Louisiana Public Broadcasting Proudly Presents:
Ms. Lucy’s Cajun Classroom
Sample Recipes

	Roux Ingredients: 1 1 cup oil or butter cup flour Directions: Cook the above, stirring constantly until it reaches a light brown color. Set aside. Ingredients: 2 1 1 2 ¼ ¼ - 4 ¼ 2 2 cups chopped onions cup chopped green bell pepper cup chopped celery pounds chopped crawfish tail meat cup chopped green onion tops cup chopped fresh parsley salt & pepper to taste cups water (approximately) cup white wine tablespoons cornstarch cups cooked, cooled rice Directions: To the roux, add onions, bell pepper and celery. Cook until limp. Add water slowly to mixture, stirring well, and slow boil for 10 minutes. Add crawfish tail meat, green onions and parsley. Season to taste and cook on medium heat for 20 minutes. Stir in cornstarch which has been dissolved in wine. Add rice and mix thoroughly. Pour into unbaked pie shell and bake at 350 degrees for 20-30 minutes or until golden brown, or pour into basic tart shell and serve hot.

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