| The Classics |
| If you like cabbage, you will surely love this recipe. This casserole is a whole meal in one with rice, meat and vegetables. It also reheats well if you want to make it a day ahead to bring to a gathering. |
| A delicious creamy and mildly spicy version of Crawfish Fettucini.
Editors note: Shrimp may be substituted in this dish. |
| My sister makes this delicious recipe! And always invites me...so she says!
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| While I was growing up my dad, Dan Robicheaux (deceased), made this "sauce" when we'd camp, cooking over a campstove. In 1996 I won 1st Prize in the SW Louisiana State Fair Sauce Piquant cook-off with this recipe |
| By email request, we offer you oven-made roux. Roux can be made on the stovetop, in a microwave or in the oven. This method fills the home with a nice nutty aroma. Not yet rated |
| This homemade Andouille sausage is the real thing, and it IS spicy! It's great for seasoning beans and gumbo; or use it in anything else that calls for smoked sausage. I use pecan or hickory wood for the smoke, but any fruit wood would do. |
| Great side dish to replace rice dressing with
bar-b-que, brisket or grilled meat. Also a great stuffing for bellpeppers. |
| www2.tulane.edu/article_news_details.cfm?ArticleID=5530.............Excerpts -
"Generations of New Orleanians "and Cajuns" have grown up with Elmer's Gold Brick, Heavenly Hash and Pecan Eggs as an essential part of their Easter holiday. Gold Brick was the first candy bar to sell for a dime, and it still sold."
Per the editor - Gold Brick Candy is very popular around Easter time; sometimes though all Gold Bricks candy sell out as I have often found out. If you can not locate any and you have an inkling for one, this recipe will satisfy your cravings and sweet tooth. Not yet rated |
| Pralines - An easy, rich tasting candy classic. Not yet rated |
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| A favorite Cajun classic! |
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