The Sauce Piquant

I foun' dis recipe in The Crawfish Cook Book of Dalmatian D. Dupre. Master Chef & Short Order Cook, (retired) Copyright 1982 by Cajun Country Cookbook, Inc. P.O, Box 1687 Opelousas, La. 70571 1-800-551-9066
OK, now dat we got de legal stuff out de way, letz get cookn' sha.

De bes' ting bout dis recipe, iz dat it'z good az a stand a-lone! U can jes' add de buttered french bread an it'z a dun deal sha.

De Piquant:
1 lb. crawfish tial http://decajunmarket.yolasite.com/
1 tablespoon lemon juice
1/2 cup water
1/2 cup red wine
Tobasco
Seasoning to taste http://decajunmarket.yolasite.com/
1 onion
1 bell pepper
1 stem de celery
1 clove de garlic
1-16oz can tomatoes
1 teaspoon soy sauce

Now sha, let'z  duex like we always did and chop up dem veggies real fine an' saute dat up in de butter. Add de water an' all de other ingredients and season to taste. Cook dat over de medium heat for bout one hour. Serve dat with de rice, (De Bes' Rice Recipe Ever)  Me sha, it don' get no easier den dat!

Boudreaux sez he come across some tourist from up north, he say de car dey wuz driving got stuck in de ditch. So Boudreaux sashay back to de camp house an fetch his ole horse, "Buddy", he sez he dun hook up ole Buddy to de back of dat car an' yell, "pull Nellie, pull"! Ole Buddy, he jes' stand dar and did nuthin. Den ole Boudreaux he say, "pull Charlie, pull"! Again, ole Buddy jes' stood dar. Den ole Boudreaux he say, "pull Buddy, pull"! Ole Buddy he rare up an pull dat car right out de ditch! I ax'd ole Boudreaux, why you dun call dat horse by de wrong name? Boudreaux sez, "ole Buddy's blind, if he think' he'z de only one helpin' out, he ain't never gonna get dat car out de ditch"!

The Court Bouillion (Crawfish Style)

Ma frien on de face book dun ax for sometin dat got a little darker flair to it, now I dun got bout six difrant recipe for dis one but dis iz de bes'. De reason I like dis one so much iz dat it call for de fresh slice of de garden fresh tomateo wit de balsamic vinaigrette and de blue cheese crumbles, Now sha, I ax u, who don' like de balsamic and de blue cheese crumbles eh?

1 lb. crawfish
1 bell pepper
1 bay leaf
3 steams celery
Worcestershire
dash of thyme
butter, (the real thing)
1 tablespoon lemon juice
1 clove garlic
Onion tops and parsley
1 1/2 cans of tomatoe sauce
1 cup water
flour
seasoning to taste

Chop the veggies up fine and saute in a large pot. Season crawfish to taste and add to pot with lemon juice. Saute another 5 minutes. Add other ingredients and cook slowly for about one hour. Add one or two tablespoons flour to thicken. Season to taste.
Robert, serve this with some buttered french peas and fresh sliced tomatoes. I like to put a little balsamic and blue cheese crumbles on the tomatoes.

Boudreaux sez he's gonna turn over a new leaf fo de new year, I hope it'z not de one he dun wear az de holloween costume las' year. It was a fig leaf!

The Etouffee (A2Fay)

Crawfish Etouffee:
I foun' dis recipe in The Crawfish Cook Book of Dalmatian D. Dupre. Master Chef & Short Order Cook, (retired) Copyright 1982 by Cajun Country Cookbook, Inc. P.O, Box 1687 Opelousas, La. 70571 1-800-551-9066
OK, now dat we got de legal stuff out de way, letz get cookn' sha.

