| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood |
|
Emlive06 |
12 |
servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 4 |
tb |
All-purpose flour |
| 2 1/2 |
c |
Whole milk |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 3/4 |
c |
Freshly-grated Parmigiano-Reggiano cheese |
| 1 |
pt |
Oysters ; with liquor |
|
|
(preferably Louisiana oysters) |
| 1 |
|
Dozen Medium-size shrimp; peeled, deveined |
| 1/2 |
lb |
Crawfish tails |
INSTRUCTIONS
Preheat oven to 400 degrees. In a saute pan over high heat, melt butter.
Stir in flour and cook, stirring constantly for 1 minute. Then whisk in
milk, a little at a time. Season with salt and pepper. Bring liquid to boil
and then reduce heat to medium-low. Simmer liquid for 4 to 6 minutes.
Remove from heat and stir in 1/2 cup of the cheese. In a bowl combine the
oysters, shrimp and crawfish, and season with salt and pepper. Now stir in
the milk mixture, season, and mix thoroughly. Lightly grease 12 individual
pie tins. Spoon mixture into each pie tin. Sprinkle each with remaining
cheese. Place in oven and bake for about 8 to 10 minutes or until bubbly.
Remove from oven and serve warm. This recipe yields 12 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-26-1998
Recipe by: Emeril Lagasse
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