Louisiana Public Broadcasting Proudly Presents:
Lucy’s Classic Cajun Culture & Cooking
Sample Recipes

	Ingredients: 3 1/2 3 1 1 1/2 1/2 1 1 envelopes of plain gelatin cup hot water pounds crawfish tails, chopped coarsely 10 ounce can of tomato soup 8 ounce package of cream cheese cup finely chopped onion cup finely chopped celery cup mayonnaise teaspoon baking soda Directions: Dissolve gelatin in luke warm water. Heat soup and add crawfish. Cook for 20 minutes on medium heat. Stir often to prevent sticking. Add cream cheese, onions and celery. Cook until cheese is melted. Add gelatin and mayonnaise and stir until well blended. Remove from heat. Add baking soda and stir quickly while mixture foams. Prepare the molds by coating with extra mayonnaise or spraying with PAM. Pour the mixture directly into molds. Allow to set overnight. Garnish. Yields 6 cups.

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