Recipes by R. Broussard
Sweet and Sour Ribs
Ribs make such a delicious dish. Short ribs are some of Mawmaw’s favorite. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. A ...
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Spaghetti Goulash
...commonly made in Southwest Louisiana. Ingredients 5 pounds meat mixture (1/2 beef and 1/2 pork) 1 pound grated cheddar cheese 3 cans cream of tomato soup 5 cans mushroom 5 large onions chopped 2 large bell peppers chopped 3 or more cloves of garlic 1/2 cup each of onion tops ...
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Chicken – Green Bean – Potato – Okra Succotash
...2 cup water Seasonings - salt - black - pepper and cayenne pepper to taste Corn (optional) Directions Step 1 Season chicken to taste. Spray cooking pan/pot with Pam and brown chicken. Add the three cans of drained green beans (drained). Cut the potatoes in large slices then cut in ...
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Seafood Surprise
Enjoy this fun information on LA seafood: in a blind taste test, consumers chose Louisiana oysters over others sold in the US 85% of the time. Cajuns will chose it 100% of the time. Fried Oyster or Fried Shrimp compliment this dish. Ingredients 1 stick butter 1 medium onion minced ...
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Aunt Doris’ Sweet Dough Tarts
This tart recipe has been handed down from Doris’ mother and my grandmother, Ella Broussard. Ingredients 1 cup Crisco 4 cups flour 1 tbsp vanilla 2 cups sugar 5 eggs 5 tsp baking powder Directions Step 1 Cream together the Crisco and sugar until fluffy. Beat eggs and vanilla into ...
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