Easy fast dish to fix and it will feed 5 people: Cook either the Rice or Pasta First. I prefer Rice.Take a Large Frying-pan start heating it on stove. Put your garlic chips in and let them start to toast a little, then add your butter and let the two sauté together for a minute, add your shrimp, crawfish, and bay scallops and season with the Old Bay, Once your shrimp get about half-way cooked (about 2 minutes) add the ½ pint of heavy whipping cream, As soon as the shrimp are cooked (about 3 minutes after adding cream) add either Arrowroot, or flour mixed in to set and thicken the sauce.

Serve over rice or pasta and get ready to lick your lips!!!!!

Need:

• 1 lb of Medium Shrimp (36 count to a lb) pilled
  
• 1 lb of Crawfish tails pilled
  
• (optional) (I like all 3 added)1 lb of Bay Scallops (small Scallops)
  
• ½ pint heavy whipping cream
  
• 4 Tablespoons of Old Bay Shrimp and Crab Boil
  
• (Season to taste) (I like SPICY)
  
• 4 Tablespoons of chip Garlic
  
• ½ stick of butter
  
• Arrowroot 2 tbsp, or flour mixed with water,
  
• 1oz water and 3 tbsp flour. Or some type of thicken agent.
  
• Either enough cooked rice for 5 people, or enough cooked pasta for 5 people.
  
  

Catfish Stew Captain Darryl Style

Homemade Chicken and Rice

By: Captain Darryl Smith

Call or Text Captain Darryl Smith 803-367-6275 to book your fishing trip

Captain Darryl Smith
Captain Darryl's Guide Service
3145 Long Meadow Road
Rock Hill, SC 29730

Call or Text the Captain 803-367-6275​

To have Fried Green tomatos trust me, You need Green Tomato's. Red or rip ones you can eat, but they are nowhere near as good as green ones.

• One tomato, one serving. Green Tomato's
  
• House Of Autry Seafood Breader mix
  
• Black Pepper
  
• Salt
  
• Vegetable oil
  
• 1 pot 
  

Take your Hard Green Tomato's and slice them into 1/2 inch thick slices. Roll them in just DRY House of Autry mix. (I am not a big salt eater, so season to taste) Get your oil hot and drop your tomato slices in, once they start to float and turning golden take them out and lay the slices on a clean Brown Paper Bag, or paper towels. Let cool a little! They hold heat big time and you will burn your mouth if you don't let cool some. Enjoy!

Seafood Delite By: Captain Darryl Smith

Southern Fried Catfish

You Need:

• Breasted quail with the skin on
  
• Fugi Apple sliced into 8 pieces
  
• McCormick's Grill Mates Montreal Steak seasoning BACON!!
  

I had boneless breasted quail (you can get at the store). Each breast gets seasoned with McCormicks Montreal Steak seasoning LIGHTLY. Put a slice of apple in under the skin, and wrap with bacon.

Place it on the grill rotating until cooked OH MY GOD is this GOOOOOD!

Southern Fried Apple Pies

Grilled Quail

by Captain Darryl Smith

Broiled Catfish Captain Darryl's Style

Southern Fried Green Tomato's 

By: Captain Darryl Smith

 Call or Text the Captain at 

803-367-6275

Personally like to keep it simple. We have a Seafood Breader mix here we buy just for frying foods. The name is House Of Autry. It is the best we can find. Everyone who try's it, then that is all they will use. 

You need:

• Catfish fillets or Nuggets.(If the fillets or nuggets are thick then cut them down thinner so they will cook all the way threw without burning the outside)
  
• Vegetable oil (Wesson oil) or Some people use Peanut oil
  

A outside Deep Fryer is best, If you do not have a outside deep fryer, and pot on the stove will work just as good. I prefer a 2 quart size pot over a frying pan. Take your Breader Mix put it into a gallon zip-lok bag. (sometimes I will add black pepper in mix). Put your fillets or nuggets into bag and shake well.  Get your oil about 350 degrees, and place fillets into hot oil, (If you have a wire basket that will fit your pot even better. If not no problem). Move them gently around every once and a while. Once they start to float cook for about 1 more minute and remove. If you will take a brown paper bag with paper towels in it to put your fish while cooking the rest works perfect. The brown paper bag will absorb the excess oil.

Serve and enjoy!

Now for a twist to it if you do not have a good Seafood Breader Mix or want something different, Use Dried Mash Potato Flakes to roll your fish in. or crumble some Gold Fish Crackers up and roll your fish in that. You may need to mix a egg up with a little milk to dredge the fish in before putting in mix. All this will do is put a thick more crispy crust on your fillets.

You need:

• 5 lbs of catfish fillets cut into 1 X 1 X 1 inch cubes or just larger.
  
