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Instructions:
Wash the mushrooms and puree in a food processor. Melt the butter in a heavy bottom pot and saute the garlic, onions, and mushrooms for 5-7 minutes. Stir in the flour until all incorporated. Slowly blend in all the remaining ingredients stirring continuously. Bring to a slow boil, reduce to a simmer for 30 min. and season to taste with salt and pepper.
Instructions:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon. Heat remaining teaspoon oil in same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Yields about 1 1/4 cups per serving. Notes:
Source: Weight Watchers
Instructions:
Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter. (See roux photo, page 10 of source book linked below). Add the chopped onion, celery, and bell pepper are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt, and paprika and cook for two minutes. Stir in the Tabasco sauce and stock and bring to a gentle boil. Add the crawfish tails, green onions, and parsley. Simmer for about 5 minutes, stirring occasionally. Serve over steamed rice. Source: Gumbo Shop : A New Orleans Restaurant Cookbook |