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I met some friends who were from New Orleans. They introduced me to Cajun cuisine, and I haven't been the same since!
Allow me to share with you some exquisite recipes from the French Quarter: CRAWFISH ETOUFEE 8 Tbl. unsalted butter 1. In a deep pot, melt butter, add onion, celery, green onion, and garlic. Simmer until onions are light brown and celery is soft. I hope you have saved room for dessert, as this next dessert recipe is rich, wonderful, exquisite, and filling. A little goes a long way. BANANAS FOSTER 4 firm bananas In a skillet, melt butter and brown sugar. Cook over medium heat until sugar melts. In the meantime, peel the bananas, and then slice your bananas into halves. Drop the bananas into the skillet, and cook briefly until they are heated through. Next, add the liqueur and cinamon, and stir gently. Remove from heat. Spoon the rum and brandy over the mixture, but do not stir. Carefully ignite the mixture. The flame should die quickly on it's own, but be sure not to let it burn too long. Serve over ice cream. Go To Page: 1
The copyright of the article Tantalize Your Tongue With a Taste of New Orleans. in Gourmet Recipes is owned by . Permission to republish Tantalize Your Tongue With a Taste of New Orleans. in print or online must be granted by the author in writing.
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