Posted by Ms B on Monday, November 22, 2010,
In :
Cajun Recipe
1 long loaf French bread, stale
3 10-ounce containers (about 3 dozen medium) oysters
2 cups chicken or turkey stock
1f stick butter
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 bunch green onions, chopped, white and green parts separated
1/4 cup chopped parsley
Salt, pepper, Creole seasoning and cayenne
Directions:
Buy a po-boy loaf of French bread in paper (not plastic_ several before
making dressing and let it go stale. (A good way to crumb the bread is
to be... 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!"
