Serves 6 3/4 cup vegetable oil 3/4 cup all-purpose flour 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery

SEAFOOD GUMBO Makes 6 to 8 servings 3/4 cup vegetable oil 3/4 cup all-purpose flour 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 1 tablespoon salt

This is a recipe you can experiment with to determine your personal taste. Simply rub the sashimi grade tuna with olive oil, then dredge in coarsely-ground black pepper and kosher salt.

It’s rarely a penance for me to have to eat more seafood during the Lenten season. Who wouldn’t enjoy Louisiana crawfish, shrimp, crabmeat and fish that are so plentiful from our rivers, streams..

Makes 4 to 6 servings 12 to 16 large garlic cloves, peeled 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar

Makes 4 to 6 servings 12 to 16 large garlic cloves, peeled 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil

(Makes 4 servings) 2 tablespoons butter 2 tablespoons olive oil ½ cup chopped yellow onions ¼ cup chopped red bell peppers ¼ cup minced celery

Makes 4 appetizer servings 12 large shrimp, peeled and deveined 2 teaspoons hot sauce 1 tablespoon Creole mustard 3 tablespoons beer 2 tablespoons light brown sugar

Makes 4 appetizer servings 12 large shrimp, peeled and deveined 2 teaspoons hot sauce 1 tablespoon Creole mustard 3 tablespoons beer

Makes 6 servings 1 stick (1/4 pound) butter 2 cups chopped onions 1 cup chopped bell peppers 1/2 cup chopped celery 1 teaspoon chopped garlic