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Cajun delight… Symphony fund-raiser Saturday at Frank Cochran

By Staff
A SPICY FARE GARONTEED' n Crawfish and jambalaya will be the main attractions at the annual MSO Crawfish Boil/Jambalaya 2001. Proceeds from the event will benefit Meridian Symphony Orchestra. Photo by Ida Brown/The Meridian Star
By Ida Brown/The Meridian Star
March 7, 2001
If you're looking for a way to spice up your weekend, Meridian Symphony Orchestra's annual Crawfish Boil/Jambalaya 2001 is "garonteed" to do the trick.
Slated for Saturday, from 6 to p.m. at Frank Cochran Center in Highland Park, the family get-together will feature Cajun food and music, plus beverages. And for those who prefer something a little less spicy, Little Caesar's Pizza also will be available.
A goal of $12,000 has been set for the fund-raiser to benefit the local symphony.
The main dish will be prepared by Duane Smith of Duane's Crawfish Farm in Opelousas, La. Beverages will be provided by Mitchell Distributing Company.
And to add to the Cajun atmosphere,live entertainment will be provided by Preston Blanchard and Trio Gumbo. According to Entrekin, the ensemble not only performs Cajun music but also popular tunes.
Tickets are $20, advance; $25, at the door. Children 11 years and under will be admitted free. Ticket locations are Meridian One-Hour Cleaners, Dr. Dave Makey, Weidmann's Restaurant, the Meridian Symphony Orchestra, Entrekin and Hough Insurance, Hart Hall Ltd., Loeb's Menswear, Mitchell Distributing Company and Music Emporium.
Following are a few crawfish recipes to help you create your own Cajun spirit at home.
Crawfish Etouffee'
5 pounds crawfish
1 pound margarine
3 large onions, chopped
4 cups bell pepper, chopped
4 cups parsley, chopped
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
3 teaspoons salt
red hot sauce
Melt margarine in pan; add onions, bell pepper, parsley, hot sauce and Worcestershire sauce. Season with salt and lemon juice; cook on low heat for about an hour, covered. Add crawfish and cook covered 45 minutes to 1 hour.
Recipe from "The Meridian Star 1994 Cookbook." Provided by Melissa Clatterbuck of Meridian.

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