Colonel Lee’s New Orleans Shrimp Creole and Other Recipes
COLONEL LEE'S CREOLE SEASONED FRIED CATFISH
INGREDIENTS
- 8 (5 to 6-ounce) catfish fillets, skin removed
- Colonel Lee's Louisiana Creole Seasoned Salt
- Colonel Lee's Louisiana Creole Red Pepper Hot
- Colonel Lee's Chicken and Seafood Creole Seasoning
- 4 cups all-purpose flour
- 1 cup cornmeal
- Oil, for frying
DIRECTIONS
- Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with Colonel Lee's Creole Seasoned Salt and Louisiana Red Pepper Hot. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.
- Lightly sprinkle Colonel Lee's Chicken and Seafood Creole Seasoning to taste and enjoy!
Louisiana Chicken & Seafood Creole Seasoning
Last Word in Flavor for Chicken, Seafood, and many other dishes!!
Delicious on roasts, steaks, chops, lamb, hamburgers, cheeseburgers, wild game, fish, shrimp, egg dishes, fresh vegetables, and salads. Adds new flavor to meat loaf, soups, gumbos, sauces, casseroles, chowders, vegetable juices, and seafood dishes such as Shrimp Creole, Escalloped Oysters, and Crab Imperial.
Louisiana Fried Chicken Recipe:
(A) Cut chicken (2 1/2 lb.avg.) into pieces and season to taste. For increased flavor, cover and refrigerate at least 6 hours before frying. Place pieces in a paper bag with flour and shake until lightly coated. Place 1/4 inch cooking oil in skillet, set at Medium heat, and cook covered, each side 10-12 minutes or until golden brown. Drain on cookie sheet covered with a brown paper bag or paper towels.
(B) Prepare as above but deep fry, setting heat at 375 degrees on Cooker. Cook until all spices are brown and float. For heavier crust, dip pieces in milk before shakingin bag with flour.
Louisiana Creole Red Pepper Hot
Flavorful-Not Just Hot!
A Wonderful Addition to Your Spice Shelf!
A combination of 22 herbs and spices combined to bring out the essence of Creole Cooking. Use on meats, fish, poultry, and salads. Sprinkle on both sides of steaks before broiling. A delicious seasoning for salad dressings. Added to either barbecue sauce or meat gives a rich new flavor.
Ideal for preparing spicy Cajun Shrimp or Blackened Red Fish. A mouth-watering seasoner for roasted or broiled chicken. A new taste treat when added to Rice, Cream Cheese-based Dips, Tomato and Vegetable Juices, Omelets, Scrambled Eggs, Gumbos, and Cheese Dishes.
Seasoned Garlic Salt
For Those Who Like a Special Touch of Garlic!
Colonel Lee's Special Lamb Recipe:
(A) Clean lamb-shoulder, rack, leg, roast, or chops by wiping with a damp cloth.
(B) Bring lamb to room temperature.
(C) Sprinkle Seasoned Garlic Salt on all sides of meat. You will need no other seasonings! Cook in desired manner.
"Out of This World" Hamburgers:
(A) Bring ground beef to room temperature.
(B) Stir in 1/4 to 1/2 tsp. Seasoned Garlic Salt per lb. Broil or pan fry. Use the smaller amount for "Turkeyburgers."
Golden Salad Dressing:
In a small bowl combine: 1/2 tsp. Seasoned Garlic Salt, 1 Tbs. Water, 2 Tbs. White Wine Vinegar, 1 Tbs. Olive Oil, 2 Tbs. Canola Oil, Dash Wet Mustard, Several grains Cayenne (Red) Pepper.
Beat vigorously. Yield 1/4 cup. Vary by adding 1 tsp. Mayonnaise to listed ingredients. Beat thoroughly .