• 8 oz. fresh fish (catfish, grouper, trigger or your favorite)
• Seasoned corn meal batter
• Eggwash (egg and milk)
• 1/2 cup vegetable oil
• 1 tsp. Big Easy seafood seasoning
• 2 oz. clarified butter or margarine
• 1/4 lb. crawfish tails
• 6 oz. cream
• 1/2 tsp. thyme

Heat oil in skillet. Dip fish in eggwash and then cornmeal. Pan fry fish until done and set aside. Heat margarine in skillet and saute crawfish with Big Easy seasoning. Add cream and reduce by half. Pour tails and sauce over fish and serve.
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• 1 1/2 onion, diced
• 1/2 cup sliced green onion
• 2 cups chopped mushrooms
• 6 oz. chopped garlic
• 1 Tbsp. whole thyme
• 1 tsp. cayenne pepper
• 1 tsp. salt
• 1 tsp. black pepper
• 2 Tbsp. parsley
• 1/2 tsp. bitters
• 1/2 tsp. celery salt
• Juice of 4 lemons
• 1 cup white wine
• 8 oz. margarine
• 2 cups cream
• 1 1/2 cups shrimp, chopped
• 2 cups Italian bread crumbs
• Roux - blend 1 cup margarine with 1 1/2 cups flour and brown
• 6 oysters

Warm margarine and saute onions, green onions, and mushrooms. Add garlic and shrimp and simmer. Add seasonings, white wine, lemon juice and cream. Add roux slowly until thick, then add bread crumbs. Set aside. Place oysters in baking dish and cover with Bienville sauce. Bake 15-20 minutes at 375 degrees.
Makes approximately 3/4 gal. of sauce - enough for 12-15 oysters.
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2 qts. shrimp (60-70 ct.)
• 2 cups olive oil
• 10 oz. bread crumbs
• 4 green onions, chopped
• 4 oz. parmesan cheese
• 3 oz. white wine
• 4 oz. butter
• 2 oz. chopped garlic

Heat olive oil and butter. Add garlic, wine, shrimp. Saute and then add green onion, bread crumbs and cheese. This will make enough for several po-boys.
Slice steak rolls crosswise and serve with sauce.
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