Recipe: Pecan Crusted Red Snapper

This is a pecan crusted chicken version, pecan crusting is versatile! Image by churl via Flickr

From Denny: This is a very simple recipe to do at home as it comes from a friendly family-style diner restaurant that has been a Baton Rouge institution for decades! The father has retired and the son, a daughter and grandson have taken over running the two locations. Frank's has long been a family favorite for their breakfast, and their homemade biscuits, have put them on the map around here!

Pecan Crusted Red Snapper

From: Frank's Restaurant (2 diners, one on Airline Hwy. in Prairieville and the other on Florida Blvd. in Baton Rouge)

Ingredients:

10 ounces Red Snapper

2 Cups Buttermilk

1 Cup Flour

Salt & Pepper to taste

1 Cup Pecot Bread Crumbs

1 Tablespoon Chopped Pecans


Directions:

Dip Snapper in buttermilk and then into flour.

Add salt and pepper.

Add pecans to bread crumbs.

Dip again in buttermilk and then into pecot breadcrumbs.

Put snapper in hot buttered pan or grill.

Turn snapper 3-5 minutes or until golden brown.


Bourbon Sauce:

1/2 oz Rum

1 Tablespoon Butter

1/4 cup of Demi Glaze

Directions: Mix rum, butter and glaze together. Whip on medium heat until thick. Pour over Red Snapper.


Snapper, Pecan Crusted Red Snapper, easy, Cajun, Fish and Seafood, Frank's Restaurant, diners, Baton Rouge

Recipe: Chicken Vegetable Casserole with Shells Pasta

From Denny: This is an easy weekend casserole the whole family and friends who drop by unexpectedly can enjoy!

From: Atlanta Journal-Constitution

The contributors: La Tarsha Mills-McKie of College Park and her mother, Blanche Mills of East Point, Georgia.

Hands on time: 20 minutes
Total time: 1 hour
Serves: 6


Ingredients:

3 skinless, boneless chicken breast halves (or 4 thighs)

1 quart chicken broth

1 tablespoon olive oil

8 ounces sliced crimini mushrooms

1 red bell pepper, sliced

1 cup frozen peas

8 ounces medium shells

Salt and pepper to taste

1 (10 3/4-ounce) can condensed cream of celery soup

4 ounces grated Parmesan cheese


Instructions:

Place chicken in a pot and cover with broth. Bring to a boil, then reduce the heat and cover. Simmer for 15 to 20 minutes, or until chicken is cooked through. Remove chicken from pot and cool slightly, then cut into small cubes. Set aside 1 cup broth.

Meanwhile, in a large sauté pan, heat olive oil over medium-high heat. Add mushrooms and sprinkle lightly with salt and pepper. Sear, without stirring for 3 to 4 minutes, until lightly browned. Then stir the mushrooms and cook an additional 2 minutes. Add bell pepper and cook 3 more minutes. Remove from heat, stir in peas and set aside.

Preheat oven to 350 degrees. Cook the shells in the remaining broth or in a fresh pot of salted, boiling water. When the pasta is cooked, drain. Combine cooked pasta with chicken, condensed soup, vegetables and reserved cup of broth; season to taste with salt and pepper. Transfer to a lightly greased 2-quart casserole or 9-by-13-inch baking dish. Sprinkle with cheese. Bake about 20 minutes, or until the cheese is lightly browned.

Nutrition:

Per serving: 411 calories (percent of calories from fat, 26), 36 grams protein, 40 grams carbohydrates, 3 grams fiber, 12 grams fat (5 grams saturated), 53 milligrams cholesterol, 1,050 milligrams sodium.

Recipe: Pumpkin Crack

From Denny: From Chow.com comes another easy popular recipe for a beginner cook or to do with your children. Usually, I prefer recipes with more technique but there are those days when you just feel like literally throwing the food together! :)


Pumpkin Crack

Ingredients:

One 16 oz can of pumpkin

Large can of sweetened condensed milk

3 eggs

one cup sugar

1 ½ tsp. Cinnamon

pinch nutmeg

1 box yellow cake mix (non-pudding)

two sticks melted butter

1 cup chopped pecans


Directions:

Mix the pumpkin, condensed milk, eggs, sugar, cinnamom and nutmeg in a bowl. Pour into a greased 9X13 or two round pans. Sprinkle 1/3 of the dry cake mix over the top and gently swirl it into the wet ingredients with a knife. Then sprinkle the rest of the dry cake mix on top. Pour the melted butter evenly on top of the mixture, and sprinkle with the pecans.

