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Tantalize Your Tongue With a Taste of New Orleans.

© Marna Gatlin

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
8 green onions (chopped)
1 pound crawfish tails, cleaned and peeled.
1 Tsp. corn starch
1/4 cup lemon juice
2 medium onions (chopped fine)
4 garlic cloves (minced)
1 cup celery (chopped fine)
4 Tbl. tomato sauce
1/4 cup fresh parsley (chopped)
1/2 tsp. salt
1/2 tsp cayenne pepper(more if you want it hot hot hot)
1/4 cup water

1. In a deep pot, melt butter, add onion, celery, green onion, and garlic. Simmer until onions are light brown and celery is soft.
2. Add crawfish tails, tomato sauce, corn starch (dissolved in 1/4 water), lemon juice, and seasonings.
3. Bring to a boil, lower heat, and simmer for about 10 minutes or so. Do not over cook.
4. Add parsley, serve over cooked rice

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
1/2 stick unsalted butter
2 well-rounded tablespoons of light brown sugar
1 pinch Of cinamon
1 tablespoon light rum
2 tablespoons brandy
1 tablespoon banana liqueur
French vanilla ice cream

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.