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> Cajun And Creole Cooking, A Taste of N'Awlins (New Orleans)
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Roisin-Teagan 
Posted: 18-Jan-2004, 02:15 AM
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Shadow, we smother any kind of food down here. Your recipe sounds delicious! I must give it a try soon.

Here is my own Smothered Seasoned Green Beans recipe (Cajun Style)...Not for the person watching their weight though...

SMOTHERED GREEN BEANS

Two Cans of cut green beans or 1 1/2 lbs. of fresh cut green beans
4 strips of smoked bacon
1 clove of crushed garlic
1/4 cup of thinly chopped shallots
1/4 cup of first cold pressed extra virgin olive oil
5 gratings of fresh nutmeg or a pinch of ground nutmeg
3 pinches of salt
4 pinches of black pepper
3 leaves of fresh Sweet Basil, roughly chopped
1 tbsp of hot sauce
4 tabs of butter
3 cups of water if cooking fresh green beans; no water added if using canned

In a medium sauce pan or pot fry your bacon until it begins to brown on the edges and makes a little grease. Add in your green beans and the juice from the cans with the bacon strips, then add the crushed garlic, shallots, olive oil, nutmeg, salt n'pepper, hot sauce, Basil, and butter. Add water for fresh green beans. Cover and place on high heat, bring to a boil and stir. Let boil for 20 minutes, then place on low heat and simmer until there is very little moisture. Keep covered and stir occasionally. It usually takes about a hour to 1 1/2 hours to cook for canned green beans. The key is slow cooked so the flavor and seasonings blend together with the green beans.

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Roisin-Teagan 
Posted: 18-Jan-2004, 02:42 AM
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Now as promised...here are the Alligator recipes...(if you can find or catch alligator tongue.gif )

Recipe: GATOR MEAT BALLS
Category: CAJUN

51/4 lbs. alligator meat
1 1/2 lbs. yellow onions
2 bunches of green onions
2 bunches of flat leaf (Italian) parsley
1 bulb garlic (about 6 cloves of garlic)
1 bunch of celery (maybe 6 stalks)
1 cup of cooking oil
2 1/4 lbs. of mashed potatoes
2 1/2 lbs. of cracker meal or Italian bread crumbs
8 eggs
3 ounces of Nugget Savory Seasoning or Creole Seasoning
3 tsp. of salt
2 tsp. of pepper

Grind first 6 ingredients together. Cook in oil for 30 minutes. Drain the oil, then add last 6 ingredients. Mix well, chill in the refrigerator. Next, shape into 1 ounce balls. Roll in cracker meal or bread crumbs and fry in deep fat-fryer until golden brown. Yields 13 pounds. Makes 208 (1 ounce) balls. If you want to cook less you can scale down the recipe.
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Roisin-Teagan 
Posted: 18-Jan-2004, 02:51 AM
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Recipe: FRIED ALLIGATOR
Category: CAJUN

2 lbs. Alligator
1/2 cup of White vinegar or lemon juice
1/2 tsp. Salt
1 tsp. Red pepper
2 cups of corn meal
1/2 cup flour
Shortening

Thinly sice alligator (1/4 inch thich and 4 inches long). Remove all white fatty tissue. Place alligator slices in a glass bowl and cover with vingar or lemon juice, salt, and 1/2 tsp. of red pepper. Marinate for 1/2 hour (no more). Mix the corn meal, flour, and 1/2 tsp. of red pepper. Roll slices in corn meal and flour seasoned with red pepper. Fry in hot grease in iron pot or deep fat fryer until golden brown (about 5 minutes). Eat while warm. *burp*

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Shadows 
Posted: 19-Jan-2004, 09:42 PM
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UMMM UMMM! Those gator recipes sound mighty fine... thay will also work with possum, muskrat, bear or venison!

I have used that recipe many times!!!

Here is one I like for breakfast...

