Mobile Bay Seafood Gumbo

Ingredients

• 2/3 cup clarified butter
• 1 1/4 cups all-purpose flour
• 4 cups water
• 1/2 cup olive oil
• 1 small onion, chopped
• 1 pound fresh okra, chopped
• 1 green bell pepper, chopped
• 1 (16 ounce) can tomato paste
• 1 3/4 cups diced tomatoes
• 4 cloves garlic, minced
• 2 tablespoons salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 2 pounds uncooked medium shrimp, peeled and deveined
• 1 pound cooked crabmeat
• 1 pound shucked oysters

Directions

1. Melt the clarified butter in a large saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns the color of melted chocolate, about 45 minutes. Slowly whisk in the water and bring to a simmer. Whisk until no lumps of roux remain; set aside.
2. Meanwhile, heat the olive oil in a large pot over medium-low heat. Stir in the onion, okra, and green bell pepper. Cook and stir until the vegetables have softened and begun to brown, about 30 minutes.
3. Stir the tomato paste into the okra mixture until no lumps of tomato paste remain. Add the tomatoes, garlic, salt, black pepper, bay leaves, seafood seasoning, and roux-thickened water. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
4. Stir the shrimp, crab, and oysters into the gumbo, recover, and cook 20 minutes longer.

Southern Apple Tuna Salad

Southern Apple Texas Tuna Salad

Ingredients

• 2 (6 ounce) cans tuna, drained
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise, or more if needed
• 1 small apple - peeled, cored, and chopped
• 1/4 small onion, minced
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon dill weed
• salt and ground black pepper to taste

Directions

1. Stir the tuna, olive oil, mayonnaise, apple, onion, relish, and dill together in a bowl until evenly mixed. Season with salt and pepper. You can serve immediately, though is tastes much better after being refrigerated overnight.

Texas Tuna Fishing -Tuna Cassarole

Ingredients

• 1 (8 ounce) package wide egg noodles
• 1/4 cup butter, cubed
• 4 slices American cheese
• 1 (6 ounce) can tuna, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup bread crumbs

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
3. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

Chicken and Bacon Shish Kabobs

• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons honey
• 2 tablespoons canola oil
• 10 large mushrooms, cut in half
• 2 green onions, minced
• 3 skinless, boneless chicken breast halves - cut into chunks
• 1/2 pound sliced thick cut bacon, cut in half
• 1 (8 ounce) can pineapple chunks, drained
• skewers

1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
5. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Galveston Fishing Recipes

Crispy Fish Fillets

• 1 egg
• 2 tablespoons prepared yellow mustard
• 1/2 teaspoon salt
• 1 1/2 cups instant mashed potato flakes
• 1/4 cup oil for frying
• 4 (6 ounce) fillets sole

Directions

1. In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
2. Heat oil in a large heavy skillet over medium-high heat.
3. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
4. Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown

Clam Sauce with Linguine

Ingredients

• 1 (16 ounce) package linguine pasta
• 1/2 cup butter
• 3 cloves chopped garlic
• 1 pound fresh mushrooms, sliced
• 2 (6.5 ounce) cans chopped clams with juice
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Bacon Wrapped Barbeque Shrimp

Ingredients

• 16 large shrimp, peeled and deveined
• 8 slices bacon
• barbeque seasoning, to taste

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

Homemade Tarter Sauce

2 cups basic mayonnaise,

3 T minced onion,

1 t lemon juice

1/4 cup sweet pickle relish or chopped dill pickle,

1 t tarragon

1 T minced parsley.

Mix well and chill, allowing flavors to blend.

Makes 2 cups.

Tradional crab dip

Blend with mixer

2 (8 oz) pkg. softened cream cheese
1 cup sour cream
1 cup mayonnaise
3 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon mustard
3 shakes garlic salt
1 lb of Byrd Crab Meat

Directions
Fold in 1 lb of Byrd Crab Meat and 1/4 cup grated sharp cheese
Put in a 9X13 baking dish sprayed with Pam
Sprinkle top with grated

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