RECIPES
Whether you're preparing dinner for the family or entertaining a large group of people, seafood makes a great meal. And fresh Louisiana seafood will make your meal even better. Nothing beats our oysters, crabs, shrimp and fish. Here are a few recipes from down the bayou to help you turn out seafood like a true cajun.
FRIED SHRIMP OR OYSTERSIngredients for eggwash:
Blend all ingredients well in a mixing bowl. Set aside Ingredients for frying:
Frying: Preheat enough oil to 375 degrees to cover oysters or shrimp by approximately 1 to 2 inches. Dip oyster and shrimp in eggwash and then into batter. Deep-fry a few at a time, until they float to the top of oil and are golden brown. Continue process until all shrimp or oysters are done. |
FRIED CATFISHIngredients for eggwash:
Blend all ingredients well in a mixing bowl. Set aside Ingredients for frying:
Frying: Preheat enough oil to 375 degrees to cover fish by approximately 1 or 2 inches. Dip fish in eggwash and then into batter. Deep-fry catfish until golden brown or a good guideline for doneness is to remove fish from hot oil when they begin floating to the surface. Continue process until all catfish are done. |
FRIED SOFTSHELL CRABIngredients for eggwash:
Blend all ingredients well in a mixing bowl. Set aside Ingredients for frying:
Cleaning softshell crabs:With a pair of scissors go about a ¼ inch behind the eyes and snip off eyes and mouth. Pull up shell from shoulder and remove gills on both sides. Lift up belly flap and clean or remove belly flap completely. Frying: Preheat enough oil to 375 degrees to cover crabs by approximately 1 or 2 inches. Dip crab in eggwash and allow to set for 10 or 15 minutes. Drain off all excess liquid from crabs and batter. Shake off all excess batter and deep fry crabs one at a time until golden brown or a good guideline for doneness is to remove crabs from hot oil when they begin floating to the surface. Continue process until all crabs are done. |
CRAB BOIL RECIPEIngredients:
Directions: Fill your 80 qt. boiling pot to one inch below halfway point of your pot with basket in. Open a beer Add Pontchartrain Seafood's homemade seasoning mix and drink beer. Cut lemons in half and squeeze juice into to water and drop in lemons. Add halved onions, halved garlic, and celery. Stir ingredients with paddle. Place crabs in seasoned cold water (crabs are added to cold water because the sudden change of water temperature will cause crabs to throw their claws. Light the fire on the pot and cover with lid. Bring to a rolling boil After 2 ½ minutes shut heat off and remove cover. Add small bag of ice to water and if outdoors hose off with water underneath and around pot. (the change of water temperature helps crabs absorb seasoning). Let crabs soak a total of 30 minutes with cover off and have another beer. After 30 minutes remove crabs out of pot or if using basket remove basket. Place crabs on table and open beer. Enjoy crabs and beer together.If you like sausage, potatoes and corn with your boil we recommend you boil in a separate pot. These items are season robbers. |
CRAWFISH BOIL RECIPEIngredients:
Directions: Fill your 80 qt. boiling pot to one inch below halfway point of your pot with basket in. Open a beer. Add Pontchartrain Seafood's homemade seasoning mix and drink beer. Cut lemons in half and squeeze juice into to water and drop in lemons.Add halved onions, halved garlic, and celery.Stir pot with paddle. Light the fire on the pot and cover with lid. Bring to a rolling boil. While pot is coming to a rolling boil, take crawfish out of sack and put in ice chest. Gently rinse crawfish off with hose until water is clear. Add crawfish and have another beer. Push crawfish down in water with paddle and cover. Bring water back to rolling boil and time 2 ½ minutes. After 2 ½ minutes shut heat off and remove cover. Add small bag of ice to water and if outdoors hose off with water underneath and around pot. (the change of water temperature helps crawfish absorb seasoning). Let crawfish soak a total of 30 minutes with cover off. After 10 minutes stir crawfish with paddle pushing crawfish from top to bottom of pot. Repeat stirring after 20 minutes. After 30 minutes scoop crawfish out of pot or if using basket remove basket. Dump crawfish on table and open beer. Enjoy crawfish and beer together.If you like sausage, potatoes and corn with your boil we recommend you boil in a separate pot. These items are season robbers. |
SHRIMP BOIL RECIPEIngredients:
Directions: Fill your 80 qt. boiling pot to one inch below halfway point of your pot with basket in. Open a beer Add Pontchartrain Seafood's homemade seasoning mix and drink beer. Cut lemons in half and squeeze juice into to water and drop in lemons. Add halved onions, halved garlic, and celery. Stir pot with paddle. Light the fire on the pot and cover with lid. Bring to a rolling boil. Add shrimp and have another beer. Stir shrimp with paddle and cover. Bring water back almost to a rolling boil. A foam solution will cover pot and water will start to boil. At this point immediately shut off fire. Add small bag of ice to water and if outdoors hose off with water underneath and around pot. (the change of water temperature helps shrimp absorb seasoning). Let shrimp soak a total of 30 minutes with cover off. After 10 minutes hose pot off again and repeat after 20 minutes. After 30 minutes scoop shrimp out of pot or if using basket remove basket. Dump shrimp on table and open beer. Enjoy shrimp and beer together.If you like sausage, potatoes and corn with your boil we recommend you boil in a separate pot. These items are season robbers. |
CONTACT USPontchartrain Seafood is
located at :
|