Recipe Name: CAJUN SCRAMBLE
Category: CAJUN
Serves: 2

1 teaspo Oil
1/2 teaspo Garlic minced
2 Tables Onion chopped
1/4 cup Green pepper chopped
1/4 cup Tomatoes chopped
1/4 teaspo Cajun seasoning
1/4 pound Andouille sausage cooked and diced
4 Eggs beaten

Heat the oil in a heavy skillet. Add the garlic, onion, and green pepper. Cook until just soft. Toss in the tomatoes, Cajun seasoning, and sausage. Add the beaten eggs and cook until just firm, stirring frequently. Serve warm.


You can substitute smoked sausage if Andouille isn't available.


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DraconisMajore 
Posted: 21-Jan-2004, 07:22 AM
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Once I get back to my computer, I'll see what I have for 'gator recipes smile.gif I'm willing to bet I've got a few of them smile.gif

Also have other wild game recipes such as for possum etc ...if I get some requests, I'll gladly post what I have .

Draconis


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DraconisMajore 
Posted: 21-Jan-2004, 02:12 PM
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* Exported from MasterCook *

Stewed Alligator In Creole Sauce

Recipe By :Emeril Lagasse
Serving Size : 6 Preparation Time :0:00
Categories : Alligator Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Olive oil
1 1/2 cups Chopped onions
3/4 cup Chopped celery
3/4 cup Chopped bell peppers
3 tablespoons Minced garlic
4 1/2 cups Peeled, seeded, chopped tomatoes
(preferably ripe plum tomatoes)
3/8 cup Chopped fresh basil
3 tablespoons Chopped fresh oregano
3 teaspoons Chopped fresh thyme
Salt -- to taste
Cayenne pepper -- to taste
Freshly-ground black pepper -- to taste
3 teaspoons Worcestershire sauce
4 1/2 cups Chicken stock
2 1/4 cups Chopped green onions
1 1/2 pounds Alligator -- cut into 1" pieces
12 tablespoons Butter -- at room temperature
1 1/2 Crusty loaf of French bread
3 tablespoons Finely-chopped parsley

In a saucepan, heat the olive oil. When the oil is hot, saute the
onions, celery, and peppers for 1 minute. Add the garlic and continue
sauteing for 1 minute. Stir in the tomatoes, basil, oregano, and thyme.
Season with salt, cayenne and black pepper. Add the Worcestershire sauce
and chicken stock. Bring the liquid up to a boil. Add the green onions
and alligator, cover. Simmer the mixture for 12 minutes.
Remove the sauce from the heat and swirl in the butter. Spoon the stew
in a shallow bowl. Garnish with parsley. Serve with the crusty bread.
This recipe yields 4 appetizer servings.

Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2453 broadcast 12-10-1996)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
[email protected]

12-12-1996






- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 319 Calories; 30g Fat (84.9% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 1890mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 6 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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DraconisMajore 
Posted: 21-Jan-2004, 02:15 PM
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Another alligator recipe, tho not by Emeril smile.gif
* Exported from MasterCook *

Alligator Grand Chenier

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alligator Fish & Game

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Alligator filets
=== STUFFING ===
1/4 cup Margarine
1/2 cup Diced onions
1/4 cup Diced bell pepper
1/4 cup Diced celery
1 teaspoon Salt
1/2 teaspoon Cayenne pepper
1/4 teaspoon Freshly-ground black pepper
1/2 teaspoon Garlic powder
1 cup Water
2 Chicken bouillon cubes
2 teaspoons Chopped fresh parsley
1/4 cup Chopped scallions
1 1/2 cups Bread crumbs from day old bread
1 Egg
1 pound Dark crabmeat

Carefully pound alligator filets into hand-size rectangles, without tearing meat. Lightly season with salt and cayenne pepper. Set aside.
In a large skillet, melt margarine and saute onion, bell pepper and celery until tender. Add salt, pepper and garlic to mixture and stir. Dissolve bouillon cubes in water, add to mixture and boil for 3 minutes. Remove from heat. Stir in remaining ingredients, carefully folding in the crabmeat last. Spoon stuffing onto alligator filets and fold over "omelet-style." Secure edges with toothpicks if desired. Grill in a pre-heated 350 degree lightly-greased skillet. Serve plain or with your favorite seafood sauce.
This recipe yields 4 servings.

