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Ingredients
- 1 stick butter
- 1 pint whipping cream
- 1 cup chopped onion
- 1 pound jalapeno cheese
- 1/2 cup celery -- chopped
- 1 pound lump crabmeat
- 1/2 cup bell pepper -- chopped
- 1/4 cup chopped green onions
- 1 dozen mushrooms -- chopped
- 1/4 cup parsley -- chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 pound crawfish
- 1/2 teaspoon cayenne pepper
- 1/4 pound shrimp
- 1/2 teaspoon black pepper
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Directions
Saute onions, celery, bell pepper and mushrooms in butter and cook until wilted. Add flour, continue cooking for 10 minutes. Add crawfish and shrimp and cook for seven minutes stirring occasionally. Blend in whipping cream and cheese. When cheese melts, add lump crabmeat, green onions, parsley and seasonings. Remove from heat and add wild rice. For bread whisk flour, milk, eggs and butter until smooth. Pour this mixture divided evenly into 10 (8 oz) soufflé dishes. Bake for 30 minutes or until golden brown. Cut circular hole and spoon filling into each Cajun Baby Bread.
Cajun Baby Bread for Stuffing:
2 1/2 cups all-purpose flour
2 1/2 cups whole milk
7 eggs
5 tablespoons hot melted butter
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