Cooking With Mom
Source: we.tv

Women's Entertainment

Louisiana beauty Ali Landry and her mom explore their roots in cooking up a special Seafood Gumbo and then petit gateau (cake) for desert.

Ali Landry and Mom Recipes

SEAFOOD GUMBO

Ingredients:
roux (see instructions)
2 medium onions
1 large bell pepper
1 lb. oysters
1 lb. shrimp
1 lb. crawfish
1 lb. lump crab meat
Salt
Pepper
Red pepper to taste

1. To make the roux, measure equal parts flour and oil. (1 cup, here)
2. Brown flour slowly over medium heat in frying pan to peanut butter colour. When it starts bubbling, the roux must be stirred constantly or it will burn.
3. Boil 2 1/2 quarts water in a large pot.
4. Add the onions and peppers to the roux and cook for a few minutes. The roux will not darken anymore after you've added the onions and peppers to the mixture.
5. Add the roux mixture ti the hot water and let it cook approx. 1 to 1 1/2 hours. 6. After the roux-pepper-onion mixture has cooked for approximately 1 1/2 hours, sdd one pound each oysters, crab, crawfish and shrimp. Season to taste with salt, black pepper and red pepper. The shrimp will need to cook about 30 minutes.

Serve with steamed rice.

PETIT GATEAU SEC

Ingredients:
4 1/2 c. flour
2 c. sugar
1 c. Crisco
2 tsp. vanilla
1 1/2 tsp. baking soda
1 tsp. vinegar
2 1/2 tsp. baking powder
One egg
1/2 c. margarine
3/4 c. milk

Icing ingredients:

8 tsp. Hershey's cocoa powder
1 lb. icing sugar
1/2 c. melted margarine
milk

1. Mix milk, soda, vinegar and set aside.
2. Mix the flour and baking powder and set aside.
3. Cream together the eggs, sugar, margarine and Crisco.
4. Gradually add the milk and flour mixtures and blend together. The mixture will get too thick for the mixer and you will have to blend in the remaining flour with a spoon.
5. With floured hands and floured rolling pin, roll out dough onto a floured board to about a half-inch thickness and cut with a round cookie cutter.
6. Spray a cookie sheet with non-stick spray and put the cookies about 1 1/2 inches apart. Bake at 350 degrees not longer than 20 minutes, until cookies are a light tan colour.

Icing
1. Blend sugar and cocoa until well mixed.
2. Melt the margarine, and add to sugar and cocoa.
3. Mix well then add dash of milk, mixing until it's the right consistency and adding more dashes of milk as necessary.
4. Drizzle icing onto cooled petits gateaux secs.