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  Charley & Ruth Addison
  Crazy Cajun Enterprises, Inc.
  Phone 877-862-2586
Fax 530-622-6989

  cajunsauce@sbcglobal.net

Crazy Charley's Recipes: I PUT MY FAMILY’S RECIPES IN JARS TO SHARE WITH YOU! I have been cooking these sauces since I was a kid. I stole the recipes from my family who has been making them since before the mid 1800's. I have loved to cook since I was nine when my grandmother taught me to fry Johnny Cakes. Being from my part of the country has allowed me to experience the best foods. Louisiana and Southern cooking is becoming a very popular cuisine all over the world. CRAZY CHARLEY brand sauces will help you prepare Cajun and Creole meals that are easy, quick, delicious and authentic.


Charley Addison

A BOAT TRIP DOWN BAYOU LAFOURCHE TO MADEWOOD PLANTATION HOUSE

We just returned from one of our several annual trips to Louisiana. I just have to tell you about the great trip I took with my sister-in-law Margaret and brother-in-law Julius Champagne. We took a ride down the longest street in the world Bayou Lafourche.

The Jean Lafitte National Historical Park and Preserve National Park Service was our host. (phone 985-448-1375 for more information.) We departed from the Wetlands Acadian Culture Center in Thibodaux on a flat bottom inboard motor boat which was just built at the center last year. People were able to watch the construction in a large room next too the bayou. It had to be low so it could pass under five street bridges over the bayou to our final destination, Madewood Plantation. The boat hold 20+ people depending on the size of the people.

We set out up the bayou as the National Park Ranger narrated interesting historical facts along the way. Lafourche Bayou is 200 miles long with houses built on each side, of course now there is also one road on each side of the bayou. It is often called the longest main street in the world. Houses were built along both sides of the bayou.

We ended up a Madewood Plantation for a wonder lunch of Gumbo and Crawfish Etoufee, salad, veggies, coffee and bread pudding. This was served to us in the large formal dinning room. We toured the home which is now a bed and breakfast. They had 16 guests the previous night. Phone 1-985-369-7151 for information.

RECIPE FOR MADEWOOD CRAWFISH ETOUFERE`

ROUX: 1 cup flour and one Tablespoon cooking oil, 2 Tbsp. cooking oil, fresh seasoning 1/2 cup each chopped onion and bell peppers. 1 can chicken broth, 1/3 cup Vermouth or fine wine, 1 pound crawfish tails (or shrimp, chicken, or sausage) 3 cups of cooked rice.

Brown the flour and cooking oil to make a roux. Sautee seasoning with cooking oil then combine with roux. Add chicken broth and vermouth, mix well and then add crawfish tails. Add salt and pepper to taste. (some Tabasco?) Cook over low fire about 1 1/2 hours until crawfish is tender. Serve over rice, serves 5.

MADEWOOD PUMPKIN-YAM LAFOURCHE

1 cup of pumpkin 3 cups drained yams

3 medium apples, peeled, cored & sliced

1 cup sugar ½ cup raisins

½ teaspoon vanilla extract ½ teaspoon cinnamon

½ teaspoon nutmeg ½ stick butter

Mix pumpkin and yams until smooth. Add apples, sugar, raisins, vanilla, cinnamon, and Nutmeg, mix until well blended. Melt butter and mix thoroughly. Bake 150 degrees for about 30 minutes.

Compliments of Madewood Plantation House (Bed & Breakfast) 4250 Hwy 308, Napoleonville, LA 70390 985-369-7151


	Cooking with Crazy Charley IV Click the Book to Order!

Charley's Turtle Soup

Here is my turtle soup recipe, enjoy. Crazy Charley

TURTLE SOUP by Charley Addison

by Charley Addison

2 quarts chicken stock ½ chopped lemon (rind and all)

4 tablespoons butter 3 hard boiled eggs

¾ cup chopped green onions ½ cup flour

½ cup chopped celery 1 cup tomato sauce

½ cup chopped bell pepper pinch of basil

(red, green or mix) Tabasco, Lea and Perrins, salt, red

½ cup chopped lemon pepper and black pepper to taste.

1 pound boneless turtle meat white wine of choice like sherry

Place prepared chicken stock in large pot. Sauté onions, celery, basil and peppers

in 4 tablespoons butter. Brown the flour in heavy caste iron skillet over medium

heat while stirring until the color desired is reached. Add the vegetable mix and

brown flour to chicken stock and mix well. Mash the egg yokes and dice the whites

add to the pot. Add tomato sauce, lemon and seasonings to taste.

Brown the turtle meat in olive oil and add to the pot. Cook over low heat simmering

for one to two hours. Add wine when ready to serve. Serve in bowls garnished with chopped green onion tops and/or chopped fresh parsley.

Can’t find turtle meat? You can substitute with chicken breast or pork or other white meat. This mock turtle soup is good but….. how about the real thing?

Home made cakes and candies make great gifts during the Holiday Season.

My Favorite is Pralines, a great candy Recipe from Louisiana

1 cup sugar 1 stick (1/2 cup) butter

1 cup brown sugar 1 tsp. vanilla

1/2 tsp. salt 1 cup pecan halves

1 cup canned milk (not sweetened condensed)

Combine sugars, salt and milk. Stir over low hear until sugars dissolve. Stir constantly so misture does not burn. Cook about 15 minutes to "soft ball" is forms when a ball is dropped in cold water. Cool slightly.

Add butter, vanille and pecans (pronounced peh-KAN or puh KON, not Pee-kan, the thing grandmother kept under her bed.) Beat until creamy. Drop by spoonfull on waxed paper to let cool and harden. Makes 30-36 pralines. They will form a patty about 2-3 inches in diameter. Pack them individually in plastic sandwich bags for storage or packing for gift giving.

Paul Prudhomme adds 1 cup shreaded coconut, or chocolate when butter etc. is added to make a variety of tastes. I like to add 1 cup of chocolate chips to make a chocolate Praline.