CRAWFISH CAPELLINI
INGREDIENTS:
1 POUND OF LOUISIANA COOKED CRAWFISH TAILS (AVAILABLE AT UP IN SMOKE)
1 POUND ANGEL HAIR PASTA
1 CUP CHOPPED ONIONS
1/ CUP EACH RED & GREEN BELL PEPPERS CHOPPED
1/4 CUP CELERY CHOPPED
1 TBSP CHOPPED GARLIC
1 TSP. FENNEL SEEDS
1/ 2 POUND OF BUTTER
1 TSP. SALT
1 TSP. HOT SAUCE
2 CUPS HEAVY CREAM
1 CUP FRESH GRATED PARMESAN
METHOD:
COOK ANGEL HAIR PASTA ACCORDING TO PACKAGE DIRECTIONS.
IN LARGE SAUTE PAN, SAUTE ONIONS, PEPPERS, GARLIC, CELERY & FENNEL SEEDS FOR APROXIMATELY 5 MINUTES. ADD BUTTER, CRAWFISH TAILS, SEASONED SALT, HOT SAUCE & CREAM. REDUCE UNTIL SAUCE STARTS TO THICKEN.
ADD PASTA AND PARMESAN CHEESE THEN COOK TO DESIRED CONSISTENCY.
SERVE ON WARM PLATE, SPRINKLING GRATED PARMESAN OVER TOP.
SERVES 4
OYSTER SOUP
INGREDIENTS:
4 DOZEN LAGE FRESH SHUCKED OYSTERS
1 CUP OF BUTTER
2 CUPS FINE CHOPPED CELERY
1 CUP GREEN ONIONS CHOPPPED
1-1/4 CUPS FLOUR
2 TBSPS GARLIC, FINELY CHOPPED
12 CUPS OF OYSTER WATER
4 BAY LEAVES
1 TSP THYME
2 TSPS SALT
1 TSP WHITE PEPPER
1/2 TSP CAYENNE PEPPER
1/2 CUP WHIPPED CREAM
METHOD:
MELT THE BUTTER, THEN SAUTE CELERY & GREEN ONIONS UNTIL TENDER BUT NOT BROWNED, STIR IN FLOUR GRADUALLY AND COOK FOR 5 MINUTES LONGER, ADD REMAINING INGREDIENTS AND SIMMER FOR 20 MINUTES, SEASON TO TASTE.
DISCARD THE BAY LEAVE AND SERVE
PASTA JAMBALAYA
METHOD:
SAUTEE SLICED PEPPERS, ONIONS, CHOPPED GARLIC IN BUTTER, ADD FLOUR AND COOK ON LOW UNTIL MIXTURE GETS LIGHT BROWN( BROWN ROUX),
ADD STOCK OF YOUR CHOICE, CRUSHED TOMATO, CAJUN SPICE, FILE POWDER
AND SIMMER ON LOW (80 G ROUX - 1 LITER STOCK) , ONCE THE SAUCE IS NICE AND SMOOTH ADD YOUR MEAT OR SHELLFISH, WHIPPED CREAM AND CHOPPED GREEN ONIONS , SERVE OVER YOUR FAVORITE PASTA
ADD HOT SAUCE OR CAJENNE PEPPER TO YOUR LIKING.