Bake at 350 for 45 minutes to 1 hour- it's done when brown around edges.

Recipe: Buttermilk Chocolate Cake

Buttermilk Chocolate Cake

Yield: One 9x13 cake

From: Brenda Caruso, Port Allen, Louisiana

This is one of those really easy cakes that does not require a lot of technical ability or knowledge, perfect for a beginner to get their feet wet in the world of baking and easy enough to do with children. And it’s chocolate! It breaks all the baking world’s rules: no need to properly cream the sugar and butter and no waiting to ice a cake after it is cooled down from the oven. This crazy cake gets iced while hot!


Ingredients for Cake:


2 sticks butter

4 Tablespoons cocoa

1 cup water

2 cups sugar

2 cups all purpose flour

2 eggs

½ cup buttermilk

1 teaspoon baking soda


Ingredients for Frosting:

1 stick butter

6 Tablespoons buttermilk

4 Tablespoons cocoa

1 teaspoon vanilla

1 box confectioners’ sugar

1 cup chopped toasted pecans


Directions for Cake: Bring 2 sticks butter, cocoa and water to boil.

Put sugar in large bowl. Pour the hot cocoa mixture over the sugar. Mix in flour, eggs, buttermilk and baking soda.

Pour the batter into a greased and floured 9x13-inch pan. Bake at 350° F. for about 30 minutes. When cake is done, test with a toothpick and it comes out clean; remove from the oven.

Directions to make Frosting: Melt 1 stick butter and mix with 6 Tablespoons buttermilk, 4 Tablespoons cocoa, vanilla, confectioners’ sugar and pecans to make frosting. Ice the cake while still hot.

Photo by Harris Graber @ flickr

Recipe: Garlic Cheese Grits

Photo by Daniel Greene @ flickr of garlic cheese grits with a huge grilled pork chop and green beans!

From Denny: Yet another easy recipe for the weekend! This from an aging cookbook from 1984. Quick! Digitize it before the paper disintegrates! :)


Garlic Cheese Grits

From: Talk About Good! Cookbook


Ingredients:


1 cup grits

4 cups water

1 teaspoon salt

1 roll Kraft garlic cheese

1 stick butter (Denny: I like to clarify my butter for taste and less cholesterol)

2 eggs, well beaten

¼ cup milk

Salt and pepper to taste


Directions: Cook grits in water with salt added. After grits are cooked, add one roll Kraft garlic cheese. Break in pieces and add 1 stick of butter, 2 eggs well beaten, salt and pepper to taste, milk. Put in a casserole (1 ½ quart) and bake 40 minutes to 1 hour at 300 to 350-degrees F.

Variation: Separate eggs and fold in 2 stiffly beaten egg whites before putting in casserole to bake.

Recipe: Chunky Guacamole

Louisiana food has long been influcenced by our immigrants. When Asian and Mexican restaurants began appearing about 20 years ago Louisianians were quick to support them - especially when the food was declared as awesome! :)

Looking for a simple guacamole recipe you can make up fresh without resorting to the grocery store deli section and preservatives? Look no further as here is a basic and simple recipe to pair up with your favorite tortilla chips on the weekend!



Chunky Guacamole

Serves 6.


Ingredients:


4 ripe avocados

¼ cup fresh lime juice

¼ cup chopped red onion

1 Tablespoon minced garlic

Salt and pepper to taste


Directions:


Cut the avocados in half by running a paring knife around them.

Use a teaspoon to scoop the pit out of each one.

Now run the spoon between the flesh and the skin. Place the avocado flesh into the mixing bowl.

Coarsely mash the avocado with a dinner fork. Add in the lime juice.

Add in onions, garlic, salt and pepper to taste. Serve immediately. If you need to hold the guacamole for a few hours, try placing a layer of sour cream over the top, cover with plastic wrap and refrigerate. Usually, it won’t turn brown this way.

Recipe: Curried Cheese Paté

With the Marti Gras season upon us here is an easy recipe to consider for your guests and family to enjoy. This is a popular appetizer at parties and can be made ahead and frozen until your gathering. It looks beautiful on the serving platter.


