and add flour to make a blond roux.

2: Saute onions until tender; add corn, soup, Half and Half, mace, and crab meat.

3: Bring to a boil, then reduce heat.

4: Add cheese, parsley, green onions, and sherry.

5: Season with Tony Chacheres Original Creole Seasoning.

6: Remove from heat and serve.

Another cool twist with this recipe is you can choose your protein.  Today, I will be using shrimp because I have some available.  However, ALWAYS keep in mind a recipe is a “guide” (unless baking!).  If you have crawfish available, please use in this recipe.  If not making a “Lent friendly” recipe, left over chicken works awesome in this recipe as well.  Always adjust to your taste and those for whom you are cooking.

Shrimp Etouffee Twice Stuffed Baked Potatoes

Etouffee stuffing ingredients:

3 tablespoons butter

1 medium onion, chopped

2 1/2 cups cold milk

1 (2.75 oz.) Tony Chachere’s Etouffee Mix

1 lb. Tony Chachere’s Wild Caught Shrimp or choice of seafood, precooked meat (chicken or sausage)

3 tablespoons chopped green onions

6 medium pre-baked potatoes or 3 large cut in half

1 cup shredded cheese of choice

In a large skillet melt butter.  Add onions and saute until tender and transparent.  Add milk, etouffee mix, and meat. Stir gently while mixture comes up to a boil.  Reduce heat and cook about 5 minutes.  Add green  onions and remove from heat.  Gently scoop out pulp of potatoes, keeping skins in tact and placing on cookie sheet.  Mix potato pulp into skillet.  Stir well to combine.

Take mixture and fill potato skins.  Top with grated cheese.  Place in a 350 oven for about 10 minutes to warm through and melt cheese.

Serve these potatoes warm as a main dish or cut in half as a side dish.  This is a no fail one your family will enjoy!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

First up is  Tony’s Crawfish Etouffee.  I recently fixed a large helping of etouffee for some friends in Florida.  Many people were quite amazed at just how easy and simple it is to make etouffee.  Etouffee literally means “to smoother.”  Take it from this Cajun girl, don’t complicate it with a bunch of crazy ingredients, just stick to the basics, sometimes perfection is simple!

Now, let’s talk some crab recipes.  If you are thinking breakfast or brunch, you need to try this Crab and Mushroom Omelet.  What a great way to introduce crab to your kids by incorporating it with scrambled eggs.  Of course, no adult in their right mind would need any convincing.   Did you say you need a Cajun friendly appetizer?  Do not think twice and try out our Crab Meat Dip for your next gathering…Lent or not!

If shrimp is your favorite seafood of choice (as is mine!), I just love a comforting bowl of Shrimp and Corn Soup to warm my heart and soul.  Young and old love this filling dish that may be served as either an appetizer or main dish with a salad and warm French bread.  Combining two Louisiana classics or making each separately, Shimp and Crawfish Fettucine fuses Cajun and Italian culinary delights.  This hearty, rich dish is a favorite of my stepkids.

Luckily, catfish is now available to almost all markets.  For a special treat or date night, try out this Crawfish Palmetto recipe.  If you do not have access to crawfish, shrimp or bay scallops can easily be substituted.

These are just a few of my seafood favorites available at the Tony Chachere’s recipe section of our website.  I thank all of you for stopping by my blog, being fans of Tony Chachere’s, and taking time out of your day to read my little stories.  Take time this Lenten season to reflect on sacrifices others have made for you and try to give back a little to those less fortunate.

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

So if you are looking for some Lenten meals to add to your collection, I am here to help.  It does not matter to me whether you are Catholic or not, please try these delightful seafood meals with your family!

Fried Catfish

Fresh Louisiana Catfish

2 1/2 lbs. fresh fillets

2 eggs

1 1/2 cups milk

1 tablespoon Tony Chachere’s Creole Seasoning

1 (10 oz.) box Tony Chachere’s Seasoned Fish Fry

Marinating thinly sliced catfish

To prepare your fillets, rinse well and pat dry.  I like my catfish thinly sliced.  Feel free to cut into nuggets or keep in whole fillets.  No matter how you cut your fish, please make sure to remove any blood line that remains on the fish.  Beat your eggs in a large bowl.  Add milk and seasoning and combine.  Add fish and cover.  Refrigerate for up to 4 hours.  When ready to fry, preheat oil to 350. Coat fish in fish fry evenly.  Gently add to hot oil.  When fish floats to the top and is light brown it is ready.  Usually about 4-5 minutes.  Serve with French fries seasoned with Tony Chachere’s Creole Seasoning.

Simple Tartar Sauce

2 cups mayo

2 tsp. mustard

1/3 cup sweet pickle relish

1/4 of a medium onion, grated

1/2 tablespoon Tony Chachere’s Creole Seasoning

In a bowl, combine all ingredients.  Cover and refrigerate. Will remain good for about 4 days.

Why buy it pre-made, this is too easy!

I know this is suppose to be a sacrifice on all our parts, but you will hear no complaints from me. Gotta go folks, I’m hungry and there is hot fish.  Check back with me over these 40 days of Lent for some more seafood specialities of our area.

Could you ask for more? I think NOT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s