| The Classics |
| This classic dish was inspired by a wonderful restaurant in Lake Charles, Louisiana; Paw Paw's Seafood and Steak House. They were always more than happy to share their famous courtbouillon recipe; although this restaurant has now closed, their recipe lives on. |
| This is the classic chocolate cake every Cajun child had growing up. The chocolate frosting recipe is also included or you can use the German Chocolate recipe on our website to frost. Merveilleusement délicieux. ..Wonderfully Delicious.......Oui c'est bon. |
| A classic bread pudding recipe. |
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| A classic Sunday dish for our family get togethers or just a great home-cooked meal.. |
| A classic AuGratin dish. "Au Gratin" means with crust. The crust can either be on the top or the bottom of the dish. In this dish, the cheese makes the "AuGratin" on top of the dish. |
| Everyone loves to eat a crab and find it filled with lots of succulent meat. A crab that has a dense amount of crab-meat is considered "full". When going crabbing, for the fullest crabs go when the moon is in the cycle from a half moon waxing through the full moon and to the half moon waning. Generally in the other half of the cycle the crabs are not nearly as full. |
| A classic Crabmeat Au Gratin dish. French bread and salad. This is a WOW meal. Not yet rated |
| A classic Cajun dish that can be frozen. Prepare a large batch to be enjoyed over and over again. |
| A very classic recipe using stale French bread. This recipe is so good, we sometimes let the bread go stale just so we could get some bread pudding. |
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| A classic childhood favorite. Not yet rated |
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