September 2006:
Number 509
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A newsletter for the students, faculty and staff of the Collin County Community College District. Published monthly. For information or submissions, call 972.599.3142. Cougar News welcomes student and faculty submissions. Next deadline: September 10 All submissions are due by 5 p.m. on the due date. Photos cannot be returned. Text should be emailed to mrobinson@ccccd.edu or sent on disk. Please submit copy that is proofed, edited and saved in Word format. Cougar News staff: Lisa Vasquez, director; Mark Robinson, editor; Marcy Cadena-Smith, contributor; Sydney Portilla-Diggs, campus correspondent; Stephanie Hall, student correspondent; Nick Young, photographer and layout
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Recipe of the Month -- Crawfish Etouffee
Submitted by Tony Gale
Hospitality Student
Ingredients:
1/2 lb yellow onion
1/2 lb red pepper, diced
1/2 lb green pepper, diced
1/2 lb celery, diced a/n clarified butter
1 oz chopped garlic
2 tbsp cayenne
2 tbsp blackening seasoning
6 oz flour
3 lb crawfish tailmeat with fat (domestic only!)
1 1/2 gallons chicken stock salt and pepper as needed
Procedure: Sautee vegetables till soft. Add garlic, seasoning and crawfish and mix. Add flour and mix well to coat all meat and vegetables (should be a roux at this point). Add stock and simmer until you reach desired thickness. You can add more roux if you like.
Season to taste and serve over rice.
[PRINTER FRIENDLY VERSION]
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