Crawfish tails are simmered in a mixture of butter, onion, bell pepper, garlic and Creole seasonings then garnished with green onions and chopped parsley.
A Creole style Stuffed Chayote recipe combines chayote with onions, tomatoes, herbs, crab and shrimp meat. Once the chayote are stuffed they are baked for about 25 minutes in the oven. This dish makes a good main course. Serve it with crusty bread.
Dirty rice is a Cajun specialty. The typical combination includes ground chicken or turkey livers and gizzards with onions, broth, green pepper and garlic. The dish gets its name because the cooked gizzards give the rice a "dirty" appearance.
Recipe by Chef John Folse. Visit the Chef John Folse & Company website for recipes as well as the chef's own line of professionally prepared foods.