Crayfish-scallop Etouffe

Six Steps to Knowing God’s Will: 1. I seek at the beginning to get my heart into such a state that it has no will of its own in regard to a given matter. Nine-tenths of the trouble with people is just here. Nine-tenths of the difficulties are overcome when our hearts are ready to do the Lord’s will, whatever it may be. When one is truly in this state, it is usually but a little way to the knowledge of what His will is. 2. Having done this, I do not leave the result to feeling or simple impression. If I do so, I make myself liable to great delusions. 3. I see the will of the Spirit of God through, or in connection with, the Word of God. The Spirit and the Word must be combined. If I look to the Spirit alone without the Word, I lay myself open to great delusions also. If the Holy Spirit guides us at all, He will do so according to the Scriptures and never contrary to them. 4. Next I take into account providential circumstances. These often plainly indicate God’s will in connection with His Word and Spirit. 5. I ask God in prayer to reveal His will to me aright. 6. Thus, through prayer to God, the study of His Word, and reflection, I come to a deliberate judgment according to the best of my ability and knowledge; and if my mind is thus at peace, and continues so after two or three more petitions, I proceed accordingly. In trivial matters, and in transactions involving more important issues, I have found this method always effective.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Cajun	Seafood	4	Servings

INGREDIENTS

1/2	c	Flour
1/4	c	Vegetable oil
1	c	Chopped yellow onions
1/2	c	Chopped celery
1/2	c	Green pepper
1/2	c	Chopped green onions
4	T	Chopped garlic
1/2		Stick butter
1	lb	Cleaned crayfish tails
1/2	lb	Bay scallops
2	c	Crayfish stock
8		Splashes tabasco or to taste
1	t	Cajun Magic seasoning, or to
		taste
1		SUTTER ST., SAN FRANCISCO

INSTRUCTIONS

To make a roux, cook the flour and oil over medium heat until the
flour-oil mixture is medium brown. Take off the heat and add 1/2 cup
of the chopped vegetables and stir until it cools down. Saute the
garlic and chopped vegetable in the butter for 2 minutes. Add the
seafood and cook slowly for 20 to 30 minutes. Add the crayfish stock
and bring to a boil. Add the roux until of preferrred consistency.
Season with Tabasco and Cajun Magic to taste. Note: Cajun Magic is  the
brand name of 12 seasoning's put up by Paul Prudhomme of K-Paul's
Restaurant in New Orleans. It can be bought in good speciality stores
all over the country. It consists of salt, pepper, marjoram garlic,
thyme, oregano, cayenne, powdered onion and sage.  BENTLEY'S  WINE:
MARTIN RAY PINOT NOIR,1980  From the <Micro Cookbook Collection of
American recipes>, downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 435 Calories From Fat: 346 Total Fat: 39.3g Cholesterol: 61mg Sodium: 22.4mg Potassium: 200.7mg Carbohydrates: 19.3g Fiber: 1.9g Sugar: 1.2g Protein: 3.2g