Saturday, March 06, 2010
Joltin' Django aime les écrevisses!
If you like Cajun/creole cookin' like Joltin' Django likes Cajun/creole cookin' (and that's a lot), I urge you to sign up for Louisiana Cookin's weekly e-mail newsletter. Each week you'll find special offers on Cajun and creole cookbooks, as well as a bunch of great reciepes. Like this:
1 loaf French bread
Olive oil to taste
2 tablespoons butter
1 pound crawfish tails
1 cup chopped green onions
½ teaspoon salt
¼ teaspoon hot sauce
1 teaspoon white Worcestershire sauce
½ cup Louisiana Fish Fry Products Rémoulade Sauce
½ cup Italian salad dressing
12 ounces soft cream cheese
Cut the French bread into thin slices and arrange in a single layer on a baking sheet. Brush the bread with olive oil. Toast at 500 degrees until the bread is light brown. While the bread is toasting, melt the butter in a saucepan. Add crawfish and green onions and sauté until onions are tender and clear, about 10 minutes. Add salt, hot sauce, Worcestershire sauce, rémoulade sauce, and salad dressing. Mix well and set aside to cool. Place the cream cheese on a plate; cover with plastic wrap. With a rolling pin, roll the cream cheese to cover the bottom of the plate. Discard plastic wrap. Spread the crawfish mixture over the cream cheese. Serve with toasted French bread.
Tip: This dish is best served at room temperature. If it is served cold the cream cheese will be stiff.