Canku Ota |
(Many Paths) |
An Online Newsletter Celebrating Native America |
November 4, 2000 - Issue 22 |
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Crawfish Etoufee |
Ingredients |
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1/2 cup butter 2 stalks celery, chopped 1 green bell pepper, chopped 1 onion, chopped |
1 (10 ounce) can diced tomatoes with green chile peppers 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed golden mushroom soup |
Directions
Makes 4 servings |
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Shrimp Creole |
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Ingredients |
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1 tablespoon all-purpose flour 2 tablespoons butter, melted 2 tablespoons tomato paste 1/2 teaspoon minced onion 1 teaspoon salt 1 fresh red chile pepper (optional) |
3 cups chicken broth 2 bay leaves 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley 2 pounds medium shrimp - peeled and deveined |
Directions
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Oyster/Cornbread Dressing |
Ingredients: |
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1/4 cup butter 1 red onion, chopped 4 green onions, chopped 2 stalks celery, chopped 3 cups crumbled cornbread 3 cups soft bread cubes |
1/2 cup chopped parsley 2 eggs, beaten 1 pint shucked oysters - chopped, drained with liquid reserved salt and pepper to taste |
Directions:
Makes 12 to 15 servings |
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Okra/Seafood Gumbo |
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Ingredients |
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2 pounds medium shrimp - peeled and deveined 1 pound crab meat 1/2 cup olive oil 2 pounds chopped okra 1 tablespoon tomato paste 1 tomato, chopped |
1 cup chopped onion 4 cloves garlic, minced 1/2 cup chopped celery 1/2 cup chopped green bell pepper 12 cups water 1/2 cup chopped green onions |
Directions
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Blackened Red Snapper |
Ingredients |
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2 tablespoons paprika 1 tablespoon salt 2 teaspoons onion powder 2 teaspoons garlic powder 1 1/2 teaspoons ground black pepper 1 1/2 teaspoons ground white pepper |
1 teaspoon dried thyme 1 teaspoon dried oregano 2 teaspoons cayenne pepper 1 1/2 cups butter, melted 4 (6 ounce) filets red snapper |
Directions
Makes 4 servings |
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Canku Ota is a copyright of Vicki Lockard and Paul Barry. |
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