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.
Crab Directions:
Put crabs in sink; pour a large pot of boiling salty water on them.
When they stop moving they are dead. Remove the point on underside of shell and the top shell.
Clean out the guts and fingers and break crabs in half.
Rinse.
onstantly.
Don't allow gumbo to boil.
Serve on
n 2 teaspoons of file gumbo powder at the 45-minute
Place chicken, sausage, tomatoes, and okra in just enough water to cover chicken and cook until done.
Take chicken out of broth and pull meat off of bone.
Put chicken back in broth with all seasonings and shrimp.
Mix cajun gumbo mix as directed.
Pour in the pot with other ingredients and cook until shrimp are done. Serve over rice.
n the surface of the gumbo, try to skim off as
umin in another bowl. Divide seafood mixture evenly over vegetables. Pour
(Avoid sticking.) Stir okra into gumbo and cook for another 15
ime, or prefer a more New Orleans-style roux, cook it to
garlic, thyme, cayenne pepper and gumbo file powder and saute until
Melt fat.
Add okra and onion and fry until soft.
Sprinkle with flour and salt.
Mix well.
Add green pepper, bay leaves, parsley, thyme, tomato sauce, shrimp, crab, oysters with liquor, and hot water.
Mix well and cook slowly for 1 hour. Gumbo will be thick and dark.
Serve in bowl with cooked rice.
hrimp soup, parsley, green onions, seafood seasoning, and salt (if needed
smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat
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.
he poultry seasoning, basil, thyme, seafood seasoning, black pepper and salt
he shrimp, crabmeat, okra, and gumbo file.
Cook/stir over
Gumbo should be a two day
then discard all solids.
GUMBO: Combine the cayenne, white and
egetable oil.
Add to gumbo and stir well for a
br>Stir garlic, thyme, pepper, seafood seasoning, and paprika into the