A lot of my recipes call for preparing part of the ingredients a day or

 two ahead. You do not have to do this, but you’ll find you’ll get the best results if you do.

2 tbsp. real butter                                                

2 tbsp. flour

BIG DADDY’S Sizzling seasoning                   

2 c. milk

BIG DADDY’S Habanero hot sauce                  

juice of 1 lemon

6 8 oz. fish fillets (any type)                     

1 c. diced onion

1 c. diced bell pepper                                          

1 tbsp. minced garlic

2 cans tiny shrimp, drained                                  

½ lb. canned crab meat, diced 

roll of extra heavy-duty foil

In a saucepan melt butter and stir in flour slowly.  While stirring constantly, add milk, lemon juice, onion, bell pepper, garlic, 1 tbsp seasoning and 1 tbsp hot sauce. Stir in shrimp and crabmeat.  Simmer for 10 minutes then remove from heat. You may refrigerate for a day of two if you desire. If not lower heat and stir. Preheat oven to 450°.  Prepare six squares of foil with a French fold in the middle, twice the size of your fillets. Place fillets in squares, sprinkle with Sizzling seasoning and spoon white sauce over each fillet. Close each square, sealing ends tightly. Place on cookie sheet. Bake for 20 to 25 minutes, unfold and serve. Serve with Cajun Dirty Rice and Cajun Spicy White sauce.  (Recipes are in the book.) Serves 6.