CRAWFISH
ETTOUFFEE
MY
SISTER SHERENA'S RECIPE:
MAKE
A ROUX WITH EQUAL PARTS OIL
AND
FLOUR. COOK UNTIL IT'S THE COLOR
OF
PEANUT BUTTER. SET ASIDE.
SAUTE
1 CUP CHOPPED CELERY AND 2 CUPS
CHOPPED
ONIONS IN 1 STICK BUTTER OR
MARGARINE,
UNTIL TENDER.
ADD
2 QRTS. WATER TO SAUTEED CELERY AND
ONIONS
AND START TO BOIL.
ADD
ROUX AND 1 TABLESPOON CRUSHED
GARLIC.
ADD SEASONINGS TO TASTE. ADD
TOBASCO
OR CAYENNE PEPPER.
COOK
FOR A FEW HOURS ADN THEN ADD
2
POUNDS OF CRAWFISH AND COOK FOR
15
MINUTES AND THEN TURN OF HEAT.
ADD
2/4 CUP CHOPPED GREEN ONION TOPS
BEFORE
SERVING. SERVE OVER COOKED RICE.
**********************************
CHICKEN
AND SAUSAGE
JAMBALAYA
!
1
pound boneless chicken breast
1
pound smoked sausage
2
big onions
1
cup celery -chopped
2
bell peppers
2
(10 1/2 oz.) Cans chicken broth
2
1/2 cups water
2
cups rice (uncooked)
Salt
Cayenne
pepper
BROWN
SAUSAGE. TAKE OUT, THEN BROWN
CHICKEN.
TAKE OUT. ADD ONIONS, CELERY,
BELL
PEPPERS, AND GARLIC. SAUTE TIL TENDER.
THEN
PUT BACK SAUSAGE AND CHICKEN IN POT.
ADD
THE CHICKEN BROTH, WATER, AND UNCOOKED
RICE.
SEASON WITH SALT AND CAYENNE PEPPER.
COVER
AND COOK ON LOW HEAT ABOUT 45 MIN.
SUBMITTED
BY-
SHERENA
+++++++++++++++++++++++++++++++++++++++++++++
CORN
AND CRAB BISQUE
10
ears of fresh corn (or frozen)
1
1/2 qrt. heavy cream
1
tsp. red pepper
1/2
tsp. black pepper
1/2
tsp. white pepper
2
tsp. dried thyme
2
tsp. dried basil
1
lb. cooked lump crabmeat
1/2
cup chopped green onions
1/2
cup chopped parsley
SHAVE
ONLY 1/2 OF THE CORN KERNELS
FROM
THE COB. SCRAPE THE REST OF THE
KERNAL
FROM THE COB. IN A SAUCE PAN
REDUCE
THE CREAM OVER HIGH HEAT,
STIRRING
CONTINUOUSLY UNTIL DESIRED
THICKNESS.
MIX THE CORN AND CREAM. ADD
SEASONINGS
AND HERBS TO THIS AND
SIMMER
FOR 20 MINUTES. ADD CRABMEAT TO
THIS
AND SIMMER FOR FIVE MINUTES. ADD
GREEN
ONIONS AND PARSLEY AND SERVE.
SUBMITTED
BY-
SHERENA
*********************************************
'CRAWFISH
IMPOSSIBLE
PIE'
1
pound crawfish tails, peeled
Salt
and pepper to taste
1/2
cup chopped green onions
1
clove garlic, crushed
1/2
cup chopped celery
1
Tbsp.butter
4
eggs
2
cups milk
1
cup Bisquick
1
cup shredded Swiss cheese
Season
crawfish tails with salt and pepper.
In
small skillet, saute onions, garlic, and
celery
in butter until clear. Add crawfish
and
simmer for five minutes. Grease a large glass
pie
plate. Pour crawfish mixture into pie plate.
Sprinkle
cheese on top. In bowl, beat
eggs
and milk with mixer for one minute. Add
bisquick;
beat well. Pour bisquick mixture
into
pie plate. Bake at 350 for 30-40
minutes
in glass plate. Serve warm.
