Chef Gaye Sandoz Makes a Creole Lenten Recipe

Lenten Recipe from a Louisiana Tony’s Chef-Crawfish, shrimp crab Pasta with Sherry Cream Sauce

1 lb Louisiana Crawfish, shrimp or crawfish

1 stick light butter

2 tablespoons flour

1 bunch green onions, sliced

1 cup heavy cream

2 teaspoons Tony Chachere’s More Spice Seasoning

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1/4 cup cream sherry

3 cups angel hair pasta, cooked

Melt butter over medium heat. Add flour. Cook for 3 minutes. Add green onions.

Slowly, add cream. Stir until thickened. Add seasoning, hot sauce, crawfish and sherry.

Mix in angel hair pasta. Garnish with chopped parsley. Serve.

Tony’s Delish Parm Cheese Bread

This bread can be served as an appetizer or with your meal. Best bread ever!

2 loaves Pepperidge Farm French Bread or 1 large loaf French bread2 sticks butterTony Chachere’s Bold Seasoning2 cups fresh grated parmesan Cheese

Preheat oven to 425. Put foil on baking pan. Place bread on foil. Slice bread down the middle but not all the way through. Slice horizontally 1/2 inch apart. Slice stick of butter down the middle. Slice Across 1/8 Inch apart. Place pats of butter in between slices of bread. Sprinkle with Tony’s Bold Seasoning. Place grated cheese on top. Pull up sides of foil but do not cover top of bread. Bake for 10 minutes. Turn down 350 degrees. Bake 20 minutes more. Turn oven off and leave bread in until serving time.

Gaye will have with her a cookbook called “Basics of Creole Cooking”. It’s a free thank you for your viewers. Available by calling: 888-8creole

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