Annual NFL Draft Shindig - 2013

I'd say maybe boil a small amount of crawfish. Not too much, but just enough to snack on along with whatever else you decide to cook.

Any experience frying alligator? Want to do nuggets, wondering if seasoned flour is a good enough breading?

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Any experience frying alligator?

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not part of New Orleans theme

now turtle soup would work

Look in the recipe book for the shrimp and andouille mini muffin cakes. I've made them a lot and several folks on the board have made them, also.

For Christmas Eve, I made mini crawfish pies in phyllo dough cups. I've also made them in those mini pie shells. They freeze great.

Mini bbq shrimp poboys

There's a muffalatta pasta salad recipe in the recipe book.

Crawfish cardinale in mini phyllo cups or out of a chafer with French bread toast.

Bloody Marys on a stick-get grape or cherry tomatoes and punch a bunch of holes in them with a toothpick. Soak in vodka in the fridge overnight. Drain. Put out with toothpicks and a little bowl of creole seasoning for folks to dip them in to get a little of the creole seasoning.

Crawfish,crab or andouille and corn bisque-see recipe in the recipe book.

Shrimp tossed in remoulaude sauce.

Chargrilled oysters

Cayenne Toasties
3 French bread loaves
1 cup olive oil
2 t cayenne
1.5 t salt
1.5 t sugar
1/2 t finely ground black pepper
1 t paprika
1.5 t granulated garlic
1/5 t granulated onion

Preheat oven to 200 degrees.

Whisk all ingredients together, except bread. Set aside. Cut French bread into slices about 1/4 inch thick. Lay slices on baking sheet. Whisk mixture and, using pastry brush, lightly coat tops of bread slices, whisking mixture often in between brushing the bread. Dry, in oven, for about 1 hour or more. You may store these in an airtight container for several days or freeze them after they are cooled. To recrisp frozen toast, put in a 350 degree oven for 5-7 minutes.


Commander's Palace Garlic Bread.

Crawfish "Beignets" with sauce

CRAWFISH BEIGNETS WITH SAUCE

Sauce
2.5 t chopped garlic
2 c mayo
Cayenne to taste
Salt to taste
Black pepper to taste
2 T ketchup

Beignets
1 lb crawfish tails, chopped a bit
2 eggs
1 T dry mustard
1 t cayenne
1.5 t salt
1/2 c flour
1/2 c green onions
12 oz. angel hair pasta, cooked and hot
vegetable oil for deep frying

For sauce, combine the garlic, mayo, cayenne, salt, pepper and ketchup in a bowl and mix well. Set aside.

Combine crawfish, eggs, mustard, 1 t cayenne, salt, flour and green onions in a bowl and mix well. Stir in the pasta. Shape into 1 inch balls, pressing to form. Deep fry in hot oil, about 350 or so for about 2 minutes or until golden brown. Serve with sauce for dipping.

Mini crab cakes

Milk punch