Etoufee!

This is officially the best thing I've ever made. I don't think I will ever tire of this! Crawfish may be the traditional etoufee protein, but I prefer shrimp. I don't think you'll be disappointed! Green bell peppers can be substituted for the red, but the red add an additional flavor and add some color.

• 1 cup butter (divided)
• 4 pounds peeled and deveined shrimp
  
• 1/2 cup flour
• 1 t salt
• 1 t black pepper
• 1-2 t crushed red pepper (adjust according to spicy tolerance)
• 2 c minced onion
• 3 c minced celery
• 3 c minced red bell pepper
• 3 1/2 c chicken broth

• In large pot, melt 1/2 cup of butter. Add flour and seasonings. Keep at medium heat and stir constantly with whisk for about 20 minutes. The mixture should become a medium brown and should smell slightly caramelly. The longer you let this cook, the better the etoufee will be.
  
• Add onions to the roux and cook until onions are translucent.
• Stir in celery and peppers. Increase hear to high and cook for 10 minutes, stirring constantly.
• Add remaining 1/2 c of butter and bring to a boil.
  
• Decrease heat to medium and fold in shrimp. Cook for 10 minutes, stirring occasionally.
• Slowly pour in broth. Let simmer until celery is soft (about 10-15 minutes).
• Serve over rice!
  
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Muffaletta

I don't formally celebrate Mardi Gras, but who am I to resist the opportunity to prepare something different! Though this is traditional New Orleans fare, this would be a great addition to a potluck luncheon or for a group gathering. Though this would traditionally be made on round bread, making it on French bread makes it easier to serve and is an easier ingredient to procure. Definitely use high quality deli meats and cheeses for this; that will make or break the sandwich.

• 1 cup drained pimento green olives, crushed
• 1/2 c drained kalamata olives, crushed
• 2 garlic cloves, minced
• 1/4 roughly chopped pickled cauliflower
• 2 T drained capers
• 1 T finely chopped celery
• 1 T finely chopped carrots
• 1/2 drained, chopped pepperocini
• 1/4 c drained chopped cocktail onions
• 1/2 t celery seed
• 1 t oregano
• 1 t basil
• 3/4 t pepper
• 1/4 c red wine vinegar
• 3/4 c olive oil
• 1 loaf French bread
• 8 oz Genoa salami
• 8 oz ham
• 8 oz mortadella
• 8 oz mozzarella
• 8 oz provolone

1. Combine olives, garlic, cauliflower, capers, celery, carrots, pepperocini, and onions; mix in seasonings
2. Pour vinegar and oil over the vegetables and stir thoroughly. Place in covered container and refrigerate overnight
   
3. When ready to assemble sandwich, half French loaf horizontally. Hollow out some of each side to make room for the olive salad
4. Place equal amounts of olive salad to each side of the bread. Be sure to use all of it, even all of the oil.
5. Top bottom half with the meats and cheese; top carefully with the top piece of bread.
6. Wrap tightly with plastic wrap and refrigerate for at least three hours.
7. Serve by cutting into thick slices...and provide plenty of napkins!
   

Broiled Tilapia Parmesan

This is my favorite recent find! It is so easy to succumb to the boring ol' grilled fish, but this manages to add a lot of flavor while keeping the fish a lightweight meal! I served with a side of steamed brown rice and green peas. And mayo haters, be of good cheer...you can't taste it a bit. Half the recipe if you like; we had enough for dinner and lunch the next day.

• 1/2 c Parmesan
• 1/4 butter, room temperature
• 3T mayonnaise
• 2T lemon juice
• 1/4t dried basil
• 1/8 t onion powder
• 1/8t celery salt
• 2 lbs tilapia fillets

1. preheat broiler and line cookie sheet with foil
2. mix Parmesan, butter, mayo, and lemon juice thoroughly, then stir in seasonings
3. arrange fillets on foil and broil 3 minutes per side
4. spread cheese mixture over tops of fish, then broil 3 more minutes