The Red Hot Chili Paper

Send us some "foodback"

Pickled Salmon
Marinated Fish
Salmon Wellington
Pike Quenelles
Spanish Fish
King Salmon
Albacore w/ Pesto
Tuna Black & Blue
Salmon & Salsa
Grilled Swordfish
Fish Veracruz
Halibut w/ Zinfandel
Tuna w/ Mango
Grilled Salmon
Salmon w/ Curry
Salmon Yakatori
Stuffed Turbans
Grilled Halibut
Hearty Fish Stew
Escade Con Crema
Texas One-Pot Fish
Tuna Crescents
Salmon Bisque
Salmon Dill Loaf
Salmon Gumbo
Bayside Chowder
Ginger Fish
Oriental Swordfish
Soy Sauce Snapper
Steamed Fish
Seafood Salad
Shrimp Kebabs
Soft Shell Crabs
Skewered Shrimp
Shrimp 'N Beer
Seafood Stew
Garlic Shrimp
Mussels Marinara
Shrimp in Peppers
Oyster Bisque
Grilled Garlic Shrimp
Mesquite Shrimp
Spicy Shrimp
Crawfish Etoufee
Shrimp Newburg
Seafood Au Gratin
Seafood Creole
Lemon Ginger Shrimp
Shrimp & Snow Peas
Shrimp Stir-Fry
Linguine w/ Prawns
Gulf Coast Stir-Fry
Chinese Scallops
Lobster Recipes
Salmon Gumbo


      4 celery stalks, chopped
      2 bunches green onions, chopped
      3 onions, chopped
      2 tbsp. garlic, chopped
      2 tbsp. olive oil
      1/2 c. parsley, chopped
      1 Bell pepper, chopped
      2 bottles Bloody Mary Mix, Spicy
      2 cans chicken broth
      2 lg. cans whole tomatoes with basil
      3 bags frozen okra
      1 tsp. salt
      1/2 tsp. white pepper
      1 tsp. basil
      1 tsp. oregano
      1 tsp. thyme
      1/2 tsp. allspice
      1 1/2 tbsp. lemon juice
      2 cans salmon
      4 dashes Tabasco sauce


    Saute celery, Bell pepper, onions and garlic in olive oil until tender. Add the Bloody  Mary Mix, tomatoes, chicken broth and seasonings. Cook on medium heat for 45 minutes. Add  okra and continue to cook for 30 minutes. Add parsley, green onions, lemon juice and  salmon. Cook for 20 minutes. Add Tabasco and stir well. Serve over rice.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the