It's time for Mardis Gras! This week coming up is always an interesting one in the seafood world. Fat Tuesday brings us a time for celebration, going all out on festivities, good drinks, and extravagant cajun meals. While Ash Wednesday, for many, brings a time of reflection, sacrifice, and prayer, Roman Catholics and some others are also encouraged to abstain from meat on holy days and Fridays throughout Lent, thus making seafood a healthy and viable option. With next Thursday's specials we will focus more on the Lenten Season but this week with Fat Tuesday we have geared our specials towards a cajun flair. Catfish, shrimp and even gator will be on our displays and our salesmen are ready to instruct you in the best ways to prepare these items so that you can
Laissez les bon temps rouler!
We will be bringing in Live Crawfish on Fat Tuesday
and boiling Crawfish for the occasion.
We will be taking pre-orders on our website until Saturday morning so be sure to get your order in if you want to have a sack or some boiled crawfish reserved!
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Specials valid 02-20-20 - 02-26-20
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Fresh Alabama Raised
Catfish Fillets
$6.49 per pound
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Fresh Tilapia Fillets
$5.95 per pound
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Wild Mahi Mahi
$12.95 per pound
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Fresh Never Frozen Wild Texas Gulf Brown Extra Jumbo
16/20 Count Shrimp
$13.95 per pound
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King Kreole Alligator Loin
$10.95 per pack
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Ocean Raised Vikenco
Organic Salmon Fillet
$12.49 per pound
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Smoked Pork &
Crawfish Sausage
$8.95 per pack
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Smoked Pork &
Alligator Sausage
$8.95 per pack
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La Boucherie Frozen Smoked Andouille Sausage
$5.95 per pack
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Cajun Original Boudin
(Hot, Reg, Shrimp, Crawfish)
$8.95 per pack
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Friday and Saturday Groomer Items!
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Homemade Cajun
Crab Bites
$7.95 per pack
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Fresh House Blend
Stuffed Crab
$11.95 per 2 pack
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
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Fresh Cheese Shrimp Dumplings 6 for $7.95
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Chef Paul
Magic Seasoning Blend
Chef Paul Prudhomme propelled the distinctive cuisine of his native Louisiana into the international spotlight by creating exciting and new American and international dishes.
As the youngest of 13 children, Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side. In his early 20’s, ChefPaul’s curiosity of life and cultural customs prompted him to leave his hometown of Opelousas, LA in search of the next, greatest flavors. Traveling far and wide, Chef Paul learned to love, appreciate, and blend the flavors of his younger years with those of many other cultures.
Chef Paul wanted to share his great love and passion for Louisiana food. In July, 1979, he and his late wife, K, opened K-Paul’s Louisiana Kitchen in the historic French Quarter of New Orleans. They had no idea their modest 62-seat restaurant would soon become an international dining destination. With nightly lines of eager diners waiting sometimes hours to be seated, K-Paul’s underwent renovations in 1996 to more than double its seating capacity. With the expansion, diners were also especially pleased to learn that K-Paul’s started taking dinner reservations. Many credit Chef Paul for helping to put New Orleans cuisine on the map.
As a result of endless requests for his seasoning secrets, Chef Paul started bottling and selling his own line of herbs and spice for home, retail and institutional use. Today, Chef Paul Prudhomme’s Magic Seasoning Blends
®
are distributed in all fifty states and in more than 30 countries around the world, where his blends are popular with home cooks and professional chefs alike.
As one of America’s best-known chefs, Prudhomme was featured often on the three major television networks’ prime time programs. He made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show. In the summer of 2002, Chef Paul’s life story was featured on A&E Biography.
Try out this world famous line this week with our specials, I really recommend the blackened redfish magic!
Salmon Seasoning 7oz $3.99
Shrimp Seasoning 5oz $3.99
Salt Free Seasoning 5oz $3.99
Barbecue Seasoning 5.5oz $3.99
Seafood Magic Seasoning 2oz $3.99
Poultry Magic Seasoning 2oz $3.99
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Hushpuppies
The meal just isn't complete without the hushpuppies. Fry these up for the perfect side item.
