Category: Fish

Salmon Chips

Salmon Chips

2 lbs. lightly smoked Salmon

12 oz. Cream Cheese blended with dried Chipotle

1 Jar of Capers

1 Large Red Onion finely Chopped

2 Dozen large home-made potato chips


Smoke Salmon for 45 minutes at 275 with light smoke after 24 hour brine

Process Salmon and make into fluffy mixture.  Spread a generous portion of cream cheese on each chip.  Heap a large amount of Salmon on cream cheese


Mallory Brogger's	Fish Tacos

Mallory Brogger’s Fish Tacos



Fish Tacos

  • 1 pound whitefish cut into 2 inch pieces

    Avocado Relish:
    1/2 cup diced tomato
    1/4 cup diced jalapeno
    1 tbsp chopped cilantro
    1/4 cup diced onion
    1/2 cup diced avocado
    fresh lime
    salt, pepper

    White Sauce:
    1 1/2 tbsp plain yogurt
    1 1/2 tbsp mayonnaise
    fresh lime
    dash hot sauce

    Beer Batter for fish or grill the strips
    3/4 cup beer
    3/4 cup flour
    1/2 tsp salt

    1 cup finely shredded cabbage
    8 corn tortillas (or 16 if you like ‘em doubled)

Grilled Steelhead

Grilled Steelhead


Start by soaking the fish overnight in a 50/50 mix of water and white wine with a nice amount of salt.

In a small bowl place the stick of butter and micowave it on low for a few seconds till the butter becomes fluid. Add the garlic bits, lemon pepper (or pepper and lemon juice) and salt to the butter and mix well. Turn on the barbecue to medium. Cut the steelhead fillets into quarters and remove the skin. When the grill has become hot, brush a little of the butter mix onto the grill surface and add fish quarters. Brush the fish with the butter mix every few minutes or until it is all used up. Fish should be cooked in about 12-15 minutes.


Mango Apricot Chutney

Mango Apricot Chutney


Apricot Mango Chutney

Olivia gives this one two thumbs up!

5 Apricots

3 Mangos

2 cups white vinegar

1 cup of brown sugar

1 cup of raisins

1 teaspoon of powdered ginger

1 teaspoon of cardamom

1 teaspoon of salt

½  teaspoon of crushed red pepper

½ cup of sweet onion finely chopped


Cut fruit into small cubes about ½ inch square.  Combine all ingredients in a saucepan and slowly simmer for 30-40 minutes.


Serve over fish, wild game, ice cream or any grilled food appropriate.



Gary's Grilled Whitefish

Gary’s Grilled Whitefish

I suggest one medium size whitefish fillet per person

Debone any large bones

Make an aluminum foil square boat with sides folded up and put the whitefish  fillet, skin side down

Spread a thin coating of mayonnaise on top

Sprinkle fine chopped garlic over fish

Sprinkle, dill, celery salt and paprika on top

Put on Grill for 12-15 minutes approx. 350 degrees, don’t flip.

You can also do this with Salmon and other light fishes.



 You can adjust this recipe to accommodate any size salmon fillet. You can also prepare the topping and place on individual salmon fillets lined up on the plank as desired.  

One Cedar Plank – soaked in water for at least 2 to 6 hours; place a heavy object on the plank to keep in submerged under water.   

  • ·         2.5 pound salmon fillet or approximate
  • ·         Kosher salt and fresh ground black pepper 


  • ·         1 large bunch of fresh cilantro, rinsed and patted dry ( or 2 smaller bunches)
  • ·         2 tablespoons softened unsalted butter
  • ·         3-4 cloves whole peeled fresh garlic
  • ·         1/3 cup nonfat Greek yogurt (Greek yogurt is thicker and will not get runny)
  • ·         Zest of 2 limes
  • ·         1/4 cup plus 1 tablespoon fresh lime juice (about 3)
  • ·         2 teaspoons Dijon mustard
  • ·         ½ cup blanched almonds, dry roasted peanuts, or cashews  

Take the whole bunch of cilantro and cut off the stems with one smooth cut.  (The thinner, more tender cilantro stems near the leaves are fine to leave intact.)  Place all ingredients in a food processor and pulse to blend into a smooth paste.  

