Title: Cajun Babies
Categories: Cajun Regional Seafood
Yield: 10 Servings
| | | Cajun baby filling: |
| 1 | | Butter |
| 1 | c | Chopped onion |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Bell pepper; chopped |
| 1 | | Mushrooms; chopped |
| 3 | tb | All-purpose flour |
| 1/2 | lb | Crawfish |
| 1/4 | lb | Shrimp |
| 1 | pt | Whipping cream |
| 1 | lb | Jalapeno cheese |
| 1 | lb | Lump crabmeat |
| 1/4 | c | Chopped green onions |
| 1/4 | c | Parsley; chopped |
| 1 | ts | Salt |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Garlic powder |
| 1 | c | Cooked wild rice |
| | | Cajun baby bread for stuffing: |
| 2 1/2 | c | All-purpose flour |
| 2 1/2 | c | Whole milk |
| 7 | | Eggs |
| 5 | tb | Hot melted butter |
Recipe by: "Tell Me More" from the Jr League of Lafayette, LA Saute onions,
celery, bell pepper and mushrooms in butter and cook until wilted. Add
flour, continue cooking for 10 minutes. Add crawfish and shrimp and cook
for seven minutes stirring occasionally. Blend in whipping cream and
cheese. When cheese melts, add lump crabmeat, green onions, parsley and
seasonings. Remove from heat and add wild rice. For bread whisk flour,
milk, eggs and butter until smooth. Pour this mixture divided evenly into
10 (8 oz) souffle dishes. Bake for 30 minutes or until golden brown. Cut
circular hole and spoon filling into each Cajun Baby Bread.