1/2 cup butter, melted

Cajun seasoning to taste

7 (9 ounce) catfish fillets

Brush bottom of broiler pan with some of the melted butter. Sprinkle Cajun seasoning moderately over butter. Place fish fillets into the seasoned pan.

With a sharp knife, make 4 to 5 cuts in each fillet; the cuts should be 1/2 to 1 inch. Brush fillets with more butter. Place under broiler and broil 8-10 minutes or until almost done. Add more Cajun seasoning to fish in broiler then broil another 3-5 minutes or until fillets flake easily with fork and start to brown on top.

Makes 7 servings

1/2 cup butter, melted
Cajun seasoning to taste
7 (9 ounce) catfish fillets

Brush bottom of broiler pan with some of the melted butter. Sprinkle Cajun seasoning moderately over butter. Place fish fillets into the seasoned pan.
With a sharp knife, make 4 to 5 cuts in each fillet; the cuts should be 1/2 to 1 inch. Brush fillets with more butter. Place under broiler and broil 8-10 minutes or until almost done. Add more Cajun seasoning to fish in broiler then broil another 3-5 minutes or until fillets flake easily with fork and start to brown on top.
Makes 7 servings

INGREDIENTS:
2 1/2 lbs. chicken wings, separated, and tips removed
3/4 c. plain yogurt
2/3 c. Louisiana hot sauce
2 tsp. garlic powder
1 c. flour
1/2 c. Cajun seasoning
oil, for frying

DIRECTIONS:
In a bowl, mix together yogurt, hot sauce, and garlic.

Add chicken, and marinate overnight in the refrigerator.

The following day, mix together flour and cajun seasonings in a
bowl.

Remove chicken from the marinade, and coat evenly in flour mixture.

In a wok or deep fryer, heat oil to 370F. This can be achieved by
heating over med-high heat.

Use enough oil to cover 4-5 chicken wings at a time.

Deep fry wings for approximately 8 mins.

Drain on a paper towel.

Makes 2-4 servings

Cajun Tofu Recipe

1 lb firm tofu, cut into 1″ slices
1 clove garlic, cut in half
1 tbs ground paprika
1 tsp all season salt
1 tsp rubbed(crumbled) sage leaf
1/2 tsp ground red cayenne pepper
1/2 tsp black pepper
2 tsp oil

Rub both sides of tofu with garlic. Combine next 5 ingriedients in a
bowl. Press seasoning mixture into tofu with hands to adhere. In
heavy nonstick skillet over high heat, heat oil. When oil begins to
heat, add tofu. Reduce heat to medium and cook 4-5min per side.

Ingredients

1 lb. margarine or butter
1/2 c. Vidalia onion, finely chopped
1 tbsp. paprika
1 tbsp. black pepper
1 tbsp. bitters
1 tbsp. garlic powder
2 tbsp. season salt
1 tbsp. dry mustard
1 tbsp. Worcestershire sauce
2 tbsp. wine vinegar
Shrimp

In mixer bowl or food processor beat margarine until light. Add
remaining ingredients, except shrimp, and beat until well blended.
Store butter in refrigerator and use as needed. For Peppered Shrimp
heat 2 tablespoons of the pepper butter in a small frying pan. When
it starts to bubble, stir in 6 to 8 medium shrimp that have been
peeled and de-veined. Stir quickly for 1 to 2 minutes until shrimp
are just cooked.

Pour into a warm soup plate with the juices from the pan and serve
with pieces of French bread for dipping sauce.

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Tomato Sauce
1 large onion, chopped
3 tablespoons olive oil
3 garlic cloves, minced
2 1/2 (14 to 16 ounce) cans whole tomatoes, including juice
1 (6 ounce) can tomato paste
1 cup dry red wine
1 tablespoon granulated sugar
1 teaspoon dried hot red pepper flakes, or to taste
2 teaspoon dried oregano, crumbled
1 bay leaf

In a large heavy skillet cook onion in oil over moderate heat,
stirring, until softened. Add garlic and cook, stirring, 1 minute.
Add remaining sauce ingredients and salt and pepper to taste and
simmer sauce, stirring occasionally, 45 minutes, or until thickened.
Discard bay leaf and in a food processor purée sauce until smooth.
Tomato sauce may be prepared up to this point 2 days ahead and
chilled, covered.

Creole Seasoning
2 bay leaves
1 teaspoon paprika
3/4 teaspoon dried basil, crumbled
3/4 teaspoon dried thyme, crumbled
3/4 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon dried oregano, crumbled

In a small bowl stir together Creole seasoning ingredients.

Shrimp Mixture
1 onion, chopped
1 celery rib, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 fresh jalapeño chile, or to taste, seeded and chopped fine (wear
rubber gloves)
3 tablespoons olive oil
2 garlic cloves, minced
2 (14 to 16 ounce) cans whole tomatoes, drained and chopped coarse
1 1/2 pounds medium shrimp (about 48), shelled and deveined if desired
Accompaniment: cooked rice
Garnish: 1/4 cup packed fresh parsley leaves, washed well, spun dry,
and chopped

In a large heavy saucepan cook onion, celery, bell peppers, and
jalapeño in oil over moderate heat, stirring frequently, until
softened. Add garlic and cook 1 minute. Add Creole seasoning and
cook, stirring, 1 minute. Add tomatoes and 2 cups sauce and simmer,
stirring occasionally, 30 minutes. Creole sauce may be prepared up to
this point 1 day ahead and chilled, covered. Bring Creole sauce to a
simmer before proceeding.

Discard bay leaves and add shrimp to Creole sauce. Simmer mixture,
stirring occasionally, 3 minutes, or until shrimp are cooked through.

Serve Shrimp Creole over rice, garnished with parsley.

Serves 4 to 6.

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