Ingredients
- One pound of fresh fettuccine
- Three tablespoons of butter
- Salt and pepper to taste
- One-half cup of minced onion
- Creole/Cajun Seasoning to taste
- One cup peeled, seeded plum tomatoes
- One pound of crawfish tails
- One tablespoon of chopped garlic
- Two cups of heavy cream
- Two ounces of grated parmesan cheese
- One-fourth cup of chopped green onions
Directions
- Bring a pot of water to boil and add the pasta. Cook until tender. Remove from heat and drain.
- Toss the pasta with two tablespoons of butter. Season with salt and pepper.
- In a large sauce pan, melt the remaining butter. Add onions and season with Creole Seasoning. Sauté for one minute.
- Add tomatoes. Sauté for two minutes.
- Season crawfish with Creole Seasoning.
- Add the crawfish in the pan and sauté for one minute. Stir in garlic.
- Add the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the sauce thickens.
- Stir in cheese. Mix well.
- Turn the sauce into a large mixing bowl. Add the pasta and green onion.
- Mix well and serve.
Ingredients
- One pound of fresh fettuccine
- Three tablespoons of butter
- Salt and pepper to taste
- One-half cup of minced onion
- Creole/Cajun Seasoning to taste
- One cup peeled, seeded plum tomatoes
- One pound of crawfish tails
- One tablespoon of chopped garlic
- Two cups of heavy cream
- Two ounces of grated parmesan cheese
- One-fourth cup of chopped green onions
Directions
- Bring a pot of water to boil and add the pasta. Cook until tender. Remove from heat and drain.
- Toss the pasta with two tablespoons of butter. Season with salt and pepper.
- In a large sauce pan, melt the remaining butter. Add onions and season with Creole Seasoning. Sauté for one minute.
- Add tomatoes. Sauté for two minutes.
- Season crawfish with Creole Seasoning.
- Add the crawfish in the pan and sauté for one minute. Stir in garlic.
- Add the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the sauce thickens.
- Stir in cheese. Mix well.
- Turn the sauce into a large mixing bowl. Add the pasta and green onion.
- Mix well and serve.
Ingredients:
- 4 Boneless chicken breasts
- extra virgin olive oil
- creole seasoning
- 2 tablespoons of butter
- 4 tablespoons of onion chopped
- 1 spoonful of Rotel drained
- 8 ounces sour cream
- 12 flour tortillas
- 12 ounces of cheddar cheese
- 8 ounces of pepper jack cheese
- 1 cup of salsa
Directions:
- Preheat oven to 350 degrees
- Coat chicken with olive oil and creole seasoning
- Place in a baking dish and bake at until tender about 25 mins. Cool and cut into cubes
- Spray 9 by 13 in glass baking dish with nonstick cooking spray
- In a saucepan, melt butter. Add onion and saute until clear
- Add Rotel, sour cream, and cream cheese, stirring constantly until smooth and well blended. Mix in cubed chicken
- Spoon 2-3 tablespoons of the mixture down the center of each tortilla
- Top each tortilla evenly with cheese and salsa
- Fold one side over the filling; then roll and place seam side down in a prepared baking dish
- Spoon the remaining cheese and salsa over the filled tortillas. Cover with foil
- Bake for 25-30mins
- Remove foil and bake for 5 additional mins
Anne Bishop
Prepared by Anne Bishop
Louisiana Anthology
June 8, 2020
Ingredients:
- 4 Boneless chicken breasts
- extra virgin olive oil
- creole seasoning
- 2 tablespoons of butter
- 4 tablespoons of onion chopped
- 1 spoonful of Rotel drained
- 8 ounces sour cream
- 12 flour tortillas
- 12 ounces of cheddar cheese
- 8 ounces of pepper jack cheese
- 1 cup of salsa
Directions:
- Preheat oven to 350 degrees
- Coat chicken with olive oil and creole seasoning
- Place in a baking dish and bake at until tender about 25 mins. Cool and cut into cubes
- Spray 9 by 13 in glass baking dish with nonstick cooking spray
- In a saucepan, melt butter. Add onion and saute until clear
- Add Rotel, sour cream, and cream cheese, stirring constantly until smooth and well blended. Mix in cubed chicken
- Spoon 2-3 tablespoons of the mixture down the center of each tortilla
- Top each tortilla evenly with cheese and salsa
- Fold one side over the filling; then roll and place seam side down in a prepared baking dish
- Spoon the remaining cheese and salsa over the filled tortillas. Cover with foil
- Bake for 25-30mins
- Remove foil and bake for 5 additional mins
Anne Bishop
Prepared by Anne Bishop
Louisiana Anthology
June 8, 2020
Ingredients
- 4-5 cucumbers
- 3/4 of a pint of veal stock
- 3 egg yolks
- A pinch of cayenne pepper
- A pinch of salt
Directions
- Peel and take out the seeds from the cucumbers and cut them into very small pieces.
- Put the cucumber pieces into a saucepan with the veal stock and the seasoning , and simmer it slowly until they are tender.
- Next, beat the egg yolks and stir it into the pan.
- Bring the temperature up to high, but do NOT let it boil; and serve immediately.
Ingredients
- 4-5 cucumbers
- 3/4 of a pint of veal stock
- 3 egg yolks
- A pinch of cayenne pepper
- A pinch of salt
Directions
- Peel and take out the seeds from the cucumbers and cut them into very small pieces.
- Put the cucumber pieces into a saucepan with the veal stock and the seasoning , and simmer it slowly until they are tender.
- Next, beat the egg yolks and stir it into the pan.
- Bring the temperature up to high, but do NOT let it boil; and serve immediately.
Ingredients
- Grated bread crumbs
- Pepper
- Salt
- Lard
- One cup of hot water
- One large wineglass of sherry
- Nutmeg
- Lemon Juice
- One tablespoon of flour
Directions
- Boil ten minutes to blanch, then throw them into cold water.
- Skin and lard them.
- Roll in grated bread crumbs, pepper and salt, and cook in boiling lard till quite tender.
- Lay them in a dish and pour over the following gravy: a cup of hot water, a large wineglass of sherry, a little nutmeg and lemon juice, and thicken with a tablespoon of flour.
