none wrote:
> jmcquown wrote:
>> *But* I also got a couple of pork steaks to throw on the grill later
>> in the week. Also some catfish fillets and crawfish tail meat
>> (gonna make one of my signature dishes, Catfish Acadian, next
>> weekend, recipe to follow).
>>
>> Catfish Acadian
>>
>> 2 lbs. catfish fillets
>> seasoned flour
>> olive oil
>> butter
>> diced onions and garlic or shallots
>> diced bell pepper
>> diced celery
>> 1/2 c. crawfish tail meat
>> 4 large shrimp, chopped
>> whole cream
>> salt & cayenne pepper
>>
> That sounds almost simple enough for me to try!
> I've recently been looking into the making of crayfish traps,
> coincidentally enough... The last trout I caught on a dry fly had a
> whole baby crayfish in it's stomach, so I know we've got crayfish
> here! Any tips on the quantity of whole (heavy?) cream your recipe
> might use?

Sorry, I just eyeball the amount (same with the butter, olive oil and salt &
cayenne pepper). I'd say about 8 fluid oz. You don't really want too much
sauce.

Jill