Heritige

Ingredients:

2/3 cup flour
3/4 cup oil

Directions:

Mix the flour and oil ina heavy iron pot until it is thoroughly mixed before you turn on the fire under the pot. After it is mixed turn the fire on medium to low, stirring constantly. Stir all over the bottom of the pot to be sure that no particles stick to the bottom. As you stir, the roux browns slowly. Don't cook your roux fast, because as it reaches the done point, it will be too hot and burn. When it is finished add water to lower the temperature slightly so the roux will stop cooking.

Shrimp and Okra Gumbo

Ingredients:

1 cup all purpose flour
3 qts water or chicken broth
1/3 cup vegetable oil
1 frying chicken
2 lbs smoked sausage
2 medium chopped onions
1 chopped clove garlic
3 finely chopped green bell peppers
4 chopped celery ribs
1 tbsp file powder (optional)
1 tsp crab and shrimp boil, or
1 tsp cayenne pepper, 1 bay leaf, 1 tsp dried thyme
salt and pepper to taste
1/2 cup finely chopped scallion tops
(green onions)
8 finely chopped sprigs flat-leaf parsley

Directions:

To make the dry roux, heat a large black cast-iron skillet over mediaum-high heat, add the flour and stir constantly with a wooden spoon from the middle of the skilet outward until the flour is the color of cinnamon, about 30 minutes. Take roux out of the skillet set aside. (You may make the roux ahead of time and store it, in a jar or freezer).

In a large casserole bring the water to a simmer. In a large pot brown the chicken and sausage. Drain the meat and add it to the casserole. Cook the onions, garlic, peppers and celery until the onions are soft.

Add the vegetables to the casserole and bring to a boil. Put two cups of the simmering browth in a separate bowl, whisk in the dry roux a little at a time, continue to whisk until smooth. Add the roux mixture, crab boil, salt and pepper. Simmer for about one hour. serve over rice and garnish with scallions and parsley

Crawfish/Shrimp Fettucine

Recipes Roux Shrimp and Okra Gumbo Crawfish/Shrimp Fettucine King Cake
Basic Roux
Ingredients: 2/3 cup flour 3/4 cup oil	Directions: Mix the flour and oil ina heavy iron pot until it is thoroughly mixed before you turn on the fire under the pot. After it is mixed turn the fire on medium to low, stirring constantly. Stir all over the bottom of the pot to be sure that no particles stick to the bottom. As you stir, the roux browns slowly. Don't cook your roux fast, because as it reaches the done point, it will be too hot and burn. When it is finished add water to lower the temperature slightly so the roux will stop cooking.
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Shrimp and Okra Gumbo
Ingredients: 1 cup all purpose flour 3 qts water or chicken broth 1/3 cup vegetable oil 1 frying chicken 2 lbs smoked sausage 2 medium chopped onions 1 chopped clove garlic 3 finely chopped green bell peppers 4 chopped celery ribs 1 tbsp file powder (optional) 1 tsp crab and shrimp boil, or 1 tsp cayenne pepper, 1 bay leaf, 1 tsp dried thyme salt and pepper to taste 1/2 cup finely chopped scallion tops (green onions) 8 finely chopped sprigs flat-leaf parsley	Directions: To make the dry roux, heat a large black cast-iron skillet over mediaum-high heat, add the flour and stir constantly with a wooden spoon from the middle of the skilet outward until the flour is the color of cinnamon, about 30 minutes. Take roux out of the skillet set aside. (You may make the roux ahead of time and store it, in a jar or freezer). In a large casserole bring the water to a simmer. In a large pot brown the chicken and sausage. Drain the meat and add it to the casserole. Cook the onions, garlic, peppers and celery until the onions are soft. Add the vegetables to the casserole and bring to a boil. Put two cups of the simmering browth in a separate bowl, whisk in the dry roux a little at a time, continue to whisk until smooth. Add the roux mixture, crab boil, salt and pepper. Simmer for about one hour. serve over rice and garnish with scallions and parsley
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Crawfish/Shrimp Fettucine
Ingredients: 1 stick butter 1 cup chopped onion 4 minced cloves garlic 1/2 cup chopped celery 1 lb crawfish or shrimp tails 1-10 oz can cream of mushroom soup 1-8 oz carton sour cream 8 oz of Velvetta cheese Cajun seasoning to taste 1 tsp salt 1-8 oz package fettucine Grated Parmesan cheese	Directions: Melt butter in large pot and saute onions, celery and garlic until tender. Add crawfish or shrimp, soup, sour cream, Velveeta cheese and seasonings. Simmer until bubbly. Add cooked noodles. Mix well and pour into a 2 quart casserole. Top with grated Parmesan cheese and bake uncovered at 350 degrees until heated through, about 25 minutes
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King Cake
Ingredients: 1/2 cup lukewarm water 2 packs dry yeast 41/2 - 51/2 cups sifted flour 1/2 cup sugar 1/2 tsp grated nutmeg 2 tsp salt 1 tsp grated lemon rind 1/2 cup lukewarm milk 3 eggs 4 egg yolks 1/2 cup +2tbsp butter 1 egg lightly beaten with 1 tbsp milk 1 dime or dried bean or miniature doll	Directions: Soften yeast in water. Combine flour, sugar, nutmeg and salt in mixing bowl. stir in lemon peel. Make a well in center and pour into it the yeast mixture and milk. Add eggs and egg yolks, and with a large wooden spoon gradually incorporate dry ingredients into liquid ones. Beat in butter and continue beating until dough forms ball. Place on floured board and sprinkle more flour if needed. Knead until smooth and elastic. Brush inside of large bowl with 1 tsp softened butter. Set dough in bowl and turn it so as to butter entire surface. Cover bowl and set asid for 1 1/2 hours or until doubled inbulk. Brush a large baking sheet with remaining butter. Knead then pat and shape into a sylinder about 14 inches long. Place on baking sheet and form into a ring. Press dime or other object into dough. Set aside to rise. When ready to bake brush the top and sides of the ring with the egg-milk mixture. Bake at375 degrees for 25 to 30 minutes or until golden brown. Decorate with icing and purple, green and yellow colored sugar Whoever gets the dime must give the next king cake party.
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