The Monster Island Theater Swamp Recipes

Turtle Soup

Parboil turtle, remove skin and cut into small pieces - then add the boiling water with tomatoes, potatoes, onions all cut fine. Add barley and cook slowly for 1 1/2 hrs. Season with sauce before serving.

Recipe courtesy of Cracker fix'ins.

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Drunkin' Swamp Puppies

Heat oil for deepfat frying to approx. 375°. Forget what it says on the package, and combine listed ingredients. Spoon drop into hot oil, one at at a time making sure they don't lump up together. Fry until evenly browned. Using slotted spoon, remove from grease and drain on paper towels.

Yields 20.

Recipe courtesy of In Real Life Too.

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Stewed Alligator in Creole Sauce

In a saucepan, heat the olive oil. When the oil is hot, saute the onions, celery, and peppers for 1 minute. Add the garlic and continue sauteing for 1 minute. Stir in the tomatoes, basil, oregano, and thyme. Season with salt, cayenne and black pepper. Add the Worcestershire sauce and chicken stock. Bring the liquid up to a boil. Add the green onions and alligator, cover. Simmer the mixture for 12 minutes.

Remove the sauce from the heat and swirl in the butter. Spoon the stew in a shallow bowl. Garnish with parsley. Serve with the crusty bread.

This recipe yields 4 appetizer servings.

Recipe courtesy of RecipeSource.

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Rabbit and Squirrel Sauce Piquante

In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Season rabbit and squirrel using salt and peppers and sauté until golden brown. Remove from oil and keep warm. Add flour to pot and, using a wire whisk, stir until dark brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomato paste and continue to stir 5-6 minutes or until the sauce is a nice brown color. Add tomatoes and beef stock. Blend well into the roux mixture, bring to a rolling boil and reduce to simmer. Add meat, sugar, salt and peppers. Blend well. Add oregano and Worcestershire. Allow to simmer 1 hour or until game is tender. Finish with green onions and parsley. Serve over a plate of steamed white rice.

Serves 8.

Recipe courtesy of Chef John Folse & Company.

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Stewed Okra and Tomatoes

Heat some oil in a skillet, add onion, bell pepper and garlic, cook until onion is thoroughly wilted and transparent, about 10 minutes. Add tomatoes, salt, black pepper, cayenne, sugar, parsley and potatoes. Stir until combined, cook until potatoes are fork tender. Add okra and stir until combined. Cover and cook until okra is tender, about 20 minutes, stirring often. Serve hot.

Serves 4.

Recipe courtesy of Mardi Gras Home Page.

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Hush Puppies

Combine the dry ingredients. Add the eggs, onion, buttermilk, and water. Stir until well mixed. Drop by teaspoon into hot oil. Fry until golden brown.

Yields about 18.

Recipe courtesy of The Bayou Cafe: Cajun & Creole Recipes.

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Baked Rice Pudding

Clean rice and wash thoroughly. Add other ingredients and pour into a greased baking dish. Bake at 325° F for approximately 2 hours or until rice is tender. Stir occasionally, folding in brown layer which forms on top. Serve while warm.

Serves: 6.

Recipe courtesy of Mardi Gras Home Page.

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