Regular Hush Puppies
$2.50 per pack
Jalapeno Hush Puppies $2.50 per pack
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La Boucherie Seafood Pies
Over the years we have sold tons of these pies. They are single serving and filling varieties of shrimp or crawfish. Just bake and serve!
La Boucherie Shrimp Pie $6.50 each
La Boucherie Crawfish Pie $6.50 each
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Crawcaine seasoning
“Ain’t Been Stepped On.”
During our recent adventures in Louisiana we stumbled this cajun gem of a line that owner tells us is so good he "sells it by the kilo". This seasoning captures the flavors of real LA cooking because it's from a local line from Welch, Louisiana. Crawcaine covers the bases but also brings a unique item to the field known as their Ball Rouge. The Ball Rouge is a
patented product that is a pre mixed, pre measured ball that combines liquid seafood boil with their granular Crawcaine Seafood Boil. In other words, it's like a big cajun bath bomb for your seafood that seasons everything just right and takes all the guesswork out of how much to mix in the pot! Try some out this weekend!
Season all 8oz $3
Seafood seasoning 8oz $3
Seafood Boil 2.2lb $5
Ball Rouge 1 ball $5
Fish Fry 2.2lb $5
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Crawfish Accessories and Boils!
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CRAWFISH TIME!!
Cowboys’s Wild Game Crawfish Washer $59.99 Each
Bayou Classic Crawfish Event Table $89.99 Each
Crawfish Trays (Red, Navy, Purple, Yellow) $2.99 Each
Outdoor Gourmet Aluminum Crawfish Boiler Pot 42qt $79.98 60qt $114.99
Outdoor = Pot Cooker Stand $59.95
Louisiana Fish Fry Crawfish Boil Seasoning
3oz Crawfish Crab & Shrimp Boil in a Bag $1.79
-5oz Bag Crawfish Crab & Shrimp Boil $1.99
-1LB Bag Crawfish Crab & Shrimp Boil $2.29
-8oz Liquid Concentrated Crawfish Crab & Shrimp Boil $4.99
-16oz Liquid Concentrated Crawfish Crab & Shrimp Boil $8.29
Swamp Dust
Seafood Boil 1lb bag $4.49 4lb. Bag $12.99
Swamp Fire
Seafood Boil 8oz bag $1.99 1lb bag $3.99
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How To Pre-Order Crawfish
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Crawfish are now available for pre-order every week!
These will not be graded and sized yet as we are still very early in the season.
All pre-orders must be picked up on the specified day and we strongly encourage you to plan your boils for the same day as well! As a fair warning the crawfish are still not fully hard shell, so shelf life is minimum at best! In other words, these guys may not make it if you hold them until Saturday or Sunday! This should change as they get heartier later in the season.
How does this product come?
Pre-orders this year will be done only by the sack. Each sack will average about 34 pounds.
What is the price?
Price will change week by week. Every Monday on our website (
www.groomerseafood.com
) the prices will be posted.
How much should I get?
Plan on ordering at least 2 to 3 pounds of crawfish per adult at your boil. Bigger eaters like myself, may need 4 to 5 pounds.
How do I purge them?
The golden rule with crawfish is that you must purge the little buggers to remove all the muck that comes with living down in the mud. To do this, right before boiling, pour the sack of crawfish in a small children's pool or ice chest, cover with one box of salt, and add enough water to just cover the crawfish. Gently stir for 3-4 minutes, drain, and then rinse the crawfish with a hose. While purging, throw away "floaters", which are dead crawfish. You don't want these going in your boil.
How to Pre-Order:
and follow the prompts. Every pre-order must be paid for on the site to be locked in for a reserved bag.
Live Product Risk:
Keep in mind that this is a live product that has had a very rough year, and if this product is not taken care of it is very easy to lose. Groomer's is not responsible for any loss of product once it leaves our doors, so be sure to inspect your bags. We will pack your crawfish with ice for travel in either a cooler you provide or in our own boxes. Should you choose to store your mudbugs, keep them in a cool, moist environment. The best place is in a cooler with ice on the bottom, newspaper/paper towels to separate and damp newspaper or paper towels on top. Be sure to keep the lid cracked so they can breathe!