Recipe Source:
Carencro Mardi Gras Festival - February 25 to 28, 1995
Downloaded from - http://soar.berkeley.edu/recipes

Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected]

05-13-1997



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 136 Calories; 13g Fat (83.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 1062mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



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DraconisMajore 
Posted: 21-Jan-2004, 02:21 PM
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Hmmmm.........thinking of 'possum smile.gif I suprised my family last halloween with 'possum stew done crockpot style and never let anyone know what it was until AFTER dinner smile.gif

Didn't really use a recipe then but here's a good one I've used since ! Oh ya........I DO use the "alternate stuffing" smile.gif


Draconis


* Exported from MasterCook *

Stuffed 'Possum

Recipe By :Jacqueline E. Knight
Serving Size : 6 Preparation Time :0:00
Categories : Fish & Game Opossum
Small Game

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 eight-pound 'Possum
2 cups Bread cubes
1 Onion -- chopped
1 can Anchovy fillets - (2 oz) -- chopped
2 tablespoons Minced parsley
1 Garlic clove -- mashed
1 teaspoon Caraway seeds
1/4 teaspoon Paprika
2 Eggs -- beaten
1 can Consomme - (10 3/4 oz) -- undiluted
2 tablespoons Butter
1 cup Water
1 tablespoon Worcestershire sauce

Parboil 'possum in salted water. Make a stuffing of bread cubes, onion, anchovy, parsley, garlic, caraway, paprika, eggs, and consomme; mix well. Cook in the butter in a skillet until mixture is stiff. Stuff 'possum; put in a roaster. Add water and Worcestershire sauce. Roast at 450 degrees until brown. Reduce heat to 350 degrees and continue until well done, basting often, 2 to 2 1/2 hours.
This recipe yields 6 to 8 servings.

Alternate Stuffing:
Mix equal proportions of chestnuts, applesauce, and bread cubes; stuff 'possum. Cover stuffed 'possum with slices of sweet potato, and pour on 1 cup boiling water mixed with 1/2 cup lemon juice. Baste often while baking at 350 degrees until tender, 2 1/2 to 3 hours.

Recipe Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight © 1978
Published by Winchester Press, New York, NY

Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected]

06-14-1997



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 107 Calories; 6g Fat (49.8% calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0



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barddas 
Posted: 30-Jan-2004, 09:14 AM
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King Cake



Recipe # 1 

(From Southern Living 1990 Annual Recipes)


1/4 cup butter or margarine

1 (16-oz.) carton sour cream

1/3 c. sugar

1 t. salt

1 pkgs. dry yeast

1 T. sugar

1/2 c. warm water (105 º to 115 º)

