Chef/Owner Andre Tremble of Buffalo’s Catering

Crawfish and Corn Pasta & Buffalo’s Homemade Bread Pudding, Praline sauce with Pecans

Crawfish and Corn Pasta

• ˝ stick butter
• ˝ diced onion
• 1 green bell pepper diced
• 1 yellow bell pepper diced
• 1 red bell pepper diced
• 2 tablespoons garlic
• 2 tablespoons creole seasoning
• 1 lb Louisiana Crawfish tails
• ˝ qt heavy cream
• 1 cup mozerella cheese
• 1 can of corn

Method:
saute onions, and bell peppers in butter. add garlic and seasoning. add heavy cream. add corn and crawfish. add cheese and season to taste.

Buffalo’s Homemade Bread Pudding

• 2 24” French bread cubed
• 8 whole eggs
• 2 qts of heavy cream
• 3 cups sugar
• 2 tablespoons of cinnamon
• 1 tablespoon vanilla extract

Method:
cube french bread. combine eggs, cream, sugar, cinnamon and vanilla extract in seperate bowl and mix well. add mixture to bread and mix into bread until completely covered. put mixture into baking dish (spray with Pam Butter spray before adding mixture) and bake.

Praline sauce with Pecans

• 1 lb. unsalted butter
• 1 qt. heavy cream
• 2 lbs brown sugar
• 1 bag of Pecan pieces

Method:
melt butter. add brown sugar and stir well. add heavy cream and bring to a boil. cook down till it thickens a bit. add sauce to top of cooked bread pudding and add pecan pieces.