The Morrisville and Preston Progress, Wednesday, February 2S, 1996 - 9
Louisiana ‘iobsters’ liven up wintertime tables, tastebuds
_ « .e _ them tn von back and foith moaoQ Several Omes Cut all vegetables (except Light. Refrij
By Boxanne Pov^rs
There are only 60 miles between
the East Texas town I grew iq) in
and the Louisiana border. Yet, the
differences, especially as pertains
to cuisine, were so vast that the two
states could have been on separate
JL
M
1 never even tasted a shrimp until
my twelfth year of life, so you can
imagine the shock to my Systran
whrai 1 attended my first CTayfish
boil shortly after graduating from
high school and moving to South
Louisiana.
I entered my hosts’ kitchen and
saw people not sitting but standing
around a table covraed with many
layers of newsp^rs which were in
turn covered with high piles of
bright red crayfish and yellow ears
of com. Frcun the moment someone
tlmist a crayfish into my hands and
demanded that I watch them peel
and eat it so I could learn this fine
ait, evray one of my sraises was as
saulted; the dual scent of cocked
crayfish and pef^ry seasonings,
the sound of cracking shells and
pecq)le slurping ot "sucking" the
heads (not an entirely accurate des
cription, but certainly the only ac-
c^ted one); the burning feel of the
spices on my lips and fingers, and,
of course, the remarkable sight of
watching people break open and eat
the bug-looking things!
Well, if you suspea that shock
would be your family’s reaction to
crayfish, just tell them that they are
a new species of miniature lobster
Prestonwoocl
Gourmet
By
Roxanne Powers
or something. It’s not really a lie;
just ask any parent of any age and
they will tell you about this thing
called child psychology.
We’re ^jproaching the peak of
crayfish season when supplies aie
fre^ and abundant, and prices are
low, and since you’re probably
bored by now with your usual
winter fare, why not give them a
try? The following recipe is my
very own low-fat version of
crayfish stew (only about 12 grams
pra' serving) and only takes about
15 minutes of preparaticm time. I’m
also including a salad to ac
company the Stew.
If neither your grocer nor favorite
chef can tell you where to find
peeled, one-pound bags of crayfish
tads, you can caD 800-356-2905 for
Tony’s Seafood in Baton Rouge,
La., and Steve Bueche (pronounced
Bush) guarantees they will get
Crayfish Stew
1 lb. peeled tails
5 tbsp. buttra
4 tbsp. flour
1-1/2 tsp. Tony Chachere seasoning
2 fl)sp. dry white wine
1 medium onion
1/2 medium bell pepper
1 tbsp. parsley
2 cups water
In a small skillet, add chopped
onions to 1 tbsp. of melted butler.
Let simmer slowly about 3-5
minutes before adding chopped bell
pepper and Tony Chachere or other
powdered Louisiana seasoning.
Meanwhile, in separate large skillet
add remaining 4 tbsp. butter until
melted. To this, add 4 tbsp. flour.
Stir constantly on medium high
head with slotted spoon until flour
mixture (roux) turns caramel or
golden brown. Remove from heat
i Id the wine. Shake skillet in
back and forth motion several times
to distribute wine. Return to heat
and slowly add 1 cup of the water
while stirring. When flour mixture
and water are thoroughly mixed,
add crayfish tails, onion mixture
and rest of water. Stir well and
cover. Let simmer on low for 10
minutes, uncover and let simmer an
addmtional 10 minutes stirring oc
casionally.
While tails are simmering and
rice is cooking, prepare garlic
bread. Serve over a steaming bed of
rice, wifli bread and confetti salad
fw a well-balanced, low-fat, low-
calorie meal. (Without the avocado,
the confetti salad contains only 3
grams of fat per serving.)
Confetti Salad
(serves 5)
2 medium cucumbers
1 large tomato (or 3 Rranas)
1 small red or Vidalia onion
3 tbsp. Miracle Whip Light
1/2 avocado (optional)
Cut all vegetables (except
avocado, wait until just before serv
ing meal before adding it) in
chunks, sprinkle with 1/4 tsp. salt
and 1/4 tsp. pepper. Stir and set
aside fcH’ 5-10 minutes until salt has
time to release juices in vegetables.
Stir in 3 tablespoons Miracle Whip
Light. Refrigerate until serving
time, then, if desired, add avocado
chutdcs and stir again. (While the
whole avocado is loaded with
nutrients, it has a whopping 37
grams of fat, SO you’ll want to keep
this in mind and adjust or delete ac
cordingly.)
■■
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i Call Venny 467-3232
467-5884 MLS# 401714
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