***    Crawfish    Pies    ***

                     *  Exported from  MasterCook  *

                              Crawfish Pies

Recipe By     : Cookin' Cajun Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
     3/4  cup           all-purpose flour
   3      cups          onion -- chopped
   1      cup           bell pepper -- chopped
   1      cup           celery -- chopped
   1      teaspoon      garlic -- chopped
   1      cup           parsley -- chopped
   1      cup           green onion -- chopped
   3                    bay leaves
   1      tablespoon    seasoned salt
   1      teaspoon      ground black pepper
   1      teaspoon      cayenne pepper
   1      cup           liquid coffee creamer
     1/2  cup           brandy
   4      pounds        crawfish tails -- peeled
  35      individual    prepared pie shells -- thawed
                        seasoned bread crumbs -- for topping
                        butter -- for topping

     In your largest Dutch oven, cook butter and flour until caramel 
colored. Add onions. Cook for five minutes over medium heat, stirring
often. Add bell pepper, celery, garlic, parsley, green onions, and bay
leaves. Cook 10 minutes, stirring often.
     Add seasoned salt, pepper, coffee creamer, and brandy. Cook five
minutes until mixture comes to a boil. Add crawfish tails and cook 10 
minutes, allowing mixture to come to a low boil. Stir often. Remove 
from heat and take out bay leaves.
     Preheat oven to 300F. Place thawed pie shells on cookie sheet. 
Fill with crawfish mixture. Sprinkle seasoned bread crumbs and butter
over all. Bake 20 minutes until light brown.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Go ahead and make the whole recipe; freeze the extra pies for
those times when company drops in unexpectedly. Peeled and deveined
shrimp may be substituted for crawfish tails.


***    Creole    Vegetable    Soup    ***

                     *  Exported from  MasterCook  *

                          Creole Vegetable Soup

Recipe By     : Cookin' Cajun School Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        soup meat
   2      pounds        tomatoes, canned
   4                    onions -- chopped coarsely
   5                    carrots -- chopped coarsely
   5      stalks        celery -- chopped coarsely
     2/3  pound         lima beans
   1      pound         snap beans
   1      pound         corn kernels
     1/2  cup           green onions -- chopped
     1/2  cup           parsley -- chopped
   2                    potato -- quartered
   1      tablespoon    salt
   2      teaspoons     black pepper
                        Tabasco sauce -- to taste
     1/2  teaspoon      thyme
   3                    bay leaves
   7      quarts        water

     In a 10-quart stockpot, place the beef, vegetables, and seasonings.
Add the water and bring to a boil. Reduce heat to a simmer and partially
cover. Skim off the scum that rises to the top. Simmer about four hours.


                   - - - - - - - - - - - - - - - - - - 

NOTES : This recipe makes a very thick vegetable soup. Add more water,
        if desired.


***    Dirty    Rice    ***

                     *  Exported from  MasterCook  *

                                Dirty Rice

Recipe By     : Cookin' Cajun School Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chopped chicken livers -- optional
   1      pound         lean ground beef
   1      pound         bulk pork or turkey sausage
     1/2  pound         butter or margarine -- divided in half
   1      cup           onion -- chopped
   1      cup           celery -- chopped
   1      cup           green bell pepper -- chopped
   2      cloves        garlic -- chopped
   1      pound         fresh mushrooms -- sliced
     1/2  teaspoon      thyme
     1/2  teaspoon      basil
   4      cups          cooked rice
   1      teaspoon      salt
   1      quart         chicken stock -- divided in half
   1      teaspoon      cayenne pepper
                        salt -- to taste
   1      bunch         green onion -- chopped
   1      cup           parsley -- finely chopped

     Saute' chicken livers, ground beef, and sausage in large dutch oven
until brown. Remove meat with a slotted spoon and drain on paper towels.
Pour off most of the fat left in the pan. Add half the butter or 
margarine, onion, celery, bell pepper, and garlic to the Dutch oven. 
Cook until light brown, stirring often.
     Wash, dry and slice mushrooms. Melt remaining butter or margarine 
in a skillet until bubbly. Add mushrooms and saute' quickly over medium 
heat until brown. Add to onion mixture. Add meat and seasonings.
     Cook rice in one pint chicken stock plus water and salt as needed. 
Drain well. Add to meat mixture with green onions, parsley, remaining 
chicken stock and salt to taste. Cover and bake in 400F oven for 35 
minutes.


                   - - - - - - - - - - - - - - - - - - 



Navigating this Website...

Click HERE for Cajun/Creole Main Page...:
Click HERE for Cajun/Creole Recipes #1:
Click HERE for Cajun/Creole Recipes #2:
Click HERE for Cajun/Creole Recipes #3:
Click HERE for Cajun/Creole Recipes #4:
Click HERE for Cajun/Creole Recipes #5:
Go HERE to RETURN to Our TravelAgency:
Go HERE to RETURN to Our TownSquare: