Patout’s Hot Crab Dip
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Appetizers
Amount Measure Ingredient — Preparation Method
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1/2 cup Butter (1/4 lb)
2 each Medium yellow onions — choppe
1 each Small bell pepper — chopped
2 each Garlic cloves — minced
1 pint Heavy cream
1 cup Green onions — chopped
1/2 cup Parsley — chopped
1 teaspoon Dried basil
1 teaspoon Dried thyme
2 teaspoons Salt
2 teaspoons Ground black pepper
1 teaspoon Ground white pepper
5-6 shots Tabasco sauce
1 pound Fresh white crab meat
Melt the butter in a medium saucepan over medium heat.
Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until
wilted. Stir in the cream and bring to a simmer. Stir in the cream and
bring to a simmer. Stir in the green onions, parsley, herbs, and
seasonings and continue to simmer until the cream has reduced by about a
quarter and the sauce is thick. Stir in the crab meat, return to a simmer,
and let cook 2-3 minutes more. Pour into a chafing dish and serve as an
hors d’oeuvre or as part of a buffet with crackers or Melba toast. Alex
Patout writes, “I especially like it with garlic Melba toast.” Makes about
1 quart.
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Italian Sausage Spaghetti Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Italian
Main Dish Sauces
Amount Measure Ingredient — Preparation Method
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2 pounds Italian sausage
1 cup Dried parsley
1 tablespoon Garlic — finely chopped
1/2 cup Olive oil
1 teaspoon Red cayenne pepper
1 cup Plain flour
3 tablespoons Lea & Perrins
2 cups Onions — finely chopped
1 cup Celery — finely chopped
1/4 teaspoon Dried mint
1/2 cup Bell pepper — finely chopped
3 cups Tomato sauce
2 cups Water
Salt — to taste
2 cups Dry white wine
Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil
(about half cook it), remove from pan and put aside, Add flour to oil that
was used and make roux. Add onions, celery, and bell pepper.
Stir and cook until tender or clear. Add water and stir until smooth. Add
wine (you may wish to experiment with the amount of wine used, 2 cups is
too much for some tastes), parsley, and garlic. Pour in red pepper, Lea &
Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real
well. Bring to a bubbly boil and add salt, to taste. Add sausage.
Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4
hours. Serve over spaghetti topped with cheese. From Justin Wilson’s
“Outdoor Cooking With Indoor Help”
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