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June 13, 2006
Sausage and Crawfish Spread
Sausage and Crawfish Spread
1 pound crawfish tails, chopped
1 pound hot pork sausage
A recipe of the Holy Trinity of Southern Cooking (chopped onion, bell pepper, and celery)
1 tablespoon minced garlic
1 teaspoon fish seasoning, (Panola's blackened blend is best if you can find it)
1 medium box Velveeta cheese
Dash of All Things Southern Hot Sauce
1 can cream of mushroom soup
Couple loaves of a good French bread
Topping:
1 bundle chopped green onions
I've gotten us started by browning the Holy Trinity of Southern cooking on
stove along with a pound of Jimmy Dean hot pork sausage. For any Yankees
visiting today, the "The Holy Trinity of southern cooking" consists of chopped
onions, celery and bell pepper. Got it? Good. Now, we'll drain the sausage
and veggies and return them to the skillet.
It's time to stir in a can of cream of mushroom soup and a medium box of
Velveeta cheese. When the cheese melts we'll add a pound of chopped
crawfish tails. We'll season this hearty mixture with a tablespoon of minced
garlic, a teaspoon or so of a good fish seasoning, and a dash of All Things
Southern Hot Sauce. Allow it to cook over medium heat for about thirty minutes
and look-a-there! (Look-a-there is the southern equivalent of Voila.)
Spoon over French bread and top with chopped green onions - or serve
with rice. I've tried it both ways. Oh, and one more thing. Don't hurt yourself.
This is good eating!
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Posted by Willie Crawford at June 13, 2006 11:07 AM
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