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        Welcome to "The Camp", as you can see I'm still in the process of building it, so please bear with me. I'm new at all of this but am having the time of my life doing it. I'm a 51 yr. old man that works on the Gulf of Mexico and enjoys being close to water and seafood. I work as a Mate on a "Lift boat". I'll explain what a Liftboat is at another time. What I would hope to accomplish with this site is to moisten up your taste-buds with some old family type recipes that originated here in South Louisiana. We have a deep heritage rooted in French and then Canadian style cusine, two really beautiful countries that gave the "Cajun Flavor" to the food that we now enjoy both at home and in many restruants that serve "Acadien Cusine". Some say that it's a little spicy, but me I say the more Tabasco Sauce the more "Ice-Tea!!" I can drink!!!!! Mon, sa ces bon cheri!!!! Mai oui!!! If you every come down to our part of the state(New Iberia)you are going to have to sample some shrimp dishes, crab dishes, and of course without a doubt no honorable Cajun could not let you leave without eating "Crawfish". And you ask,"Capt. Chuck what is crawfish?" and I say "Mon Cheri, the little bug you been wasting on the the tip of your fishin' line for all these years. So, if you ever get a chance to come visit E-Mail me and we might be able to "Pass a Good Time!!" Thanks to all my "Friends" out there in the cyber-swamp for giving me their "LOVE and FRIENDSHIP" you guys are special in my heart!!!And you know who you are!!!!

        The first recipe I've carried with me for a very long time, as you could tell if you saw the tattered yellowed piece of paper it's written on. It was given to me by someone whom ,even though she is no longer with us, will always be alive in my heart. "Thanks Mom".

        "Recipe For Happiness"

        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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