Meals that take a little time

Crawfish (or Shrimp) Bisque
Simply outstanding. You'll wow guests when you serve this as the soup course, or (like Judy and I) keep it for yourself and serve it as a meal!

Pasta Carbonara
Rachel Ray says this is what got her boyfriend to marry her... yeah, it's that good.

Cajun Shrimp Alfredo
Spicy hot, if you like it that way.

Sum Dum Goy
An original Chinese wok dish, good with chicken or beef... a favorite with the family.

Steak au Poivre
Tenderloin on the stovetop sounds nuts, but this recipe is incredible! Great for the days when the grill is under a few feet of snow.

Wild Rice, Chicken and Mushroom Soup
Another "winter is coming" recipe... this makes up enough for dinner, and freezes enough a few more meals. And, if you don't do meat, it's yummy with a vegetable stock and without the chicken.

Shrimp Tempura with beer based batter
The best batter we've tried. It's easy and tastes great. And, if you deep fry with Canola oil there's no cholesterol.

Tod's Fried Rice
Why carry-out? This takes a little pre-prep, but the taste is worth the effort. Can be a side-dish or a whole meal.

Judy's Mom's Lasanga
After having this easy-to-make lasanga that Judy grew up eating, you'll never do the frozen boxed stuff again!

Louisiana Crawfish Saute
This is a take-off of an Emeril recipe we found. It's rich, but oh-so-New Orleans! Serve for a special occasion and they'll all be dancin' to the Zydeco beat!

Cajun "Trinity" Soup
Here's a tasty soup we use as a whole meal (with a loaf of bread on the side.) Don't let the peppers fool you... it's not killer-hot, just spicy.

New Orleans Jambalaya
Everyone has a way of making this, but this recipe is the tastiest and easiest we've found. Adjust the Tabasco to your taste!

Shrimp with Garlic Cream Sauce
Boil your garlic? You bet... and it gives the sauce a gentle flavor... this is a favorite and is really easy to prepare. Not a seafood fan? Try it with small chunks of pre-grilled chicken breast.

Shrimp Stuffed Chicken Breasts
This one takes a bit of prep... but is well worth the time. And, I'm proud to say, is a complete "Tod's Original"...