[ E N T E R TA I N I N G ]
9 EASY-TO-HANDLE SNACKS
CROWD-PLEASING CRAWFISH PASTA ONE OR TWO HEARTY FOOD OPTIONS will satisfy a large group of hungry revelers, such as jambalaya, red beans and rice or crawfish pasta. My mother — Jeanne Pfefferle — developed this decadent, customizable crawfish pasta recipe many years ago with her mom friends from St. Dominic School (much to the delight of both parents and kids, I might add). It’s still indemand to this day.
P H O T O B Y O C K R A /G E T T Y I M A G E S
IT’S WISE TO HAVE SNACKS, savory grab-and-go prepared foods, and seasonal sweets on hand. Here are a few ideas:
1 | Zapp’s Potato Chips or Elmer’s Chee Wees 2 | Whole apples, bananas, and oranges 3 | A fried chicken mix from Popeyes 4 | Mini sausages wrapped and baked
in biscuit dough (aka “pigs in a blanket”)
5 | Deviled eggs 6 | Finger sandwiches or small pulled pork subs 7 | King cake varieties from King Cake Hub
INGREDIENTS:
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3 MEDIUM YELLOW ONIONS, CHOPPED
King cake-inspired cake pops from Sugar & Spice Twice
3 TO 4 CLOVES GARLIC, CHOPPED 2 STALKS CELERY, CHOPPED 1 TO 2 BELL PEPPERS (ENOUGH FOR 1/2 A CUP), CHOPPED 2 TO 3 STICKS BUTTER 1/2 TO 3/4 CUPS FLOUR 1 TO 2 CUPS HALF-AND-HALF (WARMED) 1/2 CUP MILK OR SEAFOOD STOCK (OR ANY STOCK) (WARMED) 1 TEASPOON LIQUID CRAB BOIL 2 TO 3 TEASPOONS DRIED PARSLEY FLAKES 2 TO 3 POUNDS LOUISIANA CRAWFISH TAILS 2 TO 3 POUNDS PASTA SHELLS, SPAGHETTI OR ROTINI PASTA 1 POUND VELVEETA CHEESE, CUBED PARMESAN CHEESE SALT, PEPPER, TONY CHACHERE ORIGINAL CREOLE SEASONING
P H O T O B Y WAV E B R E A K M E D I A
Water, juice boxes for the kiddos, and other refreshing non-alcoholic beverages, like locally made Insanitea Kombucha.
IF YOU’RE NOT UP FOR GROCERY SHOPPING, doing recipe math, or cooking for a crowd, but still want to host a crowd, consider hiring a caterer to help you out. A caterer can help determine how many food and drink offerings you’ll need, customize a menu that adheres to dietary restrictions when needed, rent equipment and bring everything into your home so you can relax and enjoy the parades. PAGE 6
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CONSIDER CATERING
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C UE M AG A Z I N E •
Saute chopped onions and garlic in butter medium heat. Add celery, saute for 5 minutes. Add bell pepper, saute for 5 more minutes. Add flour, stir, turn down heat. Cook 15 to 20 minutes, stirring occasionally. Add half-and-half. Add stock and/or broth; Slowly stir, mix well, adjust liquid as needed. Add Velveeta and stir until melted. Add crab boil and crawfish, stir until well-blended. Add parsley and seasonings. Cook pasta. Combine pasta and crawfish sauce in buttered casserole pan, sprinkle with Parmesan cheese. Cover and bake for 30 minutes at 350 degrees.
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