1 pt. oysters (and liquid; check for shell)
1/2 stick butter or margarine
Salt and pepper to taste
1 qt. milk
Combine oysters and liquid with butter and cook in saucepans over medium
heat until edges curl (just a few minutes). Add milk, salt, and pepper and
scald milk (but do not boil). Let get real hot and pour into bowls and serve
with crackers. Serves 4. Very good!!
1-1/2 Tbsp. butter
1-1/2 Tbsp. flour
3 c. half & half
1/2 c. whipping cream
2 Tbsp. diced celery
1 (6-1/2 oz.) fresh or frozen crab
1/2 tsp. salt
2 Tbsp. sherry (optional)
Paprika
Melt butter in heavy saucepan; blend in flour and cook until bubbly. Gradually
stir in half & half; cook over low heat, stirring constantly until thick. Add whipping cream,
celery, crab, salt, and sherry. Heat thoroughly, stirring constantly. Garnish with paprika. Makes 4 servings.
"Patience is the ability to idle your motor when you feel like stripping your gears."
20 lb. live crawfish
6 Tbsp. butter or oleo
1/2 c. oil
1 c. flour
2 large onions, ground
1 large bell pepper, ground
4-1/2 c. water
1 Tbsp. salt
2 tsp. red pepper
1/2 c. chopped green onion tops
1/2 c. chopped parsley
Stuffed Crawfish Heads (recipe follows)
Drop live crawfish in boiling water for 10 minutes or until crawfish are red.
Seperate heads from tails; peel tails and set aside. Place crawfish "fat" in
seperate container and set aside. Clean 60 heads to fill with stuffing; set aside.
divide tails and "fat" equally for bisque and for stuffing.
Make a roux with butter, oil, and flour; add onions and bell pepper. Cool until soft,
stirring frequently. Add one-half of the crawfish tails and one-half of the crawfish "fat";
cook over low heat for about 20 minutes. Gradually add flour and one-half cups of boiling water,
salt, and pepper; cook for about 20 minutes more. Add onion tops and parsley. Just before serving, add baked
Stuffed Crawfish Heads. Serve with rice. Serves 10.
1 (8 oz.) can or fresh lobster
2 Tbsp. cooking sherry
3 or 4 green onions, chopped
2 Tbsp. butter
1 can tomato soup
1 soup can milk
1 can cream mushroom soup
1 soup can whipped cream
Pinch of thyme
Salt and pepper to taste
Chopped parsley
Finely mince lobster meat. Marinate lobster in about 2 tablespoons sherry.
Saute onions in butter until soft. Add lobster meat and cook over low heat a
few minutes. Combine tomato soup with milk, mushroom soup, and cream. Add
soups to lobster mixture. Add thyme, salt and pepper to taste and simmer over low heat
for a few minutes. Add more sherry to taste. Cool, then blend in blender. To serve, reheat in
double boiler and add parsley. Serves 6.
