SHRIMP CREOLE

INGREDIENTS
1/2 pound fresh shrimp, peeled, deveined and washed 1/2 teaspoon sugar
1 bay leaf 1 small piece of bell pepper, cut fine
1/4 lemon 1/8 teaspoon sweet basil
1 – 1/2 cups water pinch nutmeg
1 – 1/2 tablespoons cooking oil 1 small piece of bayleaf
1 small onion, chopped 1/8 teaspoon red pepper
1 clove garlic, mashed 1/2 teaspoon cornstarch
1 cup whole tomatoes, fresh or canned A small amount of green onion
1/2 cup tomato sauce Liquid from boiled shrimp

Directions:

In a stew pan, add water, salt, bay leaf, lemon and shrimp. Cook over medium heat. When
water comes to a boil, cover and cook 5 minutes. Drain and reserve liquid.
Saute onion and garlic in oil until tender. Add tomatoes, shrimp broth, sugar, and bell
pepper, reduce heat and simmer 15 minutes. Add sweet basil, nutmeg, red pepper and salt
to taste. Cook a few minutes more.

Make a paste with corn starch and 2 tablespoons water. Stir it into the sauce; stir and cook
until it thickens. When ready to serve, add the boiled shrimp, parsley and green onion.

CRAB MEAT AU GRATIN

INGREDIENTS
1 pound white crabmeat 1/2 teaspoon prepared mustard
3 tablespoons butter or margarine 3/4 cup grated cheese (your choice cheddar or American)
1/2 cup finely chopped onions or scallions 1 small pinch ground nutmeg
1/4 cup finely chopped celery 3 tablespoons bread crumbs
1 heaping tablespoon all-purpose flour dash of white pepper
1 – 1/2 cups milk 1/4 cup extra cheese
1 egg yolk, well beaten dash of cayenne pepper
2 tablespoons fresh lemon juice Dash of paprika
Directions:
In a heavy saucepan, over moderate heat, melt butter, add onions and celery. Cook,
stirring occasionally until onions are soft and transparent but not brown. Stir in the flour,
blend well. Add milk, stir constantly until smooth. Add pepper, nutmeg, mustard, and
cheese.Take pot away from heat. Beat egg yolk and add lemon juice. Then add crabmeat – mix
well. Butter baking pan or individual baking dishes. Pour mixture, over all.
Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika.
Bake 15 or 20 miinutes until top is au gratin, brown and crusty.

America’s Favorite Cajun Recipes

CRAWFISH BISQUE

(Makes 4 Servings)

INGREDIENTS

• 1 – 1/2 cup crawfish tails 1 – 1/2 pint cold water
• 1 clove garlic, mashed 1 tablespoon green onion
• 1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup crawfish fat
• 1/4 cup all-purpose flour 1 teaspoon salt
• 1 small onion, chopped 1/4 teaspoon sugar
• 1 stick celery, chopped 1/4 teaspoon red pepper
• 1 bay leaf 1 tablespoon chopped parsley
• 3/4 cup whole tomatoes, canned or fresh, chopped

Directions:

In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir

constantly until a deep golden brown; take pot away from heat for fear of burning; add

onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add

1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce

simmers; then reduce heat again.

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,

cook over high heat, stirring constantly until it comes to a boil.

Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if

needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of

cooked rice.

CRAWFISH ETOUFFEE

INGREDIENTS

• 1 heaping teaspoon all purpose flour 1 tablespoon parsley
• 1 teaspoon salt 2 very thin slices lemon
• 1/4 teaspoon cayenne pepper 1 tablespoon green onion
• 1 lb. cleaned crawfish tails, commercial kind

crawfish fat and water to make 3/4 cup 1 heaping tablespoon tomato paste

1 stick margarine or butter 1 medium onion, chopped fine

Directions:

Use a saucepan with a tight fitting lid to etouffee, (French for smother). Season crawfish

tails with salt and pepper, set aside. Melt butter, add onion, cook over medium heat until

tender. Stir in the flour, blend well. Add water, crawfish fat, lemon, tomato and garlic.

Cook slowly, about 20 minutes, and add a little more water occasionally.

When sauce is done, add crawfish tails, cover with lid. Cook 8 minutes. Season again, to

taste. Add green onion and parsley, cook 2 minutes longer.

Serve on steamed rice. Garlic bread and green salad is a good companion to crawfish

CRAWFISH PIE

INGREDIENTS

• Salt and red pepper to taste 1 clove garlic, mashed
• Pinch thyme 1/3 cup tomato sauce mixed with 1/3 cup water
• Pinch nutmeg 1 tablespoon green onion
• 4 tablespoons cornstarch 1 tablespoons parsley
• Pie dough enough for 4 individual pies (or 2 large)
• 1 – 1/2 cups crawfish tails; crawfish fat and water to make 2 cups
• 3 tablespoons cooking oil 1 medium onion, chopped fine
• 2 tablespoons butter 1/4 cup chopped celery

Directions:

Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked

mixture.To the mixture, add tomato sauce, water, and crawfish fat, cook over medium heat and

when it boils, slowly add cornstarch and water stirring until sauce thickens, season with

nutmeg, thyme, red pepper and salt to taste; set aside.

To the remaining cooked onion mixture in a saucepan add crawfish tails, butter, cook 2 to

3 minutes. Combine sauce, crawfish, green onion and parsley. Cook, then pour into 4 pastry lined

pie plates, equally divided. Wet edges of under crust, cover with uppercrust. Press edges

together; prick with a fork. Bake in a 450 degree preheated oven 5 minutes; reduce heat to

400 degrees and bake about 15 minutes longer.