Remove skin from chicken. Rinse chicken well. Set your chicken on a tray. Add 6 CAJUN STUFF-IT CAPSULES on each side of chicken breast, then add 4 capsules on each leg and same amount on thighs. Season with CAJUN TIPSY SEASONING front and back. (Use the new Mesquite Stuff It capsules, if you desire. )

Take CAJUN TIPSY COOKER and fill half of the cylinder with herbs, beer, butter, water (if you prefer not to use beer), then put 1/2 crab boil and fill remaining with water. Spray cooker with Fat Free Cooking Spray (for easy clean up). Set chicken on cooker. Spray chicken with an even amount of Fat Free Spray front and back.

Wrap skinless chicken with Reynolds Wrappers Sheets, the single sheets makes it easy to wrap chicken in parts. First start with using a single sheet of foil covering the back and wings, next wrap the breast with a single wrap also securing the foil, then wrap each chicken leg and thigh (single sheets) leaving one inch of leg out.

Bar B Q or (put in oven) for 1-1/2 hours

Yield: 4 to 6 serving.

Sauteed Quail with Mushrooms

  * 8 Quail
  * Flour
  * Cajun Tipsy Seasoning
  * 4 tablespoons butter
  * 1/2 cup white wine
  * 1/2 cup broth
  * 1 tablespoon flour
  * 10 mushrooms, sliced
  * Fresh parsley chopped

Flour quail and sprinkle with Cajun Tipsy Seasoning. Melt butter in a frying pan and brown quail, turning often. Add wine and broth. Cover and cook 20 minutes. Put quail on hot platter and cover with aluminum foil. Add mushrooms and cook until tender. Add flour to pan and cook until thickened. Pour over quail and sprinkle with parsley.
Serves: 8.

Cajun Stuffed Red Snapper

  * 1 onion
  * 1/2 cup celery
  * 1/2 pound butter
  * 1 cup peeled shrimp
  * 1 cup crab meat
  * 3/4 cup bread crumbs
  * 1 lemon
  * 6 to 8 Cajun stuff-it Capsules
  * 1- 4 to 5 pound  filet snapper, or 2 large filets of your choice
  * Cajun Tipsy Seasoning to your taste

Stuffing:
Sauté onion and celery in 1/4 butter. Add shrimp, crab meat, bread crumbs.

Season fish. Stuff the cavity with the above stuffing.
Use 6 to 8 Cajun Stuff-it Capsules in meat of fish (just cut a hole and insert capsules) .

If using two filets, place a one-inch layer of stuffing on one filet, then place the other on top, making a "sandwich". Melt the remaining pound butter with the juice of 1/2 lemon and pour over the stuffed fish in a baking pan.

Bake at 350 degree F. for approximately 12 minutes with melted butter. Add lemon. Remove when done and garnish with remaining slices of lemon and parsley.

Recipe for Art's Seafood  Boil

* Equipment needed: One large cooking pot with basket big enough to hold 30 pounds of crawfish. A lid for the pot and a small propane cooker, as you will cook this outside.
 
*You will need a 30 pound sack of live crawfish, 2 pack of Art's Seafood Boil, 3 round boxes of salt, 4 small onions, 4 small potatoes,4 ears of corn and 1 pack of smoked sausage cut in half.
 
*Now it's time to start cooking!  Remember to always separate live crawfish from the one that didn't make it. Next you must purge the crawfish. Get a large tub of water . You will need this to purge the crawfish. Place crawfish into the water, add one box of salt to crawfish. Let the crawfish purge for 7 minutes. Remove the crawfish and place in an ice chest until ready to cook.
 
*Fill the pot with fresh water half full, place on cooker, and start the fire. Place a box and a half of salt into the water, 1 pack of Seafood Boil, 2 lemons cut in half- squeeze each half into the pot and drop the lemon .  Place lid on pot.
 
*Let the water come to a boil for 2 minutes, that way the spices will mix well. Drop the onions , potatoes and corn.and  sausage (cut in half.) Let cook for 5 minutes or until done. The way to check  for readiness is to take a fork or sharp knife and stab the potatoes and the onion. If it goes in easy, it is cooked. Lower the fire on the burner and remove the basket. Place the vegetable  and sausage in a  pan and cover. Place the basket back in the pot.
 
*Turn the heat up on the burner, take the rest of the lemons cut in half, squeeze each half into the pot and drop the lemon.Place the rest of the boxes of salt into the water. When the water comes to a boil, place the crawfish into the basket and place lid on top. When the water comes back to a boil, you need to watch this part - let it boil for 4 minutes turn the fire off, let it simmer for 3 minutes, and remove.
 
*Now  you are ready, place old newspaper on the top of an old table. Dump the basket of crawfish on  top of the  newspaper and sprinkle the second pack of Art's Seafood Boil onto the top of the crawfish. Dump the onions, potatoes, corn and sausage on top of the crawfish.
 
* You can make a sauce for dipping your  peeled crawfish, by mixing mayo, ketchup and a little Worcestershire sauce. Mix this to your liking.
 
*Now it's time to pass a good time with family and friends.
 
*This recipe can also be used for boiling crab or shrimp