Enjoy a taste of Avoyelles Parish with these recipes from throughout the Center of Louisiana. Then, come enjoy the full menu of flavors at our area restaurants!

Recipes


Parmesan Crusted Redfish with Crawfish Tasso SauceParmesan Crusted Redfish Crawfish Tasso Sauce Avoyelles Parish

Ingredients

Redfish
(1) 8-10 oz. boneless skinless Redfish fillet 1 tbsp. mayonnaise
1 tsp. minced garlic Kosher salt to taste Black pepper to taste Shaved or shredded
Parmesan cheese
Crawfish lasso Sauce
2 oz. pork tasso—julienne
1 tsp. kosher salt
Pinch cayenne pepper
3 oz. Louisiana crawfish tails 1 tbsp. unsalted butter
1 tbsp. sliced green onions 1/2 cup heavy cream

Instructions

On a greased baking sheet, lay down redfish fillet and season with salt and pepper. Coat fillet with a light layer of mayonnaise and top with minced garlic and parmesan cheese. Bake in 400°F oven for 6 minutes.
While fish is cooking, sauté in a pan butter, tasso, garlic, salt, cayenne pepper and green onions until garlic just begins to change color. Add crawfish tails and heavy cream. Reduce cream by approximately one third or until sauce thickens. Serve sauce over fish.

Recipe courtesy of Paragon Casino Resort in Marksville


Chocolate MartiniChocolate Martini Avoyelles Parish Recipes

Ingredients

1.5 oz Baileys Irish Cream 0.75 oz 360 Chocolate Vodka

1 oz Kahlua

0.25 oz Ghirardelli Chocolate Syrup Micro Planed Chocolate

Instructions

Add Bailey’s Irish Cream, 360 Chocolate Vodka, Kahlua and Ghirardelli Chocolate Syrup to cocktail shaker over ice.

Shake and fine strain into a martini glass. Garnish with micro planed chocolate and serve.

Recipe courtesy of Rocky’s Tails & Shells Dugout Grill and Bar in Bunkie


Sweet Potato Crunch CasseroleSweet Potato Crunch Casserole Avoyelles Parish Recipe

Yield: 15 servings

Ingredients
6 c. canned, drained mashed sweet potatoes 1/2 c. margarine, softened 4 eggs, beaten
1 c. 2% milk
3/4 c. light brown sugar
2 tsp. vanilla
1/2 tsp. salt
2 cups miniature
marshmallows
Topping
1/2 c. flour
1 c. light brown sugar
1/2 c. margarine, softened
1 c. chopped pecans 1 tsp. vanilla

Instructions

Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients and whisk until fluffy. Pour into a three quart 9x13x2 inch casserole dish.
In a medium bowl, stir together the topping ingredients until moistened. Sprinkle on top of the sweet potato mixture. Bake in 350 degree oven for 35 minutes. Serve warm.
For festive occasions, serve in martini glasses garnished with a hot crackling!

Recipe courtesy of Lonis Kelone Catering in Mansura, 318-964-5125