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Recipes by Angela Kay Manuel


Bouille – Bouee – Debris

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Average Rating: (0 / 5)

This dish contains most of the variety meats that Cajuns call Debris or Bouee. It consists basically of the organs such as liver, heart, kidneys, tripe, spleen (melt), the honeycomb (la platin), brain, lungs and sweetbreads (pancreas). There are two kinds of sweetbreads: stomach sweetbreads (also known as heart or ...

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Angie’s Hot Wings

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Average Rating: (4 / 5)

...This is great to have for parties, social events, or just anytime like we do. You can make these as appetizers. If you really like spicy foods just let each batch simmer in sauce until the next batch is ready to come out. If you like mild foods then just ...

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Angie’s Cornbread Dressing

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Average Rating: (5 / 5)

...This is a different slant on the traditional cornbread dressing/stuffing that I “invented” over 25 years ago. It could easily be a meal in itself and is my yearly contribution to the family Christmas dinner....

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Crawfish Pie Filling

Microwave Crawfish au Gratin – Crawfish Pie

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Average Rating: (5 / 5)

This is a great appetizer served on Ritz crackers or in serve as a main course in a pre-baked pie shell. I always make a double batch as it seems to disappear FAST!

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Dan’s Chicken Sauce Piquant

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Average Rating: (5 / 5)

...“While I was growing up my dad, Dan Robicheaux, made this “sauce” when we’d camp, cooking over a camp stove. In 1996 I won 1st Prize in the SW Louisiana State Fair Sauce Piquant cook-off with this recipe” – Angela Propst in memory of her Dad, Dan Robicheaux....

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