Chef Kernis “Big Lou” Louviere With Halliburton

Rice Pot Smothered Potatoes and Cheese w/ Crawfish

Rice Pot Smothered Potatoes and Cheese w/ Crawfish

• 5 lbs Sliced Butter Gold Potatoes
• 3 lg Onions Sliced
• 2 Bell Peppers Juliened
• 1 Heaping Tbl minced garlic
• Salt, Black Pepper & Red Pepper Flakes
• 1 Tbl of Dry Parsley
• 1 Cup Green Onions Chopped
• 1 Pkg of Velveeta Cheese
• 1 lb Louisiana Crawfish Tails
• 1 Tsp Seafood Base
• 3 Tbl of Butter

Method: The Potatoes and Onions are sliced with a mandolin slicer or cut with a knife. They should look like potatoes for Au Gratin. Spray the bottom of the rice pot with Pam. Mix the water and the seafood base and pour into the bottom of the pot. Put one layer of potatoes, then a layer of onions and bell pepper. Season each layer of potatoes, continue to layer all the way to the top. Put the butter over the top of the potatoes cover and cook. Once he potatoes cook uncover and put cubes of cheese, crawfish tails, parsley, and green onions and stir. Cover and cook again. This is now ready to serve.
Note: The rice cooker is a 6.5 cup rice cooker.

Bananas Foster

• 1/3 Cup Butter
• 1/3 Cup Packed Brown Sugar
• 3 Ripe Bananas Bias Sliced
• ¼ Teaspoon Ground Cinnamon
• 2 Tablespoons Bananas Liquer
• ¼ Cup Rum

Directions: In a large skillet melt butter, stir in brown sugar until melted, add bananas. Cook and gently stir over medium heat about 2 minutes or until heated through. Sprinkle with cinnamon. Stir in Bananas Liquer.
In sauce pan heat rum until it almost simmers. Ignite rum with a long match. Pour over bananas, stir gently to coat. Put into prepared crepes. Pour caramel sauce over the top of the crepes.