Jambalaya, Crawfish Pie, File Gumbo . . . This song has been in my head all week. This is what comes from planning a Mardi Gras party. My husband, in an effort to make this clearer to me found 101 versions of the song on the internet and played them all for me. Isn’t he sweet? I didn’t know there were so many artists who sung the Jambalaya song.
I guess it is appropriate to have that song in my head as I am making the King Cake and other goodies, but, what about when I am planning a business seminar or talking to clients on the phone? People may wonder what I’m smiling about.
When I go for walks, I always have a song in my head that plays over and over whether I want it to or not. Does anyone else do that? Anyway, the party is tomorrow night. I’ll be sure to post pictures next week and, once this party is over, I’m getting a new song!
Have a great weekend everyone!
Today’s Lagniappe: Cajun Crawfish Maque Choux
12 fresh ears of corn cut
1 lg. onions, chopped
1 lg. bell pepper, chopped
2 pods of garlic, minced
salt and pepper
1 c. onion tops, chopped
1 c. parsley leaves, chopped
1 can Rotel tomatoes, diced
2 lbs. Crawfish tails
1/2 c. salad oil
1 stick butter
Shuck corn away from cob (cut corn away) and have ready.
To cook Corn: In a cast aluminum pot, heat salad oil then add corn and smother-cook until tender.
Smother bell pepper, onions, garlic, celery, parsley and onion tops until tender but NOT brown. Add corn and a small amount of water. Cook covered for about 20 minutes, stirring occassionally, until all ingredients are cooked.
In another aluminum pot, melt butter. Add the crawfish, Rotel tomatoes and the juice. Cook until crawfish are red, about 10-15 minutes. Add corn mixture to this. Season with salt and pepper. Simmer for about 20-30 minutes for flavors to mix well. Serve hot over rice.