2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

National Champions

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DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Scott LONG’s
Catfish Fettuccine Alfredo Recipe

Finished Product


Catfish Filets (generously seasoned with Cajun seasoning)
16 oz. Fettuccini noodles
1 tablespoon olive oil
8 tbsp butter (1 stick, divided)

2 cups (1 pint) heavy cream
4 oz. Cream Cheese
2 teaspoons garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/3 cup fresh basil, chopped (optional)
1/3 cup parsley, chopped

1 cup quality grated Parmesan cheese


About the fish:


I am fortunate to live where I can drive out to my local grocery (NuNu’s in Youngsville, LA) and purchase some Cajun-seasoned crab-stuffed catfish filets. They’re ready to go “as-is” and are out of this world. If you are not so lucky, this dish works just fine with any fish filets. Just be sure to season them very generously with Cajun seasoning (blackened seasoning is great too) and maybe a little lemon-pepper. I used four large stuffed fillets in this recipe.




Preheat oven to 400°F. Heat a heavy skillet over medium-high heat. Add olive oil and butter. Sear the fish fillets in the hot oil/butter, flipping once so that both sides are browned very well (almost blackened). Transfer filets to a baking sheet and repeat until all filets are seared and ready to go in the oven. Finish the fish by cooking uncovered for about 10 minutes in the oven. Meanwhile, make your alfredo sauce in the heavy skillet you used to sear the fish. Pour out some of the excess grease, leaving enough to coat the bottom of the skillet and all the good bits that are stuck to the bottom. That’s what makes the sauce so good! To make the sauce, return the pan to low heat and add the remaining butter, heavy cream, cream cheese, garlic, basil (optional), parsley, salt, pepper, Italian seasoning, and grated parmesan cheese. Bring to a simmer and continue to cook, wisking frequently, for about five minutes or until it starts to thicken.


To serve, toss your cooked/drained Fettucine into the sauce, swirl it around a bit, and then plate it with a piece of fish. (See photo above.)


Serves 4-6 adults.




Bon appétit!

Scott Long





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