Ingredients

• 4 Trout filleted and skinned
• 1 Stick of butter
• 1 cup flour
• 1 Lemon juiced
• 2 tsps salt or to taste
• ¼ cup chopped flat leaf parsley
• 3 tsps of red pepper or to taste
• ½ cup roasted sliced almonds (see below)

Instructions

1. Roast almonds in a 375° oven for about 5 – 7 minutes until you can smell them. Don’t let them burn.
2. Sprinkle the trout fillets with seasoning and dredge them in flour.
3. Melt butter in shallow skillet over medium heat.
4. Add the fish and cook slowly until golden brown on both sides.
5. Remove fish from skillet and place them  in the oven to keep warm.
6. Add parsley and lemon juice  to the butter and drippings left in the skillet.
7. Mix well then poor over the cooked fish.
8. Sprinkle the sliced almond over the fillets and serve.

Makes 4 Servings

Serve the etouffee on top of some steamed rice and accompany with garlic bread and green salad.

Ingredients

• 1 heaping tsp all purpose flour
• 1 Tbls parsley
• 1 tsp salt
• 3/4 cup water
• 2 slice of lemon, very thin
• 1/4 tsp cayenne pepper
• 1 Tbls green onion
• 1 pound crawfish meat
• 1 heaping Tbls tomato paste
• 1 stick margarine or butter
• 1 medium onion, chopped fine

Instructions

1. Season crawfish meat  with salt and pepper and set aside.
2. Melt the butter over medium heat, and add the onion, cooking until tender.
3. Make a roux by stirring in the flour, cook well but don’t burn it.
4. Add water, lemon, tomato, and garlic.
5. Cook the mixture  slowly for about 20 minutes (you may need to add a little more water occasionally if it gets to thick).
6. When sauce is done, add the crawfish meat and cover with a tight fitting lid.
7. Cook 8 minutes.
8. Season again, to taste.
9. Add the green onion and parsley .
10. Cook  for 2 more minutes.

Ingredients

• 1 pound white crabmeat
• 1/2 tsp prepared mustard
• 3 Tbls butter or margarine
• 3/4 cup grated cheddar cheese
• 1/2 cup onions or scallions finely chopped
• 1/8 tsp nutmeg ground
• 1/4 cup celery finely chopped
• 3 Tbls bread crumbs
• 1 Tbls all-purpose flour
• White pepper to taste
• 1 – 1/2 cups milk
• 1/4 cup extra cheese
• 1 egg yolk, well beaten
• Cayenne pepper to taste
• 2 Tbls fresh lemon juice
• Paprika to taste

Instructions

1. Melt butter in a heavy saucepan and add onions and celery.
2. Stir occasionally until onions are soft and transparent but not brown (Don’t overcook or brown them).
3. Stir in the flour until well blended.
4. Add the milk and stir constantly until the mixture is smooth.
5. Add the pepper, nutmeg, mustard, andcheese.
6. Remove from heat.
7. Beat egg yolk with the lemon juice.
8. Add crabmeat and mix well.
9. Butter a baking pan or individual baking dishes depending on your like.
10. Pour mixture, over all.
11. Combine cheese and bread crumbs, and sprinkle over the top of the mixture.
12. Sprinkle the paprika over the top.
13. Bake for 15 or 20 minutes until top is au gratin (brown and crusty).