Cajun Babies Stuffed Bread

Filling:

1 stick of butter (1/4 lb)

1 onion, chopped

1/2 cup each of chopped celery and bell pepper

1 dozen fresh chopped mushrooms

3 tbsp. all purpose flour

1/2 lb. of crawfish

1/2 lb. of shrimp

1 pint of whipping cream

1 lb. Velveeta cheese with jalapenos

1 lb. lump crabmeat

1/4 cup each of chopped green onions and parsley

1 tsp. of salt

1/2 tsp. each of cayenne and black pepper and garlic powder

2 egg yolks, beaten

1 cup cooked wild rice

Saute onions, celery and bell pepper in better, cook until wilted. Add flour, continue cooking for ten minutes. Add crawfish and shrimp, cook for seven minutes stirring occasionally. Blend in whipping cream and cheese. When cheese melts, add lump crabmeat, green onions, parsley and seasonings. Remove from heat, add egg yolks and wild rice.

Bread:

1-1/2 cup all purpose flour

1-1/2 cup of milk

6 eggs

4 tbsp. of hot melted butter

Whisk flour, milk, eggs and butter until smooth. Pour this mixture, divided evenly, into six 11 ounce souffle dishes. Bake for 30 minutes or until golden brown. Cut circular hole and spoon filling into each Cajun Baby bread.

Serves 6.

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Seafoods

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Cajun Country -- New Iberia, Louisiana