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This could be your days catch fried up at Jan's Cajun Restaurant 

Recipes

The best part about Louisiana is the food. People from all over the world come to Louisiana to enjoy our Cajun culture, and try our delicious cuisines. Below we've listed just a few of our favorites!

REDFISH BAKE

Redfish is also known as red drum.

  • 1 1/2 to 2 pounds fresh or frozen redfish fillets, thawed

  • 1 teaspoon salt

  • dash pepper

  • 1 teaspoon ground sweet paprika

  • 2 tablespoons fresh lemon juice, about 1 small lemon

  • 2 teaspoons finely chopped onion

  • 1/4 cup melted butter

Directions for baked redfish or red drum.
Place fish in a lightly buttered shallow baking dish, skin side down. In a cup, combine remaining ingredients. Pour over redfish fillets and bake at 350 for 20 to 25 minutes. The baked redfish should flake easily with a fork when done.
Baked redfish serves 4 to 6

 

CAJUN BEER BATTER FISH NUGGETS

  • 3 eggs, slightly beaten

  • 1/2 cup milk

  • 1/2 cup beer

  • 3 tablespoons prepared mustard

  • 1/2 to 1 teaspoon Tabasco sauce

  • 2 tablespoons salt, divided

  • 2 teaspoons black pepper, divided

  • 1/2 to 1 teaspoon cayenne pepper, divided, or to taste

  • 3 cups fine yellow corn flour*

  • vegetable oil or shortening for deep frying

In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate.

Preheat oil in deep fryer to about 370F.

Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.

Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil.

Use this batter to fry shrimp, oysters, and other shellfish. Serves 4

 

BLACKENED REDFISH

  • 4 (6 to 8 ounce) redfish fillets or swordfish

  • 1/2 cup melted butter

  • 1 tablespoon paprika

  • 1/2 teaspoon ground white pepper

  • 1/2 teaspoon ground black pepper
     

CAUTION: Be sure to have proper ventilation while cooking. The fact that preparation makes a lot of smoke makes it ideal for outdoor cooking. Use only cast iron skillet as lighter weight pans will not work.

Combine paprika, ground black pepper and ground white pepper

Rinse fish under cold water. Dry with paper towels.

Preheat cast iron skillet over high heat. Dip both sides of fillets in melted butter and sprinkle with pepper mixture. Carefully place fillets in hot, dry skillet. Cook about 4 minutes or until underside looks charred. Use your judgment for thicker or thinner fillets. Turn with spatula and repeat cooking.

Serve with melted butter for dipping if desired.

 

Beignets (Ban-yeas)

3 cups plain flour

2 tbsp cooking oil

2 tbsp sugar

1 cup hot milk

1 tsp salt

tsp cinnamon

oz yeast (1 envelope)

1 egg beaten

Confectioners sugar

Combine milk in large container with oil and sugar.  Mix well and allow to cool to just warm.  Add yeast and stir until dissolved.  Mix flour, salt, spices and egg to yeast mixture.  Form a large ball, allow to rise while covered.  Knead gently until elastic,  Roll out onto floured board to about thickness, cut into 2 squares, allow to rise again for 45 minutes.  In deep fryer or skillet, heat oil to 375 degrees and drop in squared. Cook until light golden brown.  Put into brown paper bag, add confectioners sugar and shake to coat.  Yields approximately 24 beignets.

Red Beans and Rice

1 lb. red kidney beans

8-10 cups water

3 cloves garlic chopped

cut parsley chopped

1 large bell pepper chopped

3 med. Onions chopped

3 celery stalks chopped

saltmeat, ham or bacon

Wash beans and place in large pot with water and seasoning meat and cook for 1-1/2 hours.  Add garlic, celery, onion, bell pepper and continue cooking an additional hour or until tender.  Add cayenne pepper and salt to taste.  Serve over cooked rice.  Serves 10

Shrimp Jambalaya

2 tbsp cooling oil

4 onions chopped

3 cloves garlic chopped

3 stalks celery chopped

2 lbs. peeled and deveined shrimp

3 cups water

2 cups rice washed

cup green onions (shallots) chopped

salt and pepper to taste

In a large iron skillet or magnalite type pot, heat oil and add onions, garlic and celery.  Cook until onions are golden.  Add shrimp and water, simmer about 10 minutes.  Add rice, green onions to mixture.  Salt and pepper to taste.  Stir lightly once, and boil until water is almost gone.  Lower heat, cover and allow to cook for about 10 minutes or until rice is tender.

Serves 6

 

 


Gorgeous SE Louisiana Redfish

 

Happy Customers
4 Buddies loving there day on the water with Capt. EJ

 

  The kids love it!!

 

 

New Orleans Louisiana Delta

The Famous Louisiana Delta
Inland fishing from Lafitte to the Gulf of Mexico. Enjoy the wetlands and wildlife that makes the Louisiana culture what it is today.

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