Preparing and Grilling The Salmon 

  • ·         Preheat the grill to medium high heat.
  • ·         Blot the salmon fillet dry with a paper towel and then season lightly with salt and pepper.
  • ·         Place the salmon, skin side down on the plank.
  • ·         Pat the topping on the entire top surface of the salmon,  using all the pesto to create a thick topping.
  • ·         Place plank directly in the center of the preheated grill and close the lid.  

Grill on medium high heat until the salmon is cooked through, about 8 to 10 minutes (depending on the thickness of the salmon,) or until the salmon is opaque.  Do not overcook.  To test for doneness, open the grill and use the tip of a sharp knife to peek into the middle of the salmon fillet.   

The topping should become golden brown (but not burnt!).  If the topping is getting overly brown before the salmon is done, then move to a cooler spot on the grill and continue cooking over indirect heat until done. 

Thank you to:  Chef Kathleen Shiefler and:









PaPa Ray’s and Uncle Howard’s: World Famous Crawfish Maque Choux Recipe

PaPa Ray’s and Uncle Howard’s: World Famous Crawfish Maque Choux Recipe

This recipe has been one of the most asked for dishes at Crew Jamais d’ la Vie’s tailgating spot over the years. “…they like the pork, they dig the brisket, and savor the smothered potatoes…but they all LOVE de Maque Choux!” Here is a little history about where I learned how to cook Maque Choux.

            I was working as Bubba #65 at the Festival International as “The Official Pot Washer”. My father Ray (Bubba #1) asked if I could go over and help Uncle Howard with something. I had no idea how this one decision would alter my life forever. Howard Bernard was in charge of cooking the Maque Choux. But this was no ordinary pot of Maque Choux…the pot was 5’ wide and 2’ deep…we called it the “Cajun Wok”…others would have called it a bath tub and been correct.

             Howard took me under his wing that day and showed me “exactly” how he cooked the Maque Choux. I did exactly as I was told. And then it happened! Uncle Howard looked me dead in the eye and with a dead serious tone said “stir the pot with this paddle…but don’t work the corn too hard, you’ll bruise it. Don’t let it stick. And above all, love the food. Treat her like a lady”. I looked over at my father, and he acknowledged Howard’s commands with a grin and a nod. This was one of the biggest moments of my life. I had graduated from “Pot Washer” to “The Maque Choux Stirrer”. I had arrived!

            The recipe below is the very same one that we have given out over the last 25 years. Everyone who cooks this dish is met with the same response we get at Cajun Field “…what is that, and can you tell me how to cook it! This is Awesome!” The fact is that it is quite simple to do and extremely versatile. Try it with Crabmeat or Shrimp or Duck or Lobster. But at the tailgating spot of “Crew Jamais d’ la Vie…we serve it one way…and you are just going to have to stop by and see for yourself which way that is!                             

                                                     ~Crawfish Maque Choux~ 

Serves 10-12 People (Sometimes) 

Grocery List:

  •             ¼ Cup of Vegetable Oil or Olive Oil
  •             9 Cans of Whole Kernel Corn, drained
  •             3 Cans of Cream Style Corn
  •             2 Large Yellow Onions, chopped
  •             2 Bell Peppers (green, red, orange or yellow) Adds Color, chopped
  •             6 Cloves of Garlic, minced
  •             2 lbs. Of Crawfish Tails (Cajun Country Raised)
  •             2 lbs. Of Smoked Tasso
  •             1 Quart of Heavy Whipping Cream 

            Place a large pot (we like cast iron) on the stove and set the burner to high. Once hot, add oil and Whole Kernel Corn. Stir frequently to prevent corn from sticking to the bottom of the pot. Not too hard…you don’t want to bruise the corn. Water will emit from the corn but will eventually cook out as steam. Once this has occurred, the corn will begin to “fry” in the pot. Keep stirring. You will start to notice the sugar cooking out of the corn and sticking to the bottom of the pot and the tip of your spoon. Don’t freak out. You don’t have to worry about “scraping” the “cddrude”. It will become part of the dish later.

