| Main Dishes & Casseroles |
| 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! |
| As a little girl, I used to sit in my Granny's kitchen in Lafayette and watch her chop the veggies for this fabulous gumbo. It's very filling, and for me, it's the ultimate comfort food. It's made with a lighter roux, and the spice can be adjusted with a little Tony Chachere's |
| As the Fourth of July approaches, it’s time once again time start planning how to celebrate our nation’s freedom. For a backyard barbeque with twist, consider serving a turducken with red, white and blue stuffings. A turducken is simply a turkey that is stuffed with a duck that is stuffed with a chicken. This dish has become a popular favorite that is served for Christmas and Thanksgiving. Although turduckens are traditionally baked in the oven, cook this one on the grill to keep with the spirit of the Fourth and summertime barbeques. Follow the recipe below to prepare your own Fourth of July or Holiday Turducken at home.
Elizabeth Catalanotto is a contributing writer for CajunGrocer, http://www.cajungrocer.com, Louisiana’s premier online food store offering a wide selection of Cajun and Creole products including turduckens, andouille sausages, alligator meat and more.
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| Miss Ollie had been in our household for a long time. She was one of the best cooks around. Our family loved when she prepared this etouffee. |
| Wayne Abshire, Vice President of the Jambalaya Festival in Gonzales, gave us his very own Jambalaya recipe. |
| C'EST BON!! Cooking a brisket is one of the easiest dishes to prepare. It is virtually fail proof. Always slice your brisket across the grain of the meat (start on a corner of the flat part). |
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| Good Ole fashion Shrimp Ettouffe; a No-Soup ettouffe - the kind Grandma use to make. Nanan.....I have arrived!!!! |
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