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Hot Crawfish Dip Fit for King Rex

A jazz trio from the University of North Texas joined the Chancel Choir in the sanctuary Sunday morning at Central Christian Church, playing old-time hymns such as “Just a Closer Walk with Thee” to a swing beat.  Rev. Dr. Ken delivered the message “Preparing for What’s Next” and the church collected an offering for Week of Compassion.   

Week of Compassion is the refugee and development mission fund of the Christian Church.  When you give through this mission you let those suffering from natural disasters, war and poverty know that you care.  “What a delight to be fed! What a joy to feed!” 

Following worship service, the jazz trio joined the congregation and their guests in Fellowship Hall to celebrate Mardi Gras with food, music and dance.  

The Regis family, Ruth and daughters, Gretchen and Karen, and  Ruth’s brother Leroy Taplet evacuated New Orleans and came to Dallas during hurricane Katrina, one of the costliest and deadliest natural disasters in the history of America.  

Participating in Central’s Mardi Gras celebration, Gretchen showed a video of New Orleans, Ruth (with help from her daughters) cooked an authentic pot of filé gumbo and the family led second line dancing.  Second line is a tradition in brass band parades in New Orleans. The traditional dance, in which participants walk and sometimes twirl a parasol or handkerchief in the air, is called "second lining."   Ruth also entertained with a beautiful acapella rendition of “Summertime” from “Porgy and Bess.” 

Other menu items prepared by Central members included the traditional red beans and rice by Shelia Huffman, pralines by Margaret Wilson and Frank’s famous hushpuppies, deep fried on site by Frank Whitington.  

Couldn’t be Mardi Gras without King’s Cake and some Louisiana Crawfish. Guest Chef, Sandra Lewis, from “Life At The Table” wowed everyone with a hot crawfish dip fit for King Rex himself.  Sandra, owner of the Kitchen Acadamy, teaches the importance of families dining together and the techniques required to accomplish the task without a recipe. “Learn to be fearless in the kitchen,” Sandra tells her students.  She will be teaching several classes at Central. Visit Life At The Table for more information. 

Choir director David Aston will be bringing next year’s King Cake as he found the baby in his slice of the strawberry cream filled cake, a wonderful King Cake purchased from Central Market.  

Be sure and serve this amazing hot crawfish dip at your Mardi Gras party or whenever you want a dip to impress your guests and guarantee you rave reviews. 

David Dixon’s Superb Hot Crawfish Dip 

1 lb. crawfish tails *

1 ½ sticks sweet cream salted butter

2 bunches green onions (minced)

¾ cups parsley (chopped)

1 pint half and half

3T sherry

Salt, pepper, Tony Chachere seasoning salt to taste

Louisiana hot sauce to taste

3T flour

1 lemon (divided use)

2 T garlic (chopped)

Baguettes or crackers for dipping

*Used frozen crawfish tails from Louisiana waters, washed and patted dry 

In one skillet, sauté crawfish tails with 3/4 stick of butter, 2 T garlic, juice of ½ lemon, salt, pepper and Tony Chachere.  

In second skillet, sauté green onions and parsley in 3/4 stick butter.  When done, add flour and stir, then add half and half and cook until thick.  Add sherry and tails and stir.  Add hot sauce.  Taste and adjust seasonings if needed.  Finish with squeeze of lemon and 1 to 2 teaspoons more of sherry.  Keep warm over candle or in chafing dish and serve with baguettes or crackers.

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