Recipes
Bert’s Chicken ‘n Corn ‘n Salsa Crescent
The author is a great Cajun cook and is always conjuring up recipes. Although, she has more choices, she mixes a lil of this and a lil of that just like our mothers and grandmothers did. Ingredients3 cans crescent rolls or puff pastry, cut in triangle crescent size 1 onion, ...
Read more
South (Holly) Beach Pumpkin Pie Shake
A friend of mine who worked for one of the large juice & shake companies in the West told me the key ingredients to their seasonal pumpkin pie shakes. This recipe has been modified to fit a low-carb diet. I made this for the first time one night as an ...
Read more
Venison (Deer) and Pork Sausage
Mixing pork meat with venison will help tame the wild gamey flavor. Ingredients6 1/2 pound lean venison 3 1/2 pound ground pork meat 4 ounces salt 1 ounce black pepper 1/2 ounce red cayenne pepper, optional 1 large onion 1 lemon, juiced 1 bunch scallionsDirectionsStep 1On the venison, make sure ...
Read more
Eggplant and Beef Casserole
Chantel Menard for her Dad Howard Menard Eggplants are a popular food among the Cajuns. The most popular is the purple eggplant – aubergine violette au de bramms as my Mom would say. Ingredients1 pound bacon 1 pound ground meat 1 pound cheese (1/2 Cheddar and 1/2 Velveeta or Pepper ...
Read more
Carrot Casserole
This is a real quick and easy side dish. Ingredients1 cup carrots 2 eggs 1/2 cup cracker crumbs 1 cup milk 1 tsp salt 1/2 tsp pepper 1 tbsp sugar 6 tbsp butter, melted 1 cup Velveeta cheese, gratedDirectionsStep 1Boil and mash the carrots. Step 2 Add the rest of ...
Read more
Creole Green Beans
Green beans also known as string beans or pole beans are a popular vegetables among the Cajun culture. Try this dish for some variety. Ingredients6 slices bacon, crisply fried 3/4 cup onion 1/2 cup bell pepper, chopped 2 tbsp flour 2 tbsp brown sugar 1 tbsp Worcestershire sauce 1/2 tsp ...
Read more
Cajun Squash Dressing
Here is a wonderful use for your summer and fall squash. Ingredients1/2 cup onion 1/2 small green bell pepper, chopped 1/2 cup celery 1/2 cup butter 5 cups cooked cornbread 2 cups milk 1 10 oz can cream of chicken soup 3 cups cooked yellow squash 1 tsp salt 1/4 ...
Read more
Red Lobster Biscuits II
I made these for my children and served them with beef roast. They are so wonderful tasting. The garlic salt and butter is the recipe to these great biscuits. Ingredients2 cups biscuit mix 1/2 tsp dry mustard 1/4 tsp cayenne pepper 6 tbsp butter flavored shortening 1 cup sharp cheddar ...
Read more
Sugared Popcorn II
Tac-Tac, our French word for popcorn, can be fixed so many different ways. This is a classic Cajun treat. Ingredients6 cups popped popcorn 2 tbsp butter 2 cups granulated sugar 1 cup water 1 tsp vanilla food coloringDirectionsStep 1Place the popped corn morsels into a shallow pans to crisp in ...
Read more
Peanut Butter Balls with Coconut
In this recipe you find that peanut butter is not just for PB&J sandwiches. These cookies require no baking just like the PB&J sandwiches. These make great Christmas candy gifts. Ingredients1 cup margarine or butter 1/2 cup crunchy peanut butter 1/2 cup chopped peanuts 1 cup flaked coconut 2 1/4 ...
Read more
Coconut Cake
I can remember as a young girl going to my grandmother’s house for the holidays and looking forward to my aunt bringing a coconut cake. ceci est un bon gâteau (this is a good cake and a classic) Ingredients1 cup butter 2 cups granulated sugar 5 eggs 1 tsp soda ...
Read more
Grandma DeMarcy’s Syrup Cake
This is the old fashioned syrup cake that Mama made all the time. It was a favorite. Ingredients2 cups flour 1 cups sugar 1 tsp baking soda 1/2 cup cooking oil 1 cup Steen's Cane Syrup 1 egg beaten 1 tsp vanilla Your choice of spice: cinnamon, ginger, nutmeg or ...
Read more
Pineapple Filling
Pineapple filling can be used for virtually any cake. A great classic combination is coconut cake with pineapple filling. Ingredients1 tall 20 oz can crushed pineapple with juice. 1/2 to 3/4 cup sugar 2 tbsp flour or cornstarch dissolved in small amount of waterDirectionsStep 1In a food processor, puree 1/2 ...
Read more
Cake – A Classic Easy Recipe
This is a basic cake recipe the can be used with any filling or frosting and can easily be made into cupcakes. Reminds me of the cake my mother use to make and we gladly ate it without any frosting. Ingredients2/3 cup shortening 2 cups sugar 4 eggs 3 cups ...
Read more
Cajun Hot Wings
Although my sister and I use to fight for the chicken wing, wings were once thought of as the most useless piece of a chicken worthy only of the stock or soup pot. Nowadays, hot chicken wings are all the rage as appetizers and party fare. Originally gaining their fame ...
Read more
Amaretto Eggnog
Eggnog is a Christmas Classic. Most people however do not like the fact that some eggnogs, as this one, are made using raw eggs. There is a solution; look for pasteurized eggs. This recipe will also give you a way to prepare the nog with regular eggs also. Ingredients1 dozen ...
Read more
Tomato Based Sauce for Redfish or Red Snapper
A very basic, classic and delicious sauce for virtually any type fish. Ingredients1/2 cup oil 1/2 cup flour 1/4 cup chopped onion 4 garlic cloves minced 1/2 cup chopped celery 2 cans No 1 whole tomatoes 1 bay leaf salt and pepper to taste Pinch of thyme and oregano (optional) ...
Read more
Biscuit Butter Roll
My great grandma use to make this recipe. The rule for this recipe was always use butter, not margarine. My grandma always made her biscuits, but I know that many use the prepared biscuits Ingredients1 batch homemade biscuits sugar butter 1/2 cup sugar pinch salt 2 tbsp butter 1 cup ...
Read more
Bread Pudding Lemon Sauce
Lemon: it’s not just for lemonade. Ingredients1 cup sugar 2 tbsp cornstarch 2 cups boiling water 4 tbsp margarine or butter 2 tbsp lemon juice 1 tbsp grated lemon rindDirectionsStep 1Mix the sugar and cornstarch in a 2 quart saucepan. Stir in the boiling water gradually. Place over medium heat ...
Read more
Louisiana Red Pepper Jelly
A very popular and easy to make treat for all your parties and family gatherings. Add more flavor – for crawfish-shrimp jelly flavor add 1/8 teaspoon of Zatarain’s Concentrated Shrimp & Crab Boil for every pint of your favorite pepper jelly recipe.Serve with crackers or over cream cheese. Ingredients1 cup ...
Read more
