Recipes

Ingredients: 3-4 tablespoons bacon fatty (or butter) 2 tablespoons Creole seasoning 1/4 loving cup flour 2 cloves garlic, minced 1 onion, diced 2 stalks celery, diced (including greens) 1 jalapeno pepper, diced 1  poblano pepper, diced 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce xiv oz canned burn roasted diced tomatoes 1 teaspoon dried thyme 1 1/4 lb catfish, cutting into 2 inch chunks 2 tablespoons chopped Italian parsley 2 tablespoons chopped ramps (or substitute chopped light-green onion) cooked white rice to serve Directions: Place the butter, Creole seasoning, together with flour inward a All-Clad Stainless 10-Inch Fry Pan . Cook 1-2 minutes, stirring twice. Add the garlic, onion, celery, together with peppers. Sauté until the mixture is golden. Meanwhile, drain the liquid from the Lycopersicon esculentum into a 2 loving cup measurement cup. Add H2O to the Lycopersicon esculentum liquid until it reaches 1 1/2 cups. Add the Lycopersicon esculentu

Ingredients: 3-4 tablespoons bacon fatty (or butter) 2 tablespoons Creole seasoning 1/4 loving cup flour 2 cloves garlic, minced 1 onion, diced 2 stalks celery, diced (including greens) 1 jalapeno pepper, diced 1  poblano pepper, diced 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce xiv oz canned burn roasted diced tomatoes 1 teaspoon dried thyme 1 1/4 lb catfish, cutting into 2 inch chunks 2 tablespoons chopped Italian parsley 2 tablespoons chopped ramps (or substitute chopped light-green onion) cooked white rice to serve Directions: Place the butter, Creole seasoning, together with flour inward a All-Clad Stainless 10-Inch Fry Pan . Cook 1-2 minutes, stirring twice. Add the garlic, onion, celery, together with peppers. Sauté until the mixture is golden. Meanwhile, drain the liquid from the Lycopersicon esculentum into a 2 loving cup measurement cup. Add H2O to the Lycopersicon esculentum liquid until it reaches 1 1/2 cups. Add the Lycopersicon esculentu

Ingredients: 3-4 tablespoons bacon fatty (or butter) 2 tablespoons Creole seasoning 1/4 loving cup flour 2 cloves garlic, minced 1 onion, diced 2 stalks celery, diced (including greens) 1 jalapeno pepper, diced 1  poblano pepper, diced 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce xiv oz canned burn roasted diced tomatoes 1 teaspoon dried thyme 1 1/4 lb catfish, cutting into 2 inch chunks 2 tablespoons chopped Italian parsley 2 tablespoons chopped ramps (or substitute chopped light-green onion) cooked white rice to serve Directions: Place the butter, Creole seasoning, together with flour inward a All-Clad Stainless 10-Inch Fry Pan . Cook 1-2 minutes, stirring twice. Add the garlic, onion, celery, together with peppers. Sauté until the mixture is golden. Meanwhile, drain the liquid from the Lycopersicon esculentum into a 2 loving cup measurement cup. Add H2O to the Lycopersicon esculentum liquid until it reaches 1 1/2 cups. Add the Lycopersicon esculentu