| Main Dishes & Casseroles |
| Sara *****
As Sara commented, she has eaten it (the dressing) for 17 years of my life and its sooooo good...Try it I promise you'll love it. You could leave off the shrimp and it would still be great.
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| Since seafood is plentiful in the South, one of the more popular dishes is shrimp stew. With some of our Cajun slang, shrimp is sometimes pronounced "shramp". Either way you say it, it is still good. Boiled peeled eggs can be added to this recipe. |
| A rich but wonderful tasting crab bisque for special guest main meal or appetizer. A good friend Kenneth from Breaux Bridge, LA gave me this recipe many many years ago. |
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| Recipe dates back 30 years ago. An old time favorite and still is. This is a great versatile dish and you can replace the shrimp with crawfish or crab meat. |
| This is an old cajun classic that has a many variations. This is my version :) |
| How to boil the most perfect eggs for your next shrimp and egg gumbo or Easter egg hunt! Not yet rated |
| How to make a Cajun Roux for Gumbo or other dishes that "start with a Roux". |
| "rice and gravy" is a staple here in South Louisiana. It is one of the first things you learn to cook. Any meat including chicken can be used. |
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| Boneless, skinless chicken breasts stuffed with fresh venison sausage. A spicy blend of cajun cuisine that will please the taste buds of everyone. |
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