APPETIZERS:
Shrimp Boulets

MAIN COURSE:
Grilled Catfish Fillets
Corn & Crab Bisque
Tony's He-Man Chili
Cajun Crawfish Cornbread
Pan Sauteed Redfish w/ Herbed Shrimp & Tequila

DESERTS:
Opelousas Pralines
Fig Cake

OPELOUSAS PRALINES

2 cups sugar
Pinch of salt
1 (5 oz.) can evaporated milk
2 Tbsp. sugar (heaping)
2 tsp. vanilla extract
3 cups shelled pecans

In a large saucepan, combine sugar, salt and milk. Cook to softball stage (test by dropping a little in water or use a candy thermometer). Remove from heat.

While this is cooking, caramelize sugar (until brown) in a small, thick skillet. Combine with above mixture until it reaches test stage and remove from heat. Add vanillla and pecans and beat. Before candy crystallizes, dip out by seperate spoonfuls and place on waxed paper to cool.

If mixture should crystallize too soon (before removing saucepan), add a tablespoon of boiling water and beat again. Yields 24 pralines.