RECIPES

New Orleans

CRAWFISH ETOUFFEE

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• 1 lb crawfish tails
• crawfish fat
• 1 to 1/12 sticks butter or oleo
• 1/2 tbsp. flour
• 1 medium onion, chopped fine
• 1 tbsp. bell pepper, chopped fine
• green onion tops, chopped
• parsley, chopped
• salt and pepper to taste
• cayenne pepper to taste
• 2 or 3 pods garlic, chopped fine

Melt butter or oleo in skillet. Add flour and salt until blended. Add chopped onion, chopped bell pepper, and garlic, and cook until tender. Add crawfish fat and cook about 10 minutes, stirring occasionally. Add crawfish tails and cover. Let this cook about 15 to 20 minutes on low heat, stirring occasionally. Add salt, pepper and cayenne pepper to taste, green onion tops and parsley. Simmer covered a while until seasonings blend. Serve over rice.

NEW ORLEANS BBQ SHRIMP

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1. 1 lb Medium or Large Shrimp
2. 1/4 tsp Cayenne pepper
3. 1 tsp Black pepper
4. 1/2 tsp Salt
5. 1/2 tsp Red chile pepper flakes
6. 1/2 tsp Thyme
7. 1/2 tsp Rosemary
8. 1/8 tsp Oregano
9. 3 Tbs Butter
10. 1 1/2 tsp Minced garlic
11. 1 tsp Worcestershire sauce
12. 1/2 cup Beer

Shell, devein, and rinse Shrimp. Grind seasonings in mortar and pestle. Then, in a large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce. When bubbly, add Shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove Shrimp and reduce sauce, adjusting seasoning. Serve Shrimp over rice with sauce spooned over the top. The recipe serves 2.

QUICK & EASY MARDI GRAS KING CAKE

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• 1 8oz pkg cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 egg, separated
• 2 pkg crecent rolls, 8 per pkg
• 1 cup canned pie filling, your choice

Preheat oven to 350 degrees. Combine cream cheese, powdered sugar, egg yolk and extracts, mix until smooth. Unroll crecent rolls and place on cookie sheet, with points towards center, overlapping as needed. Spread cream cheese mixture over dough leaving 1/2" from edges. Top with pie filling. Fold outside edges over towards center, then center over that making sure to close any gaps to prevent filling from escaping. Brush with beaten egg white, if desired. Bake for 20-25 minutes, until golden brown. Cool and glaze with a mixture of 1/2 cup powdered sugar and 1-2 teaspoons milk, adjusting as needed for desired thickness. Sprinkle with colored sugar-purple, green and bright yellow (gold) for Mardi Gras. Note: colored sugars are easily made by adding food coloring to granulated sugar in a zip-lock bag.

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