| Main Dishes & Casseroles |
| You will be using a BBQ pit for this dish! Crab boil makes the flavoring difference in this chicken. We think this chicken could compete in flavor with KFC Chicken! Buy an extra case of beer (Drink Responsibly) to treat the cook or better yet Kiss the Cajun Cook - Embrasser le Cuisinier Acadien. |
| Often times you buy a pork roast and there is a large amount of thick pork skin and you wonder if you can cook it as good as your mother or grandmother did. If ever you have tasted this delight you know what I mean. If you have not tasted it...this is the time. The skin will have a crackling texture with such a melt on your tongue flavor. Author's Note - This recipe was copied by my mom from Mercedes Vidrine's column in the Opelousas LA Daily World many years ago.
One reader commented to cut slits in the skin of the roast. |
| Jambalaya is possibly the most versatile of the traditional Southern dishes along with gumbo. Ingredients include a combination of rice, vegetables and meat, poultry, or seafood. This version is made with fresh sausage and smoke sausage. |
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| Men can read smaller print than women can; women can hear better. Makes me wonder who can cook better. We could always attend the Gumbo Festival in Bridge City, Louisiana to find out. In 1973 the Louisiana Governor issued a proclamation naming Bridge City, “The Gumbo Capital of the World”. The 2006 GUMBO FESTIVAL festivities begin on Friday, October 13th, and continue on the14th and 15th. Located on the west bank of the Mississippi River directly across the Huey P. Long Bridge from New Orleans, the GUMBO FESTIVAL is held at Gumbo Festival Park on AngelSquare, 1701 Bridge City Avenue. Activities include a 5K run over the Huey P. Long Bridge sponsored by the New Orleans Track Club. |
| Did you know it is impossible to lick your elbow? Try all you want and you can't. But this fresh hen gumbo will have you wanting to lick the bowl - that I know you can do!
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| Fun Fact - The largest cabbage weighed 144 pounds. Cabbage is often prepared by boiling, usually as part of soups or stews similar to borscht (beet soup). Boiling tenderizes the leaves, and releases sugars, and develops the characteristic "cabbage" aroma. |
| From aquaculture.com - There are three species of gulf shrimp that have worldwide commercial importance, pink, gulf white, and brown. Brown shrimp constitute nearly half of the United States shrimp harvests. Gulf shrimp, unlike other varieties of shrimp, do not survive well in captivity and thus are not cultured. The only sources of gulf shrimp are wild. MawMaw does find the brown shrimp in Holly Beach, Louisiana but prefers the taste of the Gulf white.
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| A popular recipe request that many website visitors ask MawMaw to find. This recipe is guaranteed to make your mouth water and your family or guest happy to be invited to dinner. If crawfish is not available, you can always substitute shrimp. Substituting shrimp for crawfish applies to any of our recipes which contain crawfish as an ingredient. |
| This recipe was given to me many years ago. It has been my childrn's favorite every sense.
Editors Note: For a flavor variety on the meatballs use a combination beef and pork meat. As I typed this recipe, I wondered which people preferred - combine the pasta with the sauce or spoon the sauce over the pasta. What your favorite way? Not yet rated |
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| This recipe was entered in the international rice festival by a friend, Mrs. Shirley Griffin, she won top honors, Chef de Riz (Rice Chef) with it! Living in the heart of rice and Cajun country, where fresh seafood is readily available, this is the perfect recipe cook special occasions or when entertaining! |
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