3 pts oysters
1 lb SHRIMP boiled and chopped
. 1 16 oz can sliced mushrooms.
3 oz white wine
1 bunch green onions chopped fine.
1/2 c. butter or margarine
3 egg yolks
1 pt. chicken broth
1/2 c. evaporated milk.
1 Tsp. oregano
Salt and pepper to taste(use pepper generously)
Tabasco sauce to taste
1/4 c. shredded cheddar cheese.
Mix shrimp, mushrooms, and 1-1/2 oz of wine.
Set aside. Saute' onions in butter;
until clear, then add flour, stirring over low heat
. Add broth, stirring constantly.
Add shrimp mixture and cook until thick, still on low heat.
Beat egg yolks well
, with rest of the wine, and milk. Slowly pour the warmed sauce into the egg mixture.
Stir constantly about 8-10 minutes.
Cook oysters until edges curl,
and then strain them..Pour half of sauce mixture into a casserole dish, and add seasonings
Layer oysters and rest of sauce, sprinkle with cheese
. Bake at 400 degrees for 30-40 minutes. Serve hot, in small serving dishes.
1 1/2 c. crawfish tails (about 30 tails)
1/2 c. crawfish fat, kept refrigerated
6 tbs. salt butter
1/4 c. flour
1 c. chopper onions
1/2 c. chopped green pepper
1/2 c. chopped celery
1 tbs. finely minced garlic
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
1 tsp fresh lemon juice
1/3 c. thinly sliced green onion tops
1 tbs. finely minced parsley
1 c. cold water
1-2 c. hot water.
In heavy dutch oven or kettle, melt the butter over low heat.
Gradually add the flour, stirring constantly.
Cook over low heat until a med. brown roux is formed, about 15 -20 min.
Quickly add the onions, green pepper, celery, and garlic
and continue to cook, stirring frequently, until the vegetables are glazed and tender, about 20 min
. Add the crawfish tails, crawfish fat, salt, black pepper,
cayenne, cumin, lemon juice, green onion tops, and parlsey and mix well.
Add the 1 c. cold water and bring to a boil,
or until the crawfish fails are just tender.
Not too long before serving, heat
the etouffee slowly over low heat and gradually add 1-2 c. hot water to provide the gravy.
Serve over boiled rice. Serve 4.
Serve warm buttered french bread, and ice tea as an accompaniment.
12 lg. tail on shrimp, shelled and deveined
1 c. butter or margarine
4-5 cloves of garlic, finely chopped
1/2 tsp. chile powder
1/2 to 1 cup bread crumbs
1-2 tsp old bay seasoning
dash of salt, pepper, and parsley flakes
1/2 cup white wine
Grease a medium sized cooking dish, lay out shrimp in a circle.
In nonstick pan, on low heat: melt butter, add crushed garlic,
until butter lightly browns. Take off heat and add spices and wine.
Take a 1/4 cup of the butter mixture and add to bread crumbs,
pour butter on top of shrimp, top with bread crumbs.
Bake at 400 degrees in the oven for 10 min.
When slightly pink remove and serve over angelhair pasta.
Preheat the oven to 400 F
3/4 cup chopped onion
1 clove garlic, pressed
2 Tablespoons butter
1/2 cup water
1 bay leaf, crushed
1 teaspoon minced parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 8-oz. can tomato sauce
1/2 lb shrimp, peeled, and deveined.
In medium skillet, saute' onion, garlic,
green pepper, and celery in butter about 5 minutes
Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt, and pepper
. Simmer 10 minutes. Add additional water if needed
. Add shrimp. Bring mixture to a boil;
cook covered over medium heat 5 minutes.
Serve over rice. Serves 2 generously.
1lg onion, chopped fine.
1 lg. bell pepper, chopped fine.
2 stalks celery , chopped fine.
2 cloves garlic, minced
1 1/2 sticks butter or margarine
1/4 lb. cooked ham or tasso, cut into 1/4" cubes.
salt -- to taste
black pepper to taste.
cayenne pepper to taste
1/8 tsp. ground thyme
1/8 tsp. ground basil
2 c. uncooked rice.
2 c.chicken broth.
3 lbs. small shrimp, cleaned, peeled, deveined.
Tabasco sauce to taste.
Prepare first four ingredients as indicated above.
Melt butter or margarine in a large, heavy pot over medium heat.
Add onion, bell pepper, celery and ham to pot, and saute' until onions are tender
. Add garlic, salt, pepper, thyme and basil and saute' for 15 minutes more
. Add rice and cook until rice is golden brown in color,
stirring occasionally to avoid burning rice.
Add shrimp stock, or water, and allow mixture to come to a boil.
Add shrimp and stir. Cover and reduce heat to low.
Simmer until shrimp stock is absorbed and rice is cooked, about 45 minutes.
Mixture can be checked after 30 minutes,
being careful not to stir too much, to avoid mushy rice.
Check rice, to make sure it is fluffy.
Serve HOT! Add tabasco to taste after serving.
4 tbsp olive oil
3 lbs. crawfish tails
1 tsp paprika
1/8 tsp red pepper
1/2 gallon water
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 tbls tomato paste
3 cups heavy cream
1/2 cup chopped tomato
Heat olive oil in a large saucepan
. Sauté paprika, and red pepper for 5 minutes in olive oil
. Add water and bring to boil. Simmer for 30 minutes.
Return to heat and add onion, green pepper, tomato paste, cream and tomato.
Stir frequently and simmer for 1 hour.
Add crawfish tails and simmer for 10 minutes
Serve hot. Makes 8 servings.
6 med. catfish, cleaned or fillets.
1 tsp. salt
1/4 tsp. pepper
Lots of Tabasco sauce
2 cups self rising cornmeal
Wesson oil for frying
Sprinkle catfish with salt and pepper.
Place in a shallow dish.
Add hot sauce and marinate 1 to 2 hours in ice box.
Place cornmeal in a plastic bag and drop catfish in one at a time.
Shake until completely coated.
Fry in deep hot oil until fish float to top and are golden brown.
Drain well. Garnish with lemon slices
. Serve with tarter sauce mixture(horseradish, and pepper)..YUM!
1/2 stick (4 tbsp) butter
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1/2 cup chopped, seeded, and peeled tomatoes,
or 1/2 cup chopped canned tomatoes
2 tblsp chopped parsley
2 tblsp flour
1 cup water
1 ready made pie crust
1 pound crawfish tails
Melt butter in a large skillet over medium-high heat.
Add onions, bell peppers, celery, salt, and black pepper
. Saute for 8-10 minutes, or until onions are clear.
Add tomatoes and cook for about 5-6 minutes, stirring occasionally.
Add the crawfish tails and parsley.
Cook stirring occasionally for 3-4 minutes.
Remove from heat and let mixture stand for approximately 30 minutes to cool.
Place the ready made pie crust in a 9 inch pie pan and crimp the edges.
Pour cooled crawfish mixture into pie crust, cover with foil.
Place the pie pan on a baking sheet
bake for approximately 40 minutes,
then remove foil and bake additional 5 minutes or until crust is golden brown.
Remove from oven and let cool for 15 minutes.
Allow filling to set. Serve Hot.
A tossed salad makes a nice opener for this.
Preheat the oven to 400 F