Wangs and Thangs

Hearty gumbo served with crawfish cornbread.

Gumbo

Delicious cornbread made with fresh crawfish.

Crawfish Cornbread

Classic fish and chips served with tartar sauce.

Fish and Chips

Smothered Catfish

Crispy shrimp served with your choice of sides.

Shrimp Basket

Preheat your oven to 400°F (200°C). In a large bowl, toss the chicken wings with olive oil, salt, black pepper, and garlic powder until evenly coated.

Prepare the Wings

Spread the wings evenly on a baking sheet lined with parchment paper. Bake for 40-45 minutes, turning halfway through, until the wings are crispy and cooked through.

Bake the Wings

In a separate bowl, toss the baked wings with buffalo sauce until well coated.

Sauce the Wings

While the wings are baking, prepare the sides by cutting celery and carrots into sticks and placing them on a platter with ranch and blue cheese dressing.

Prepare the Sides

Serve the wings hot with celery and carrot sticks on the side, along with ranch and blue cheese dressing for dipping.

Serve

chicken wings

olive oil

salt

black pepper

garlic powder

buffalo sauce

celery sticks

carrot sticks

ranch dressing

blue cheese dressing

In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a deep brown color, about 15-20 minutes.

Make the Roux

Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are softened, about 5 minutes.

Add Vegetables

Stir in the Andouille sausage and chicken thighs. Cook for another 5-7 minutes until the chicken is browned.

Cook the Meat

Pour in the chicken broth, diced tomatoes, and add bay leaves, Cajun seasoning, salt, and black pepper. Bring to a boil.

Add Liquids and Seasonings

Reduce heat to low and let the gumbo simmer for at least 30 minutes, stirring occasionally.

Simmer

Stir in the crawfish tails and cook for an additional 5 minutes until heated through.

Add Crawfish

Remove bay leaves, garnish with sliced green onions, and serve hot with crawfish cornbread.

Vegetable oil

All-purpose flour

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Garlic, minced

Andouille sausage, sliced

Chicken thighs, boneless and skinless, chopped

Crawfish tails, cooked

Diced tomatoes, canned

Chicken broth

Bay leaves

Cajun seasoning

Salt

Black pepper

Green onions, sliced

Prepare the Oven

In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Mix well.

Mix Dry Ingredients

In another bowl, whisk together the milk, eggs, and melted butter until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Combine Mixtures

Gently fold in the crawfish tails, sliced green onions, and shredded cheddar cheese into the batter.

Add Crawfish and Vegetables

Pour the batter into a greased baking pan and bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Bake

Let the cornbread cool for a few minutes before slicing and serving warm.

Cool and Serve

Cornmeal

Baking powder

Sugar

Milk

Eggs

Butter (melted)

Fresh crawfish tails

Green onions (sliced)

Cheddar cheese (shredded)

Peel the potatoes and cut them into thick chips. Rinse under cold water and pat dry with a paper towel.

Prepare the Potatoes

In a bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and cold sparkling water until smooth.

Make the Batter

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Fry the potato chips in the hot oil for about 5-7 minutes until golden brown and crispy. Remove and drain on paper towels.

Cook the Chips

Dip each fish fillet into the batter, allowing excess to drip off. Carefully place in the hot oil and fry for 4-5 minutes until golden and cooked through. Remove and drain on paper towels.

Cook the Fish

Serve the fish and chips hot with tartar sauce on the side.

White fish fillets (cod or haddock)

Potatoes

Cornstarch

Cold sparkling water

Season the catfish fillets with salt and black pepper. Dredge each fillet in all-purpose flour, shaking off the excess.

Prepare the Catfish

In a large skillet, heat olive oil over medium heat. Add the coated catfish fillets and cook for about 4-5 minutes on each side, or until golden brown. Remove the fillets from the skillet and set aside.

Cook the Catfish

In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent. Stir in the chicken broth and creole seasoning, scraping up any browned bits from the bottom of the skillet.

Make the Gravy

Bring the broth mixture to a simmer, then stir in the heavy cream. Allow to simmer for about 5 minutes until slightly thickened.

Finish the Gravy

Return the catfish fillets to the skillet, spooning the gravy over them. Let them cook for an additional 3-4 minutes. Serve hot with rice or bread, garnished if desired.

Combine and Serve

catfish fillets

all-purpose flour

onion

garlic

chicken broth

creole seasoning

heavy cream

Rinse the shrimp under cold running water and pat dry with paper towels.

Prepare the Shrimp

In three separate bowls, place the flour in the first bowl, beaten eggs in the second, and a mixture of breadcrumbs, garlic powder, paprika, salt, and black pepper in the third.

Set Up Breading Station

Dredge each shrimp in the flour, shaking off excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.

Bread the Shrimp

In a large skillet or deep fryer, heat oil over medium-high heat until it reaches 350°F (175°C).

Fry the shrimp in batches, being careful not to overcrowd the pan, for about 2-3 minutes on each side or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Wangs And Thangs

Gumbo

Crawfish Cornbread

Fish And Chips

Smothered Catfish

Shrimp Basket