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| Soups, Salads & Vegetables |
| A mouth watering gumbo deep from the heart of Acadiana swamp country. Seafood gumbo cooking at it's finest.Lump bayou crab meat and bayou hot shrimp with the fixins of Cajun vegetables and the secret of Brookie's bayou juice. Ummm Ummm !!! Guaranteed to please yo mouth and ease yo belly. The olden taste of swamp livin', LOISIANA. | | Spicy creamy shrimp soup my boyfriend's favorite in Broussard LA.******
From BroussardLa.com - Originally named Cote Gelee (Frozen Hills) because of its hilly ridge area and the severe winter of 1784. Broussard was founded in 1884...named after Valsin Broussard, a prominent local merchant, who formed the first Vigilante Committee when his own store was robbed. He was also a direct descendant of Joseph Gaurhept Broussard de Beau Soleil, one of the first 200 Acadians to arrive in Louisiana on February Not yet rated | | A delicious, spicy soup with a delightful after taste! | |
| | From Wikipedia.com - Pasta is an Italian food made from a dough using flour, water and/or eggs. The dough is shaped and can be stored. Pasta is boiled prior to consumption. There are many variations of shapes and ingredients that are all called pasta. A few examples include spaghetti (solid cylinders), macaroni (tubes or hollow cylinders), fusilli (swirls), and lasagna (sheets). Pasta can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. The word comes from Italian pasta which shares its origins with "paste", meaning "dough", "pasta", or "pastry" as in "small cake". This is one great recipe for using PASTA or with da French - pātes -
(makaro' ni)!
| | From the author/chef - I find most gumbo recipes to watery for my taste. So I loaded this one up with a bunch of stuff. I use a dark roux which won't thicken the gumbo as much as a light one. Therefore the okra in this recipe completes the thickening. | | The 2007 Lacombe Crab Cook-Off Festival truly has something for everyone. The community of Lacombe, Louisiana welcomes its visitors with a weekend of fun and pure pleasure. Great entertainment, great food, wonderful artwork, carnival rides, and friendly folks, all set under the majestic live oaks at John Davis Park
DO WE HAVE CRABS? Why sure we do (in LeCompte). We have boiled crabs, we have crab cakes, we have soft shell crab poor boys, and more. More could maybe be this dish. | | A very good side dish with your main meal. These are also known Copper Pennies - absolutely wonderful for any party, family, or holiday gathering. Not yet rated | | This is a sorta spicy, warm, filling soup that is great on those chilly winter night's here is Louisiana | | Ever wonder what to do with all the leftovers from your last crab/shrimp/crawfish boil? This is a great recipe to try. Not yet rated | |
| | This recipe is such a favorite that many use only pork and beans as the bean for this dish! With so many varieties to choose from - pinto, black, garbanzo, navy, kidney, white butter beans, snap - beans should be a regular part of a healthy diet. Beans are naturally low in fat and 1/2 cup of beans provides 2-5 grams of dietary fiber and 2-11 grams of protein. Studies show that high dietary folate reduces risk of vascular disease and all beans supply differing amounts of folate. My favorite lima beans growing up the pole and picking fresh. Not yet rated |
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