The Gumbo we is making does not have shellfish in it.
We were think'n bout this issue fairly early on in the menu planning.
Terry H.
[email protected] wrote:
That sounds really yummy.
Don't forget to have something for folks who are allergic to shellfish!
julia
-----Original Message-----
From: Stefan Creaser <[email protected]>
To: Walter Feaster <[email protected]>; [email protected]
Sent: Thu, Oct 1, 2009 12:12 am
Subject: RE: [Texascavers] TCR 2009:
Hi Walter,
I can answer for Allan...
We are planning a Cajun Theme this year (so bring your beads!). Barring
accidents, sudden changes of heart, etc. the menu looks like this:
Starters - Shrimp PoBoy's, alligator bites
Main - Chicken&Sausage Gumbo
Crawfish Tail Etouffee
Some Veggie dish (under development)
Sides - Creole Okra and Tomatoes
Red Beans and Rice (V)
Dirty Rice and/or Maquechoux (V)
Dessert - Gateau de Decharge
Cajun Cup Pies
Because the main courses are more 'liquid-y' this year I would suggest
people bring a bowl or high-sided plate so these don't spill. And save
space for dessert, samples we've tried have been awesome!
I will send out another email closer to the time as a reminder, and a
request for help ;-)
Any questions please email me.
Cheers,
Stefan
-----Original Message-----
From: Walter Feaster [mailto:[email protected] <mailto:[email protected]?>]
Sent: Wednesday, September 30, 2009 11:12 PM
To: [email protected] <mailto:[email protected]>
Subject: [Texascavers] TCR 2009:
Allan, what is on the menu for Saturday night?
Walter
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