Ingredient:
- 1/4 cup vegetable oil
- 2 pounds crawfish tails
- 1 bell pepper
- 6 ribs celery
- 2 onions
- 1 15-ounce can tomato sauce with bits
- 1 8-ounce can mushroom stems and pieces
- 6 green onions
- 2 12-ounce cans shoe peg corn
- 2 sprigs parsley
- 1 rounded teaspoon salt
- 1/4 teaspoon hot sauce
Direction:
Heat oil in dutch oven over medium heat until you hear it sizzling. Add crawfish and place lid on pot. Saut?for 10 minutes. Remove crawfish with a slotted spoon and place them in a bowl to cool. In the remaining oil, saut?the bell pepper, celery and onions for about 20 minutes or until tender. Add tomato sauce, mushrooms and most of the green onions. Cook 10 minutes. Add crawfish tails and corn and cook 10 minutes more. Add parsley and remaining green onions and cook another 5 minutes. Add salt and hot sauce to taste.
Serves: 10
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Ingredient:
- 1/4 cup butter or margarine
- 3 tablespoon flour
- 1 clove garlic
- 1 tablespoon onion juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon celery seed
- 1 2-ounce can mushrooms
- 3/4 cup liquid
- 18 medium boiled shrimp
- 1 1/2 pints medium oysters
- Parmesan cheese
Direction:
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.
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