is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirely
recipe comes from Bacco's Restaurant in New Orleans".
Tblsp. Olive oil
1 Tblsp. Garlic, chopped
1 Medium Onions, diced
1/2 stalk Celery, diced
1/2 Green Pepper, diced
1/2 Red Pepper, diced
1/4 cup Mushrooms, sliced
1/2 cup Roasted Tomatoes, chopped
1/4 cup Red Wine
2 tsp. Tomato Paste
2 Bay Leaves
2 tsp. Creole Seasonings
1/4 tsp. Dried Oregano
1/4 tsp. Basil
1/4 tsp. Thyme
1/4 tsp. Rosemary
1/4 tsp. Fennel Seed
1/4 cup Crystal Hot Sauce
1 cup Mustard Greens, chopped
8 oz. Crabmeat
2 links Italian Sausage, sliced
1/2 gallon chicken stock
Salt and Pepper to taste
2 T. Oil
3 Tblsp. Flour
oil up to smoke point, gradually add flour,
being careful not to splash.
until dark brown, stirring periodically as to
not burn bottom.
you do burn this, you must start over.
Olive Oil over medium high flame.
down Garlic, Onion, Celery, Red Peppers, and
Mushrooms, let cook for 5 minutes.
Roasted tomatoes, Red wine, and Tomato Paste.
mixture cook until almost all of the liquid
Bay Leaves, Oregano, Basil, Thyme, Rosemary,
Fennel Seed, Salt, Black Pepper, Creole Seasonings,
and Hot Sauce.
a separate pan heat 1 gallon of chicken stock
and add Roux.
up to a boil and simmer for 45 minutes and strain.
this strained mixture to the sautéed
vegetables and seasonings.
Italian Sausage, Crawfish Tails, and Mustard
simmer for about half an hour!