1 cup of rice
¾ cup of chopped onion
¾ cup of chopped celery
¾ cup of chopped bell pepper
4 tablespoons of butter
2 cans of mushroom soup
2 teaspoons of lemon juice
Salt and pepper, to taste
2 pounds of peeled crawfish tails
2 teaspoons of green onion
2 teaspoons of parsley flakes
2 cups of grated cheese or breadcrumbs
1. Cook rice.
2. Sauté onion, celery and bell pepper in butter.
3. Add soup and lemon juice, salt and pepper. Mix well
and add rice.
4. Stir in crawfish, green onions, and parsley.
5. Place in a greased Pyrex casserole dish. Sprinkle cheese
or crumbs on top.
6. Bake at 350 degrees for 35 to 40 minutes or until cheese
makes a crust.
- Janell Miller
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1 egg
1 cup of sugar
1 stick of butter, melted
½ cup of milk
¼ teaspoon of salt
2 cups of fresh, grated sweet potatoes
½ cup of ground pecans
1. Beat egg, sugar, and melted butter together.
2. Add milk, salt, and sweet potato.
3. Pour into a 6x6-inch baking dish and bake uncovered
at 325 degrees for one hour. After one-half hour of baking,
sprinkle pecans to cover.
Serves eight.
- Maria Bienvenue
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2 medium onions, chopped
2 bell peppers, chopped
4 stalks of celery, chopped
2 cloves of garlic, chopped
1 tablespoon of parsley
¼ cup of chopped onion tops
2 (1 pound) cans of lump crabmeat, picked over for shells
and cartilage
40 saltine crackers
2 eggs
Water
1. Sauté onions, bell peppers, celery and garlic (add garlic
last).
2. Add parsley and onion tops to crabmeat.
3. Add sautéed items and crumbled crackers.
4. Add two whole beaten eggs with a little water.
5. Toss mixture lightly. Put into greased casserole; dab
with butter.
6. Bake in 350-degree oven about one hour. Add baking time,
if needed.
- Ruby Hartley
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1 medium onion, chopped
1 stick of butter
1(10 to12-ounce) package of frozen corn
Salt and white pepper, to taste
2 tablespoons of flour
1 (16-ounce) bottle of clam juice
1 (16-ounce) carton of half and half
1 pound of crabmeat, lump, white, claw (or 1 pound of crawfish,
chopped)
Tabasco sauce
1. Sauté onion in butter until wilted.
2. Chop frozen corn in food processor and add to onion
and butter mixture. Cook for four minutes; season to
taste.
3. Add flour, clam juice and half and half; heat until
hot.
4. Add crabmeat. Heat again and serve with two drops of
Tabasco on top.
Serves two as a main dish, or four as an appetizer.
- David Laurent
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4 cloves of garlic,
chopped
3 medium to large onions, chopped
½ cup of chopped onion tops
1 can of mushrooms, drained
4 celery stalks, chopped
½ cup of chopped parsley
1 stick of butter
2 pounds of peeled shrimp
1 pound of crabmeat, picked over for shells and cartilage
Salt and red pepper, to taste
1 pint of half and half cream
1 pound of wide egg noodles, cooked
1 pound of Kraft Jalapeno Velveeta Cheese
1. In a large saucepan, sauté garlic, onions, onion tops,
mushrooms, celery, and parsley in butter over low heat
for about 30 minutes.
2. Add shrimp and crabmeat and season to taste.
3. Cook covered, about 15 to 20 minutes.
4. Combine cream and cooked noodles with shrimp mixture
and place in a 14x10x2-inch pan.
5. Slice cheese, and place slices on top.
6. Bake uncovered at 350 degrees for about 15 minutes.
Serves eight.
- Patrick Gaubert
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1 pint of oysters
3 tablespoon of melted butter
3 tablespoon of all-purpose flour
1 cup of milk
1 teaspoon of salt
Dash of ground nutmeg
1/8 teaspoon of pepper
3 eggs, separated
1. Drain and chop oysters.
2. Combine butter and flour in a saucepan over medium heat.
3. Add milk and bring to boiling point, stirring constantly.
4. Cook for three minutes.
5. Add oysters, seasonings and beaten egg yolks.
6. Beat egg whites until stiff, but not dry.
7. Fold into oyster mixture.
8. Pour into a buttered casserole dish.
9. Bake at 350 degrees for 30 minutes, or until brown.
Makes six servings.
- Hazel Gourgues
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3 bananas, mashed
1 teaspoon of baking soda
1 tablespoon of vinegar
2 cups of flour
1 cup of sugar
1 teaspoon of baking powder
½ teaspoon of salt
½ cup of margarine
2 eggs
1 teaspoon of vanilla
1 cup of chopped pecans
1. Mash bananas, then add baking soda and vinegar. Set
aside.
2. In a separate bowl, mix flour, sugar, baking powder,
and salt; add margarine.
3. Beat eggs and add to flour mixture.
4. Add vanilla, banana mixture, and pecans.
5. Pour into a greased loaf pan and bake in pre-heated
over, at 325 degrees for one hour.
- Grand Ma-Ma Martha
Broussard
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½ stick of butter
1 medium onion, chopped fine
1 medium bell pepper, chopped fine
1 whole bulb of garlic, chopped fine
2 pounds of round steak
Salt and red pepper, to taste
Water sufficient to make 2 or more cups of gravy
Cooked rice
1. In a black iron Dutch oven, on medium heat, melt one-half
stick of butter, then sauté onion, bell pepper and garlic
until wilted; remove from pot and reserve.
2. Trim excess fat off steak, then rinse under running
water to clean.
3. Season both sides of steak with salt and pepper and
rub in.
4. Cut steak in hand-sized pieces and brown both sides
of steak thoroughly in remaining butter; add more butter
if needed. Add a little water to prevent burning.
5. Add two cups of water and the sautéed vegetables, cover
and cook over low to medium heat until steak is tender,
about 30 to 45 minutes. Add water if more gravy is needed.
6. Serve over hot, fluffy rice.
Serves four.
- Neal Bertrand, Lafayette
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¼ cup of finely chopped onions
4 cloves of garlic, finely chopped
1 pork roast
Seasoning, to taste
¼ cup of oil
2 cups of water
1. Combine chopped onion and garlic in a small dish.
2. Cut slits in the middle of roast and stuff all onion
mixture inside. Season roast.
3. Heat oil; place roast in the pot. Brown roast on all
sides, adding small amounts of water occasionally.
4. After roast is browned on all sides, add the rest of
the water. Cover; cook on low heat about three hours.
Serve over rice.
- Heather Dupuis
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6 tablespoons of butter, melted
2 beef bouillon cubes mixed in 1½ cups of water
2 cups of raw rice
1 onion, chopped
1 bell pepper, chopped
2 cloves of garlic, minced
1 pound of peeled crawfish tails
1 teaspoon of salt
1 teaspoon of red pepper
1 (4½-ounce) can of mushrooms, drained
1. Layer in order in rice cooker, mix together, cover,
turn on and let cook.
2. Ready in 20 to 30 minutes. When pot turns off, just
stir well and re-cover for a few minutes.
- Brenda L. Gotte
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½ cup of oil
½ cup of flour
1 medium yellow onion, chopped
1 bell pepper, chopped
3 cloves of garlic, minced
Water
1 fryer, cut up
Salt and pepper, to taste
Tabasco sauce, to taste
1. In a Dutch oven, over medium heat, add oil and flour
and stir until roux is dark brown.
2. Add onion, bell pepper and garlic and sauté until limp.
3. Fill pot two-thirds full of water. Add chicken and seasonings.
4. Cook over medium heat for about one hour or until chicken
is done.
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