| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Cajun |
Cajun, Seafood |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh corn; parboiled and |
|
|
Removed from cob |
| 6 |
sl |
Bacon |
| 2 |
tb |
Butter |
| 5 |
tb |
All-purpose flour |
| 2 1/2 |
c |
Chicken broth |
| 1 |
cn |
Crab meat |
| 1 1/2 |
c |
Fresh shrimp; peeled and deveined |
| 1 1/2 |
c |
Crawfish tails |
| 2 1/2 |
c |
Half & half |
| 1 |
c |
Onion; finely chopped |
| 1 |
ts |
Seafood seasoning |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Fry bacon. Crumble and set aside. Add flour to bacon fat, stirring with a
wire whisk. Add broth and milk, stirring rapidly with whisk. Cook for about
10 minutes. In another pot, melt butter, add celery and onions. Cook
briefly until vegetables are transparent. Add crawfish and smother for
about 5 minutes. Add to milk mixture. Add corn, crabmeat, shrimp and
seasoning. Continue simmering for about 10 minutes. If too thick, add more
half & half. Add crumbled bacon.
Posted to MC-Recipe Digest V1 #194
Date: Sun, 11 Aug 1996 18:00:29 -0500
From: Jackie Bordelon <jbord@premier.net>
NOTES : Festival: Louisiana Corn Festival; June 9-11, 1995
Recipe: Vickey Ryland
Contact: Vickey Ryland
Address: 406 S. Sewell, Bunkie, LA 71322
Phone: 318-346-6318
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