Fried LCC

LCC and Andouille Sauce Piquante

1/2 pound LCC meat, cut into 1/2-inch cubes

Louisiana Fish Fry batter, for coating

Cooking oil, for frying

Salt and freshly ground black pepper

Serving suggestions: remoulade, creole mustard, or cocktail sauce

Fill a deep pot halfway full with oil. Heat to 360 degrees F. Coat the LCC meat with the fish batter. Fry for 2 to 3 minutes, until LLC floats in oil. Remove and add salt and pepper to taste. Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping

5 lb LCC meat
Cajun seasoning

1/4 c Olive Oil -- +1 tsp.

1 1/4 lb Smoked andouille sausage – diced

1 cn Tomato Sauce -- 10oz.

1/3 c Margarine

1/3 c Dark Roux

1/4 c Chicken Bass

4 c Spanish Onion -- chopped

1 c Bell Pepper – chopped

1 c Celery -- diced

1 ts Cayenne Pepper

2 tb Jalapeno Pepper -- diced

1 ts Sugar

2 tb Garlic -- chopped

3 c Fresh mushrooms -- sliced

2 qt Water

1/2 c Green Onion Bottoms -- chopped

1/2 c Parsley -- chopped

3 c Rice -- cooked

Mixture of cornstarch and water for thickening -- optional

Rub both sides of LCC meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight. Brown LCC in olive oil over high heat. Remove from pot. Saute andouille in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stirring until a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Saute until onions are clear. Return LCC and andouille to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once LCC is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice. Chicken, squirrel, rabbit, turtle or duck may be substituted for the LCC. Regular smoked sausage may be substituted for the andouille.

LCC Balls

LCC Jambalaya

1 lb Chopped LCC meat

1 Egg

1 tb Finely chopped onions

1 tb Finely chopped celery

1 tb Finely chopped parsley

2 tb Finely chopped shallots

2 ts Lemon pepper

1/2 ts Salt

1/4 c Bread crumbs

1 c Cooking oil

Flour to dredge

Combine all ingredients, form 1 inch diameter balls, allow to set one hour. Dredge in flour and fry till brown. Serve hot.

1 lb Marinated LCC fillet cut into small pieces

1 lb Hot sausage (Italian) cut into chunks

3 tb Oil

2/3 cup Bell peppers chopped

2 clove Garlic crushed

1 cup Chopped fresh parsley

1 cup Chopped celery

2 can Tomatoes (16 oz each)

2 cup Chicken stock (2 pkg chicken cube mix + water also works)

1 cup Green onion

2 ts Oregano

2 dash Red hot sauce (optional)

Cajun spices to taste

Salt to taste

2 cups Raw white rice

In deep frying pan (cast iron preferably) sauté the bell pepper, garlic, parsley and celery. While this is cooking, add tomatoes & their liquid, the chicken stock &, green onion to a pot that can cook on the stove and in the oven (Corning ware ) Stir in spices, sautéed vegetables raw rice, sausage and LCC fillet pieces. Cook on medium-high heat until liquid is absorbed (stir occasionally to make sure rice doesn't burn on bottom) and then bake covered in the oven for 25 minutes.

LCC Chili

LCC Tail Steak

1 lb LCC meat, diced

2 tb Vegetable oil

1 lg Onion, diced

1 lg Bell pepper, diced

1 clove Garlic, minced

16 oz Can pinto beans

10 oz Can tomatoes & chilies, blended

6 oz Can tomato paste

Salt & pepper to taste

1 ts Cumin

1 Diced jalapeno pepper

1 cup Dark red wine

In a Dutch oven - boil diced meat in water seasoned with salt and pepper for 20 minutes. Then drain and set aside. In the same Dutch oven, add oil, onion, bell pepper and garlic and sauté until onions are tender. Add pinto beans, tomatoes, tomato paste, salt, pepper, cumin and jalapeno. Cook on medium-low heat 40 minutes - then add the LCC meat. Cook on low heat for 3 hours. Add the wine during the last 30 minutes of cooking time. Makes about 6 servings.

2 lb LCC tail meat
1 cup Flour
1 ts Paprika
2 Eggs beaten
Juice of lemon
1/2 ts Garlic powder
Salt and pepper to taste
1/2 cup Lard or butter

Cut tail into strips lengthwise, 4 x 2 inches wide. Sprinkle with lemon juice. Mix flour, garlic powder, paprika, salt and pepper. Blot the LCC pieces, and dip into flour, then into beaten eggs. Let eggs drip off and dip into flour again. Heat lard or butter in a large skillet and sauté the LCC pieces quickly. Do not overcook or they will be tough. Serve immediately. Variation: Follow the above recipe and cook the LCC tail as directed. As soon as the meat is browned add 2 cups water and 1/4 cup fresh lemon juice to the skillet Cover and simmer for 2-3 hours or until very tender.

LCC on the Grill

Florida Wet-Jerked LCC Ribs

LCC

Italian Dressing or marinade of choice

Cut LLC into 1" by 2" cubes. Marinate meat for at least fifteen minutes. Put LLC on skewers and grill for 10 minutes. Brush with marinade while grilling. Meat is done when it is white all the way through.

LCC Ribs

1/3 cup thyme

3 scotch bonnets or habaneros, seeded and chopped

1 to 2 chipotle (smoked) pepper, diced

10 scallions, chopped

1/2 cup onion, chopped

4 cloves garlic, chopped

4 bay leaves, crushed

3-inch piece ginger, peeled and chopped

3 tablespoons fresh ground all-spice

1 teaspoon fresh ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon salt

1 Tablespoon ground black pepper

1/4 cup olive oil

1/4 cup key lime juice

Water

Blend these ingredients in a food processor or blender do not over process. Use the water to adjust the thickness. Rub the mixture on the ribs and let stand overnight. Fire up the grill and/or smoker then grill until done about 30-45 minutes