Topping: 1/3 cup pecans, almonds or walnuts, coarsely chopped 1/2 cup flour 1/2 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 8 tablespoons unsalted butter 1/3 cup old-fashioned rolled oats
Filling: 2 cups peeled and sliced peaches 1 cup blueberries 1 tablespoon flour 1 1/2 tablespoons sugar 1/8 teaspoon cinnamon
1 pound red beans 1 pound smoked ham hock 1 onion, chopped 1/2 green bell pepper, chopped Salt and pepper to taste 2 cloves garlic 1/2 stick margarine
Pick through the beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire until done, about 2 hours. Add salt, pepper, margarine and cook 5 minutes. Serve on rice with Louisiana hot sauce, French bread and butter.
With crab in one hand and kitchen shears in the other begin by removing the face about 1/2 inch, including the eye sockets and the mouth. Next turn the crab over and remove the apron.
Finally, remove the feathery gills from both sides of the crab by lifting up the pointed ends of the soft shell, pulling them away from the body and snipping them off. Make sure you cut through the fluid-filled sac right behind the face to prevent the popping that happens as they cook.
Fish Fillet 1 lb. can of tomatoes 1 Onion, chopped 1 Bellpepper, chopped 3 Celery stalks, chopped 1/2 cup bacon grease or oil 1/2 cup flour 2 Garlic cloves 2 1/2 cups fish stock or water 2 Tsp. Thyme 2 Bay Leaves 1 Tsp. Pepper Sauce Salt to taste
1 whole chicken, cut into pieces Salt and pepper Flour Oil for deep frying
Rinse the chicken piece thoroughly and pat dry. Liberally season the chicken with salt and pepper, then dredge in all-purpose flour. Heat the oil to 350 degrees and add the chicken to the hot oil making sure not to crowd the pot with too many pieces at one time. Set a timer for 20 minutes and when the timer rings, remove the chicken from the oil and drain on a rack. Serve immediately.