From the kitchen of Ed Johnson

Ingredients

• 3 lb peeled shrimp (thawed)
• 3 lb smoked sausage (sliced into small round pieces)
• 3 lb small red potatoes (cut into small pieces)
• 1 large Vidalia onion (cut into quarters and then smaller portions, pulled each layer apart into pieces)
• 3 cups water
• ½ – ¾ cup Louisiana Crawfish Boil
• Parsley
• (Crab Meat and Thawed Crawfish are Optional)

Seafood Sauce Ingredients

• 2 cans  cream of celery soup
• 4 – 6 ounces of Velveeta Cheese, cut into small cubes
• ¾ cup milk

Directions

1. Preheat oven to 400 degrees
2. Fry down sausage on a medium to low heat until browned and then drain out grease.
3. Fill pot with 3 cups of water and pour in crawfish boil.
4. Bring water to a boil and boil potatoes and onions until potatoes are soft (but not mushy).
5. Once potatoes are done, turn off heat and add the shrimp and crawfish (if used), and stir in order to keep shrimp under broth (shrimp and crawfish will cook within 2 ½ minutes) Keep in mind that the longer you keep the onions, potatoes and shrimp in the boil, the spicier they will be.
6. If you are adding crab, I suggest you keep it separate and heat it in a small skillet with a dash of Old Bay, then place it on the bottom of the pan before placing the cooked sausage on the pan.
7. Place sausage and crab meat on the bottom of the pan
8. Strain the boil of shrimp, crawfish, potatoes, and onions.
9. Once strained place the boiled shrimp, crawfish, potatoes, and onion on top of the sausage and crab.

Making the Sauce

1. On a medium to low heat, pour the two cans of cream of celery soup into a pot, and add the Velveeta cubes.
2. Slowly add in ¾ cup of Milk while cooking the soup and cheese down (Take your time, you don’t want to rush the sauce and scorch it – Keep it a thick consistency, try not to let it get too runny)
3. Once the cheese is melted, remove the pot from the heat and let it sit for two minutes.
4. After two minutes, spoon the sauce over the pan of seafood and bake in oven at 400 degrees for fifteen (15) minutes.
5. Garnish with parsley
6. Serve with hot garlic bread or butter rolls!

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Ingredients

• ¼ cup packed light brown sugar
• 2 Tbs Dijon mustard
• 4 (6 oz) boneless salmon fillets
• salt and ground black pepper to taste

Directions

1. Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
2. Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
3. Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

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Ingredients

• 1 lb uncooked linguine
• 1 Tbs butter
• 3 Tbs white wine
• 2 tsp grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp chopped fresh parsley
• 1 pinch salt and pepper to taste
• 1 lb medium shrimp, peeled and deveined

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. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
3. Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
4. Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

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Ingredients

• 1 can solid white albacore tuna, drained
• 1/4 cup diced yellow pepper
• 1/4 cup diced onion
• 1/4 cup diced tomato
• 1 whole avocado, pitted
• 1/8 cup chopped cilantro
• 2 Tbs lime juice
• 1 cup Greek yogurt
• Salt and pepper to taste

Directions

1. Halve the avocados lengthwise and remove the pits. Reserve the skins.
2. Scoop out the flesh into a bowl and mash.
3. Add yellow pepper, onion, tomato, cilantro, 1 Tbs lime juice, salt and pepper. Stir gently until everything is combined.
4. Make sure your tuna is drained, and add to the avocado mixture. Stir gently.
5. Make your sauce by adding 1 Tbs lime juice, cilantro, salt and pepper to the greek yogurt. Stir together.
6. Scoop tuna and avocado mixture into the avocado skins.
7. Drizzle with olive oil, top with yogurt sauce.

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Ingredients

• 3 -1 lb pkgs linguine
• 1 Tbs extra-virgin olive oil
• 1 lb peeled and de-veined large shrimp
• Kosher salt
• Freshly ground black pepper
• 2 Tbs Cajun seasoning
• 2 Tbs butter
• 2 Tbs all-purpose flour
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan, plus more for garnish
• 1/4 cup chopped fresh parsley

Directions

1. In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat olive oil. Add shrimp and season with salt and pepper and cajun seasoning. Cook until pink, 2 minutes per side. Transfer to a plate.
3. Wipe out skillet and add butter.
4. Once melted, stir in flour and whisk until golden, 1 minute.
5. Add heavy cream and whisk until creamy, then add Parmesan and 1/2 cup pasta water. Whisk until creamy. Season with salt and pepper.
6. Return pasta to skillet and toss until creamy, then add shrimp and parsley and toss until combined.
7. Garnish with Parmesan and serve.

The post Cajun Shrimp Pasta appeared first on Postcards Magazine.

INGREDIENTS

• 1 lb white crab meat (in chunks)
• 1 cup mango, cut into 1/4-inch chunks
• 1/2 cup papaya, seeded and diced
• 1/2 red onion, diced
• 1/2 cup frozen mango juice concentrate, thawed (you can use a mango juice blend, if desired)
• 2 Tbs salad oil
• 3 Tbs white wine vinegar
• juice of 2 limes
• 1/2 cup watercress

Directions

1. Combine crab meat, fruits, and vegetables in a large bowl. Mix well.
2. Cover and refrigerate until ready to serve.

Dressing

1. Mix mango juice, oil, vinegar, and lime juice in a small bowl or salad shaker.
2. Whisk or shake well to combine. Refrigerate until ready to serve.

The post Crab and Mango Salad appeared first on Postcards Magazine.

