SHRIMP A LA SALLE.
Shrimp also makes an appetizing and attractive dish when combined with tomato and green pepper. The accompanying recipe gives directions for the preparation of such a dish, which is called
shrimp a La Salle.
2 Tb. butter
1 c. shredded shrimp
1 c. stewed tomato
1 small green pepper, chopped
1 Tb. chopped onion
1 tsp. celery salt
1 tsp. salt
1/8 tsp. pepper
Brown the butter in a saucepan and add the shrimp, tomato, green pepper, onion, celery salt, salt, and pepper. Heat all together thoroughly, and serve over toast.
CRAWFISH PIE
Take a large onion, 3 stalks of celery, 6 cloves of garlic, 1 can of cream of mushroom soup, 1 can of evaporated milk, 1 pound of crawfish tails, 5 table-spoons of cornstarch and pie crust for 2-crust pie. Preheat the oven to 350°. fry onions, celery and garlic in butter or olive oil. Add milk and soup; bring to medium boil. Add crawfish, bring to medium boil again then add corn starch. Lower heat and cook for another 10 minutes or until thick. Grease pie shell w/butter and place pie shell in bottom of pan then add thickened mixture. Put on top shell and bake at 350° for 22 minutes.
CRAWFISH STEW
This most popular crawfish is easy to prepare. Take 2 lbs. of cleaned crawfish tails, 1/4 cup tomato sauce, 1 cup vegetable oil, 3 qts. crawfish stock or water, 1 cup flour, 1 cup chopped green onions, 2 cups chopped onions, 1 cup chopped parsley, 1 cup chopped celery Salt and cayenne pepper to taste, 1 cup chopped bell pepper Dash of Louisiana Gold Pepper Sauce and 2 tbsp. diced garlic.
Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used. In a two gallon stock pot, heat oil over medium high heat. Add flour and using a wire whip, stir constantly until dark brown roux is achieved. When brown, add onions, celery, bell pepper and garlic and saute until vegetables are wilted, approximately three to five minutes. Add crawfish tails and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add crawfish stock stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally. Add green onions and parsley and season to taste using salt and pepper.
TERRAPINS STEW -1
Put them into boiling water, and boil rapidly for ten or fifteen minutes, or until the nails will come out and the black skin rub off the time depending upon the size of the fish. After this, put into fresh boiling water, and boil until the under shell cracks, which will be about three-quarters of an hour. Remove the under shell, throw away the sand and gall bags, take out intestines, and put the terrapins to boil again in the same water for an hour. Pick liver and meat from upper shell. Cut the intestines in small pieces, and add to this meat. Pour over all a quantity of the liquor in which the intestines were boiled sufficient to make very moist. Put away until the next day. For each terrapin, if of good size, a gill of cream and of wine, half a cupful of butter, yolks of two hard-boiled eggs, rubbed smooth, salt, pepper and cayenne are needed. Pour over the terrapin, let it come to a boil, and serve.
TERRAPINS STEW -2
Wash four terrapins in warm water; then throw them in a pot of boiling water, which will kill them instantly; let them boil till the shells crack; then take them out, and take off the bottom shell; cut each quarter separate; take the gall from the liver; take out the eggs; put
the pieces in a stew-pan, pour in all the liquor, and cover them with water; put in salt, cayenne, and black pepper, and a little mace; put in a lump of butter the size of an egg, and let them stew for half an hour; make a thickening of flour and water, which stir in a few minutes before you take it up, with two glasses of wine; serve it in a deep covered dish; put in the eggs just as you dish it.
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