SUBMITTED
BY-
SHERENA
**********************************
TAMMY'S
OWN
CAJUN
JAMBALAYA
RECIPE
Roux(recipe
for this is below)
3-4
pounds of link sausage (your
choice
on
what kind of sausage to use; beef
or
pork. I always buy the big links of
polish
pork sausage. You will dice up into
quarter
sized pieces, the sausage)
'Kitchen
Bouquet' browning and seasoning sauce
'
Zatarain's ' Creole Seasoning
Red
pepper
Salt/Black
pepper
Tobasco
sauce
Plenty
of onions (Chopped,
and I use white onions)
Chopped
green Bell Peppers
Cooked
Rice (you can use instant, too. If
you
want to make enough Jambalaya to feed
four
to eight people, then cook about 5 or 6 cups.
I
always make enough Jambalaya to feed
an
army and have left overs, so I cook about
ten
to twelve cups of rice)
First,
cook your rice. When
it's
done, set it aside for later. If you
are
going to cook enough Jambalaya for
at
least eight people, I would cook at least
6
cups of rice. Next, get out a
BIG
deep cooking pot and start making
your
roux:
-Pour
some oil in your pot
on
the stove with the heat turned on
medium.
Pour in enough flour to the
heated
oil to make your roux.
Stir
the flour and oil mixture
constantly
until it gets dark brown.
Then
add about 4 1/2 to 5 cups of hot water
to
your flour (roux) mixture in the pot.
Keep
stirring with the heat between low
and
medium. Add your chopped onions, and
bell
peppers and let that cook in your
roux
mixture for about fifteen minutes.
You'll
need to stir this occasionally while
it's
cooking.
Then
turn the heat off and add your
cooked
rice to the roux mixture and
stir
it up real good together and then
set
this aside for now.
Next,
get out a big cooking
pot
and pour a small amount of oil in it
and
start browning your diced sausage,
once
that oil has heated up some.
After
all of your sausage is browned fairly
good,
take the sausage out of the pot,
and
put your sausage in a dish, and set
this
aside for now. (You don't want that oil
you
cooked your sausage in)
Next,
add your Kitchen Bouquet to your
roux/rice
mixture. Add just enough to give
it
a light brown color and mix it up real
good.
Then,
add your sausage to the
big
pot with your rice/roux mixture.
Mix
this up real good.
Next,
add red pepper, salt, and the
Zatarain's
Creole Seasoning, and any other
cajun
spices you want to add. Add as much
tobasco
as you'd like-depending on
how
hot you want your Jambalaya to be !
Stir
all this up real good together.
So,
what you've done is, you've made
your
roux, using oil, flour
and
water and mixed up your cooked rice
into
the pot with your roux
and
mixed that up real good. Then you've
added
your browned sausage to your roux/
rice
mixture.
**********************************
GUMBO
!
1
Chicken
Salt
to taste
Pepper
to taste
Cayenne
pepper to taste
1/2
to 1 lb. Sausage, chopped
2
cups of Okra
1
Bell pepper, chopped
3
pods of garlic, chopped
1
large Onion
3
bay leaves
1
tsp. Basil
2
tsp. thyme
2
tomatoes (fresh or canned)
3
Tbsp. fat or oil
3
Tbsp. flour
1
cup stock
Shrimp,
oysters, crab, crawfish
COOK
CHICKEN IN WATER WITH SALT, PEPPER,
AND
CAYENNE PEPPER UNTIL TENDER. REMOVE MEAT
FROM
BONE IN SLIVERS. SAVE STOCK. YOU MAY
ALSO
USE LEFTOVER TURKEY. IN LARGE POT, SAUTE
SAUSAGE.
REMOVE SAUSAGE FROM POT AND SAUTE
OKRA,
BELL PEPPER, GARLIC, ONION, BAY LEAVES,
BASIL,
AND THYME IN SAUSAGE DRIPPINGS. STIR
FREQUENTLY
TO PREVENT BURNING OR STICKING. WHEN
TENDER,
ADD TOMATOES THAT HAVE BEEN FINELY
CHOPPED.
SIMMER FOR 15 MINUTES, STIRRING OFTEN.
ADD
CHICKEN STOCK AND LET SIMMER.
