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Published 7:33 pm Tuesday, November 27, 2018

By Staff Reports

Rebecca’s Crawfish Etouffee 

4 pounds Louisiana crawfish tails

1 8-ounce Crawfish Puree (Teche Valley)

2 sticks unsalted butter

Onions, chopped

Bellpeppers, chopped

Celery, chopped

Minced Garlic

1 can hot Rotel Tomato, juice only

Flour

Shrimp base

1 can cream of celery soup

1 pint of whipping cream

Green onions, chopped

Seasoning to taste: Salt, garlic powder, white pepper, cracked black pepper, cayenne red pepper, lemon pepper, tarragon and habanero pepper sauce.

Melt butter, add onions, bell pepper, celery and garlic, saute until tender, about 45 minutes. Add Rotel Tomato juice and simmer. Add flour and cook about 5 minutes. Add water, shrimp base, cream of celery soup, pureed crawfish and juice from crawfish tails. Simmer about 5 to 10 minutes. Add whipping cream and season to taste. Add crawfish tails and green onions approximately 5 minutes prior to serving. Serves about 15. 

Note: This also is served as a topping for several of the dishes at Beau Soleil Cafe & Catering.

Rebecca Shea Holleman, New Iberia

 

Sicilian Meatballs & Sauce 

FOR THE SAUCE

4 garlic cloves, chopped

3 29ounce cans Italian-style tomato sauce

4 6-ounce cans Italian-style tomato paste

1 Tablespoon chopped fresh parsley (1 teaspoon dry parsley may be substituted)

1 Tablespoon chopped fresh basil (1 teaspoon dry basil may be substituted)

FOR THE MEAT BALLS

2 pounds ground beef

1 pound ground pork

1 cup dry Italian style breadcrumbs

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 Tablespoon chopped fresh parsley (1 teaspoon dry parsley may be substituted)

In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and turn down the heat to simmer. In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley. Shape into balls the size of a golf ball. Try to make 40 meat balls. In a skillet, fry meatballs in hot olive oil until brown. Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.

geniuskitchen.com

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