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.
eat.
Add Zatarain's New Orleans Style Dirty Rice Mix and
Place muffin halves on cookie sheet.
Mix together the butter, cheese, mayonnaise, garlic powder and crab meat.
Spread mixture onto English muffins.
Cut each muffin into 4 squares.
Put into freezer until frozen.
Remove and separate as many squares as you want for a serving and put into plastic bag.
Refreeze these and serve when ready to use.
Bake at 425\u00b0 until browned.
In double boiler, blend cheese and butter.
Add everything else.
Heat together (a la fondue).
Serve with crackers.
This stuff is great!
Another recipe from New Orleans dorm roommate. Good for New Orleans Saints football parties.
r thinner then the recipe calls for), add crab meat, and corn
/2 hours.
Add crab.
Simmer, covered, about 30
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.)
Fill the large pot 1/2 full of water.
Add bag of crab/shrimp boil and 2 to 4 tablespoons salt.
Bring to a boil and then simmer for 5 minutes.
ll the seasonings - garlic powder, crab boil, LOTS of cracked pepper
inutes.
Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another
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.
alt, lemon juice and the crab boil.
Set aside.
Add crab boil to water and bring to a boil.
When rolling, add shrimp.
Boil 1 minute.
Turn off heat and let shrimp stand in water 10 minutes.
Remove shrimp.
Fry salt pork in heavy skillet until crisp.
Add flour to slightly thicken and make a roux (gravy).
Pour mixture into a large kettle of water.
Add cut up chicken, ham and sausage.
Cook until chicken is done.
Add celery, tomatoes and onion.
Cook for 20 minutes.
Add okra, crab legs and shrimp.
Cook until okra is tender.
Add file powder.
Serve over hot, steaming rice.
Blend cheeses, onion and lemon juice.
Blend well (no lumps). Add crab and half portion of Worcestershire sauce.
Mix and taste. If you feel that it needs more Worcestershire, add the rest.
Add pepper and Tabasco sauce; blend and taste.
At this point, you may add salt, if desired.
Chill.
Serve with crackers and Melba toast.
ide by side on the crab meat.
Ladle the sauce
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.
Cut bread in half horizontally; cut off a 1/2 inch slice from cut side of the one bread half.
Drain pickles and stuffed olives. Brush sides of bread with oil.
Layer bottom slice of bread with salami, half of pickles and olives, the cheese, the rest of pickles and olives and ham and lettuce.
Put on top of bread. Cut.
Makes 6 servings.
Prepare the artichokes by slicing off the bottoms of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard.
Place the artichokes into a large pot, and fill with enough water to cover. Place a dinner plate on top of them to keep the artichokes from floating out of the water. Cover with a lid and bring to a boil. Boil for 10 to 15 minutes, or until some of the leaves are floating in the water; drain and cool.
In a medium bowl, mix together the ...
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.