| I will publish some recipes which other people have | | | | 3 pounds of crawfish |
| provided. Most of these dishes begin with onion, garlic, | | | | 2 medium onions |
| celery, and bell pepper. New Orleans Cooks like my | | | | 1 pint half-half |
| mother, grandmother and wife, and of course myself | | | | 3 ribs celery |
| use plenty of these ingredients. I don't understand how | | | | 6 slices of jalapeno's choppedlb fettuccinelb velveeta |
| anyone can cook without starting with these as | | | | cheese |
| staples. | | | | 3 cloves garlic, minced |
| This is a creole pasta dish that my wife makes all the | | | | 1/2 cup parsley |
| time. Crawfish are seasonal down south but there is | | | | 1/2 cup green onions |
| an abundance of frozen crawfish tails sold in most | | | | 1 cup parmesan cheese |
| stores that you can buy year round. | | | | 1 heaping tablespoon flour |
| Crawfish are sometimes called mudbugs or Craydads | | | | Melt margarine, add onions, celery, garlic. Simmer for |
| but in New Orleans and South Mississippi, they are | | | | about 30 minutes. Add crawfish tails and cook for |
| crawfsh. This is a hearty dish and very filling. I must | | | | about 10 minutes. Add flour, and half and half cream. |
| admit I am not as big fan of crawfish, but even I have | | | | Cook for another 5 minutes Add velveeta, jalapenos, |
| tasted my wife's recipe and it is very good. If you | | | | green onions, and parsley. Remove from heat. Add to |
| refrigerate, it it is good for days and will feed a lot of | | | | cooked fettuccine. Add parmesan and serve. |
| people. | | | | * I cut this in half a lot, as it makes so much. I also |
| Ingredients: | | | | some times add cooked shrimp, and or crabmeat. |
| 3 sticks margarine | | | | |