| 41 | 42 | 43 | 44 | 45 |
| 1 | 13 | 26 | 38 | 51 |
|
and slowly blend in the water. Add the bay leaf, thyme, pepper, and cayenne
and bring to a boil, then reduce to a simmer. Add the crab and the chicken,
cover the pot, and continue simmering for 30 minutes.
TO SERVE: Spoon the gumbo into warm soup bowls and top with 1/2 cup rice in
the center of each. Serve immediately.
Oyster Fritters Cajun-Style
=
==========================
4
6
4
1
1
1
1
2
1
1
1
1
8 Shucked oysters w/liquid
Eggs, beaten
Tablespoon Baking powder
/4 Teaspoon Oregano flakes
Teaspoon Black pepper
/2 Teaspoon White pepper
-1/2 Teaspoon Tabasco sauce
Cup Flour, all-purpose is best
Cup Milk or Half & Half
Teaspoon Salt
/4 Pound Butter
/2 Cup Peanut or corn oil
Melt the butter in pan at approx. 300 degrees F. Saute the oysters in the
melted butter for 2-3 minutes. Remove from the pan & quarter. Mix all other
ingredients in bowl, including the oyster liquid. Control the thickness of
the fritter batter by the amount of oyster liquid that you add. Mix in the
oysters. Drop a tablespoon full of the batter into the pre-heated oil and
fry until golden brown.
Patout's Boiled Crawfish
=
=
=======================
========== FOR THE BOIL =============
4
1
1
1
1
5
1
5
0 Pound Live crawfish
Cup Salt
/2 Cup Ground white pepper
/2 Cup Ground red pepper
/2 Cup Ground black pepper
Pound Small white onions
2 Ears of corn, shucked
Pound Small new potatoes
=
============ SPRINKLE ===============
1
1
1
2
/2 Cup Ground white pepper
/2 Cup Ground red pepper
/2 Cup Ground black pepper
Cup Salt
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