Crawfish Etouffee
Serves 4

• 1 cup butter
• 4 garlic cloves, chopped
• 1 medium onion, chopped
• 1 large shallot, chopped
• 4 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon cayenne
• 1 can chicken broth
• ¼ cup parsley, chopped
• ¼ cup chives, chopped
• 2 pounds cleaned crawfish meat

Melt butter and sauté garlic, onion and shallots. Add flour, salt and cayenne to make a roux. Add broth, parsley and chives cook until thick. Add crawfish and cook until warmed. Often better made one day ahead; refrigerate and reheat on stove for about 20 minutes. Serve over rice or puff pastry.

Crawfish AuGratin*
Serves 4

• ½ cup butter
• ½ cup flour
• 2 cups heavy cream
• 1½ pounds cleaned crawfish meat
• ½ teaspoon each salt & white pepper (to taste)
• 1 teaspoon cayenne
• 2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees. In a skillet, melt butter and blend in flour to make a roux. Gradually add cream, stirring constantly, until mixture thickens. Add crawfish, salt, pepper and cayenne. Heat thoroughly. Spoon mixture into a two-quart casserole dish. Top with cheese and bake 20 minutes. Serve over rice or puff pastry.

*Adapted from a recipe in "Atlanta Cooknotes" by The Junior League of Atlanta, page 195.

Fried Crawfish
Serves 10

• 2 cups flour
• 1/4 cup cayenne
• 1/8 cup cumin
• 1/8 cup garlic powder
• 5 pounds cleaned crawfish meat
• 6 24 oz bottles peanut oil

Heat peanut oil in a pot over propane burner to 375 degrees or use a large fry-daddy. Place flour, cayenne, garlic powder and cumin in large plastic container and shake. Drain crawfish meat, place a handful in container and shake. Fry crawfish in oil until light brown. Serve with cocktail sauce and lemon wedges.

Tart and Sassy Bar-B-Que Sauce
Ann Pickett

• 18 oz Kraft's Thick and Spicy B-B-Q Sauce or Masters Sauce
• 6 oz babyfood peaches
• 4 oz Ken's Steakhouse Lite Raspberry Walnut Vinaigrette

Mix ingredients together for a different, delicious taste.  This is an excellent B-B-Q Sauce for chicken or pork. It works well to marinade the meat for 30 minutes before Bar-B-Queing.  Regular peaches can be used, but then you have to puree them.