Creolaise Sauce for Dipping

2 cups mayonnaisse

1 Tablespoon yellow mustard

1 Tablespoon creole mustard

1/2 cup Heinz Chili Sauce

1/2 cup ketchup

1 Tablespoon Tabasco sauce

2 Tablespoons lemon juice

1 Tablespoon horseradish

2 Tablespoons Lea & Perrins Worcestershire Sauce

Mix well in a large bowl and use to dip fried shrimp, boiled crawfish, fried oysters, chips and more.

Danny Grisaffe, New Iberia

Fried Bream with Lemon Butter Sauce

1 dozen large bluegill or chinquapin fish, cleaned

1 1/2 cups Zatarain’s Seasoned Fish Fry

Oil for frying (Blue Plate Vegetable Oil)

Lemon Butter Sauce:

1 cup sugar

1/2 cup butter

1 egg beaten

1 teaspoon lemon rind

3 Tablespoons lemon juice

1/2 cup water

Melt butter and combine all ingredients for lemon butter sauce together. Keep warm to drizzle on top of fish or use as dip. To fry fish, make three diagonal slits in bream on each side and season lightly. Dump fish fry in large ziploc bag. Add bream, shake well. Fry at 365 degrees until brown.

Danny Grisaffe, New Iberia

Stuffed Zucchini

6 large zucchini

I onion finely chopped

Bread crumbs

Two eggs

2 to 3 Tablespoons Mr. Garlic

3 Tablespoons mayonnaise

One pound crab meat, shrimp or ground Jimmy Dean sausage. Use any meat.

Crumbled bacon

Grated Parmigiano-Reggiano

Cut zucchini longways and scoop out pulp with a spoon. Chop pulp fine and mix with all ingredients except bacon and cheese. Add crabmeat last and fold it in not to break it up with just enough bread crumbs to stiffen it up. Spoon heaping into zucchini shells. Sprinkle bacon on top and bake 15 minutes at 360 degrees, then sprinkle on cheese and bake 5 more minutes at 300 degrees. Remove and add a dash of your favorite spice blend.

Danny Grisaffe, New Iberia

Seafood Stuffing

2 cups finely chopped onions

1 cup finely chopped bell peppers

1/2 pound butter

2 pounds fish fillet (catfish or other) pureed

2 pounds peeled, deveined shrimp, pureed

1 pound lump or backfin crabmeat

2 cans Campbell’s cream of celery soup

Italian bread crumbs

Salt, cayenne and black pepper to taste

Melt butter in sauce pan. Add onions and bell pepper. Season pureed fish and pureed shrimp in bowl. Add to onion and butter mixture. Once onions and seafood are cooked, add cream of celery soup and cook 15- to 20 minutes on medium heat, stirring occasionally. Add a bit more seasoning to taste. Take off heat and let cool. Once cool, add crabmeat. Add 1/4 cup bread crumbs, mix very well. Add another 1/4 cup bread crumbs. Cover and refrigerate for two hours. Use for stuffing fish, shrimp or crabs.

Danny Grisaffe, New Iberia

Tartar Sauce

2 cups mayonnaise

1/4 cup finely chopped onions

2 or 3 teaspoons of dill relish

1/2 teaspoon horseradish

2 teaspoons sweet relish

1 teaspoon lemon juice

Put in bowl, mix well and chill. Serve with fish, shrimp, oysters or sandwiches.

Danny Grisaffe, New Iberia