Saturday, December 24, 2011


A meal of crawdads, Spring Break in New OrleansImage via WikipediaThis most popular crawfish is easy to prepare. Take 2 lbs. of cleaned crawfish tails, 1/4 cup tomato sauce, 1 cup
vegetable oil, 3 qts. crawfish stock or water, 1 cup flour, 1 cup chopped green onions, 2 cups chopped onions, 1 cup
chopped parsley, 1 cup chopped celery Salt and cayenne pepper to taste, 1 cup chopped bell pepper Dash of
Louisiana Gold Pepper Sauce and 2 tbsp. diced garlic.

Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used. In a two
gallon stock pot, heat oil over medium high heat. Add flour and using a wire whip, stir constantly until dark brown
roux is achieved. When brown, add onions, celery, bell pepper and garlic and saute until vegetables are wilted,
approximately three to five minutes. Add crawfish tails and cook until meat is pink and slightly curled. Stir in tomato
sauce and slowly add crawfish stock stirring constantly until all is incorporated. Bring to a low boil, reduce to
simmer and cook thirty minutes, stirring occasionally. Add green onions and parsley and season to taste using salt
and pepper.

Enhanced by Zemanta

Sunday, December 18, 2011


Multiple roots carrotImage via Wikipedia1 lb. carrots
3 tbsp. butter
1/4 c. honey
1/4 c. orange juice
1/2 tsp. grated orange rind
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. black pepper
3 tbsp. chopped sweet pickle
Peel carrots and slice; melt butter in skillet. Add all ingredients except sweet
pickles. Cover and cook about 20 minutes, stirring occasionally. Uncover,
raise heat to high and cook about 3 minutes to reduce the sauce to glaze. Stir
in pickles just before serving.

Enhanced by Zemanta

Thursday, December 1, 2011


LobsterImage via WikipediaA dish that is delicious and at the same time very attractive is deviled lobster. After removing the flesh from the shell,
the shell should be cleaned thoroughly, as it is to be used as a receptacle in which to put the lobster mixture for
baking. When removed from the oven, this dish can be made more attractive by garnishing it with the lobster claws
and tail.


1 Tb. chopped onion

2 Tb. butter

2 Tb. flour

1 tsp. salt

Dash of Cayenne pepper

1/8 tsp. paprika

1/8 tsp. pepper

1 Tb. lemon juice

1 Tb. chopped parsley

1 c. milk

2 c. lobster meat

1/4 c. buttered cracker crumbs

Saute the onion in the butter, and to this add the flour, salt, Cayenne pepper, paprika, pepper, lemon juice, and
parsley. Mix well and add the milk. When the whole has cooked until it is thick, add the lobster. Pour the mixture
into the clean shell of the lobster, sprinkle with cracker crumbs, and place in the oven long enough to brown the
crumbs. Remove from the oven, place on a serving dish, garnish with the claws and tail of the lobster, if desired, and
serve at once.

Enhanced by Zemanta