* 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.
* 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.
* 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. - - - - - - - - - - - - - - - - - -