Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
Bring a large pot of water to a boil while you prepare the sauce.
In a large skillet, melt 2 tablespoons butter and saute peppers and yellow onion over high heat, stirring, 2 or 3 minutes, until well-wilted.
Add crawfish tails, Creole seasoning, pepper flakes and salt.
Reduce heat and cook 2 to 3 minutes.
Melt butter in large skillet.
Saute vegetables for 1/2 hour. Add crawfish tails and seasonings.
Add flour, stirring for about 3 minutes.
Add chicken bouillon water and 1/4 cup each green onions and parsley.
Simmer for 15 minutes.
venly over rice.
Combine crawfish, shrimp, andouille sausage, remaining 1
Caramelize 1/2 cup of sugar in a saucepan.
In the meantime, have the 2
cups of sugar and Pet milk in another large saucepan and put on fire and let boil real good.
Pour caramelized sugar into it and stir good.
Let boil up until it forms a soft ball. Take off fire and add butter.
Beat until creamy and drop by tablespoonfuls to make a large New Orleans size patty.
(This recipe is creamy, not grainy.)
allon stock pot with a pasta insert, 3/4 full with
Bring the water almost to a boil, to a temperature of 204-208 degrees F.
Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
Pour more water over the grounds until the upper pot container is full.
Allow to drain, then repeat until all the water is used.
Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
Pour coffee into warmed large mugs, then add the milk.
Add sweetener if desired and serve.
Saute peppers, onions and garlic in olive oil.
Add shrimp and heat through.
Cook pasta 1 minute.
Serve on heated plates.
Pasta on bottom, shrimp on top.
ater to a boil. Add pasta and cook until al dente
In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
Pour over the crabmeat mixture.
Toss gently to coat, being careful to not to break up the crabmeat lumps.
Adjust seasoning, to taste.
Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
Cooking time is chilling time.
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
Saute onion.
Brown seasoned beef while cooking rice separately according to directions. Add tomato sauce, Tabasco sauce and beans; simmer until rice is fluffy. Drain rice and add to mixture, cooking over low heat approximately 15 to 30 minutes.
Brown sausage and onion; drain.
Place in a crock-pot with smoked sausage and 5 cans Van Camp's New Orleans style beans. Cook at least two hours.
Serve over saffron rice.
First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2\"x2\" squares and place them in the pan.
Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth.
Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard.
Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture.
At this point pour the custard ...
o a boil. Add farfalle pasta, and cook until tender, about
Melt butter in pan, cook vegetables until tender. Add milk, can of tomatos, can of soup, and crawfish, and bring to a boil. Simmer about 15 minutes.
Remove from heat and melt velveeta cheese into mixture. (works better if cheese is in chunks).
Mix in cooked pasta, and place all in baking dish. You can put cheddar cheese and/or breadcrumbs on top, or leave it plain.
Bake in oven at 350\u00b0 for 25 minutes or until done.
Cook the pasta until done.
Drain.
In a skillet, melt the butter.
Stir in the Cajun seasoning and cream.
Bring to boil, and reduce the sauce by half, stirring often.
Add the green onions, crawfish and shrimp.
Cook until just heated through.
To serve, pour sauce over angel hair pasta.
Garnish with additional chopped green onions.
nd cook until fragrant. Add crawfish and cook until heated through
Preheat oven 350 degrees (lower temperature if baking in glass pan).
Butter 10\" x 14\" baking pan.
Place bread cubes into a large mixing bowl.
Pour over cubed bread the milk and evaporated milk, letting sit about 5 minutes; mix slightly with electric mixer.
Mix together eggs, vanilla and sugar together in separate bowl. Can do this by hand.
Add egg and sugar mixture to bread mixture.
Beat all together with electric mixer. The mixture will be pretty smooth, with possibly a few small chunks. Pour into buttered pan.
Bake ...
o the ones sold in New Orleans.).
Process no more than