SHRIMP JAMBALAYA


1 pound peeled shrimp.
1 teaspoon salt.
1/8 teaspoon pepper.
2 T.minced celery.
1 clove minced garlic.
1/2 cup tomato sauce.
3/4 teaspoon salt.
2 1/2 cups water.
3 T. cooking oil.
1 minced onion.
1 T. minced sweet pepper.
1 bay leaf.
1 sprig thyme.
1 cup washed rice.
dash cayenne. 

Fry salted shrimp in oil until brown. Add minced seasonings and tomato 
sauce. Let cook until water evaporates, stirring often. Add rice and 
fry until brown. Add water and spices. Cover and simmer 20 or 30 minutes, 
stirring only once until rice is tender.


CAJUN SQUASH


1 medium onion, sliced
1 clove garlic, minced
1 tablespoon olive oil
1 medium zucchini, sliced
2 medium - size yellow squash, sliced
2 tomatoes, peeled and quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried whole oregano
1/8 teaspoon dried whole thyme
1/4 teaspoon hot sauce

Saute onion and garlic in olive oil in a skillet until crisp - tender. 
Add zucchini and yellow squash; cook vegetable mixture over medium - high heat, 
stirring constantly, 5 minutes. Add tomatoes and remaining ingredients; cook, 
stirring constantly, 2 minutes. Serve immediately. Serves 6


CHEESY SHRIMP CANAPES


Ingredients:

10 slices white bread 
2 Tablespoons butter 
1/2 teaspoon thyme leaves 
6 ounces cooked shrimp, cleaned and chopped 
1/2 cup shredded Swiss Cheese 
1/3 cup mayonnaise 
1/2 cup fresh bread crumbs 
1/4 teaspoon salt, or to taste 
Dill weed


Preheat oven to 400 degrees F. Using a 2-inch round fluted pastry cutter, cut
2 circles from each bread slice. (Reserve scraps for crumbs). In small
saucepan, melt butter and and add thyme. Bruch bread circles with this
mixture. Place on a cookie sheet and bake 10 minutes, until golden.
Meanwhile, combine shrimp with cheese, mayonnaise, bread crumbs and
salt. When circles are cool, put a rounded Tablespoon of shrimp mixture on
each. Sprinkle with a pinch of dill and place under broiler for about 3
minutes.  Serves: 20 



CRAB BISQUE


1/2 cup butter or margarine 
1/2 cup flour 
4 ribs celery, chopped 
1 large onion, chopped 
1 cup boiling water 
2 cups milk 
3 chicken bouillon cubes 
Dash of ground cloves 
1/4 teaspoon garlic salt (approximately) 
Pepper to taste 
Tabasco to taste 
1 Tablespoon Worcestershire sauce 
1 (8-ounce) can tomato sauce 
1 bell pepper wedge 
1 bay leaf 
2 cups (or more, to taste) cleaned crab meat 
1 pint whipping cream 
Sherry, if desired (recommended!)
Chopped green onion (garnish)


In a large, heavy Dutch oven, make a light roux by stirring butter and flour
over medium-high flame until light brown. Add celery and onion and cook
until soft. Add water, milk, bouillon cubes, cloves, garlic salt, pepper
Tabasco, Worcestershire sauce, tomato sauce, bell pepper and bay leaf.
Simmer 1 to 2 hours, or more. Remove bell pepper and bay leaf. Skim oil
from top. Add crab and heat thoroughly. Before serving, add cream, 
(do not boil!), sherry, if desired, and green onion garnish. 
         Serves 4-6


CRAWFISH ETOUFFFEE


2 cups chopped onions.
1 cup chopped cerlery.
1/2 cup chopped green onions/separate tops.
1/2 cup bell pepper.
4 cloves chopped garlic.
1/2 cup parsley.
1/2 cup chopped mushrooms.
1/2 cup tomato sauce.
1/4 pound butter.
3 tablespoons flour.
3 cups water.
1 tablespoon chooped pimentoes.
2 pounds crawfish tails.
crawfish fat.
salt and cayenne pepper to taste.

In a heavy iron pot, melt butter over medium heat. Add all 
seasonings except green onion tops and parsley. Saute until done, 
approximately 5 minutes. Add flour and blend well but do not brown.
Add crawfish tails, fat and tomato sauce and stir. Cook 
approximately 15 minutes. Add water and season to taste. Add 
parsley and green onion tops. Cover and simmer approximately 
30 minutes.



LOUISIANA SEAFOOD GUMBO


2 cups chopped onions.
2 cups chopped green onions.
2 cups chopped cerlery.
1 cup chopped bell pepper.
5 pods chopped garlic.
3 pounds peeled 35 count shrimp.
1 pound lump crab claw meat.
1 pint oysters.
1 1/2 cups oil.
1 1/2 cups flour.
3 quarts hot water.
salt and cayenne pepper to taste.

Peel and devein shrimp. In a large heavy pot, add oil and 
flour to make roux, cook until golden brown. Add all seasonings, 
saute until done ( 5 to 10 minutes). Add shrimp, saute 10 minutes 
until pink. Add hot water. Stir well to blend seasonings with roux. 
Add claw meat. Cook on medium heat, approximately 45 minutes. 
Add lump crab meat and oysters. Season to taste. Serve over rice.
Garnish with parsley.




SHRIMP OR CRAB MOLD

1 (10-3/4-ounce) can cream of mushroom soup 
8 ounces Philadelphia cream cheese, softened 
1 (.25-ounce) envelope unflavored gelatin, softened in 
1/4 cup water 
1 bunch green onions, chopped 
3 pounds cooked shrimp, coarsely chopped or 
1 pound crab meat 
1 cup mayonnaise 
1 Tablespoon lemon juice 
Tabasco, to taste


Heat soup, undiluted, and mix in the cream cheese. Stir in 
softened gelatin and blend well. Fold in remaining ingredients 
and pour into a lightly-oiled mold. Chill until firm and serve 
with your favorite crackers. Serves: 24 
 








 

        

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