Onion tops

MELT oleo. ADD crawfish and cook 2-3 minutes. REMOVE crawfish with slotted

spoon. ADD vegetables and seasonings. SAUTE' 10 minutes. REMOVE bay leaf

after 5 minutes. RETURN crawfish to pot. ADD broth and cook on low for 30

minutes. ADD green onions and cook 10 minutes. Thicken with cornstarch if

desired. Serve over rice.

The next recipes come from Patti, Lafayette, Louisiana -- a true Southern Belle.

You'll note she really goes for Tony's Seasoning, but you can make your own. See

Cajun Seasoning in the Grab Bag section.

Patti's Seafood Gumbo

pounds peeled shrimp

quarts oysters in their juice

pound white crab meat

pound crab claws

tablespoons Tony's seasoning, or to your taste

/2 cup oil

/2 cup flour

large white onion, chipped

tablespoons minced garlic

cup green onion tops

parsley, to taste

In large magnalite soup pot heat oil. Add flour and make a dark brown roux. Add

white onion and garlic. Sauté' 'til tender. Stir constantly on low heat. (Season

your shrimp in bowl on the side.) Add shrimp--stir in well. Add water (10 cups or

so). Simmer this for 30 minutes. Add oysters and crabmeat. Simmer another 30

minutes. Add parsley (to taste) and green onions along with this. If too thick, add

more water. Cook more. Serve over rice--add "filet" when you serve in bowl.

Patti's Seafood Stuffed Bell Peppers

cups egg plant, cooked

pound either shrimp or crawfish (peeled)

/2 cup cooked rice

cup bread crumbs (Italian style)

or 6 bell peppers

cup onions, chopped fine

/2 cup celery, chopped fine

/2 cup green onion tops

teaspoon minced garlic

Season with Tony's for your taste

1/4 cup oil for eggplant to smother

/4 cup oil to cook vegetables

Cajun Recipes