Recipes by Howard Menard
Green Beans With Garlic-Herb Butter
Green beans have many common names – string beans, pole beans, snap beans, zydeco – just to name a few. Two of my favorite ways to eat green beans is to break it off the plant and eat it fresh; the other is pickled. I just wonder if I could ...
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Louisiana Candied Yams
There are two varieties of sweet potatoes; the pale yellow with a dry flesh and the dark orange with a moist flesh. The dark orange variety is plumper in shape and somewhat sweeter than the yellow variety. What are frequently called yams, especially in the Southern U.S., are in fact ...
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Crab (Shrimp or Crawfish) Corn Chowder
Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. Experiment with the mixtures of the seafood available in your area. Ingredients 1 block margarine or butter (8 tbsp) 1 cup onions, finely chopped 1/2 ...
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Shrimp Stuffed Rib Eye Steaks
Two of the best, rib eye steaks and shrimp, joined together to make a scrumptious meal. Ingredients 1 cup shrimp peeled uncooked 1/4 cup onion 1/4 cup bell pepper 1 tbsp garlic chopped 4 rib-eye steaks, 3/4 - 1 inch thick 1 tsp Cajun seasoning 1 cups Italian salad dressing ...
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Crab and Shrimp Soup (Bisque)
One of the more popular classic Cajun soups made easy; this one will really “hit the spot”. This recipe is dedicated to Howard Menard. Ingredients 1 (10 oz) box frozen corn 1 medium onion, chopped 1 block butter 1 can Campbell’s cream of shrimp soup 1 cup water 5 tbsp ...
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