recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
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 Tblsp oil
3 Tblsp flour
oil up to smoke point, gradually add flour, being
careful not to splash. Simmer until dark brown, stirring
periodically as to not burn bottom. If you do burn
this, you must start over.
olive oil over medium high flame. Cook down garlic,
onion, celery, red peppers, and green peppers.
mushrooms, let cook for 5 minutes.
roasted tomatoes, red wine, and tomato paste. Let
mixture cook until almost all of the liquid has evaporated.
bay leaves, oregano, basil, thyme, rosemary, fennel
seed, salt, black pepper, Creole seasonings, and hot
a separate pan heat 1 gallon of chicken stock and
add roux. Bring up to a boil and simmer for 45 minutes
this strained mixture to the sautéed vegetables
Italian sausage, crawfish tails and mustard greens.
Let simmer for about half an hour.