***    Crawfish    E'touffe'e    ***

                     *  Exported from  MasterCook  *

                           Crawfish E'touffe'e

Recipe By     : Cookin' Cajun Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           onion -- chopped
     1/2  cup           celery -- chopped
     1/2  cup           bell pepper -- chopped
   3      tablespoons   butter
   3      tablespoons   flour
   2      tablespoons   tomato paste
   1 1/2  cups          crawfish tails -- removed from shell
                        fat from crawfish heads
   2      cups          crawfish or shrimp stock
     1/2  cup           green onion -- chopped
     1/4  cup           parsley -- finely chopped
   1      teaspoon      salt
     1/4  teaspoon      black pepper
     1/2  teaspoon      cayenne pepper

     Saute' onions, celery and bell pepper in butter. When limp, add the 
flour and stir for 10 minutes. Add tomato paste and cook 10 minutes 
longer. Add the crawfish tails and fat. Cook for 5 minutes; then add 
stock.
     Simmer covered for five minutes. Add the green onions, parsley, 
salt, black pepper, and cayenne pepper. Simmer ten minutes more; then 
allow to rest for 20 minutes off the heat. Reheat and serve over rice.


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NOTES : To make crawfish stock: boil the heads and shells of crawfish. 
Crack the claws and boil all in 3 to 4 cups of water. Add tops of green 
onions and allow to simmer for 15 to 20 minutes.


***    Sausage    Jambalaya    ***

*  Exported from  MasterCook  *

                            Sausage Jambalaya

Recipe By     : Cookin' Cajun Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         chaurice -- (hot sausage)
     1/4  cup           tasso -- (Cajun spiced ham)
   2      cups          onion -- chopped
   1                    bell pepper -- chopped
   2      stalks        celery -- chopped
   3                    bay leaves
     1/2  teaspoon      thyme
   2      cups          long-grain converted rice
   1      pound         crushed tomatoes -- with liquid
   3      cups          chicken stock -- hot
   4      cloves        garlic -- minced
   1      pound         andouille sausage -- sliced
   2      cups          smoked ham -- diced
   4                    green onions -- sliced
     1/4  cup           parsley -- chopped
                        salt and pepper -- to taste
                        Tabasco sauce -- to taste

     Saute' hot sausage and tasso, in oil if necessary, for several 
minutes. In same oil or fat, cook onions thoroughly. Add bell pepper 
and celery. Cook until tender. Add bay leaves and thyme.
     Add rice and stir until coated in the oil. Add tomatoes, chicken 
stock, garlic, sliced andouille, and ham. Bring mixture to a boil. 
Cover and let simmer about 30 minutes or until rice is done. 
     Just before serving, add green onion and parsley. Serve hot with 
toasted French bread and a green salad.


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

NOTES : Tasso is a Cajun-spiced ham. To make your own tasso, mix equal
parts of white and red pepper. Pat this mixture on a ham steak. Grill 
or smoke the ham. You can cut the tasso into pieces and freeze for 
later use.


***    Red    Beans,    New    Orleans    Style    ***

                     *  Exported from  MasterCook  *

                       Red Beans, New Orleans Style

Recipe By     : Cookin' Cajun School Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        dried red kidney beans
   8      quarts        water
   1      pound         ham -- coarsely chopped
   1                    ham bone or hock
   2                    onion -- chopped
   3      ribs          celery -- chopped
   3      cloves        garlic -- chopped
                        salt and pepper -- to taste
     1/4  pound         butter

     Sort beans to remove bad ones and stones. Rinse beans under cold
water; do not soak. Put beans in a big pot with water. Add all other 
ingredients except butter. Bring to a boil over high heat. Reduce to 
medium high and allow beans to boil briskly for one hour or longer, 
stirring often.
     Reduce heat to medium low and continue to cook an additional hour. 
Check often to make sure beans are not sticking to the bottom of the 
pot. Mash beans against the side of the pot as you stir to break them 
down and make the mixture creamy. Add the butter and serve.


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