St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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CRAWBEEF (Coonass Surf n' Turf):

4 fair size rib-eyes or other favorite beef steak
1 lb mudbugs (crawfish) more or less (get extra fat if available)
1/2 cup oil
3 tbsps flour
1/2 block sweet butter
1 medioum onion, chopped
1 bunch green onions, chopped
3 cups water

Marinate steaks overnight in a covered dish in creole seasoning, pepper 
 and Lea & Perrins - whatever.

Saute onion in butter till soft, then add green onions and set aside.
Add oil and heat till hot, add flour and stir (we're making a roux here for the neophyte).  
Stir CONSTANTLY until dark chocolate color, add onions and mix well - 
this should stop the roux from cooking but remove/reduce heat to be safe, 
as this roux is dangerously close to self-destruction.

Add water, stir, and add heat to medium until it's mixed well and in a consistent texture.  
Heat for about 1/2 to 1 hour or so, reduce heat to low and add crawfish 
(and extra fat if you got it) and cook another 20-25 minutes.

Grill steaks (one cigarette to a side, on medium coals - if you don't smoke anymore, 
get somebody that still does to stand there and talk to you).

Serve steak topped with crawfish and sauce.

- level best -
Andrew H. Auld

From: Andrew Auld
Date: Thu, 23 Mar 2006 
To: Anglican@stsams.org 
Subject: Recipe - (was:  Censure Pesident Bush)