1. Take 2 Heaping Cups of Patience
   
2. One Heartful of Love
   
3. Two Handfuls of Generosity
   
4. A Dash of Laughter
   
5. One Headful of Understanding
   
6. Sprinkle generously with Kindness
   
7. Add plenty of Faith, and mix well
   
8. Spread over a Period of a Lifetime
   
9. And Serve to Everyone You Meet!
   

Louisiana Shrimp Boat

Louisiana "Mud-Bug" Crawfish

"Crawfish Etouffee Capt. Chucks' Style"

1. 2 lbs. Crawfish tails
   
2. Crawfish fat
   
3. 2 Sticks Butter
   
4. 1 tbsp Flour
   
5. 1 large Onion, chopped fine
   
6. 1 C Bell Pepper, chopped fine
   
7. 1/4 C Chopped Green Onion tops
   
8. 1 T Parsley
   
9. 3 cloves Garlic, minced
   
10. Cheyanne pepper to taste
    
11. Salt and Black Pepper to taste
    

Melt butter in large cast iron pot. Add flour and salt until blended. Add chopped onions, bell peppers, and garlic,and cook until tender. Add crawfish fat and cook about 10 minutes, stirring occasionally. Add crawfish tails and cover. Let this cook about 15-20 minutes on low heat, stirring occasionally. Add salt, black pepper, and cheyanne pepper to taste, green onion tops, and parsley. Simmer covered a while until seasonings blend. Serve over hot rice.

"Cajun Red Beans and Rice"

"Red Beans and Rice Capt. Chucks' Style"

1. 2 lbs small dark red beans, dry
2. 1 large onion, chopped
3. 1 Bell pepper, seeded and chopped
4. 2 ribs celery, finely chopped
5. 4 cloves garlic, minced
6. 1 large smoked ham hock
7. 2 lbs smoked ham, diced
8. 1/2 lb smoked sausage, sliced
9. 2 bay leaves
10. 1 tsp fresh thyme, finely chopped (or 1/2 tsp dried thyme, crushed)
11. 2 TBSP "Tiger Sauce"
12. 1/2 tsp cayenne pepper
13. 1/2 tsp tabasco (use more or less to taste)(too me more is always better)
14. 1/2 tsp Worchestershire sauce
15. 1/2 tsp black pepper
16. 1/2 tsp white pepper
17. salt to taste
18. Cooked hot long grain or converted rice

Soak the beans overnight. Drain the beans and put in pot with fresh water. Bring the beans to a rolling boil. Continue boiling for about 1 hour (until the beans are tender but not falling apart). Make sure the beans are always covered with water or they will discolor and harden. Add the remaining ingredients (except the rice) and, if necessary, enough water to cover. Bring to a boil and reduce heat to a low simmer. Simmer for 2 or 3 hours, stirring as needed to ensure the beans don't stick to the pan. If the beans don't turn creamy (as they might not do if they're old) then remove a cup or two, mash them, and return the mashed beans to the pot. Serve a generous amount over a cup of hot cooked rice and enjoy

Louisiana "White" Shrimp

"Captain Chucks' Cajun Shrimp Creole"

1. 3 lbs. Med. La. Shrimp
   
2. 3 T Butter
   
3. 1 C Onions,chopped coarsley
   
4. 1 C Bell Peppers, chopped coarsley
   
5. 1 C Celery, chopped coarsley
   
6. 2 Cloves Garlic, minced
   
7. 2 #303 cans Stewed Tomatoes
   
8. 1 8oz Tomatoe Sauce
   
9. 1/2 tsp Black Pepper
   
10. 2 tsp Real Lemon Juice
    
11. 2 Bay leaves
    
12. 1 tsp Thyme
    
13. 4 tsp Parsley
    

In a large saucepan, sautee onions, bell peppers, and celery till tender in butter. Add garlic and stewed tomatoes, bring to a boil. Reduced heat and add tomato sauce, black pepper, Real lemon juice, bay leaves, and thyme. Simmer 20-30 minutes, stirring frequently. Stir in shrimp and heat thoroughly. Serve over hot rice(Cajun Ice Cream). Add Tabasco Sauce if desired. Bon Appette!!!!!!

Louisiana "Blue-Claw" Crabs

"Captain Chucks' Cajun Crab Boil"

1. 6-8doz. #1 size La. Blue-Claw Crabs
   
2. 1 lb. Mortin Salt
   
3. 1-5gal Boiling Pot
   
4. 1/4 lb Red Cheynne Pepper
   
5. 1 stawk Celery, chopped into 2" pieces
   
6. 1 lb. Hot Dogs
   
7. 1 lb. Country Smoked Sauage, Cut into 3" pieces
   
8. 4 lbs. New Potatos, cut in 1/2
   
9. 3 lbs. Med. Onions, cut in 1/2
   
10. 6 Lemons, cut in 1/2 and squeezed into pot
    
11. 4 Bell Peppers cut in 1/4's and keep the seeds
    
12. 4 bags Zatarans Crab Boil or 2-4oz. liq. of same

Bring water to a good rolling boil. Add salt,Cheynne,Crab Boil, Potatoes, Celery, Lemons, bell peppers. Let boil for 15 mins. Remove all vegs. and keep warm in dutch oven. Add Hot Dogs(For people,if you can believe, that don't eat boil crabs), Sauage and boil for another 8 mins. Remove hot dogs and sauage. Now let your water come to a good boil again and add the crabs, DO NOT BOIL FOR MORE THAN 8 minutes. Turn off burner and let crabs soak for about 10 minutes, remove from pot and "Menage!!!!!"

 

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