| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
|
7 |
Cups |
INGREDIENTS
| 4 |
tb |
Minced crawfish tails, cooked (if you can't get crawfish you can substitute shrimp) |
| 8 |
tb |
Olive oil |
| 4 |
tb |
Diced onion |
| 4 |
tb |
Diced celery |
| 4 |
tb |
Diced peppers (I used yellow and red) |
| 8 |
tb |
Flour |
| 4 |
c |
Seafood stock |
| 4 |
|
Pinches chopped parsley |
INSTRUCTIONS
Just got back from the Disney Institute again and as always, I had a
marvelous time. You guys have got to go! I took: Imagineering!, Radio
Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation
Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.
Taste of the World: Bayou: The Taste of the World class focuses on a
specific cultures recipes. This time we try Cajun and Creole recipes from
the Louisiana area. We distinguished the difference between Cajun and
Creole foods as well as discovered origins of other native recipes. The
class started of with a blackening demonstration followed by samples of
blackened catfish. YUMMY! Hold on to your taste buds!
Heat oil in heavy bottomed sauce or saute pan. Add diced vegetables and
cook until tender. Add enough flour to form a paste and cook over medium
heat for just a few minutes. Keep stirring. Slowly add seafood stock while
stirring. Bring to a boil and then reduce the heat to a simmer. Add chopped
parsley and crawfish tails. Can be served over rice.
Posted to EAT-L Digest 16 Dec 96
From: TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM>
Date: Tue, 17 Dec 1996 14:02:41 -0500
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”