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Alligator Boiling Crawfish!

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"Cajun Cookin"
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This website has been authored by Denise Rednour from 1995 to present. All text, files, images, pictures, backgrounds and graphics on this website are copyrighted and are strictly prohibited to be used for any purpose without prior express written authorization from Denise's Dreams

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Cajun Cookin'

Recipe's Submitted and Some From My Friends

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Queen Pam's BBQ Fish

(aka Anacondaponda Sauce)
(Special "thanks" to my dear friend Pam!) :-)
You've gotta try this one! Guaranteed , the best fish you ever ate!


Cover fish with milk and soak in the refrigerator for at least one hour prior to cooking.

Basting Sauce:
1 stick butter or margarine
1 cup Extra Virgin Olive Oil
1 Tablespoon Creole or Hot Mustard
1 Teaspoon Liquid Smoke
1 Teaspoon Worchestershire Sauce
1 Bunch Green Onions (chopped fine)
1/2 Cup Lemon Juice
1 Teaspoon Lemon Rind (chopped very fine)
Add Seasoning Mix below to Taste

Seasoning Mix:
2 Tablespoons Garlic Powder
2 Tablespoons Tony Chachere's Creole Seasoning
1 Teaspoon Basil
1 Teaspoon Rosemary
1 Teaspoon Tyme
1 Teaspoon Sage

Melt butter or margarine-add remainder of ingredients. Marinate at least 30 minutes.

BBQ on a bed of onion slices 1/4 inch thick. Fish is done when onions begin to burn.

Add fresh sprigs of herbs (Rosemary/Basil) to the coals.

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Julie’s Fried Fish with Crab Sauce


1/2 cup olive oil
4 tablespoons flour
1/2 cup onion, chopped
1 stalk celery, chopped
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
2 cloves garlic, minced
2 cups crab stock or fish stock
1/2 cup dry white wine
1/2 teaspoon Creole seasoning
1/2 teaspoon sweet paprika
1/4 teaspoon Tabasco
Salt to taste
1 pound lump crabmeat
2 tablespoons green onions, chopped
2 tablespoons fresh parsley, chopped

Make a blond roux with 4 tablespoons of the oil and the 4 tablespoons flour.

In a medium saucepan, heat the remaining oil over medium heat and sauté the onion, celery and bell pepper for one minute. Add garlic and sauté for one minute. Be careful not to burn the garlic.

Add the stock, wine, Creole seasoning, paprika, Tabasco and salt. Whisk in the roux and cook until the sauce thickens, about 3 minutes. Add the crabmeat, green onion and parsley. Simmer for 1 minute, and keep warm.


4 fish fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs, beaten
1 1/2 cup bread crumbs
Enough peanut all to fry fish in

Season fish fillets with salt and pepper to taste. Dip in beaten egg and coat evenly with bread crumbs. Heat a large, nonstick skillet over medium high heat. Add oil and when hot, but not smoking, sauté fish until golden brown and thoroughly cooked, about 4 minutes per side. Drain on paper towels.

Place fillet on plate and spoon sauce over fish. I serve this with a fresh garden salad and French bread. ENJOY!

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