This recipe calls for ground venison or very lean ground beef. An equally good stuffing is a thick crawfish ettouffe with rice

1 pound ground venison or lean ground beef
1 small box of frozen chopped broccolli
1 onion (chopped)
1/2 stick of butter
1 stick of butter melted
1 tube of garlic cheese (6-8 ounces)
1 dozen pistolettes

Cut the pistolettes in half, hinging them on one side and scooping out most of the soft bread. I use a fork or knife. One has to be careful not to scoop so much as to tear the outer shell. You want to make a pocket in both the bottom and top halves.
Using a good sized frying pan, saute' the chopped onion in the butter, remove the onion form the pan and brown the meat.

In another small pot, place the broccoli in 1/2 to 1 cup of water. Bring to a boil and turn of the fire. You don't want to over cook the broccoli. Add the garlic cheese in small chunks to the browned meat, along with the sauted onion and drained brocoli. Stir until the cheese has melted and combined with the browned meat. Season to taste with Tony's or Frank Davis Vegetable seasoning.

Let this cool and scoop into Pistolettes. Either roll the pistolettes in the melted butter or use a teaspoon and cover the pistolette with butter. Place on a cookie sheet and bake at 350 degrees for 15-20 minutes.

2 sticks unsalted butter
1/4 cup olive oil
8 trout fillets
half a sleeve of unsalted crackers (I originally used wheat crackers but found the final dish to be too salty)
2 cups of frank davis fish fry (any other fish fry will work just try to use one with the least amount of salt)
2 eggs
1 cup milk (half and half is even richer)
Frank Davis seafood seasoning

Melt the butter in a frying pan and add olive oil (the oil keeps the butter from burning as fast). The butter will be good for two batches (4 fillets ech). As the remnants begin to burn, you might have to replace the butter for additional fillite (more than 8).

Soak the fillets th an egg milk bath in the refrigerator while preparing everything else. This gives you a medium for your fish fry/crushed crackers to adhere to the trout.

Crush the crackers in a zip lock bag leaving some small chunks of cracker. Mix the fish fry and crackers in a pan.
When the butter has reached a good frying temperature, place 4 fillets on the dry mixture and season the top side with Frank Davis seafood seasoning or your seasoning of choice. press the fillet into the mixture lightly to assure that it picks up an ample amount of dry mix. turn the fillets over and press into the mixture.

Place the 4 fillets into the hot butter and fry until it is stiff. Turn the fillets over to fry the other side. This is a wnderful method for frying fish indoors as you will not get the fried fish smell, only a lovely cooked butter smell. It is so rich most people will not eat more than 2 fillets.

I like to serve this with "Crazy Johnny" potatoes and a cucumber and onion salad.

Crazy Johnny potatoes(4 people):
This is named after Crazy Johnny's resturaunt in Metairie for a dish they serve much like this.

10-12 small red potatoes
1- 2 sticks melted unsalted butter
1 cup shredded sharp cheese

Wash and boil potatoes. When the potatoes are cooked, drain the water and add half the butter and season with Frank Davis Vegetable seasoning or a seasoning of your choice. Stir and add butter if the potatoes are too dry. Make sure to mash up the potatoes slightly leaving them chunky with skins so as not to actually make mashed potatoes.  Scoop into a bowl and sprinkle cheese on top. Adding bacon bits is also an option.

1 cup slivered almonds
8 TBS sesame seeds
2 pkgs Ramen noodles (oriental or shrimp flavor)
2 bags of coleslaw (Cabbage and carrot mix)
3 green onoin stalks chopped

Toast almonds and sesame seeds at 350 degrees until lightly brown. Don't burn them. they can be toasted by stir frying them dry but you have to be careful not to burn them. set them aside to cool.
crunch the ramen noodles and pour into a large bowl over the coleslaw mix. add the ramen noddle packet season and stir. Add the cooled almonds and sesame seeds and stir.

Over this pour and stir:
3 TBS sugar disolved in 8 TBS warm rice vinegar (just warm enough to dissolve the sugar), 1/2 tsp black pepper, and 1/2-3/4 cup of canola oil. More rice vinegar and/or sugar can be added to taste.

4 cups chopped onions
4 cups chopped celery
2 cups chopped bell pepper
1 cup chopped green onions (set aside)
1 cup chopped parsley (set aside)
3 sticks butter
3 pkgs louisiana crawfish tail meat
3/4 cup of starch
Water ( i have not measured this but use enough to cover the vegetable mix plus some extra.

Seasoning

In a large pot, melt the butter and saute the first three ingrdients (the cajun trinity). Once the onions are clear and the celery is soft, add water to cover the vegetables and simmer for 20-30 minutes.

Add the crawfish tail meat, green onions, and parsley and let simmer 10 minutes. Add starch diluted in hot water until the etouffee is thick enough to hold on a bed of rice ( i like this on brown rice).

This particular version of etouffe is a wonderful accompaniment for a good charred ribeye and a baked potato. Poor the etouffe over the steak and on the potato in lieu of sour cream or butter. The flavor of the butter and ettouffe married very nicely with the steak.