• 4 cups cooked white rice (leftover works great)
• 1 cup frozen green peas
• 3 plum tomatoes, sliced
• 4 Tbs olive oil, divided
• 1 tsp salt
• 1 tsp pepper
• 1 Tbs tomato paste
• 1 tsp dried Italian herbs
• 1/2 tsp garlic powder
• 4 anchovy fillets, minced
• 2 Tbs fresh herbs – I used parsley and chives
• 1 lb shrimp – cleaned & deveined

Directions

1. Preheat oven to 400 degrees.
2. Lay the tomato slices on a baking sheet lined with parchment paper and sprinkle them with a pinch of salt and pepper and a drizzle (1 tablespoon) of good olive oil. Roast them in the oven for about 20 minutes. Then remove them and set aside.
3. In an oven-proof skillet, heat the remaining 3 Tbs olive oil and sauté the anchovies for a few seconds until they become fragrant. Season the oil with the tomato paste, salt, pepper, dried Italian herbs, and garlic powder. Allow this seasoning mixture to cook for about 60 seconds.
4. Mix the seasoned oil with the cooked rice. Toss in the peas and stir to combine. Toss in the shrimp and the roasted tomatoes and bake the whole dish in the oven for 20-25 minutes or until the shrimp are cooked through and the rice is warm. Remove and garnish with chopped fresh herbs and serve immediately.

The post Tomato & Shrimp Rice appeared first on Postcards Magazine.

Ingredients

• 1 cup unsalted butter
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup red bell pepper, chopped
• 1 Tbs garlic, minced
• 1 cup flour
• 2 1/2 qts shellfish stock
• 2 bunches asparagus
• 1 Tbs thyme, fresh (1 1/2 tsp if dried)
• 1 bay leaf
• 1 Tbs Creole seasoning
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 cups heavy whipping cream
• 2 lbs fresh Louisiana crawfish tails
• 1/4 cup Italian parsley, chopped
• 1/2 cup green onion, sliced

Directions

1. Cut the asparagus 5 inches from the tip. Place the asparagus bottoms in a stockpot with the shellfish stock and bring to a boil.
2. Reduce the heat to a simmer.
3. Cut the remaining asparagus tops into ½ inch pieces. Set aside.
4. Melt the butter in a large stock pot over medium high heat. Add the onions and cook for 2 minutes.
5. Add the celery and bell peppers and cook for 2 more minutes.
6. Stir in the garlic and cook for one minute more.
7. Incorporate the flour while stirring to make a white roux. Cook for 2 minutes.
8. Slowly add in the shellfish and asparagus stock while whisking.
9. Add the thyme, bay leaf, Creole seasoning, salt and both types pepper and bring to a boil.
10. Reduce the heat and simmer for 20 minutes.
11. Add the asparagus tips, cream, and crawfish tails and simmer for 5 minutes longer.
12. Taste for seasoning. Garnish with parsley and green onions when serving.

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Ingredients

• 4 cups cooked white rice (leftover works great)
• 1 cup frozen green peas
• 3 plum tomatoes, sliced
• 4 Tbs of olive oil, divided
• 1 tsp salt
• 1 tsp pepper
• 1 Tbs tomato paste
• 1 tsp dried Italian herbs
• 1/2 tsp garlic powder
• 4 anchovy fillets, minced
• 2 Tbs fresh herbs – I used parsley and chives
• 1 lb shrimp – cleaned & deveined

Directions

1. Preheat oven to 400 degrees.
2. Lay the tomato slices on a baking sheet lined with parchment paper and sprinkle them with a pinch of salt and pepper and a drizzle (1 tablespoon) of good olive oil. Roast them in the oven for about 20 minutes. Then remove them and set aside.
3. In an oven-proof skillet, heat the remaining 3 Tbs olive oil and sauté the anchovies for a few seconds until they become fragrant. Season the oil with the tomato paste, salt, pepper, dried Italian herbs, and garlic powder. Allow this seasoning mixture to cook for about 60 seconds.
4. Mix the seasoned oil with the cooked rice. Toss in the peas and stir to combine. Toss in the shrimp and the roasted tomatoes and bake the whole dish in the oven for 20-25 minutes or until the shrimp are cooked through and the rice is warm. Remove and garnish with chopped fresh herbs and serve immediately.

The post Tomato & Shrimp Rice appeared first on Postcards Magazine.

• 3 3/4 cups Kellogg’s® Special K® Cereal Multi-Grain (crushed to 1 1/4 cups)
• 1/3 cup finely chopped pecans, toasted
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp ground red pepper
• 1/8 tsp garlic powder
• 1/2 cup low-fat buttermilk
• 1/3 cup all-purpose flour
• 1 1/4 lbs skinless tilapia fillets, about 3/4” thick
• olive oil cooking spray

Directions:

1. In shallow dish, combine cereal, pecans, chili powder, paprika, salt, red pepper, and garlic powder. Set aside.
2. Pour buttermilk into another shallow dish. Spread flour in even layer on sheet of wax paper.
3. Cut tilapia into 4 serving-size portions, if necessary. Lightly coat fish on both sides with flour. Dip into buttermilk, coating both sides. Generously coat both sides with crumb mixture, lightly pressing crumbs onto fish. Place in single layer on baking sheet lined with foil and coated with cooking spray. Lightly coat tops of fish pieces with additional cooking spray.
4. Bake, uncovered, at 450°F about 8 minutes or until lightly browned. Carefully turn fish with spatula. Bake at 450°F for 4 to 7 minutes more or until fish flakes easily with fork.
5. Serve immediately.

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