Servings: 4 Source: Paul Harsha (adapted from “Cooking with Entergy”) INGREDIENTS 1 stick butter 1 cup celery chopped 1 cup bell pepper chopped 1 cup yellow onion chopped 1/2 cup green onion chopped 1/4 cup parsley chopped 1 clove garlic minced 1 teaspoon flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon black pepper or to taste 1/4 teaspoon cayenne or to taste 14.5oz can diced tomatoes 1 pound crawfish … Read more
King Cake Source: Paul Harsha Ingredients Cake 1/2 cup warm water (110 to 115 degrees) 2 packages active dry yeast 1/2 cup plus 1 teaspoon sugar 31/2 to 41/2 cups unsifted flour 1 teaspoon nutmeg 2 teaspoons salt 1 teaspoon lemon zest 1/2 cup warm milk 5 egg yolks 1 stick butter cut in slices … Read more
Crayfish Dip ——————————————————————————– Recipe By: Oscar Levy Serving Size: 12 Ingredients: 3/4 pound Crayfish tails, chopped (frozen works fine) 1 bar Cream cheese, cut in 1″ cubes Tony’s to taste, at least a teaspoon 1 splash lemon juice 1 dash tabasco Directions: 1. Put cream cheese and 2/3 of crayfish in blender. Blend until smooth and creamy. … Read more
Ingredients: Roux 1/2 cup vegetable oil 3/4 cup flour Gumbo 6 cups chicken stock 1/2 cup dry white wine clam juice (optional) Olive oil, as needed 2 pounds chicken thighs (I use bone-in, then skin and debone after I sauté them) 2 lb. Andouille sausage, cut crosswise into 1/2-inch-thick slices 1 lbs. fresh or frozen … Read more
I know I shouldn’t take pleasure in this, but after years of having Rev. Storm and his church harass me and my friends during Mardi Gras and Southern Decadence (shouting at us, holding signs telling us we’re going to hell, video taping inside bars, etc.) this article from the Times Picayune fills me with pure … Read more