Show 10-  Crawfish Etouffee and Chocolate Pecan Pie CRAWFISH ETOUFFEE Season Mix 2 tsp salt 2 tsp cayenne 1 tsp white pepper 1 tsp black pepper 1 tsp basil 1/2 tsp thyme __ 1/4 cup chopped onions 1/4 cup chopped celery 1/4 cup chopped green bell pepper 1/2 cup vegetable oil 3/4 cup flour 3 cups,chicken or seafood stock 2 sticks (1 lb) butter 2 lbs crawfish tails or peeled shrimp 1 cup finely chopped green onions 4 cup cooked rice Combine seasonings Conbine oil and flour in pan to make roux.  Cook over medium heat til dark brown.  Add vegetables (onion,celery,bell pepper).  Saute til limp and onions are translucent. Add 2 cups of stock and 1 stick of butter.  Simmer for 5 minutes Rinse crawfish and add with 1/2 cup of green onions.  Simmer till warm.  Use rest of seasonings to taste. Serve over rice.  Garnish with balance of green onions CHOCOLATE AND PECAN PIE Prepared pie crust 3 oz chocolate chips 1 oz butter cut into pieces 3 eggs 1/4 cup light brown sugar 1/3 cup golden syrup 1 tablespoon vanilla extract 6 oz pecan halves In saucepan over a low heat, melt the chocolate and butter, stirring until smooth.  Set aside In a bowl, beat together the eggs,sugar,golden syrup and vanilla extract.  Sprinkle the pecan halves and chocolate chips over the bottom of the pastry.  Place the pie dish on a baking sheet and carefully pour in the chocolate mixture. Bake for 35-40 minutes at 375 degrees, until the chocolate mixture is set; the top may crack slightly.  Serve warm with softly whippe cream

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