Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear.
**If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat)
Add soups and milk, stir until well incorporated.
Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom.
Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.
ow heat.
Add flour and cook 2 minutes, stirring constantly
Melt butter in saucepan; add flour and blend.
Saute onions in this until soft.
Add stock and cook until thick and smooth.
Stir in cream, crawfish tails, corn and seasonings.
Cook until tender. Adjust seasonings to taste.
Makes 2 1/2 to 3 pints.
Saute onions and shallots in cooking oil. Add bell peppers, tomato sauce, diced tomatoes, corn and soups. Cook until desired consistency. Add shrimp, crawfish, fish, sausage, scallops, okra, potatoes and rice. Add seasonings (salt, pepper and Cajun seasoning salt to taste). Cook 15 minutes or until seafood and sausage are done.
lastic wrap and let steam
rill on high heat. Grill corn and tomatoes 5-8 mins, turning
Combine creamed corn and onion in a blender. Process until pureed and strain into a saucepan. Add pumpkin, broth, orange juice, cornstarch, coriander, salt, nutmeg, and black pepper. Mix well and bring to a boil, stirring occasionally, 5 to 10 minutes. Stir in heavy cream; heat until warmed through, but do not boil, about 5 minutes more.
Combine the onion, garlic, and celery and cook 1 minute. Add the
Sweat the onion, celery, and bell pepper in butter and oil until soft
Heat a heavy-based frying pan on high. Add corn and stir for 5 minutes, until golden. Remove and cool. Place in a bowl with other salad ingredients.
To make the dressing, combine ingredients in a screw-top jar. Season to taste and shake. Pour over salad and serve.
Drain white corn, yellow corn and peas.
Add diced celery, onion, green pepper and pimento.
Bring salad oil, vinegar, sugar, salt and pepper to a boil.
Pour over vegetables and let set for 24 hours.
Will keep for 2 weeks.
In a medium saucepan over medium low heat, melt together semisweet chocolate chips, peanut butter and butter.
Place crispy corn and rice cereal in a large bowl. Pour the chocolate chip mixture over the cereal. Sift confectioners' sugar into the mixture. Cover bowl and shake vigorously until all cereal is fully coated. Allow the mixture to cool slightly before serving.
Boil potatoes until tender; cool.
Add onion, frozen corn and frozen peas to potatoes.
Blend mayonnaise and yogurt together for dressing.
Can mix more if needed.
Mix dressing with potatoes. Sprinkle with dill weed and Spike seasoning.
Extremely easy and quick!
Serves 8 to 10.
sing tongs drop in the crawfish and boil them briskly, uncovered, for
Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
In bowl, combine cornmeal, salt and soda.
In medium bowl, beat eggs; chop onions and jalapeno peppers.
Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix well.
Pour into greased 12 x 14-inch baking dish.
Bake at 375\u00b0 for 55 minutes or until golden brown.
f water.
Drain and cool until crawfish can be handled easily
utter, cinnamon, and five spice powder
For the crab/crawfish mixture: Heat olive oil in
lt in a food processor and pulse until the shrimp are