Cloud Shrimp and Crawfish Fettuccine

I'm ashamed to say I haven't cooked any exciting seafood dishes lately. Luckily for me, my customers have picked up my slack.

Here is a Shrimp and Crawfish Fettuccine from Debbie Cloud via her daughter Tiffany Cloud.

Ingredients:
1 lg onion chopped
1 stick butter
1 qt. half & half
1 lb shrimp
1 lb crawfish
1 bell pepper chopped
1 lb mushrooms sliced
1 bunch green onions chopped
1 tbsp minced garlic
1/2 cup Parmesan cheese
Black pepper to taste
Tony's to taste
1 tbsp parsley chopped
1 lb fettuccine

Instructions:
Melt butter in lg pan.  Add onions, mushrooms, bell pepper, and garlic.  Cook until wilted.  Mix well.  Add half of the half and half.  Stir to blend.  Add shrimp and crawfish.  Gradually add 1/3 more of half and half while shrimp are cooking.  Stir constantly to prevent burning.  Add green onion and parsley.  Add remaining half and half and Parmesan cheese.  Add pepper and Tony's. Cook sauce until shrimp and crawfish are fully cooked.  Serve over fettuccine noodles.

Please feel free to pass your seafood recipes my way.  Now if I could only get y'all to come over to my house and cook!

Tis the Season

Bring on the "R" months baby, we are ready for some shuckin. I'm talking about Oyster Season!

Gotta love the Oyster Festival in Violet, La. I love how the "Living" section is peeking out from under the raw oysters. How poetic?

Lunch

Also, gotta love a dad you sends you off with freshly shucked oysters.

Dinner

If you are lucky enough to get some fresh oysters this season, throw your diet out the window, grab some butter, garlic, parmesan cheese and parsley and toss those suckers in the oven! Serve with french bread and lemon.  Man, it sure is good to live in Louisiana!

Shrimp Salad

I'm not talking about a green salad with shrimp on top.  I'm always surprised at how many people don't make shrimp salad.  I remember bringing a shrimp salad sandwich to lunch in high school (and stinking up my entire lunch table) and all of my friends asking, "What is that?"  I went to high school in St. Bernard Parish, Louisiana.  I guess for my family, shrimp was as easy to come by as tuna fish in a can and when you have the option, well . . . who wouldn't choose shrimp?

In classic salad-making fashion, chop up and mix the following:

1.  2 hard-boiled eggs

2.  1/3 cup green onions

3.  1/3 cup celery

4.  1/8 cup flat parsley

5.  1 lb boiled shrimp

6.  2 tbs mayo

7.  1 tbs spicy mustard

8.  garlic powder and salt to taste

Serve with crackers or bread. Or eat with a spoon, or chopsticks, or your fingers . . . this stuff is good!