Recipe Type: All Poultry

Cheesy Chicken Spaghetti

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

This recipe is ideal for a hearty main dish. It is also great for potlucks or to feed a crowd! Leftovers also freeze well if needed. This spaghetti is sure to be on the “most requested” list. Ingredients1 whole fryer or chicken breast 1 large onion 1 large bell pepper ...

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Eggplant, Chicken, Sausage & Shrimp Jambalaya

Average Rating: (5 / 5)

You won’t find this one in cookbooks, it’s an original from Ms Bert!! Ingredients1 onion chopped 1 bell pepper chopped 1 clove garlic crushed 1 large eggplant cubed olive oil 1- 2 cups chicken broth 2 cups shrimp stock made from shrimp peelings 1 link smoked sausage 6 chicken tenders ...

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Shrimp, Crawfish and Chicken Fettucini

Average Rating: (5 / 5)

This is an easy no bake main dish – a classic made simple. Ingredients1 pound shrimp 1 pound crawfish 1 pound chicken 1 medium bell pepper chopped 2 medium onion chopped 1 bunch green onions - scallions 8 tbsp margarine 1 small can evaporated milk 1 tbsp flour 16 ounces ...

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Baseball Park Burgers

Average Rating: (4 / 5)

I ate these this weekend at Holly Beach and it reminded me of being at the Vermilion Parish baseball parks playing softball and watching my brother pitch. Mom told me the secret to their burgers is the extra butter that’s added and the Evangeline Maid buns. These burgers, like all ...

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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. Ingredients1/2 pound chicken livers optional 1/2 pound lean ground beef 1/2 pound pork steak 1/2 ...

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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. Ingredients2 whole ...

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Blackened Chicken Jambalaya

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

“Blackened” food, while not traditionally Cajun, was created by Cajun chef Paul Pruhomme in the mid-1980s. According to CajunCulture.com this new invention “sparked a worldwide Cajun food craze” This recipe is a basic Cajun (brown) jambalaya; the difference is the chicken is blackened and added at the end so there ...

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No Peeking Chicken

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

Smells so good makes you want to look at it before it is through cooking. But remember: No Peeking allowed when cooking this dish. Ingredients4 tbsp butter or oleo 1 can gold mushroom soup 1 can cream of celery 1/2 cup milk or a soup can 1 cup long grain ...

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