Thanksgiving

Crawfish Pie:  2 pie crusts.  Melt one stick of butter.  Saute 1 cup onion, 1 cup celery, and 1 cup red bell pepper and 1/4 cup minced garlic.  Saute 5 minutes.  Add 1 pound chopped crawfish.  Saute 3 minutes.  Add 1 cup heavy cream.  Simmer 10 minutes.  Let cool.  Stir in 1 cup italian breadcrumbs, and 1 beaten egg.  Add 1/2 cup sliced green onions and 1/2 cup chopped parsley.  Stir.  Season with salt and pepper and Louisiana hot sauce.  Place in unbaked  pie crust.  Cover with another pie crust and make 4 slits.  Preheat oven to 450.  Bake 10 minutes.  Reduce heat to 350.  Bake another 20 minutes.  Serve hot.  From :  The Encyclopedia of Cajun and Creole Cooking.

Cornbread stuffing.  Not such a fan

Oyster Stuffing

Green beans cooked with bacon and chicken broth.

Roast Turkey