Stuffed Trout:

2 sticks unsalted butter
2 pkgs creole vegatable mix (4 cups mixed chopped onion, celery, bell pepper, parsley)
Italian seasoned bread crumbs
18-24 trout filets bepending on the size of the trout


Sauce:

1 can turtle soup
Worchestireshire sauce
1/2 cupcream or milk
add these in a pot and simmer. If it doesn't thicken, add some arrowroot or flour.

spray or grease a 9X13 baking pan. In the bottom, place a layer of trout filets to cover the bottom. Season with Tony's or Frank Davis seafood seaoning liberally.
Melt the butter and Saute the vegetable mixture. When the onions are clear, begin to add bread crumbs. You are doing a stuffing type mix but you don't want it too wet. So, add bread crumbs until you get a lightly damp mixture. You will get a better fill fopr how you want it once you have done this dish.
Pour some of the sauce you have made over the filets, don't soak it but don't drizzle it either.

Now, put a layer of the bread crumb mixture over the filets and repeat with another layer of filets. Season them and pour more mixture. Add another layer of bread crumbs and then a last layer of trout filets, seasoned and sauce pored over. You can also top this with shrimp, crabmeat, or crawfish tails about 10 minutes from the end of baking. Bake at 350 degrees for 30-40 minutes. If you used thicker trout filets, you might need to bake longer.

 

Grits:

4 cups water
1 cup quick (not instant) grits
3 cups shredded mild or sharp cheese (my favorite is the sharp)
1 stick melted butter
1 cup milk
4 beaten eggs
1/2 tsp creole seasoning
1 pound hot Jimmy Deans brakfast sauage (cooked and drained)

Bring the water to a boil and add grits simmering until (or follow grits

package instructions)
Add 2 cups of the cheese and butter, stirring until smooth
Add sausage, milk, beaten eggs and blend together
Pour into a greased baking dish, sprinkle remaining cheese on top

and bake at 350 degrees for approximately 40-50 minutes.

EGGS: (this is for 4 people)

8 large eggs
1 onion
1/2 stick of butter
1/4-1/2 cup of milk
1 small onion chopped
1 cup of shreaded sharp cheese
1/2 cup of bacon bits (not the hard ones)

Melt butter in a frying pan and saute onion until it is clear.

Beat the eggs, season with Tony's or Frank Davis Sprinkling spice,

and beat in milk.
Pour eggs over sauted onions and scramble. When the eggs are

almost done (not too dry) add cheese and bacon bits

8 speckled trout fillets  |
8 sheets of aluminum foil, to size
4 tsp. Frank Davis Seafood Seasoning* 
1 stick melted butter 
4 fresh lemons, juiced
Zest of the lemons
2 tsp. red pepper flakes   
1 cup ranch dressing  
8 tbsp. imitation bacon chips
4 cups mashed potatoes or steamed rice
4 servings cucumber, carrot and tomato salad                                         

This recipe is more than enough sauce for 8-10 medium to large size redfish halves (redfish semi-fileted with the scales left on and the rib bones removed).

In a sauce pan, melt 1/2 stick of butter and add the following:

2 cups of italian dressing
1 cup thousand island dressing
1 bottle (8oz) Tiger Sauce
1 TBS. Tony's or Frank Davis seafood seasoning
1 TBS garlic powder or half as much minced garlic
3 TBS lemon juice

Place redfish halves on cookie sheets with meat side up. Sprinkle Tobasco on them. Cover the meat halves with seasoned bread crumbs (you will want to put enough to cover the meat as this will hold the dressing during the cooking process so it will not run off the sides of the fish). Place redfish halves on a grill that has been pre-heated and cook on a med-high heat until the thckest part of the redfish is flaking (usually about 15 minutes). Remove the redfish halves from the grill and place on cookie sheets. The cooked fish can be scooped from the shells with a large spoon. Thanks to Capt John L Taylor for introducing me to this recipe years ago.

Ingredients:

4 cups of Creole vegetable mix (onion, bell pepper, celery, parsley, green onions) can be found in the grocery frozen foods or vegetable sections
1 small block of velveeta cheese
1 can cream of celery soup
1 can cream of mushroom soup
1 can of rotel tomatoes (original), as the hot version adds too much heat)
2 pkgs (12 oz pkgs) of "louisiana" crawfish tails
2 sticks of unsalted butter

Saute' vegetable mix in the butter until the onions become clear. Add the soups and stir into vegetables until it is thick.
Cut the cheese into chunks, add, and stir until it is melted in. Watch your heat as you do not want this to burn on the bottom.
Add rotel tomotoes and crawfish. Season with Tony's seasoning or my preference Frank Davis Seafood seasoning to taste. Serve over angel hair pasta.
Compliment with garlic bread and a salad. Thanks to Melinda Mcbride for introducing this to me.

This also makes a wonderful fondue dip by reducing chopping the crawfish tails intoi smaller pieces, adding more velveeta, and using squares of french bread to dip it.

Click on the download for a printable version.