            When the corn takes on a “golden” color, add onions, bell pepper, garlic and tasso. Keep fire on high and keep stirring. When onion and bell pepper soften, add Cream Style Corn and Heavy Whipping Cream. Bring to a rolling boil and then lower the fire to a bubbling simmer. This is where the “cddrude” will become a vital part of the dish as it breaks downs in the hot liquid. Leave the lid off the pot…the whipping cream will steam out and thicken. Stir occasionally.

            Season to taste at this point. We like Bad Byron’s Butt Rub. Less salt, more herbs! Once the cream has thickened to a “pretty tic” consistency, add the Crawfish tails, stir in and cover. Turn off the burner and let sit. And that’s it! You have just been entrusted with the “World Famous…Papa Ray & Uncle Howard’s Maque Choux” Recipe. The only obligation you have now is to pass this secret onto whom ever asks for it. And don’t forget…Cooking Cajun Style is easy: Treat the Dish like a lady…take your time, be gentle, give it due attention, and love it passionately and it will always turn out Great!

Carmelized Grilled Salmon

Carmelized Grilled Salmon


  • 1 large (1½ to 1¾ pounds) fillet of salmon, skin on
  • 1½ teaspoons coarse sea salt
  • 2 teaspoons dried dill weed
  • 2–3 tablespoons brown sugar


To prevent the salmon fillet from curling up on the grill, score the skin of the salmon by making three diagonal cuts across the back one way and three diagonal cuts the other way, creating a diamond pattern. Be careful to only cut the skin and not into the flesh.

In a large pan, sprinkle the sea salt over the meat side of the salmon fillet. Next sprinkle the dill weed over the salt. Finally, cover the dill with brown sugar. Cover the pan and refrigerate the salmon for 2-3 hours, allowing the salmon to cure and dissolve the brown sugar.

Place the salmon, skin side down, on a greased grill (olive oil applied with a paper towel works well) over indirect heat. (Note: this means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cover the grill and cook for 10-12 minutes or until the salmon flakes when pierced with a folk. Do not flip when cooking.

 Our thanks for this awesome recipe.

Quick & Easy Shrimp Etouffee

Quick & Easy Shrimp Etouffee

Shrimp etouffee recipe includes green onions, bell pepper, shrimp celery, tabasco, and rice.  As Randy talked about on the show today, onions, peppers and celery are the holy trinity of Cajun cooking.  You can spice it up with red pepper, or tabasco, or whatever your favorite spicy condiment is!  Happy FAT Tuesday!  Enjoy.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chopped onion
  • 6 green onions and tops, chopped
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 2 cups water
  • 3 pounds shrimp, peeled,deveined
  • 1/4 cup chopped parsley
  • salt and pepper, to taste
  • 1 small bay leaf
  • tabasco sauce, to taste


In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked. Serve over hot rice.
Serves 4 to 6.

Cajun Jambalaya

Cajun Jambalaya

Cajun Jambalaya is one of Randy’s favorite dishes.  Like all cooking, you could put a lot of different ingredients, meats, and spices to make it unique to you.  The recipe below is a good place to begin a basic Jambalaya dish.  This recipe is delicious, as it is.  However, don’t be afraid to experiment to make it your own!



  • 2 teaspoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • 8 ounces chorizo , diced
  • 1 pound cleaned, deveined shrimp (36 to 40 size)
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1/2 cup diced celery
  • 2 tablespoons chopped garlic
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • salt and ground black pepper to taste
  • 2 cups uncooked white rice
  • 4 cups chicken stock
  • 3 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce


  1. Heat oil in a large pot over medium high heat. Sauté chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.