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Boil peppers for 15 minutes--drain and cool. Place in baking pan ready for
stuffing; put a little oil in bottom of baking pan. In another pot smother egg plant
that's been peeled and diced in oil until cooked--season with Tony's--set aside.
Next add 1/4 cup oil and sauté' all veggies 'til tender and smothered down good.
Then add crawfish and cook down about 15 minutes or so. Last, add rice to
eggplant, veggies and crawfish. Stir 'til mixed together. Stuff bell peppers.
Sprinkle with bread crumbs. Bake at 350°F about 40 minutes or so--CHECK
OFTEN!
Cajun Dressing
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3
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3
1
1
1
1
eggplant, about 1 pound, peeled and diced
cups water
teaspoons salt, or Tony's Seasoning or Cajun Seasoning in the Grab Bag
/2 cup each of: celery, onions and green peppers
tablespoons butter
cups cooked rice
cup crawfish tails
/4 cup each of: bread crumbs and parsley
/4 teaspoon each of: garlic powder and black pepper
/4 teaspoon each of: cayenne red pepper and paprika
Combine eggplant, water and 1 teaspoon salt in sauce pan. Bring to a boil;
reduce heat and simmer 5 minutes. Drain. Cook celery, onions and green
peppers in butter until tender. Stir in eggplant, rice, bead crumbs, parsley and
Tony's. Turn into a buttered 2-quart casserole dish. Sprinkle with a little paprika.
Bake in pre-heated oven at 375ºF for 25 to 35 minutes.
And from Sandy who lives at the beginning of da ol' mon Caj's dead-end road we
have...
CThheicchkoeicne iGs yuomursb!o or Chicken & Seafood Gumbo
But here's what you'll need:
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6
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1
1
3
3
3
1
1
5
fryers or hens
boxes frozen cut okra or 4 cups fresh sliced okra, chopped
large bell peppers, chopped
large onions, chopped
stalks celery, chopped
tablespoon parsley
tablespoon thyme
teaspoon marjoram
cloves garlic, minced
/4 cup vegetable oil
/4 cup flour
--15.25 or 16 ounce can stewed tomatoes
--10 ounce can Ro-Tel tomatoes
bay leaves
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