2 eggs

6 to 6 1/2 cups all-purpose flour, divided

~~~~~~~~~~~~~~~

1/2 cup sugar

1 1/2 t. ground cinnamon

1/3 cup butter or margarine, softened

Colored frostings

Colored Sugars 

 
Combine the first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 º to 115 º.

Dissolve yeast and 1 T. sugar in warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups of flour; beat at medium speed with an electric mixer for 2 minutes or by hand until smooth. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly-floured surface, and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, for 1 hour or until dough is doubled in bulk.

Combine 1/2 cup sugar and cinnamon; set aside.

Pinch dough down and it divide in half. Turn one portion of dough out onto a lightly floured surface, and roll to a 28" X 10" rectangle. Spread half of the butter and half of the cinnamon mixture on the rolled out dough. Roll dough, jelly roll fashion, starting at the long side. Gently place dough roll, seam side down, on a lightly greased baking sheet. Bring ends of dough together and form an oval ring. If you have access to a tiny plastic baby, tuck it into the seam before you seal it. If not, use a large, dried bean. Moisten and pinch the edges together to seal.

Repeat this procedure with the second half of the dough.

Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Bake at 375 º for 15 to 20 minutes or until golden. Decorate each cake with bands of colored frostings, and sprinkle with colored sugars.

Makes 2 cakes.



If you prefer to do it the easy way, make it in a bread machine... I did, and it works great. I just dissolve the yeast in warm water first, and dissolve the sugar, butter and salt in the scalded milk, let cool, and put in the machine. Eliminates all of that kneading. Some bread machines can't hold this large recipe, so you may want to use one of the recipes below. Just take it out as soon as it is mixed to rise.



NOTE: If you prefer, you can replace the cinnamon and sugar inside the roll of dough with a cream cheese filling or a pie filling in the flavor of your choice... just spread it thinly on the center of the rectangle before you roll it up. Popular flavors are blueberry, cherry, and lemon. 

Recipe # 2

A Smaller Version - King Cake


Based on e-mail I've received, there is a need for a recipe using less flour so that the dough can be mixed in a small bread machine. I haven't adapted the directions for a bread machine -- I'll leave that up to you.

1/4 cup milk

1/4 cup sugar

1/2 t. salt

3 T. butter or margarine

1/4 c. warm water (105 - 115 degrees)

1 pkg. active dry yeast

1 egg

2 1/4 cups sifted all-purpose flour


Heat the milk in a small saucepan until it steams; remove from heat. Add sugar, salt and butter, stiffing until butter is melted. Let cool to lukewarm. In a large bowl, sprinkle the yeast over the warm water. Stir to dissolve.

Add egg and 1 1/2 cups flower; beat with a wooden spoon until smooth. Add the rest of the flour. Beat until the dough is smooth and leaves the side of the bowl.

Turn dough out onto a lightly floured pastry cloth. Knead until dough is satiny and elastic and blisters appear on the surface.

Go to the directions in the other recipe (the ***'s) to finish. If you want to use the cimmamon and sugar, just follow the ingredients & directions from the other recipe.

 


Cream Cheese Filling



1 8-oz. package cream cheese

1 c. confectioners sugar

2 T. flour

1 t. vanilla

drop or two of milk

Cream all ingredients together with an electric mixer. Spread on the rolled-out rectangle before rolling it into a ring. You can use cream cheese and a fruit filling if you so desire.

 





Colored Sugars



 1 -1/2 cups sugar, divided

1 to 2 drops each of green, yellow, red and blue food coloring

Combine 1/2 cup sugar and a drop of green coloring in a jar. Place lid on jar, and shake vigorously to evenly mix the color with sugar. Repeat with each color, combining red and blue for purple.

 





Colored Frostings

(Personally, I don't care for the colored sugars - they make the taste too grainy; however, it is traditional to put them on the King Cake. I leave it off since I prefer just the frosting...)


3 cups sifted powdered sugar

3 T. butter of margarine, melted

3 to 5 T. milk

1/4 t. vanilla extract

1 to 2 drops each green, yellow, red, and blue food coloring

 Combine powdered sugar and melted butter. Add milk (room temperature) to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting one with green, one with yellow, and combining blue and red for purple frosting. Makes about 1 - 1/2 cups. 




 






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Roisin-Teagan 
Posted: 30-Jan-2004, 11:46 AM
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Yummmmmm...King Cake!

