Pudding
Lemon Sauce
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Rice Pudding With Lemon Sauce Click image to enlarge
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rice
Note: Best prepared before hand but up to a day in advance is acceptable. |
Louisiana Dirty Rice Stuffing Click image to enlarge |
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Chestnut and Pine Nut Turkey Stuffing Click image to enlarge |
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Baked Roma Tomato, Shrimp and Feta Spinach Salad Click image to enlarge |
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Shrimp & Pork Paella Click image to enlarge |
Filling
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Country-Style Meat Pies Click image to enlarge |
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This recipe was credited to Donald Link accidentally; it is actually a recipe developed by Marcelle Vienvenue's mother. Per Marcelle: This is a classic etouffee (etouffee means to smother in French) from south Louisiana. It’s called a stew-fay simply because of the slurry (a combination of water and flour) that’s added to thicken it up a bit. My mother was of the opinion that if you used a roux, then it became a roux. This is her recipe.
Chef's note: This is a classic etouffee from South Louisiana. It’s called a stew-fay simply because of the slurry (a combination of water and cornstarch) that’s added to thicken it up a bit. |
Crawfish Stew-Fay (Etouffee) Click image to enlarge |