CAJUN BABIES 

CAJUN BABY FILLING:

1 stick butter
1 cup chopped onion
1/2 cup celery -- chopped
1/2 cup bell pepper -- chopped
1 dozen mushrooms -- chopped
3 tablespoons all-purpose flour
1/2 pound crawfish
1/4 pound shrimp
1 pint whipping cream
1 pound jalapeno cheese
1 pound lump crabmeat
1/4 cup chopped green onions
1/4 cup parsley -- chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup cooked wild rice

CAJUN BABY BREAD FOR STUFFING:

2 1/2 cups all-purpose flour
2 1/2 cups whole milk
7 eggs
5 tablespoons hot melted butter

Saute onions, celery, bell pepper and mushrooms in butter and cook until wilted. Add flour, continue cooking for 10 minutes. Add crawfish and shrimp and cook for seven minutes stirring occasionally. Blend in whipping cream and cheese. When cheese melts, add lump crabmeat, green onions, parsley and seasonings. Remove from heat and add wild rice. For bread whisk flour, milk, eggs and butter until smooth. Pour this mixture divided evenly into 10 (8 oz) soufflé dishes. Bake for 30 minutes or until golden brown. Cut circular hole and spoon filling into each Cajun Baby Bread.

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