Posted by Jaide Reina Jones on Tuesday, October 19, 2010,
In :
Cajun Recipe
Ingredients:
1/2 lb. crawfish tails, boiled and peeled
1/4 lb. shrimp peeled
1/4 lb. lump crab meat
10 oysters, drained and quartered.
1/2 pound of alligator Andouille Sausage or any good smoked sausage
1 stick slated butter
1 pint heavy whipping cream
1 / 2cup green onions
6 cloves garlic, chopped (to your taste)
1-2 Tbsp. Chef Mason's Thunder Struck Creole Seasoning
1 lb. cooked fresh pasta
1 / 2cup fresh Parmesan Cheese
Dry pasta is all right if fresh is not available. Penne pasta is prefer... Continue reading ...
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!"