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Panko Fried Alligator
With Spicy Mayo
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Ingredients:
- 1 pound of alligator tail meat, cut into small bite-size pieces
- 2 eggs
- ¼ to ½ cup all-purpose flour
- 1 ½ teaspoons blackened seasoning
- Salt to taste
- 2 cups Panko breadcrumbs
- ½ cup mayonnaise
- 2 teaspoons Sriracha sauce
- ½ teaspoon lime juice
- Cooking oil
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Instructions:
- Before cooking the alligator, take it out of the refrigerator an hour prior to cooking. Make the spicy mayo by combining mayonnaise, Sriracha and lime juice. If wet, pat alligator meat dry with paper towels, and then coat meat with blackened seasoning and season with salt to taste.
- Mayonnaise, Sriracha and fresh lime juice make a tasty dip for fried alligator meat. (Jenny Nguyen-Wheatley photo)
- Set up your dredging station: place Panko breadcrumbs and all-purpose flour in separate shallow bowls. Beat two eggs in a bowl until slightly frothing.
- Try not to cut the alligator pieces too big. I made that mistake and the Panko browned more quickly than the inside was fully cooked. (Jenny Nguyen-Wheatley photo)
- Bring ½ to 1 inch of oil to 350 degrees Fahrenheit. Coat alligator pieces with flour, then egg, and then finally in the Panko. Fry in the oil until golden brown on all sides. Internal temp should reach 165 degrees. Drain on cooling racks or paper towels and season with salt to taste.
- Serve Panko-fried alligator immediately with spicy mayo.
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Blackened Tilapia Baja Tacos
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Ingredients:
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeño pepper, seeded and chopped
- 1 cup thinly sliced white onion
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 (6-ounce) tilapia fillets 1 tablespoon canola oil
- 8 (6-inch) corn tortillas
- 1/2 ripe peeled avocado, thinly sliced
- 4 lime wedges
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Instructions:
Step 1
Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
Step 2
Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
Step 3
Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.
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Ingredients:
- 4 tilapia fillets
- 1/4 cup parmesan cheese grated
- 2 tablespoons butter
- 1 1/2 tablespoons mayonnaise or dressing
- 1 tablespoons lemon juice fresh
- 1 teaspoon dill fresh
- seasoning salt and pepper
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Instructions:
- Turn broiler onto high and adjust oven rack to the top.
- In a small bowl, combine all ingredients except the tilapia. Set aside.
- Place tilapia fillets on a foil lined pan. Broil for 3 minutes.
- Remove from the oven, flip over and divide the parmesan mixture over the uncooked sides of the tilapia.
- Return to the oven and broil an additional 3-4 minutes making sure not to over cook the fish.
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New Orleans Fried Catfish
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Ingredients:
- Oil for frying, about 1 quart
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour*
- 1 teaspoon creole seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 6 catfish fillets, rinsed and patted dry
- 3/4 cup buttermilk*
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Instructions:
- Heat oil in a 5-6 quart dutch oven (or fryer) until the temperature reaches 350F, making sure to adjust the heat to maintain the temperature.
- In a shallow dish, big enough for the fish pieces, sift the cornmeal and flour.
- In a small bowl, combine the creole seasoning, salt, smoked paprika, and black pepper. Season catfish on both sides with the seasoning mixture.
- Place buttermilk in a shallow dish.
- Dip each seasoned fish fillet in the buttermilk, flipping it once to coat both sides. Allow excess buttermilk to drip off and move on to cornmeal mixture. Flip the fillet to coat the other side with cornmeal mixture. Transfer to a wire cooling rack while you repeat the process with remaining fillets.
- Gently, add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 6 minutes.
- Remove the fried fillets to a cooling rack while you fry remaining fillets.
- Serve immediately.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
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