Text 7967, 69 rader
Skriven 2006-11-25 17:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Quiet
=============
 -=> Quoting Dale Shipp to Jim Weller <=-

 DS> was working with someone in Ottawa and was sharing a recipe for gumbo
 DS> with her.   As she read the recipe, she stopped and asked me for a
 DS> translation into French for the word "roux".   I was at a loss for
 DS> words:-}}
 
I take it she was not a cook.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: (Tag) Cajun Fettucine
 Categories: Cajun, Crab, Crayfish, Pasta, Shrimp
      Yield: 4 Servings

      3 c  Cooked spinach fettuccine
    1/4 lb Butter
      1 tb Chopped garlic
    1/4 c  Chopped green onions
    1/4 c  Sliced mushrooms
    1/2 c  Diced tomatoes
    1/2 c  Diced andouille
    1/2 c  50 count shrimp, peeled and
    Deveined
    1/2 c  Lump crabmeat
    1/2 c  Cooked crawfish tails
      1 oz Dry white wine
      1 tb Lemon juice
      1 c  Heavy whipping cream
    1/4 c  Diced red bell pepper
    1/4 lb Chipped cold butter
      1 tb Chopped parsley
    Salt and cracked black
    Pepper to taste

  In a two quart heavy bottom sauce pan, melt butter over medium high
  heat.  Add garlic, green onions, mushrooms, tomatoes and andouille.
  Saute three to five minutes or until all vegetables are wilted. Add
  shrimp, crabmeat and crawfish. Cook for an additional ten minutes.
  Deglaze pan with white wine and lemon juice, and continue cooking
  until volume of liquid is reduced to one half. Add heavy whipping
  cream and, stirring constantly, reduce until cream is thick and of a
  sauce like consistency, approximately five minutes. Add diced red bell
  pepper and chipped butter, two to three pats at a time, swirling pan
  constantly over burner. Do not stir with a spoon, as butter will break
  down and separate if hot spots develop in the pan. Continue adding
  butter until all is incorporated. Remove from heat, add parsley and
  season to taste using salt and pepper. Gently fold in cooked
  fettuccine and serve.

  May be chilled and served as a cold pasta salad.

  http://www.mit.edu:8001/people/wchuang

  From: Samantha J Riley

MMMMM

Cheers

Jim, in Yellowknife




... For boozy fun plus huge amounts of crayfish I strongly recommend NOLA
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