Authors: Fern Michaels

Listen To Your Heart (22 page)

Crawfish ÃtouffÃ©e

2Â½ lb crawfish tails
1 stick margarine
3 large onions, finely chopped
finely chopped parsley
salt and pepper to taste

SautÃ© onions in margarine, about 15â20 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 Ã©touffÃ©e for desired consistency. Simmer for 20 minutes. Add parsley. Serve over steaming hot rice.

Cajun Crab Pie
¹

1 c onion, chopped
1Â½ c green onion, chopped
Â¼ 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
Â¼ tsp baking soda
1 c milk
3 eggs
1 tbsp butter

Preheat oven to 350Â°F. In a skillet, sautÃ© 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 9â³ x 12â³ baking pan. Top with prepared crab mixture. Cover with shredded cheese and sprinkle on lemon juice. Bake covered for 35 minutes at 350Â°F. Uncover and bake at 400Â°F until brown.

SERVES 6â8.

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:

[email protected]

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 Â© 1993 by Remy Laterrade

(Relco Ent.: P.O. Box 3943, Lafayette, LA 70502-3942)