Best Easy Ralph and Kacoos Recipes


Best Easy Ralph and Kacoos Recipes

Ralph and Kacoos is a popular seafood restaurant chain known for its delicious and flavorful dishes. If you are a seafood lover or simply want to try something new, here are some of the best and easy Ralph and Kacoos recipes that you can recreate at home.

1. Shrimp Etouffee
Ingredients:
– 1 pound shrimp, peeled and deveined
– 1/2 cup butter
– 1/2 cup all-purpose flour
– 1 cup onion, chopped
– 1/2 cup green bell pepper, chopped
– 1/2 cup celery, chopped
– 2 cloves garlic, minced
– 2 cups chicken or seafood broth
– 1 tablespoon Worcestershire sauce
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– Cooked rice for serving

Instructions:
1. In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a dark brown color.
2. Add the onion, bell pepper, celery, and garlic to the skillet. Cook until the vegetables are tender.
3. Stir in the broth, Worcestershire sauce, cayenne pepper, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15 minutes.
4. Add the shrimp to the skillet and cook until they turn pink and opaque.
5. Serve the shrimp etouffee over cooked rice.

2. Blackened Redfish
Ingredients:
– 4 redfish fillets
– 4 tablespoons butter, melted
– 2 tablespoons paprika
– 1 teaspoon cayenne pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Lemon wedges for serving

See also  Best Easy Brown Sugar Frosting Recipe

Instructions:
1. In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper.
2. Pat the redfish fillets dry with paper towels.
3. Dip each fillet in the melted butter, then coat both sides with the spice mixture.
4. Heat a skillet over high heat and add the remaining melted butter.
5. Cook the redfish fillets for about 2-3 minutes on each side until blackened and cooked through.
6. Serve the blackened redfish with lemon wedges.

3. Crawfish Bisque
Ingredients:
– 2 pounds crawfish tails
– 1/2 cup butter
– 1/2 cup all-purpose flour
– 1 onion, chopped
– 1 bell pepper, chopped
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 4 cups seafood or chicken broth
– 1 cup heavy cream
– 1/4 cup tomato paste
– 1 tablespoon Worcestershire sauce
– Salt and pepper to taste
– Green onions, chopped, for garnish

Instructions:
1. In a large pot, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a dark brown color.
2. Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are tender.
3. Stir in the crawfish tails, broth, heavy cream, tomato paste, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20 minutes.
4. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
5. Serve the crawfish bisque hot, garnished with chopped green onions.

7 Questions and Answers:

1. Can I use frozen shrimp for the shrimp etouffee recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them before adding them to the skillet.

See also  Best Easy Spiced Banana Cake Recipe

2. Can I substitute redfish with another type of fish for the blackened redfish recipe?
Yes, you can use other firm white fish fillets such as snapper or grouper as a substitute for redfish.

3. Can I use pre-cooked crawfish tails for the crawfish bisque recipe?
Yes, you can use pre-cooked crawfish tails. Just add them in step 3 and reduce the cooking time to heat them through.

4. How spicy is the blackened redfish recipe?
The spiciness can be adjusted according to your preference. Increase or decrease the amount of cayenne pepper to make it milder or hotter.

5. Can I use milk instead of heavy cream for the crawfish bisque recipe?
Yes, you can use milk as a substitute for heavy cream, but the bisque may be slightly less creamy.

6. Can I make these recipes ahead of time?
Yes, you can prepare the sauces and spice mixes in advance, but it is recommended to cook the seafood just before serving for the best taste and texture.

7. Are these recipes gluten-free?
No, these recipes contain flour as a thickening agent. However, you can use gluten-free flour or cornstarch as a substitute to make them gluten-free.

Scroll to Top