Hey Jason, It is Mardi Gras and King Cake Season down here. A lot of bakeries take three rolled doughs and braid them together and either make a oval or circle shape by connecting the ends. They also stuff them with fillings (cream cheese, and fruit fillings like lemon, apple, strawberry etc) but leave in the cinnamon. Great recipe you posted---Your giving everybody a chance to enjoy the sweet tradition of King Cakes. angel_not.gif I'm lucky in that I don't have to make them. All I have to do is go down to Haydel's Bakery and pick one up. Oh yeah, I wanted to mention that Haydel's Bakery delivers to anywhere in the world.

If your interested here is their toll free number: 1-800-442-1342 or go on line @ www.haydelbakery.com.
In my opinion, they are the best bakery in New Orleans that makes King Cakes and other pastries. Their King Cake comes with Mardi Gras beads, dablooms, and a porceline Mardi Gras figurine as a souvinir and not to mention the baby in the cake. They also send you a scroll on the history and tradition of Mardi Gras King Cakes. I think it is a good price too. One Christmas favorite is the CrisCringle, which is a praline and pecan King Cakes. Very good as well.

Whether you choose to make the King Cake from scratch or order it your mouth will have a party!
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Roisin-Teagan 
Posted: 30-Jan-2004, 11:57 AM
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I haven't posted a recipe in a while so I think it is time to post a few:

Turtle Soup
Category: Cajun Wild Game
Serves: 4

1 1/2 lbs. turtle meat
2 qts. beef stock
2 tsp. Tabasco or your favorite hot sauce
1 large onion
2 ribs of celery
1/4 can tomato puree

Put above ingredients in a 4 qt. pot, bring to a boil then lower heat to a simmer and cook for 1 hour. Remove meat and debone, cut meat in half inch pieces and return to pot.

Then add:
2 bay leaves
2 tsp. mace
1 1/2 tsp. lemon juice
1/3 cup sherry

Let cook for another hour.

Then add:
2 hard cooked egg whites (chopped)
1/2 cup parsley; stir together then serve and enjoy!!!
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Roisin-Teagan 
Posted: 30-Jan-2004, 12:21 PM
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Shrimp Etouffee
Category: Creole/Cajun
Serves: 6

1/4 cup olive or cooking oil
1/2 cup of flour
1 1/2 to 2 lbs. raw shrimp, (or crawfish tails) peeled and devined
1 large onion, finely chopped
1/2 cup green onions, chopped
3 cloves garlic, finely chopped
1/2 cup bell pepper, chopped
2 ribs of celery, chopped
4-5 springs parsley, chopped
1 large tomato, peeled and finely chopped
1 small can tomato sauce
1 cup chicken stock
1/2 tsp. of salt
1/4 tsp. of ground black pepper
1/2 tsp. cayenne pepper or 1 Tbsp. of hot sauce to taste
1/3 tsp. of dried sweet basil

Make a roux with the oil and flour in a 4 qt. pot. Heat your oil over med-low heat and add in the flour. Stir constantly and cook only to a light brown color. Becareful not to burn. Add remaining ingredients, except the parsley and green onion tops. Cover pot and cook over very low heat for 30-40 minutes, or until there is sufficient gravy and the shrimp or crawfish are done. Stir occasionally. Since very little water is added, this dish must be cooked slowly to avoid sticking. At the last 5 minutes of cooking add the green onions and parsley. If you want a richer roux stir in 3 tsp. of butter after the green onions and parsley.
Serve over hot fluffy bed of rice. Enjoy!!
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Roisin-Teagan 
Posted: 30-Jan-2004, 12:55 PM
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Here is another Shrimp or Crawfish Etouffee Recipe without the roux process---It's a lot easier, not to mention wonderful tasting.

Crawfish Etouffee
Category: Cajun
Serves: 4

1 stick of butter
1lb. crawfish tails, (or shrimp) peeled and devined
1 medium onion, chopped
2 ribs celery, chopped
1/4 cup of bell pepper, chopped
1 clove of garlic, minced
1 Tbls. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 cup of chicken broth
1/3 cup of tomato sauce
1/4 cup of white wine
1/4 cup parsley, chopped
1/4 cup of green onions, chopped
1/4 tsp. of dried sweet basil
1 tsp. of hot sauce (optional)

Do not use black iron pot. Melt the butter in a 3 to 4 qt. pot and add crawfish (or shrimp) and cook for 2-3 minutes on Medium heat. Remove crawfish with slotted spoon and set aside. Add onion, celery, bell pepper, and seasonings except the green onions and parsley. Saute for 10 minutes. Return crawfish tails to pan and add white wine and reduce, then add chicken broth and tomato sauce. Stir and cook slowly, covered, for about 40 minutes. Then stir in green onions and parsley. Serve in a bowl by itself or over cooked rice. Enjoy!
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barddas 
Posted: 04-Feb-2004, 04:57 PM
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Oh, Roisin!!! Crawfish Etouffee, is one of my FAVORITES!!!!! OOOooooo can get enough of it!!!!


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Roisin-Teagan 
Posted: 05-Feb-2004, 12:15 PM
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Jason,

Crawfish Etouffee is one of my favorites too. Have you ever made it homemade before? Can you buy Crawfish tails in your area? Well, I hope you can make use of the recipes I've posted.

Roisin angel_not.gif
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