Curried Cheese Paté

From: Cooking and Gardening with Dianne by Dianne Cage, Monroe, Louisiana



Ingredients:


2 (8 oz.) packages light cream cheese, room temperature

2 cups grated sharp Cheddar cheese, room temperature

6 Tablespoons sherry

2 Tablespoons Worcestershire sauce

2 Tablespoons curry powder

½ teaspoon salt

½ teaspoon red pepper


Ingredients for Topping:


1 (8 oz.) jar chutney, chopped small if necessary (cranberry chutney or Major Grey’s)

½ cup chopped peanuts

½ cup chopped green onion (tops and all)

½ cup grated coconut


Ginger snaps or assorted crackers


Directions: Cream together the cheeses with sherry, Worcestershire sauce, curry powder, salt and pepper.

Pour and mold on a large plate or cheese board. Cover with plastic wrap and chill 4 hours. This can be made 2 or 3 days ahead or made earlier and frozen. If frozen, defrost at room temperature before garnishing with condiments.

Garnish in layers with chutney, peanuts, onions and coconut. Serve with thin gingersnaps or saltine crackers.

Recipe: Strawberry White Chocolate Napoleons

Napoleons are a popular sweet in Louisiana and especially New Orleans. Even the restaurant chain of La Madaleine features them daily as do other pastry shops.

This recipe is easy to make because of the purchased frozen puff pastry. All you do after baking is fill them with an easy white chocolate mousse mixture and top with fresh strawberries. Of course, the final garnish is a lovely drizzle of melted semi-sweet chocolate.


Strawberry White Chocolate Napoleons

Yield: 12 servings

From: Kraft Foods


Ingredients:


1 sheet frozen ready-to-bake puff pastry

1 package (6 squares) premium white baking chocolate

1 ½ cups heavy or whipping cream, divided

1 1/3 cups sliced strawberries

2 squares semi-sweet baking chocolate, melted


Directions: Thaw pastry sheet at room temperature 30 minutes. Heat oven to 400 degrees F.

Unfold pastry sheet on lightly floured surface. Cut into 3 strips along fold marks. Bake on cookie sheet 15 minutes or until golden. Remove from cookie sheet. Cool on wire racks.

Microwave white chocolate and ¼ cup of the cream in large microwavable bowl on HIGH 2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until room temperature, stirring occasionally.

Beat remaining 1 ¼ cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT. (It will separate and become useless.) Fold ½ of the whipped cream into white chocolate mixture. Fold in remaining whipped cream just until blended.

Split each pastry strip into 2 layers. Set aside 2 of the top layers. Spread remaining 4 layers each with ½ cup of the white chocolate mousse and 1/3 cup of the sliced strawberries. For each dessert assemble 2 layers and top with 1 of the reserved layers. Drizzle with melted chocolate.

Refrigerate up to 4 hours. Makes 12 servings.

Recipe: Green Spinach Noodles - casserole

Green Spinach Noodles Casserole

Serves 6 to 8. From Betty Istre.

Here’s an easy fast dish to prepare on a cold winter’s night. Use some of that leftover ham, chicken or turkey from the holidays that was not enough to serve alone. Combined in this comfort pasta dish it’s a real winner!


Ingredients:

½ chopped onion

½ cup chopped celery

1 stick butter

1 can cream of celery soup

1 can cream of mushroom soup

1 (8-oz.) can sliced mushrooms

Water

2 cups chopped cooked ham, chicken or turkey

1 (6-oz.) package spinach noodles, boiled until barely done, drained

1 cup diced cheese (Colby cheese is really good)

1 (8-oz.) carton sour cream

1 cup shredded Cheddar cheese


Directions: Sauté onions and celery in butter until clear.

Add soups and mushrooms. Mix well and gradually add 1 soup can of water.

Stir in meat and noodles and season to your taste. Stir in diced cheese and sour cream. If not very soupy, add a little water.

Bake in a greased casserole dish at 350 degrees F. until bubbly (about 35 minutes).

Sprinkle with grated cheese on top and let sit 10 minutes in oven that has been turned off.

Recipe: Lemon Tart with Almond Crust

Here in Louisiana we are big fans of the taste of lemon! We love lemon desserts, especially cakes, tarts and cookies. From a home cook in Paris, France comes this lovely easy tart. Enjoy!



