Grated Parmesan Crawfish Jambalaya

Grated Parmesan Crawfish Jambalaya

Ingredients:
4 tbs grated parmesan cheese
1/2 tsp salt, pepper
1 lb peeled crawfish 2/3 cups Italian bread crumbs
4 cups cooked rice 1 cup mayonnaise sauce
2 tsp olive oil 2 tsp Tobasco sauce
4 cloves garlic, minced
1 onion, chopped Blend ingredients and fold in mayo. Spoon into
1/2 cups celery, chopped medium pot. Sprinkle with additional parmesan
1/2 cups green pepper, chopped cheese. Bake in Dutch oven or cardboard oven at
1 stick margarine 350 for 20 minutes.
1 cup green onion, chopped
2 tbs parsley flakes
1 tsp red pepper NUTTY-FRIED TROUT

Directions:
salt
4 medium trout
Sauté green pepper, garlic, onion, and celery in 1/2 cups flour
margarine in Dutch oven. Add olive oil. Cook 1/4 tsp garlic powder
uncovered for 40 minutes over low heat. Add peeled 1/4 cups walnuts, finely chopped
crawfish tails and cook for another 10 minutes. Add 1/8 tsp salt
green onions, seasoning, and rice. Mix well. If 1/8 tsp pepper
mixture seems a bit dry, add more margarine. 2 eggs, beaten
1/4 cups olive oil
Clean trout and pat dry. Combine dry ingredients
into a gallon zip-lock and shake to mix well. Dip
trout into beaten eggs, then shake one at a time in
flour mixture. Set trout aside on a large pot lid or 10
minutes. Heat oil in a large skillet and fry trout until
brown, about 7 minutes on a side.
The Geezer Cookbook -- 58 -- Dwayne Pritchett
SCALLOP GUMBO