Cajun Catfish Courtbouillon

Happy National Catfish Day, Scallywags!  Okay, so a couple of introductory explanations.  First, here in Cajun country, it’s pronounced “Coo-BEE-yohn” with a silent “n” … which isn’t normal “en Francais.”  Second, it’s Cajun so it’s thick and highly spiced and stew like, as opposed to the french version which I am told is a delicate…

Shrimp Remoulade

This luscious sauce comes from Peter’s family, and is a vegetable-rich take on what is sometimes a creamier affair.  It pairs beautifully with fresh shrimp either as a dip, or over a bed of lettuce as a salad.  And the color is quite Christmas-ey for a dip. While the classic chef will probably insist upon…