Lemon Tart with Almond Crust
From: Alexandra de Waresquiel, Paris, France

Yield: 8 servings


Ingredients for the Crust:

1 ¼ cups all purpose flour

1/3 cup whole almonds, toasted

1/3 cup sugar

½ teaspoon (scant amount) salt

½ cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

3 Tablespoons (about) ice water

½ teaspoon almond extract


Ingredients for the Filling:


2/3 cup fresh lemon juice

½ cup plus 2 Tablespoons sugar

2 teaspoon grated lemon peel

4 large eggs


Optional garnishes:
Toasted sliced almonds

Lemon slices

Whipped cream


Directions for Crust: Blend flour, whole toasted almonds, sugar and salt in processor until almonds are finely ground. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Mix 3 Tablespoons ice water and ½ teaspoon almond extract in small bowl; add to processor and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball and flatten into disk. Wrap disk in plastic; refrigerate 1 hour. (Can be prepared 1 day ahead. Soften dough slightly at room temperature before continuing.)
Preheat oven to 375° F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold in dough overhang, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until golden brown, piercing with fork if crust bubbles, about 30 minutes. Cool crust on rack 15 minutes. Maintain oven temperature.

Directions for Filling: Whisk lemon juice, sugar and lemon peel in medium bowl to blend. Add eggs and whisk until well blended. Pour mixture into crust. Bake tart until filling is set, about 25 minutes. Cool completely.
Garnish tart with toasted almonds and lemon slices and pipe whipped cream rosettes around edges, if desired. Cut into wedges and serve.

Recipe: Macaroon Kiss Cookies

The photo is similar only of peanut butter chocolate kiss cookies to give anyone who is unfamiliar with this kind of cookie a better visual. Sorry I couldn't find a photo of the actual cookie. This is an easy recipe and a real yum! factor for fans of coconut, cream cheese AND chocolate!


Macaroon Kiss cookies
Ingredients:

1/3 cup butter, softened

3oz cream cheese, softened

3/4 cup granulated sugar

1 egg yolk

2 teaspoons almond extract

2 teaspoons orange juice

1 1/2 cups unsifted all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

5 cups flaked coconut

Chocolate kisses

Preheat oven to 350° F.

Directions:

Cream together butter, cream cheese and sugar in large bowl until light and fluffy.

Add egg yolk, almond extract and orange juice; beat well.

Combine flour, baking powder and salt, gradually add to creamed mixture.

Stir in 3 cups coconut. Cover tightly and chill 1 hour.
Shape dough into 1" balls, roll in remaining coconut. Place on ungreased cookie sheet.

Bake for 10 - 12 minutes, or until lightly browned.

Remove from oven; immediately top with a chocolate kiss. Let cool on a wire rack.

Photo of peanut butter chocolate kiss cookies by bonimo @ flickr

Recipe: Tea-Flavored Molten Chocolate Cakes

Tea-Flavored Molten Chocolate Cakes

What chocolate lover does not like these molten chocolate cakes oozing with warm chocolate spilling out over the dam of the cake to greet your fork for approval? Here’s a new and flavorful twist on the lava cake from Paris, France for your enjoyment!


Yield: 6 servings

From: Chef Alain Dutournier,
Carré des Feuillants, Paris, France
Featured in Bon Appetit magazine

Note: The chef used bergamot essence to flavor the dessert. In America it’s easier to find and use Earl Grey tea leaves in place of the essence.


Ingredients:


1 cup boiling water

2 teaspoons Earl Grey tea leaves

8 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped

7 Tablespoons unsalted butter

4 large eggs, separated

¼ cup unsweetened cocoa powder


Directions: Preheat oven to 400° F. Butter six ¾ cup soufflé dishes or custard cups. Sprinkle each with sugar; shake out excess. Place dishes on baling sheet. Combine water and tea leaves in small bowl; steep 5 minutes. Strain tea; discard leaves.

Combine chocolate and butter in heavy medium saucepan. Stir over low hat until mixture is smooth; cool to lukewarm. Whisk in egg yolks, then ¼ cup liquid tea and cocoa (reserve remaining tea for another use). Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold egg whites into chocolate mixture in 3 additions. Divide batter among prepared dishes.

