Listen to Your Heart - Fern Michaels [72]
SERVES 6–8.
Jambalaya
1 fryer, cut into pieces
1½ lb smoked hot sausage
3 tbsp shortening or bacon drippings
3 tbsp flour
2 medium onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 c water
2 c canned stewing tomatoes
2 tbsp parsley, minced
¼ c green onion tops
2 tsp salt
2 c rice
Brown sausage and chicken in shortening or bacon drippings ; remove, and add flour to make roux. Add onions, green pepper and garlic. Cook until tender. Add water, rice, tomatoes, parsley, onion tops, and salt. Stir in browned sausage and chicken. Bring to boil. Reduce heat to low temperature and cook covered for 1 hour.
SERVES 8–10.
Shrimp Boulettes*
¼ c celery
1 c onions, chopped
¼ c green onions
1 c shrimp
2 eggs
1 c flour
1 c seasoned bread crumbs
1 tsp salt
1 tsp pepper
2 c oil for frying
Grind celery, onions and green onions in a food processor. Drain excess liquid; then empty mixture into a mixing bowl. Grind raw peeled minced shrimp in a food processor. Add to mixture and blend. Add eggs (scrambled) and blend completely.
Add flour and bread crumbs to mixture until you achieve a thick pasty consistency. Add salt and pepper and mix. Heat oil to hot. Spoon tablespoon-sized balls into hot oil and cook until browned. Serve.
Crawfish Étouffée
2½ lb crawfish tails
1 stick margarine
3 large onions, finely chopped
finely chopped parsley
salt and pepper to taste
Sauté onions in margarine, about 15–20 minutes, until soft. Add crawfish fat and cook over low heat, stirring constantly, until fat comes to the top. Add tails and season to taste. Add just enough hot water to étouffée for desired consistency. Simmer for 20 minutes. Add parsley. Serve over steaming hot rice.
Cajun Crab Pie1
1 c onion, chopped
1½ c green onion, chopped
¼ c bell pepper, chopped
1 tbsp garlic, minced
3 tbsp butter
1 lb lump crabmeat
2 tsp salt
1 tsp cayenne pepper
2 tsp black pepper
1 lb cheddar cheese, shredded
3 tbsp lemon juice
The Crust
1 c self-rising flour
1 tbsp dry milk
1 tsp sugar
1 tsp salt
¼ tsp baking soda
1 c milk
3 eggs
1 tbsp butter
Preheat oven to 350°F. In a skillet, sauté onion, green onion, bell pepper and garlic in 3 tbsp butter until onion is clear. Remove from heat and add crabmeat, salt and both peppers (cayenne and black). In a separate bowl, combine flour, dry milk, sugar, salt, baking soda, milk, eggs and 1 tbsp butter and blend until smooth. Pour into greased 9″ x 12″ baking pan. Top with prepared crab mixture. Cover with shredded cheese and sprinkle on lemon juice. Bake covered for 35 minutes at 350°F. Uncover and bake at 400°F until brown.
SERVES 6–8.
Note: Be sure to clean crabmeat of all shell.
Fern Michaels likes to hear from her readers. Write to her c/o Kensington Publishing Corp. or E-mail her at:
fernmic@aol.com
Don’t miss Fern Michaels’s next paperback
THE GUEST LIST
(coming from Zebra Books in August 2000)
or her next hardcover
WHAT YOU WISH FOR
(coming from Kensington Publishing Corp. in October 2000)
The author wishes to acknowledge the use of the recipes for corn puppies, shrimp boulettes, and Cajun crab pie from Dat Little Cajun Cookbook by Chef Remy Laterrade, C.E.C., ISBN 0-9632197-1.
Dat Little Cajun Cookbook Copyright © 1993 by Remy Laterrade
(Relco Ent.: P.O. Box 3943, Lafayette, LA 70502-3942)
KENSINGTON BOOKS are published by
Kensington Publishing Corp.
850 Third Avenue
New York, NY 10022
Copyright © 2000 by First Draft, Inc.
“The Pantyhose Song” Copyright © 1995 by Corinda Carford and Gail Edwards. Pantyhoze Music, BMI. Used by permission.
All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.
Kensington and the K logo Reg. U.S. Pat. & TM Off.
Library of Congress Card Catalogue Number: 99-68845
ISBN: 978-1-4201-0843-9
Notes
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