My grandfather was from New Orleans. After being recruited by St. Augustine's University in Raleigh, he and my grandma made a life in North Carolina. He was the track and field, football and gymnastics coach at Winston-Salem State University back in the 1960s and early 70s.
|My uncle, enjoying Mardi Gras|
This year, the Millers are heading back down to the bayou for Mardi Gras and I need to get ready.
8 Tbs (1 stick) butter
1 cup EACH finely chopped onions, bell peppers, celery
1Tbs Creole seasoning
1 cup fish or vegetable stock, warm
2 bay leaves
1lb crawfish tails
1/2 cup chopped green onions
2Tbs chopped parsley
Melt butter in a large skillet on medium-high heat. Add onions, celery, peppers and cook until soft, 15-20 minutes. Add flour and cook for 10 minutes, until a light blonde color. Whisk in stock, add bay leaves and turn heat up to High to bring the pan to a simmer. Reduce heat to low for 25 minutes. Stir in crawfish, green onions and parsley. Simmer for 5 minutes. Add salt and pepper to taste. Serve with rice.
|Crawfish tails with creole seasoning|
|Blonde roux mixing with the "trinity"|
|Chopped green onions, waiting for the pan|
|♪♫Jambalaya and a crawfish pie and filé gumbo|
'Cause tonight, I'm gonna see my ma cher a mi-o♫♪
|Year-long beaded tree decoration|
|Harry Connick, Jr. is in this photo|
|At Pat O'Brien's, with the original Hurricane|
|A balcony decorated for Mardi Gras|
|A St. Charles Ave streetcar. Made in NORTH CAROLINA!|
Laissez les bons temps rouler! (Lay say lay bohn tohn roo lay)
Let the good times roll!