THE
ROUX IS MADE IN A SMALL PAN. HEAT FAT OR
OIL
OVER MEDIUM HEAT UNTIL VERY HOT. ADD FLOUR,
STIRRING
CONSTANTLY. IT SHOULD TAKE 3-5
MINUTES
TO TURN DARK BROWN. BE CAREFUL NOT
TO
BURN. WHEN ROUX IS DONE, REMOVE FROM HEAT
AND
LET COOL FIVE MINUTES. SLOWLY ADD 1 CUP
HOT
STOCK, STIRRING SO IT WON'T LUMP. ADD THIS
TO
THE GUMBO. ADD SHRIMP, CRABS, CRAB CLAWS,
CRABMEAT,
OYSTERS, AND CRAWFISH. (OR ANY OF
THESE
THAT YOU LIKE)
SEASON
TO TASTE WITH SALT, PEPPER, CAYENNE
PEPPER.
SIMMER 2 - 3 HOURS. SERVE OVER RICE.
SERVES
12.
SUBMITTED
BY- SHERENA
++++++++++++++++++++++++++++
CRAWFISH
FETTUCCINE
2
CHOPPED ONIONS
2
CHOPPED CELERY STALKS
1
CHOPPED BELL PEPPER
1
CLOVES MINCED GARLIC
2
STICKS BUTTER
1/4
CUP FLOUR
4
TBSP. DRIED PARSLEY
1
PINT HALF AND HALF
1
LB. VELVEETA CHEESE
2
TBSP. JALAPENO PEPPERS
16
OZ. FETTUCCINE NOODLES
PARMESAN
CHEESE
2
LB. CRAWFISH
SAUTE
ONIONS, CELERY, AND BELL PEPPERS IN
BUTTER.
ADD FLOUR. COVER AND COOK ON LOW
HEAT
FOR 15 MINUTES. STIR OFTEN. ADD PARSLEY
AND
CRAWFISH. COOK 15 MINUTES. STIR OFTEN.
ADD
'HALF -N- HALF' AND 1/2 OF VELVEETA CHEESE.
STIR
IN JALAPENO PEPPERS AND GARLIC. COOK FOR
30
MINUTES. STIR OFTEN. ADD COOKED NOODLES.
PUT
IN GREASED CASSEROLE DISH. TOP WITH
PARMESAN
CHEESE AND REMAINING VELVEETA
CHEESE
CUBES.
BAKE
AT 350 FOR 20 MINUTES.
SUBMITTED
BY-
SHERENA
*************************************************
CATFISH
OR REDFISH
SAUCE
PIQUANT
4
to 5 lbs. fish fillets
2
cups chopped onion
1/2
cup oil
1
cup chopped celery
2
cloves chopped garlic
1
cup chopped bell pepper
1
can tomoto paste
1
can tomato sauce
Juice
and rind of 1 lemon
1
tsp. salt
Cayenne
papper to taste
1
1/4 cup chopped green onions
1/4
cup chopped celery
IN
LARGE, HEAVY POT OVER MEDIUM-HIGH HEAT,
POUR
COOKING OIL. ADD TOMATO SAUCE AND
TOMATO
PASTE. COOK AND STIR UNTIL REDUCED
AND
BROWN IN COLOR. BE CAREFUL NOT TO BURN
IT.
ADD ONIONS, CELERY, GARLIC, BELL PEPPER,
LEMON
RIND, SALT, CAYENNE PEPPER, AND ONE
CUP
OF GREEN ONIONS. MIX WELL AND COOK WHILE
STIRRING
FOR 20 - 30 MINUTES.
ADD
3 TABLESPOONS OF ROUX. MIX WELL AND ADD
2
QRTS. OF FISH STOCK OR WATER. STIR WELL.
REDUCE
HEAT TO SIMMER ADN LET COOK FOR 2 TO
2
1/2 HOURS UNTIL VERY THICK. ADD LEMON JUICE,
1/4
CUP GREEN ONIONS, AND PARSLEY. STIR WELL.
ADD
FISH AND LET SIMMER FOR 20-30 MINUTES,
UNTIL
FISH FLAKES APART WITH TOUCH OF FORK.
SERVE
OVER HOT RICE.
SUBMITTED
BY-
SHERENA
++++++++++++++++++++++++++++++++
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