| The Classics |
| This tart recipe has been handed down from Doris' mother and my grandmother, Ella Broussard. |
| This is an old Cajun classic that has a many variations. This is my version :) |
| 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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| 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. |
| 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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| Working and fixing something for dinner can be a problem. Using the crock pot enables you to cook a hearty dinner without much fuss. |
| Rum Sauce for Bread Pudding |
| On a hot summer day during peach season, try making this delight. Not yet rated |
| Too many tomatoes in the garden? Try canning them with this relish recipe that goes great with anything. Really wonderful with fried shrimp or as a side condiment for your rice, meat and gravy. Not yet rated |
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| If you want a dessert, why not bread pudding? |
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