mon pirogue

Ingredients

• CRAWFISH ETOUFFEE
• 1 pound crawfish tails
• 1/4 cup olive oil
• 1 stick butter
• 1 medium onion
• 2 cloves garlic
• 1 tablespoon green onions
• 1/2 small bell pepper
• 1 teaspoon parsley
• 1 teaspoon cornstarch
• 1/4 cup white wine
• 1/2 cup half and half
• 1 large bay leaf
• 1 pinch white pepper
• 1 pinch black pepper
• 1 pinch cayenne pepper
• 2 dashes tony chachere's creole seasoning
• SHRIMP SCAMPI
• 1 pound shrimp, peeled and deveined
• 1/2 stick butter
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 teaspoon parsley
• 1/4 cup fresh mushrooms
• 1/2 tablespoon cornstarch
• 1/4 cup sherry
• 1/2 teaspoon oregano, fresh
• 1 pinch basil, dried
• 1 pinch cayenne pepper
• 1 pinch tony chachere's creole seasoning to taste
• SMOTHERED ALLIGATOR IN CREAM SAUCE
• 1 pound fresh alligator tail steak
• 1/2 stick butter
• 1/2 cup vegetable oil
• 1 tablespoon sugar
• 2 cloves garlic minched
• 1/4 cup green onion tops
• 1/2 cup onions
• 1/4 cup parsley
• 1/2 cup white wine
• 2 tablespoons flour
• 1/2 cup half and half
• 1 pinch white pepper
• 1 pinch black pepper
• 1 pinch cayenne pepper
• 1/2 teaspoon nutmeg
• 1 pinch tony chachere's creole seasoning to taste
• EGGPLANTS (THE PIROGUES)
• 2 large eggplants
• 1 gallon oil for deep frying
• 1 cup flour
• 3 large eggs
• 1 pinch white pepper
• 1 pinch black pepper
• 1 pinch tony charchere's creole seasoning
• 1 cup bread crumbs, seasoned
• GRILLED CATFISH
• 6 medium whole catfish
• 1/2 stick butter
• 1/4 cup vegetable oil
• 1/2 cup italian dressing
• 2 cloves minced garlic
• 1 pinch paprika
• 1 pinch tony chachere's creole seasoning to taste