Bake cakes on baking sheet until puffed and set but still soft in center, about 16 minutes. Serve immediately.

Note: For other recipes visit my other fun blog:
Romancing The Chocolate

Recipe: Sweet and Sour Salmon with Horseradish Sauce

Sweet and Sour Salmon with Horseradish Sauce

This salmon would also be an easy dish to do ahead during a hot summer and good for entertaining and special occasions like Passover. Can be prepared up to 2 days ahead. The horseradish sauce can be prepared up to one week ahead.


Yield: 12 servings.

From: Susan Baum for Passover meal


Ingredients for Horseradish Sauce:


1 (8 to 10 oz.) horseradish root, trimmed, peeled, chopped (about 1 ¾ cups)

½ cup water

3 Tablespoons white vinegar

1 Tablespoon sugar


Ingredients for Salmon:

4 cups water

2 cups dry white wine

½ cup fresh lemon juice

½ cup sugar

20 black peppercorns

12 large fresh dill sprigs

2 bay leaves

4 teaspoons salt

12 (3 to 4 oz.) salmon fillets with skin

3 tomatoes, sliced into ½ -inch-thick rounds

1 cucumber, thinly sliced



Directions for Horseradish Sauce: Blend all ingredients in processor until almost smooth. (Can be prepared 1 week ahead. Cover and refrigerate.)

Directions for Salmon: Combine 2 cups water, 1 cup wine, ¼ cup lemon juice, ¼ cup sugar, 10 peppercorns, 6 dill sprigs, 1 bay leaf and 2 teaspoons salt in each of 2 large skillets over medium-high heat.

Bring to boil, stirring occasionally until sugar and salt dissolve. Reduce heat to medium-low.

Add 6 salmon fillets to each skillet; cover and simmer 3 minutes. Turn salmon over. Cover and simmer until just opaque in center, about 3 minutes. Cool 5 minutes.

Divide salmon and marinade into two 13x9x2-inch glass baking dishes. Refrigerate until cold, at least 3 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Using large spatula, lift salmon from marinade; transfer to plates. Remove skin, if desired. Garnish with tomatoes and cucumber slices. Serve with horseradish sauce.


Note: For other recipes visit my other fun blog -
Romancing The Chocolate

Recipe: Top Ten Fudge Recipes

Top Ten Fudge Recipes: "These are ten popular and delicious fudge recipes. From your classic chocolate fudge, to butterscotch and bourbon, give them a try! Some of these recipes are very quick and easy, while others are more complex and require a candy thermometer. Enjoy!"

Recipe: Shrimp-Stuffed Eggplant

Shrimp-Stuffed Eggplant

Serves 4. Bake at 400° F. for 20 minutes.

From: Corinne Cook of The Advocate in Baton Rouge, Louisiana.


Another popular vegetable in Louisiana is eggplant. Could be from the influence of the Sicilian immigrants 100 years ago. Whatever the reason, it is a beloved dish when it is stuffed with seafood as a particular favorite.

Here the eggplant is halved lengthwise and partially cooked. The flesh is scooped out and then cooked together with onions, bell peppers, shrimp and garlic for the stuffing that is placed back into the shell and baked. Don’t worry if the eggplant shell tends to collapse or flatten from the weight of the stuffing. You are still able to pile quite a bit of the stuffing above the shell’s edge. Anything else left over can be placed in a casserole dish and baked as the stuffing dish it is!

Make sure you purchase small to medium-sized eggplants and they have smooth, shiny, blemish-free skins.


Ingredients:

2 small to medium eggplants

1 ½ lbs. shrimp

¼ cup vegetable/canola oil

1 onion, chopped

1 bell pepper, chopped

2 ribs celery, chopped

2 cloves garlic, chopped

4 slices day-old bread

1 Tablespoon butter

Salt, black pepper, cayenne pepper to taste

2 eggs, slightly beaten

¼ cup chopped fresh parsley

¼ cup Parmesan cheese for topping


Directions:


Cut eggplant in half length-wise. Do not peel. Drop halves in boiling water and cook for about 5 to 10 minutes or until they are just tender. Drain.

Peel and devein shrimp. Cook shrimp in a little water or sauté in a little oil until just done. Do not overcook – usually 30 seconds per side or less.