What you gonna need for dis recipe sha:
1 lb. crawfish, wit de fat. http://www.decajunmarket.yolasite.com/
1 Tablesoon lemon juice
2 tablespoons green onions
1/2 cup red wine (reserve de res' of de bollte for de chef)
Seasonings to taste. http://www.decajunmarket.yolasite.com/
1 large onion
1 bell pepper
1 stick O butter, de real ting sha not dat fake stuff no!
1 pod O garlic
2 tablespoons roux, http://www.decajunmarket.yolasite.com/
Tobasco, as much az you want sha

What you gots to did sha iz chop all dem veggies up real fine. Brown you some of dat butter in a heavy pot, add de chopped green seasonings, (except onion tops) and saute until it all gets happy, bout 5 min. Den you gonna lower dat flame an' add 3 cups water, roux and cover. Let dat simmer for bout an hour, den add de crawfish, red wine and de fat an' cook for bout 20 min.

Serve dat over cooked rice, (De Bes' Rice Recipe Ever) I dun blogged dat one earlier ago sha! with a fresh spinach salad topped with crisp bacon bits, croutons and a salad oil. Dats bout it ma frien' enjoy!

An now, on to de Boudreaux story. Boudreax an Marie, dey been livin' on de bayou a long long time. So you can imagine how suprised I waz when Boudreaux toll me that he jes' found out that Marie waz afraid of water. So I ax Boudreaux how he knowd' dat. He sez de udder day he come home early from work an' found Marie in de bathtub wit de security gaurd! Now I look at ole Boudreux like he dun loss hiz mind. But he sez it's for true. So I ax Boudreaux what he was gonna did bout dat? He sez he gave de security gaurd $20.00 and toll him to come back tomorrow mornin' bout 9:30 am, cause dats when Marie likes to take a shower.
Enjoy, Bon Temp Roullette
Dave

De Famous (secret recipe) Crawfish Pie

Dis iz for my frien' Jesse who live up in de big Pacific NW. town call'd Oregon, He comes down every Mardi Grass an pass a good time. He been after me for some time now to smuggle him de recipe for de Crawfish Pie, and de Etouffee. Well sha, Here iz de, "Famous (secret recipe) Crawfish Pie". Now don' geaux tolln' it out teux every one either, cause if T'mae ever found out dat I snuck it out de secret recipe book, she'z done gonna skin ma hide an' make me gator bait!
Here's what you gonna need sha:
  THE PIE
1 lb dressed crawfish (wit de fat) http://www.decajunmarket.yolasite.com/
3/4 stick O butter, de real stuff sha, not dat other stuff
1 onion
1 bell pepper
1 stem of de celery
1 can, cream de mushroom soup
1 pie shell wit de top, set de top aside to start wit.
2 tablespoons chopped green onion top an' parsley
Creole seasoning teux taste http://www.decajunmarket.yolasite.com/
1 tablespoon O white wine, (reserve tree "3" cups O wine for de chef.)

Now sha, dis is gonna be de easy'est dish you ever gonna did. Chop up dem veggies real fine, brown you some butter in a heavy skillet an' saute up dem veggies wit a pinch of dat seasonning. Add de crawfish wit de fat, mushroom soup and a little bit of water teux all dat. Cover it up an' simmer dat for bout twenty minutes.

Now de las' ting you gonna did before you add dat tuex de pie shell, iz toss in de onion tops an' de celery an' cook dat bout ten more minutes, sha. Now all you gots to deux is toss it all in de pie shell, drink de tree "3" cups O wine, an' bake dat in a 300' oven till de pie shell iz de golden brown! Dat waz easy...

De reason I done did de recipe firs' instead of toll you one of Boudreaux's stories, iz dat ma sister come down from dat big town jes' wes' of here called Texas, an' she toll me she likes de recipe's but get'n treaux all de bull____ stories was a bit much. Now I hope she'z happy, an' now I can toll you de story bout how Boudreaux's wife, Marie, got busted shopliftin a can O peaches jes' las' week!

Ole judge, Willie Carter, he's a creatvie kind O judge, wit a sense of humor teux! he sentenced ole Marie to six day' in jail. One day for each peach in dat can. Now Boudreaux, he stood up an' sez, "your honor, she also took a can of peas"!
Enjoy, Bon Temp Roullette!
http://www.decajunmarket.yolasite.com/