FOX/TRUTH INFO & RECIPE:  26 February 03:

MARDI GRAS TIME.......................................JOIN THE CELEBRATION!!

The first day of the Carnival is always January 6th (the 12th day after Christmas). Mardi Gras Day, the Carnival finale, is always Fat Tuesday ( the day before Lent begins). Celebrate the carnival with this special Cajun dish .

                           Cajun Fried rice

            1/2 lb.              Crawfish Tails (peeled & cooked)

            1-1/2 Tbs.       Soy Sauce

            1 tsp.               Sesame Oil (dark)

            2 to 3 tsp.       Hot Pepper Sauce (Tabasco)

            2 tsp.               Gingeroot (grated)

            2 cloves          Garlic  (minced)

            4 Tbs.             Cooking Oil (peanut or vegetable) divided

            1 tsp.               Sesame Oil (dark)

            3                      Eggs (lightly beaten)

            3 cups             White Rice (cooked, cold)

            4 to 6              Green Onions (chopped)

            1 cup               Bean Sprouts (rinsed)

            1 cup               Green Peas (frozen)

                                    Salt & Pepper to Taste

Garnish:

                                    Parsley (chopped)

In a small bowl combine Crawfish Tails, Soy Sauce, Sesame Oil,Pepper Sauce, Gingeroot and Garlic. Mix well.

Heat wok or large skillet and add 2 Tablespoons of Cooking Oil. Add Crawfish mixture and stir-fry 1 to 2 minutes until heated through.  Remove from wok and set aside.

Add 2 Tablespoons of Cooking Oil and teaspoon of Sesame Oil to wok. Add Eggs and stir fry until set. Add Rice, Green Onion, Bean Sprouts and Peas stir fry 2 to 3 minutes. Add Salt & Pepper to taste. Add Crawfish mixture and mix well. Remove from wok. Garnish with a Parsley and serve passing theTabasco for those who like it extra hot.                      Serves 6

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