Ingredients:

1 1/2 pounds jumbo shrimp, peeled and deveined

1 large red bell pepper, chopped

1 large yellow bell pepper, chopped

1 onion, chopped

1 stick (8 tbsp) butter

2 tbsp. minced garlic

16 oz. angel hair pasta

Ingredients:

1 lb. tilapia filets

1/2 cup corn meal

1/2 cup flour

1 tbsp. salt

1 tbsp. flour

Ingredients:

6 red bell peppers

1 lb. medium shrimp, cooked and cleaned

3 cloves garlic

1/2 cup raw rice

1 can cream of mushroom soup

Juice of 1 lemon

1 small onion, chopped fine

2 tbsp. butter

1 cup grated Swiss cheese

6 pats of butter

Paprika, salt and pepper to taste

Marinade:

1/4 cup olive oil

1/4 cup fresh lemon Juice

2 large cloves garlic - peeled and smashed

1 1/2 cups fresh basil leaves

Here's a recipe for jambalaya that's sure to please your family and bring out the Coonie in you!  This one has been handed down for a few generations and comes straight from Granny's kitchen in Louisiana and the gulf coast of Mississippi.  It don't get no better than this!

Ingredients:

16 oz. dried navy beans

2 14.5 oz. cans chicken broth

4 cups water

4 tbsp. chopped garlic

1 chopped onion

1 chopped green bell pepper

1/2 lb. ham, cut in 1/2" cubes

1 lb. jumbo gulf shrimp, peeled and deveined

2 tbsp. Tony Chachere creole seasoning

1 tbsp. black pepper

1 tbsp. salt

This is a wonderful dish to serve on a special occasion!

You can substitute shrimp or use a combination of crabmeat and shrimp for this tasty seafood dish.

This one comes to us from our next door neighbor a lifelong Louisiana boy prior to moving to Texas.  You can adjust the heat on it to your liking, but be forewarned this one is rich, rich, rich.  Have a medic standing by.

Ingredients:

1 pound of shrimp, peeled and deveined

1 pound of crawfish tails

1 large bag of egg noodles

two sticks of butter

1 red bell pepper, chopped fine

1 large onion, chopped fine

Two tbsp. chopped garlic

1 pint heavy whipping cream

2 cups shredded cheddar cheese