Name: Crayfish-Scallop Etouffe
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 tb 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 ts Cajun Magic seasoning; or to taste

When culture rushes down on your family and the professing church is trying to imitate the world itself, how will your family keep from being swept away in its path? Only through the Word of God! Family worship, on a daily basis, is your hope that they will stand like steel piers against the prevailing tide... In India there was a custom of throwing babies into the Ganges River as a sacrifice to the gods. If we are unwilling to do any more than merely take our children to church, we might as well be throwing them into the river of the culture. This is an explanation why many children of Christian parents are so often no different than the world’s. They have been given to the gods by their parents – thrown in with hands of neglect.

Jim Elliff

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	tb	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	ts	Cajun Magic seasoning; or to taste

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
128    SUTTER ST., SAN FRANCISCO
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.

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