Teaspoon Black pepper

Teaspoon Sugar

Teaspoon Cornstarch

-1/2 Cup White wine

Scallion, chopped

In large heavy pot, melt butter and saute onions, celery, green pepper and

garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato

paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in

water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add

crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and

serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish

in the sack. Wash crayfish in clean, cool water just before cooking. They do

not need to be purged with salt during washing. Place the live crayfish in

boiling water and boil for 10 minutes. [Season the water with one pound of

salt per five gallons of water. Add other seasoning to taste, including

cayenne, garlic, onions, lemons, lemon juice and crab boil.] Don't begin

timing cooking until watter returns to a buil after adding crayfish. It's

usual to add potatoes and corn on the cob to the boil. Crayfish are easiest

to peel when still warm.

Cream of Onion Soup

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/4 Cup Butter

Stalks celery, fine chop

Blade mace

Salt & Pepper to taste

/3 Cup Milk

Fried croutons [garnish]

Cup Onions, finely chopped

3/4 Cup Chicken stock

Bay leaf

/4 Cup Flour

/3 Cup Single or double cream

Chopped fresh mixed herbs

Fry onions and celery for 5 minutes, without browning, in melted butter. Add

chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and

simmer 45 minutes or until tender. Remove bay leaf and mace blade. The soup

can now be sieved or pureed if a smooth soup is desired. Blend flour with

milk and whisk gradually into soup. Return to a boil, stirring constantly.

Reduce heat and simmer for 5 minutes. Adjust seasoning. Stir in cream and

reheat before serving. Dip the hot fried croutons into finely chopped savory

herbs and float them on top of soup.

Creole Baked Fish

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The Cookin' Cajun