Posted by Jaide Reina Jones on Thursday, October 14, 2010,
In :
Cajun Recipe
Ingredients:
- 1/2 pound fresh or frozen scallops
- 1 10-ounce package frozen chopped spinach
- 1/4 cup water
- 2 tablespoons dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon dried tarragon, crushed
- Dash pepper
- 1 clove garlic, minced
- 1/3 cup canned evaporated skim milk
- 4 teaspoons all-purpose flour
- 2 tablespoons grated Parmesan cheese
Directions:
Thaw scallops, if frozen. Cut any large scallops in half.
Cook spinach according to package directions; drain well. Keep warm.
Meanwhile, in a medium s...
Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!!
"Y'all come back now, ya hear!"
