"Grant me the senility to forget the people I never liked, the good fortune to run into the people I do like, and the eyesight to tell the difference."

Crawfish Butter

Spreads
Cajun
http://louisianaseafood.com
http://louisianaseafood.com/recipes/crawfish-butter
1 1/2 cups

3 Sticks of Unsalted Butter
5-6 Cloves whole garlic
1 Shallot diced
3 Tablespoons Cajun Seasoning
1/3 Cup dry white wine
3 Tablespoons lemon juice
1 Tablespoon dried basil
1/3 Cup chopped fresh parsley
1 Tablespoon Worcestershire sauce
Salt & Pepper to taste

Leave butter at room temperature for about 1 hour before starting recipe.
Sauté crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.
In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.
Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting. Place in a sealed bag and freeze till solid.
Slice off as needed.

Creole Seasoning

Seasonings
Creole
http://www.epicurious.com
http://www.epicurious.com/recipes/member/views/LOUISIANA-PAN-ROAST-50125643
3/4 cups

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Dough Cycle Sweet Bread

Breads
German
Auntie Di
1 loaf

1 cup warm cup water
1/4 cup warm milk
2 teaspoons dry skim milk powder
1 large egg (room temperature)
1 tsp vanilla
1/3 cup soft butter
1/2 cup sugar
1 teaspoon salt
3 3/4 cups flour
3 teaspoons dry yeast
1 teaspoon nutmeg
1/2 teaspoon cardamom

1. Place the water, milk, egg, butter, sugar, salt, flour and yeast into the bread machine pan in order stated (starting with water and ending with the yeast).
2. Select dough cycle, then press start.
3. Since all bread machines are different the water or flour amounts will need to be adjusted slightly to your bread machine to create a soft smooth semi-sticky dough, so make certain to check after about 5 minutes of kneading time and adjust water or flour amounts.
4. When the dough cycle has finished (including the rising time) remove and place dough on a lightly floured work surface.
5. Divide into sections; let the sections rest for 5 minutes (important, the dough MUST rest for 5 minutes) then shape as desired.
6. Place the shaped dough onto a greased baking sheet; cover with a light clean towel.
7. Let rise in a warm place for about 1-1/2 hours or until doubled in size (due to the addition of an egg rising time will be longer).
8. Bake in a 375°F oven for about 20-25 minutes or until until browned.

Seafood Pan Roast

Seafood
Creole
http://www.epicurious.com
http://www.epicurious.com/recipes/member/views/LOUISIANA-PAN-ROAST-50125643
2 servings

8 oz. unsalted butter (2 sticks)
3/4 c. all purpose flour
1 c. chopped yellow onion
1/2 tsp. celery seeds
1 Tbsp. minced garlic
2 Bay leaves
1/4 c. tomato paste
1/2 c. dry sherry
5 c. fish or shrimp stock
1 (14.5 oz.) diced tomatoes with juice
1 Tbsp. sugar
1/2 tsp. Tabasco sauce
1/2 tsp. crushed red pepper
24 med. shrimp, peeled and deveined
36 shucked oysters, drained
3 cans lump crab meat, drained
6 oz. heavy whipping cream
1 Tbsp. Creole Seasoning
3 c. cooked white rice

In a Dutch oven or large heavy pot, heat half of the butter over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a thick roux almost the color of milk chocolate, 15 to 20 minutes.
Add the onions and celery seed, cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds.
Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, and whisk to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper, and cook, stirring, occasionally, for 20 to 25 minutes.
Add 2 cups of the court-bouillon and bring to a simmer. Season the shrimp, crab meat, and oysters with Creole Seasoning. Add the shrimp and cook for 3 minutes. Add the oysters and cook until the oysters curl, 1 to 2 minutes. Add heavy whipping cream and boil for 1 minute. Add last 4 oz. of butter.
Divide equally between 2 large soup bowls, and repeat with the remaining ingredients in 2 batches. Spoon 1/2 cup of rice into the center of each bowl and serve immediately.