Chris Leonard shares recipes of Nonie

Crawfish Ettouffee

Ingredients:

• 1/2 cup chopped onion

• 1/2 cup chopped celery

• 1/2 cup chopped bell pepper

• 2 chopped garlic cloves

• 1/4 cup flour

• 1/4 cup butter

• Cayenne pepper, Tabasco or any spice you like to add flavor

• 1 cup shrimp/fish stock

• 1 lb frozen crawfish tail meat (not Chinese - I use Riceland crawfish tail meat)

• 2 chopped scallions

• Salt and pepper

• 1 cup of rice

When chopping the vegetables, keep the onion separate from the rest.

Melt the butter in a solid sauté pan and add the flour. Stir with a whisk over medium heat until the color starts to brown. When it looks like peanut butter, turn the heat down a bit and add the onions. Stir for five minutes and add the rest of the vegetables. Stir for five more minutes and add the stock and any spice. Cook this until 3/4 of the liquid is gone. Add the tail meat and squeeze out all of the orange fat from the bag and into the pan. Stir together and simmer for three to five minutes. Serve on or around a mound of rice and sprinkle the chopped scallions over everything.

Shrimp Creole

Ingredients:

• 2 Tbs butter

• 1 cup chopped onion

• 1 cup chopped celery

• 1 cup chopped bell pepper

• 2 cloves chopped garlic

• 1 28-ounce can of diced tomato (I like San Marzano or Muir Glen)

• 1 pound,  16/20 shrimp shelled and deveined

• 2 chopped scallions

• 1 cup rice

Melt the butter in a large sauté pan and add the trinity (onion, celery and bell pepper). Stir until vegetables begin to sweat or soften (about 5 to 7 minutes). Add garlic. Stir for a minute. At this point you can add any spice you’d like. Cayenne or Tabasco...

Add tomato. Cook for fifteen minutes. Stir in the shrimp and cook for five minutes. Serve over the rice and sprinkle the scallions on top.

Add salt and pepper.

Nonie Dressing

Ingredients:

• 1 clove of garlic halved

• 2 Tbsp fresh lemon juice

• 4 Tbsp good olive oil

• 1/2 spoonful of Dijon mustard

• Salt and pepper

Rub the inside of a wooden salad bowl with the garlic until it disintegrates. If you don’t have a wooden bowl, smash the garlic and drop it in the bowl (remove it before you add the lettuce). Add the lemon juice and half of the olive oil, mustard and salt and pepper.

Whisk together and then slowly add the rest of the oil while still whisking. Add lettuce and toss.