Recipe Repository

I will publish some recipes which other people have provided. Most of these dishes begin with onion, garlic, celery, and bell pepper. New Orleans Cooks like my mother, grandmother and wife, and of course myself use plenty of these ingredients. I don’t understand how anyone can cook without starting with these as staples.

This is a creole pasta dish that my wife makes all the time. Crawfish are seasonal down south but there is an abundance of frozen crawfish tails sold in most stores that you can buy year round.

Crawfish are sometimes called mudbugs or Craydads but in New Orleans and South Mississippi, they are crawfsh. This is a hearty dish and very filling. I must admit I am not as big fan of crawfish, but even I have tasted my wife’s recipe and it is very good. If you refrigerate, it it is good for days and will feed a lot of people.

Ingredients:

Melt margarine, add onions, celery, garlic. Simmer for about 30 minutes. Add crawfish tails and cook for about 10 minutes. Add flour, and half and half cream. Cook for another 5 minutes Add velveeta, jalapenos, green onions, and parsley. Remove from heat. Add to cooked fettuccine. Add parmesan and serve.

* I cut this in half a lot, as it makes so much. I also some times add cooked shrimp, and or crabmeat.

I am a Board Certified Ophthalmologist who has been in practice for 30 years.

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