Lemon-Herbsaint Poppers

Servings: 64 Source: David Guas DESCRIPTION These are great served at a cocktail party or a garden party, passed around on a platter with small demitasse spoons. They’re bright yellow and taste of citrus with the unmistakeable anisey twang of Herbsaint. Herbsaint is a New Orleans creation that debuted right after the repeal of Prohibition, crafted to take … Read more

Paul’s Crawfish Étouffée

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

Oscar’s Crayfish Dip

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