Recipe Type: Chicken

Buffalo Chicken Dip

Recipe Type: ,
Average Rating: (5 / 5)

This dip tastes JUST like Buffalo wings! The recipe provides a mild kick, but you can make it as hot or mild as you want. My friends can’t stop eating it when I bring it to parties.

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Chicken in Rice Cooker (Hitachi)

Recipe Type: ,
Average Rating: (5 / 5)

A slightly spicy and simple dish.

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Big Mamma’s Sunday Gumbo

Recipe Type: ,
Average Rating: (4 / 5)

The secret to this gumbo is the roux! Always use warm to hot water to dissolve the roux. While you’re at it, make extra roux as it keeps well in or out of the refrigerator.

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Bev’s Shrimp Pasta Salad

Average Rating: (0 / 5)

To get this recipe, I had to beg and rely on a memory! Kaplan’s finest and some older softball players, the Jr Bucs and Lady Bucs, recently reunited. This pasta dish was one of the the “hits” of this baseball reunion. The cleats and gloves that had been hung up ...

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Drunken Chicken on the Pit

Recipe Type: ,
Average Rating: (5 / 5)

You will be using a BBQ pit for this dish! Crab boil makes the flavoring difference in this chicken. We think this chicken can 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 – ...

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RCR Gumbo Sausage Chicken Sweet Potato (21)

Hen and Andouille Gumbo

Recipe Type: ,
Average Rating: (0 / 5)

This fresh hen gumbo will have you wanting to lick the bowl!

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Egg Shrimp Gumbo 2

Josephine’s Okra Gumbo and Hot Pepper

Average Rating: (5 / 5)

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 ...

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RCR Cabbage Rolls (28) (Custom)

Pat’s Special Loose Cabbage Rolls

Average Rating: (5 / 5)

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.

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