1998 Grand Champion
Ann Mattingly, Hamshire, Texas

“Cajun Babies”

1 stick butter
1 cup onions, chopped
1 lb. processed cheese w/jalapeños
½ cup celery, chopped
½ cup bell pepper, chopped
1 dozen fresh mushrooms, chopped
3 Tbsp. all purpose flour
½ lb. crawfish
¼ lb shrimp
1 pint whipping cream
1 cup cooked wild rice
1 lb lump crabmeat
¼ cup green onions, chopped
¼ cup parsley, chopped
1 tsp. Salt
½ tsp cayenne
½ tsp black pepper
½ tsp garlic powder

Saute onions, celery, bell pepper and mushrooms in butter and cook until wilted. Add flour and continue cooking for 10 min. Add crawfish, shrimp and cook for 7 min. Stirring occasionally. Blend in whipping cream and cheese. When cheese melts, add lump crabmeat, green onions, parsley and seasonings. Remove from heat and add wild rice.

Cajun Bread for Stuffing

2 ½ cup all purpose flour
7 eggs
1 ½ cup whole milk
5 Tbl. hot melted butter

Whisk flour, milk, eggs and butter until smooth. Pour this mixture divided evenly into ten (8oz) souffle dishes. Bake for 30 min. Or until golden brown. Cut circular hole and spoon filling into each Cajun baby bread.

“Rice Stuffed Eggs”

1998 1st Place Appetizer, Men’s Division
By Jimmy Moore – Anahuac, Texas

6 eggs
1 Tbl mayonnaise
¼ tsp salt
¼ cup cooked rice
½ tsp mustard
2 Tbl sweet pickle relish
⅛ tsp pepper
Paprika

Boil eggs for 12 minutes. Peel eggs and cut in half. In a blender, mix mustard, egg yolks, mayonnaise, relish, salt, pepper and rice. When well blended, spoon mixture into the cooked egg whites. Sprinkle with paprika.

“Cajun Crawfish Dippers”

1998 1st Place Appetizer, Senior Citizen Division
By Margaret (Peggy) Jones – Stowell, Texas

1-12 oz. pkg Angel hair pasta (cooked and drained)
⅔ cup cooked rice

Add: 
4 lg eggs (beaten)
3 Tbl Parmesan cheese
1 lb. cooked crawfish tails (chopped)
2 green onions (chopped fine)

1. Mix above ingredients and let set overnight in refrigerator (to combine flavors). Crush mixture with hand to squeeze and mix ingredients.
2. The next morning squeeze mixture again, add bread crumbs until mixture is the right texture to form balls. Add Tony’s seasoning to taste.
3. Place mixture in bowl and roll into walnut sized balls. (Can be frozen at this stage for later use). When ready to use remove from refrigerator and thaw before frying. Roll in fine breadcrumbs.
4. Rolls balls in melted margarine. Bake on greased cookie sheet until light brown. (Turn every 15 min). About 30-45 minutes. Drain on paper towel and cool to room temperature. Serve with several dips.