The closest I ever got to LA was Shrevport ('87).. but I love the Cajun cooking that was available even from my locale in East Texas. Someday I'm gonna get the real thing, but in the meantime, I try to find cajun recipes to make at home.
http://www.realcajunrecipes.com/recipes/cajun/cobia/849.rcr
Ingredients
4 pounds lemon fish 2 pounds claw crabmeat
1 cup flour 1/4 cup light virgin olive oil
4 cloves garlic 2 onions
2 bell peppers 2 green onions
1 bay leaf dash of lemon pepper, basil, sage, parsley, cayenne, salt, black pepper
1 lemon 1 can Rotel
2 cans 15 oz diced tomatoes 2 cans 15 oz tomato sauce
1 can stewed tomatoes 1 can small tomato paste
Directions
Trim all the red off the fish, use white meat only, wash and set aside. In a large dutch oven, heat olive oil, add flour and brown lightly. Dice garlic, cut into medium pieces the onion and bell peppers then saute for 1-minute.
Add all the can tomato, tomato sauce and Rotel; simmer for 5-minutes. Add the bayleaf, basil, sage, lemon pepper, parsley, cayenne, salt and black pepper and only the green of the green onions; mix well. Remove from heat and set aside. In large baking pan, spray with pam and put in fish; top with the sauce and then spread on top the crabmeat lightly pushing down 1/2 below the sauce. Cut the lemon into 4-5 slices and place on top of dish. Bake covered for approximately 2 hours at 325 degrees. Serve over a bed of rice along with fresh French bread and a spinach crabmeat salad. Just before serving the salad, heat Zesty Italian dressing in the microwave, pour over greens and toss lightly.
http://www.realcajunrecipes.com/recipes/cajun/cobia/849.rcr
Ingredients
4 pounds lemon fish 2 pounds claw crabmeat
1 cup flour 1/4 cup light virgin olive oil
4 cloves garlic 2 onions
2 bell peppers 2 green onions
1 bay leaf dash of lemon pepper, basil, sage, parsley, cayenne, salt, black pepper
1 lemon 1 can Rotel
2 cans 15 oz diced tomatoes 2 cans 15 oz tomato sauce
1 can stewed tomatoes 1 can small tomato paste
Directions
Trim all the red off the fish, use white meat only, wash and set aside. In a large dutch oven, heat olive oil, add flour and brown lightly. Dice garlic, cut into medium pieces the onion and bell peppers then saute for 1-minute.
Add all the can tomato, tomato sauce and Rotel; simmer for 5-minutes. Add the bayleaf, basil, sage, lemon pepper, parsley, cayenne, salt and black pepper and only the green of the green onions; mix well. Remove from heat and set aside. In large baking pan, spray with pam and put in fish; top with the sauce and then spread on top the crabmeat lightly pushing down 1/2 below the sauce. Cut the lemon into 4-5 slices and place on top of dish. Bake covered for approximately 2 hours at 325 degrees. Serve over a bed of rice along with fresh French bread and a spinach crabmeat salad. Just before serving the salad, heat Zesty Italian dressing in the microwave, pour over greens and toss lightly.
