Recipes With Course: Main Dishes
Crawfish Pie
Ingredients1 cup onions, chopped 1 cup parsley, chopped 1 cup bell pepper, chopped 1 tsp garlic 1 (10 oz) can cream of celery soup 3/4 stick butter 4 ounces tomato sauce 1 lb crawfish 1/2 cup seasoned bread crumbs 1 tsp salt 1 egg, beaten 1 cup milk 1 tsp ...
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Brisket & Okra Gumbo
We always planted okra when I was growing up. My mom would cut it up real fine & Grandma would cook it up. It was hot eating it in summer, but it was so good that no one complained. Ingredients1 1/2 lb boneless brisket, cut into pieces 1/2 cup oil ...
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Classic Crawfish Sausage Etouffee
A Cajun dish so common, it’s in everyone’s recipe box. The no-soup etouffee -one of my personal favorites. Ingredients2 lbs peeled crawfish tails 1/2 stick (1/4 cup) butter 1/2 cup chopped celery 1 cup chopped onion 1/2 cup chopped bell pepper 2 cloves of garlic 1 tbsp cornstarch 1 tbsp ...
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Pork Jambalaya
Another Cajun Classic! So good, you’ll slap your momma. Ingredients1 lb cubed pork chops or pork fingers 1/2 cup oil 1 onion, sliced 1 cup parsley 1/2 cup green onion tops 2 cups rice 2 cups hot water 1/2 tsp red pepper 1/2 tsp black pepper 1 tbsp saltDirectionsStep 1Cook ...
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Tauzin’s Andoullie Stuffed Pork Loin with a Fig Demi Glaze
Ingredients1 pork loin 2 Andouille sausages 2 tbsp Tony Chachere's Seasoning 2 cups water 1 cup pureed fig preservesDirectionsStep 1Preheat oven to 350 degrees. Step 2Place pork loin on a cutting board and, using a long knife, slice into the pork loin along the length, creating a pocket. Also make ...
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Beef and Mac-N-Cheese Goulash
This dish is easy, inexpensive and yummy comfort food being mixed into one pot! Hungarian Goulash where the dish name Goulash originated was a stew mixture made with beef and vegetables. My guess is because what you cooked ended up in one pot where you “mixed all the stuff” together. ...
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Seafood Gumbo
A true Cajun classic. The original recipe had 2 tbsp vegetable oil and 2 tbsp flour and quarts of water. At the end of the cooking cycle right before being served, the powdered file was added and the cook would dip the ladle in and out of the gumbo aerating the broth; ...
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