• 5 lbs of golden potatoes cut into 1 X 1 inch cubes
  
• 1 can of diced tomatoes
  
• 1 32 oz gar of medium hot salsa
  
• 1 large onion diced or 2 medium size
  
• 1 lb of bacon chopped or Butt Meat
  
• 1 tsp of salt (do not add much salt, tomatoes, and salsa has enough salt)
  
• 2 tbsp of black pepper
  

Cook your bacon in a frying pan take out and chop and then put into a large pot. Take 1 oz of the bacon renders and put into pot. Take you onion fry it in frying until translucent.  Put the onion into the pot. Put potatoes into pot and just cover with water. Cook till potatoes just start to soften. Add all the rest of ingredients and stir in (don’t stir to much or your fish will break apart). Simmer till fish is done.You can also stir regularly until fish is broken apart and simmer to favor and you will have Catfish Hash. Best result let cool down put in refrigerator till next day, reheat and eat!

This dish is what us Southern Rednecks were taught how to cook as young ages. When I came up my parents raised us knowing how to cook, clean, and responsibility. This dish is one of my most favorite.

• 1 whole chicken cut up with skin on
  
• 4 Bay leaves
  
• 4 tablespoons of black pepper (always season to taste)
  
• 2 tablespoons of salt
  
• 1 stick of real butter (Not margarine)
  
• 2 cups of dry rice (uncooked)
  

Take you chicken cut it into 8 pcs. Put into a big pot with a lid and full of water. Bring to a boil then cut the heat back to a simmer. Let the chicken cook till it falls apart. You need the skin and bones to be able to make a good chicken stock are what you are doing.  Go threw and take out all the bones, and skin and remove them all. Once you get all the bones and skin out as it simmer, take a gravy ladle and skim all the floating oil or fat off the top till you have clean chicken stock with meat. Add Bay leaves, pepper, butter and let simmer for another ½ hour. Then make sure you have enough water in the stock so once you add you rice it will cook all the way. Put your rice in and let it simmer for as long as you want after the rice is done. The longer it cooks simmering the better. Put it in a bowl or plain and enjoy!

What you do not eat put into refrigerator and reheat and eat the next day. Or put it into a container and freeze for future quick dinner solutions.This same dish can be also done with stew beef, or stew venison.

This recipe comes from 5 people whom helped lead me in the right directions. It is dedicated to My Wife Sandy Smith, my Aunt Josephine Cook, my Friend Dianna Hill, and my Friend Etta Seibers. 4 ladies who really know their cooking! I asked them how and what, then took it and ran with it with my twist added. It’s mostly theirs so May they forgive me if I messed up? Thank you Ladies Dearly for helping me get this recipe down! They will make a puppy pull a freight train!

For ten pies:

• 1 can of Pillsbury Grands! Jr Golden Homestyle Butter milk Biscuit (ten pack)
  
• 1 bag 4 ozs of Dried Apples (dollar general is the cheapest and I used them)
  
• 3 Golden Delicious Apples peeled, cored, and diced up
  
• 2 TBSP of Cinnamon Sugar (You can buy Cinnamon Sugar Mix in spice section)
  
• 3 TBSP of Crystal Sugar (or what ever type sweetener you use)
  
• 4 ozs of water
  
• Canola Oil
  
• Self Rising Flour
  

Filling:

Put your dried apples into a bowl of water for about 1 hour to Re-hydrate. Drain apples and put them into a 2-quart size pot along with your fresh-diced apples. Put your cinnamon sugar, and sweetener into pot and add about 2 ozs of water (add more if not enough while cooking). Cook mix on medium heat stirring frequently. (Sweeten till it suits your taste so I was advised) You may have to add a little bit more water depending on how dry apples where. (Caution: you want the mix semidry, not soupy). If you get it soupy put mix in refrigerator and it will thicken.  Make sure there is a little juice in the bottom. After done take a hand blender and purée 1/4th of mix and stir into the rest to give a thick filling. 

Crust:

1 can of Pillsbury Grands! Jr Golden Homestyle Buttermilk Biscuits. Take a sheet of aluminum foil for rolling sheet (or mess countertop up) with a little flour on it to keep dough from sticking. Also put flour on rolling pin or glass like me. Take a biscuit using a rolling pin (If like me cannot find a rolling pin, use a smooth drinking glass so my wife told me! Works good!). Roll Biscuit out thin; put 1 ½ heaping TBSP of filling on the dough. Flip over one side till it meets the edge of the other side and mash edges together GOOD (if you don’t it will open up while cooking). Get all 10 pies ready at one time before starting cooking.

Cooking:

Now here is the trick! Cook with Medium LOW heat big frying pan with about ¼ inch of Canola Oil in bottom(more oil is ok), and a wide spatula. It does not take long to cook on each side. I messed up on my first time pies. BURNT! Heat pan to med low heat and lay pies in pan watching the bottom edges for browning. Once browned Flip the pie over on the other side and cook till brown. Take them out of the pan and lay them on Brown Paper Bags or paper towels to soak up any excess oil. Brown Paper bags works much better! After cooking: Please give away some of them to friends or someone! That way your cooking will always be Blessed! Don’t let old family recipes go away with the passing of family and friends. We loose so much with the passing of each one!