1 cup butter

1 onion, chopped
1 green bell pepper, chopped

1 cup diced celery 3 cloves garlic, minced

2 tablespoons all-purpose flour

1 teaspoon Cajun seasoning

1 cup milk

1 (10.75-ounce) can cream of mushroom soup

8 ounces processed cheese with jalapenos, cubed

4 cups crawfish tails, cooked, peeled and deveined

1 (16-ounce) package fettuccini, cooked and kept warm

In a large skillet, melt butter, over medium heat. Add onion, bell pepper, celery and garlic; cook for 2 minutes, stirring frequently. Stir in milk; cook 5 to 6 minutes, or until slightly thickened, stirring constantly. Add soup and cheese, stirring until cheese is melted. Add crawfish, and cook until warmed through. Serve over fettuccini. Garnish with chives, if desired.

1 lb frozen crawfish tails, thawed
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
4 cups chicken stock, heated
6 tablespoons flour
6 tablespoons butter, sliced
3 tablespoons Cajun seasoning
salt & pepper to taste

Pie Dough (p.138, Lady & Sons book one): 8 tablespoons butter, cubed

1 cup all-purpose flour

1-3 oz. package cream cheese

Yield: 8 pies

Prep time: 15 minutes

Cook time: about 1 hour

Ease of Preparation: moderately easy Recipe Courtesy Paula Deen

Crust: Preheat oven to 325 degrees. Soften cream cheese & butter & blend well. Stir in flour and chill for one hour in refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottom. From pie-crust bottom portion of dough, create dough balls approximately 1 in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown. Filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetable and saute until soft. Add crawfish, Cajun seasoning, and salt & pepper to taste. Saute mixture for 2-3 minutes. Add chicken stock and stir until boiling. Spoon mixture into pre-baked mini dough crusts. Top with a circle of unbaked dough cut from the reserved 1/3 of original dough. Bake for 20-25 minutes until golden brown. Serve while warm.

Crawfish Dip

3 tbsp. margarine

1 bunch green onions, chopped

1 tbsp. parsley flakes

2 tbsp. flour

1 lg. can Pet milk

3 tbsp. cream sherry crawfish tails, cooked salt and pepper to taste

dash of Chinese Red pepper

Blend first 3 ingredients and sauté in saucepan. Gradually add flour and blend in milk and sherry. Stir constantly until sauce thickens. Add tails last with seasonings. Serve Warm with choice of chips or cocktail bread.

Crawfish Pasta

Sauce:

2 sticks butter

1 tbsp. Cajun seasoning

1 bunch green onions, chopped

1 cup fresh parsley, or substitute

2 tbsp. parsley flakes

2 cups heavy cream

1 tsp. minced garlic

Penne pasta prepared according to package directions.

Blend first 3 ingredients and sauté in saucepan. Gradually add flour and blend in milk and sherry. Stir constantly until sauce thickens. Add tails last with seasonings. Serve Warm with choice of chips or cocktail bread.

Crawfish Stuffed Mushrooms

1 lb. large mushrooms

4 tbsp. butter

1 onion, finely chopped

1 tbsp. minced garlic

2 tsp. parsley flakes

Cooked crawfish tails

1 slice bread, dampened in milk

Shredded cheese

Seasoned salt

Dash Chinese Red pepper

Clean mushrooms, removing stems. Chop stems and a few extra mushrooms fine. Food processor is a great tool for chopping the vegetables. Cook in melted butter Until liquid is gone. Add dampened bread to mixture and chopped tails. Add cheese and combine. Season to taste. Stuff caps and bake at 400 for 15 minutes.

Crawfish Carboneaux

1 cup crawfish tail meat

1 stick butter, no substitutes

1 oz. Sauterne or other dry white wine

1 tbsp. minced garlic

1 tbsp. lemon juice

3 green onions chopped

2 cups heavy cream

3 sliced mushrooms

3 tbsp. diced red pepper

1 can diced tomatoes with garlic and oregano

1 tbsp. parsley flakes

½ cup chopped andouille or bacon

Melt butter and cook garlic, onions, mushrooms, peppers, tomatoes, and meat for 3-5 minutes. Add wine and lemon juice to de-glaze pan and cook until liquid is reduced by half. Add cream and cook until thickened, about 5 minutes. Remove from heat and stir in parsley and salt and pepper. Serve over cooked angel hair or fold in other cooked pasta.

Creamy Crawfish with Noodles

1 envelope Italian dressing mix

10 oz. egg noodles

3 tbsp. butter

3 cups cooked crawfish tails

1 cup heavy cream

Parmesan Cheese, freshly grated

2 tbsp. parsley flakes

Cook noodles, drain, and return to pan. Toss with butter and stir in tails, cheese, cream, and parsley. Cook over medium heat, and toss to coat evenly. Serve with a green salad and hot garlic bread.

2 to 3 lbs large shrimp in shell devein and split
1 lb unsalted butter
1 teaspoon dried rosemary
1 teaspoon dried basil
½ cup Worcestershire sauce
2 teaspoons salt
3 tablespoons black pepper
1 teaspoon Tabasco sauce
1 heaping tablespoon minced garlic
3 or 4 lemons thinly sliced

In a 9 x 12 glass baking dish place shrimp in a single layer. Cover with sliced lemons. In sauce pan heat all ingredients to boiling pour over shrimp and lemons. Place on counter until cooled to room temperature.

Cover with plastic wrap and place in refrigerator overnight. Bring shrimp to room temperature.

Bake shrimp in pre heated oven at 450 degrees for 20 minutes.

Serve with bread for sopping juice and plenty of paper towels, as you have to peel the shrimp.
If you can find fresh shrimp with the heads on, this dish goes to a higher level of flavor!

2 lemons, halved
2 limes, halved
1/2 orange, halved
1 tablespoon crushed red pepper
4 lbs unpeeled, large fresh shrimp
2 cups fresh orange juice
2 cups grapefruit juice
2 cups pineapple juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice

1 lemon, sliced
1 orange, sliced
1 lime, sliced
1 grapefruit, sliced
1 teaspoon dried crushed red pepper
Lettuce leaves
Louis Sauce
Garnish: citrus fruit slices

Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
Peel shrimp, leaving tails on. Devein, if desired.
Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag.

Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce.

Garnish, if desired.

A Favorite Southern Living Recipe !!!