Mawmaw Ruby's Recipe Box
Yummy Spicy Garlic Beans & Sausage
Yummy spicy beans and sausage – just the right side dish for rice and gravy, or dirty rice. Simply delicioso! Ingredients1 link of hot smoked sausage 2 cans chili (pinto) beans 1 beef bouillon cube 1/2 cup hot water 1 tbsp butter 1 tbsp garlic, minced 1/2 tsp Tony Chachere's ...
Read more
Steve’s Crawfish Topping For Redfish, Speckled Trout, Catfish or any Fish
A delicious cream sauce of crawfish, crabmeat, or shrimp; suitable for virtually any type fish. Ingredients1 small sweet onion, chopped 1 cup green onion, chopped 3 tbsp minced garlic 3 good shakes of Worcestershire sauce 1 lemon, quartered 3 tbsp margarine Cajun seasoning/spices to taste 8 ounces heavy whipping cream ...
Read more
Angel Pineapple Surprise
Cajun word for Pineapple is ananas. Cajun word for Angel is ange. Cajun word for surprise is supris! Supris moi, s’il vous plait avec du gateau! Pineapple is one of the world’s favorite tropical fruits. First called “anana”, a Carribean word for “excellent fruit”, the name “pineapple” came from European ...
Read more
Carrots & Ground Beef
A great dish mixing the salty and sweet! If you have fresh carrots, you can boil two bunches of carrots in one quart salted water and reserve the liquid (in place of canned). Ingredients2 pounds ground beef 3 (15 oz) cans sliced carrots (reserve juice) 1/2 tsp black pepper 1 ...
Read more
Bob’s Dipping Sauce for Crawfish,Shrimp or Oyster
A delicious crawfish dipping sauce. Ingredients1/4 cup ketchup 2 tsp Worcestershire sauce 2 tsp prepared horseradish or more or less to suit your taste 3 shakes of TabascoDirectionsStep 1Mix all ingredients and start dipping your fresh boiled crawfish or shrimp tails or spread on your freshly washed shucked oysters!
Read more
Shrimp Stuffing
Use this stuffing to stuff vegetables, squash, mushrooms or bake as a casserole in a baked pie shell. Maw-Maw got this recipe from a classmate at a recent class reunion. In honor of the Class of ’66! Ingredients3 tbsp oleo (butter), melted juice of 1/2 lemon 2 green onions, chopped ...
Read more
Pork Roast with Couenne or Quenne (Crackle Skin of Pork)
Often times you buy a pork roast and there is a large amount of thick pork skin and you wonder if you can cook it as good as your mother or grandmother did. If ever you have tasted this delight, you know what I mean. If you have not tasted ...
Read more
Basic Duck Marinade
Marinades are used to neutralize the game flavor in ducks and wild game. I have used several marinades, including the basic Italian Dressing, but I find this one to be exceptional. Ingredients2 cups dry wine 1/2 cup soy sauce 1/4 cup balsamic or red wine vinegar 1/4 cup vegetable oil ...
Read more
Blue Crab Stuffing
As many times as I brought my children crabbing at Rockefeller Refuge, Holly Beach, and road side ditches, all I really saw was the crab walking. That makes them easier to catch for this stuffing. Ingredients1 lbs crab claw meat 1/2 cup onion, finely chopped 1/2 cup celery, finely chopped ...
Read more
Sugar Free Pumpkin Pie
From www.lifeclinic.com, a special request for Diamond. Ingredients1 Pastry for single-crust 9-inch pie 1 (16 oz) can pumpkin 1 (12 oz) can evaporated skim milk 3 eggs 5 1/2 tsp Equal for Recipes or 18 packets Equal sweetener or 3/4 cup Equal Spoonfuls 1/4 tsp salt 1 tsp ground cinnamon ...
Read more
Hitachi Shrimp Jambalaya
This is a very easy to make shrimp Jambalaya. Great for a Lenten meal – substitute vegetable broth for chicken broth. One to two links of sliced smoked sausage may be added. Cajuns called their rice cookers Hitachi back in the day when everyone had that brand; in making this ...
Read more
Corn Macque Choux IV
Many Cajuns refer to corn as macque choux (mock shoo). Originally however this was an Indian word meaning corn. Ingredients1 stick butter 4 cups fresh cut corn 1 can ROTEL brand tomatoes 1 cup finely onions, chopped 1/2 cup bell pepper, finely chopped 1/2 cups heavy cream 1 pod garlic, ...
Read more
Oven Chicken Stew
This chicken stew, once cooked, tastes so much like chicken fricassee. So easy, so tasty! Ingredients1 cut up fryer or chicken of your choice 1 envelope Lipton Golden Onion Soup 1 can cream of mushroom soup 1 can water 1 bell pepper, chopped 1 celery stalk, chopped 1 tbsp Kitchen ...
Read more
Dot’s Cajun Shrimp & Corn Soup
A Cajun classic made with two favorites  –  shrimp and corn, Ingredients1 cup onions, chopped 1/2 cup bell pepper, chopped 1/2 cup green onion, chopped 1/2 cup oil 1 to 2 pounds shrimp, peeled & deveined 1 small can tomato paste 3 cups water 2 (16 oz) cans whole corn ...
Read more
Peach Glaze Parfait with Warm Whiskey Sauce
Peaches and cream has a whole new meaning with this recipe! The sauce can be used on bread pudding or fruitcake also. Peaches can be round or shaped like donuts, with a pit instead of a hole, have yellow or white flesh and skin, and be either clingstone or freestone. ...
Read more
