BLUE BAYOU RESTAURANT DISNEYLAND RECIPES

Steps:

• CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
• FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
• BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
• SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
• Heat about 6" of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
• Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.

Steps:

• Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux begins to brown.
• Add the onion and celery. Cook for 5 minutes.
• Add the stock and stir. Simmer for 10 minutes.
• Add remaining ingredients (except filé and salt) and return to a simmer. Adjust salt to taste.
• If you are adding seafood, add it at the very end and make sure it is completely cooked.
• Add filé.
• Mix well and serve over rice.