Crawfish Etouffe
submitted by Is_she_MckSerious

1 lb crawfish tails; keep the orange colored fat – it’s good flavoring, and not really “fatty”
1 medium bell pepper, diced
1 medium white/yellow onion, diced
3-4 stalks celery, diced
2 cans cream of mushroom soup
1/2 can water
1/2 can white wine/light beer (skip this if you want to)
olive oil
green onions, for garnish

Heat olive oil in a pot over medium heat. Saute vegetables until onion is translucent. Add soup, water, wine. Cook, stirring often, until hot and bubbly. Season to taste with onion powder, garlic powder, and Cajun spice (I use Tony Chachere’s seasoning). Add crawfish. Cook for 20 minutes over medium heat once crawfish are added.

Serve HOT over rice, garnish with green onions. I usually serve with crusty french bread, too. YUM.


Salmon Fillets with Orange & Seeded Mustard Glaze
Submitted by Kerrie 64

4 salmon fillets, (skin on or off as is your preference)
2 cups unsweetened orange juice (either bottled or freshly squeezed but 100% juice)
1 Tablespoon honey
1 Tablespoon Seeded Mustard.
Flat leaf parsley.
Cook salmon fillets both sides bit leave undercooked in the middle. Remove from pan and cover with tinfoil. Pour orange juice in pan to deglaze, then add honey & mustard. Bring to a simmer and cook until sauce reduces, just a few minutes.
Return salmon fillets to pan for 2 minutes and spoon sauce over to coat.
Serve with sauce spooned over and some flat leaf parsley to add a little green.

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