PREP TIME: 1 Hour MAKES: 3 cups INGREDIENTS: 1 cup crawfish tails 1 cup diced cucumber, unpeeled 8 oz. Philadelphia cream cheese 1/2 cup Mayonnaise 1/4 cup minced onions 1/4 cup minced red bell pepper 1/4 cup minced garlic 1 tbsp chopped parsley 1 tbsp chopped mint 1 …Read more …
Grilled Bourbon-Glazed Shrimp Skewers 1 lb. (24 count) large shrimp, peeled and deveined 1 tsp. olive oil 2 tsp.’s minced garlic 4 tbs.’s butter, cut into pieces 1 tsp. Worcestershire sauce 1 tbs. Cajun seasoning Few shakes Tabasco 2 tbs.’s bourbon Season shrimp with Cajun seasoning. In a small saucepan, heat oil over medium…Read more …
This recipe is from Roger’s (pronounced ro-jā) Cajun Cookbook. I graduated with Vernon Roger’s sister. At one time he was a newscaster. He died in 2002. I hope ya’ll try this recipe. It’s very good. Let me know if you do and how you liked it. 4 tbls butter 1 onion…Read more …
Creole cooking is different than Cajun. Creole food is made with a tomato base while Cajun food is usually made with a roux base. This recipe is for Crawfish Creole. 1 lb. crawfish (with fat) 1 onion 1 clove garlis 1 large can tomatoes 1 …Read more …
Ingredients 1/3 cup pecans 1 cup sugar 1 tablespoon light corn syrup 3 tablespoons + 1 teaspoon bourbon divided 3/4 cup heavy cream 1 teaspoon fine sea salt or kosher salt Instructions Preheat oven to 300 degrees. Place pecans on a baking sheet and toast for 10-12 minutes until browned and fragrant. Transfer pecans to a cutting board and chop. In a medium saucepan, add sugar, corn syrup…Read more …
I know it’s been a long time since I’ve posted a recipe. I’ve been really busy and feel like I have no time for anything. I’m going to try to get myself more organized … which I’m not very good at … to post more often. This is not my recipe. I’ve been having this…Read more …
8 – boneless, skinless chicken thighs(or boneless, skinless chicken breasts) 1 onion – finely chopped 1 TBLS – red bell pepper finely chopped 1 TBLS – celery finely chopped 1 TSP – minced garlic ½ cup – green onion finely chopped (add to fricassee when serving) ¼ TSP – salt ¼ TSP – Cajun…Read more …
Recently I went to Frenier Landing to photograph the chefs. The head chef is Joe and the sous chef is Derek. Both of them cook delicious dishes and are super nice guys. Head Chef Joe Sous chef Derek
Hi ya’ll. I don’t know if anyone is reading my posts … I hope so. Today I’m going to share my recipe for Stuffed Cucumbers. My husband doesn’t like cucumber but he loves this. This is my own recipe I came up with. The recipe is at the end. STUFFED CUCUMBERS …Read more …
I’m not sure if anyone is reading my posts or not but I hope you are. Today I’m posting a recipe for Chicken and Andouille Gumbo. I love gumbo … I grew up eating gumbo. Sometimes I think my mom put gumbo in my baby bottle … just kidding. Here’s the recipe. Chicken &…Read more …