"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Moonpie's Koo-Be-Yon Recipe

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This recipe for Moonpie's Koo-Be-Yon, by , is from Texas Lady Anglers, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Todd
Added: Tuesday, October 10, 2006


1 cup flour
3/4 cup oil(DO NOT USE Olive Oil)
2 large white onions(chopped)
2 Bell peppers(seeded and chopped)
4 stalks Celery(chopped)
6 cloves Garlic(chopped)
1 28oz can of Ro-Tel tomatoes and chilies
1 8oz can of Tomato sauce(if you use tomato paste only use about 1 tablespoon)
1 12oz can of beer
2.5 to 3 quarts Water
3 tablespoons of Tony Chachere's Cajun spice.
1/2 teaspoon black pepper
1 or 2 bay leaves
3 to 5 pounds of seafood(I use any fish, because I kinda like it when it falls apart, but if you like big chunks use hearty fish. In addition I use shrimp and crawfish)
1 cup of green onion tops(chopped)

Make a medium golden brown roux with the flour and oil.
In a BIG pot add white onions to roux and fry until wilted. Approx 10 minutes.
Add bell pepper, celery, garlic, Ro-tel, tomato sauce. Mixture will be VERY thick and clumpy. Stir frequently as it tends to stick. Cook for 30 minutes over medium heat.
Add water, beer, spices. Stir well to break up any clumps. Bring to a boil, reduce heat and simmer for one hour.
Add seafood. Return to a simmer for 30 minutes if using fish. Shrimp, oysters, scallops only require about 10 minutes.
Add green onions 5 minutes before serving.
Serve over rice in bowls.
Serves 8-10.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Coupla hours
Personal Notes:
Personal Notes:
When you eat all the seafood out of the juice ADD MORE!! YUMMY. You can also freeze this!!




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