Using a knife or grapefruit spoon, remove the eggplant pulp. Leave some of the pulp around the edges to form a shell. Don’t worry if the shells don’t stand upright. You can still put the stuffing over the flat shell. Put shells in greased baking dish. Chop eggplant pulp into small pieces; reserve.

Sauté onion, bell pepper, celery and garlic in oil until soft. Add chopped pulp.

Wet the slices of bread under running water and squeeze out most of the water.

Add the bread, butter and the salt and pepper to the eggplant mixture. Stir until bread is mixed with the eggplant and seasonings. Remove from heat and gradually stir in the beaten eggs. Blend well. Add cooked shrimp and fresh parsley.

Spoon stuffing into eggplant shells. Sprinkle with Parmesan and bake in 400-degree oven until heated through, about 20 minutes.


Note: For other recipes visit my other fun blog -
Romancing The Chocolate

Recipe: Dennys Valentines Day Chocolate Crepes with Sweet Ricotta Cheese

Dennys Valentines Day Chocolate Crepes with Sweet Ricotta Cheese - Videos posted below to help you see just how easy it is to make that French culture favorite: crepes!

Video: How to Make French Chocolate Crepes

Video: How to Make Crepes

Recipe: Earlene's Easy Hoppin' John Soup for the New Year!

Earlene’s Easy Hoppin’ John Soup

After a devastating 2008 full of nature’s hurricanes and the financial ones like job loss, bankruptcy both personal and business and home foreclosures, there are a millions of Americans who could sure use some good luck right about now.

Life events like these that probably precipitated recipes to start off the New Year with good luck. Everyone wants a prosperous easier life when battered by harsh financial or health winds.

This recipe serves 6. From Earlene Richards Strother of Clayton, Georgia.

Ingredients:

1 medium onion, chopped

1 Tablespoon chopped garlic

2 Tablespoons olive oil

2 Tablespoons flour

1 (10-oz.) can Ro-tel tomatoes (I use original; you may want to use the mild version. Ro-tel tomatoes are diced with jalapenos.)

1 can chicken broth

4 to 6 ozs. chopped Black Forest (or other deli ham)

2 cans black-eyed peas (I use Bush’s brand)

Cooked rice

Sour cream, chopped green onions and cornbread, optional


Directions:

Sauté onion and garlic in olive oil. Stir in flour when sautéed. Coat onion and garlic with the flour.

Add Ro-tel tomatoes and about ½ can of chicken broth and stir.

Add ham. Stir and reduce heat.

Process one can of black-eyed peas in blender or food processor until creamy. Add to mixture.

Add remaining can of whole peas.

Stir and simmer about 20 minutes. Add remaining chicken broth as needed for desired soup thickness. The soup does NOT seem to need salt added.

Serve over a scoop of cooked hot rice. Garnish with a dollop of sour cream and chopped green onions. A good slice of cornbread goes well with this.

Recipe: Crawfish & Artichoke Bisque

Crawfish & Artichoke Bisque

From: "Recipes From a Chef" by Patrick Mould

Serves 6

Ingredients:


1 stick butter

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped green bell pepper

1/4 cup chopped red bell pepper

1 teaspoon chopped garlic

1 teaspoon dried thyme

2 bay leaves

1 (14 oz.) cans quartered artichoke hearts, drained

1/2 cup flour

2 cups chicken broth

3 cups half-and-half

1 lb. Louisiana crawfish tails

1 teaspoon hot sauce

salt, black pepper and cayenne pepper to taste

1/2 cup chopped green onions

1/4 cup minced fresh parsley


Directions:

Heat butter in a large saucepot over medium heat. Add onion, celery, bell peppers, garlic, thyme and bay leaves, cook for 5 minuts.

Check artichoke hearts and remove any tough outer leaves. Add artichoke hearts to vegetable mixture and cook an additional 2 minutes. Add flour and stir until incorporated.

Stir in chicken broth and cook for 2 minutes until chicken broth starts to thicken. Stir in half-and-half and simmer for 2 minutes until bisque is smooth and creamy.

Add crawfish tails and hot sauce and simmer for 5 minutes.

Taste for seasoning and add salt, black pepper and cayenne to taste.

Stir in green onions and parsley. Serve and enjoy!

Note: For other recipes visit my other fun blog –
Romancing The Chocolate