REMOULADE SAUCE
1½ cups Hellmans mayonnaise
½ cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot sauce
½ cup green onions, minced
¼ cup celery, minced 2 tbsps garlic, minced
¼ cup parsley, minced
½ tbsp lemon juice
salt and black pepper to taste
combine all of the above ingredients in a 2-quart mixing bowl and MIX
well to blend the seasonings. Once blended, cover and place in the
refrigerator, preferably overnight. A minimum of 4 hours will be
required for flavor to be developed.
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Shrimp Etouffee
1 pound peeled shrimp
1 stick butter
1 tbs. flour
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons paprika
1 tablespoon finely chopped parsley and onion tops
1 cup water
1 cup chicken broth
salt, pepper to taste
Melt butter, blend in flour, Add chopped onion, bell pepper and
garlic to pot. Saute well for at least 10 minutes. Add shrimp to pot
and add 1 cup water, 1 cup chicken broth and paprika. Stir and cook
slowly about 30 minutes...add more water if needed. Taste and add
your salt and pepper. Serve on boiled rice and sprinkle with minced
onion tops and parsley. This will serve about 3 people. Flavor is
improved if made the day before serving.
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Marinated Cucumbers
6 - 8 large cucumbers, peeled and sliced
1 large onion, sliced
1 cup sugar
1 cup cider vinegar
1 tsp. celery seed
Salt and pepper to taste
Combine all ingredients in a large bowl and marinate overnight
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SWEET POTATO CASSEROLE W/PRALINE TOPPING
1 cup all purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/4 cup stick margarine, melted
1/2 teaspoon ground cinnamon
4 medium sweet potatoes, peeled and halved (about 2-1/2 pounds)
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg white
1 (5-ounce) can fat-free evaporated milk
Cooking spray
Preheat oven to 350 degrees F.
Combine first 5 ingredients in a small bowl, stirring to form a
streusel.
Set aside.
Place potatoes in a Dutch oven....add water to cover. Bring to a boil,
cover, reduce heat, and simmer 30 minutes or until very tender.
Drain well... mash in a large bowl. Stir in 1 cup streusel,
granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart
casserole coated with cooking spray....top with remaining streusel.
Bake at 350 degrees for 45
minutes.
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Crabmeat, corn , crawfish or shrimp chowder
1 lb. crawfish or shrimp
1 container crabmeat (lump or claw)
2 cans cream style corn
1 onion chopped fine
1 Tblsp. garlic (chopped or minced)
1 pint half & half cream
Salt & pepper to taste
Saute onions & garlic in 2 tablespoons of butter. Add crawfish,
simmer for
about 15 minutes. Add corn and half & half. Cook for about 30 minutes
on low
medium heat. Add crabmeat last and simmer for about 5 minutes. Serve
with crackers.
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Although any variety of apple works in this cake, I like to use a
combination of varieties, particularly Golden Delicious,
and McIntosh.
4 cups diced apples (I like to use 4 1/2 to 5 cups)
2 cups sugar
1/2 cup salad oil
1 cup chopped nuts (pecans or walnuts)
2 eggs, well beaten
2 teaspoons vanilla
2 cups flour (general purpose, not self rising)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
Heat oven to 350 degrees. Mix apples and sugar thoroughly. Add oil,
nuts, eggs and vanilla. Mix dry ingredients together and add to apple
mixture. Bake in a greased 13x9 inch pan for 1 hour.
Server frosted or unfrosted. This cake is one of those that you can
pretty much finish and serve however you like. If you want to frost
it, a sour cream frosting is very nice. Whipping cream or ice cream
go very well with it, too. My favorite way to eat it, though, is with
no frosting at all.
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Crawfish or Shrimp Fettucine
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2 cups chopped onion
3 cloves garlic, chopped
2 cups chopped green bell pepper
2 cups chopped celery
1/2 cup butter
1/2 cup all purpose flour
1 to 2 pounds crawfish tails or shrimp
1 (16 ounce) pacage hot floavored Mexican or Jalapeno pasteurized
process cheese, cubed
4 cups half and half
1 (16ounce) package fettucine
grated Parmesan cheese
Saute onion, garlic, bell pepper and celery in butter until
vegetables are softened. Remove from heat and blend in flour. Cook,
covered, for 10-15 minutes. Add crawfish tails or shrimp and cook,
stirring ocasionally, for 15 minutes. Stir in cheese and cook until
melted. Gradually add half and half. Simmer for 15-20 minutes,
stirring ocasionally. Prepare fettucine according to package
directions and drain well. Add to crawfish sauce and toss to mix.
Check for seasonings. Serve immediately or pour into casserole and
bake at 350 degrees for 10-12 minutes. Serve with Parmesan cheese.
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Praline Sweet Potatoes
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3 cups mashed, cooked fresh sweet potatoes
1 cup sugar
1 teaspoon vanilla
2 eggs, beaten
1/2 - 1 cup milk, depending on consistency of potato
4 tablespoons of butter melted
Topping
1/2 - 1 cup chopped pecans
1/2 cup flour
4 tablespoons butter
1/2 cup brown sugar
1/2 cup coconut
small orange, sliced
Preheat oven to 325
In a large bowl, mix sweet potatoes, sugar, vanilla, eggs, milk and
margarine. In a greased 9 x 13 inch baking dish, place the sweet
potato mixture. In a bowl, mix the pecans, flour, butter, coconut and
brown sugar. SPrinkle over sweet potatoes..layer slices of oranges
over this and bake for 35 minutes.
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Pecan Pie
1 c White corn syrup
1 c Dark brown sugar, pack
1/3 ts Salt
1/3 c Butter, melted
1 ts Vanilla
3 Eggs, slightly beaten
1 Heaping cup whole pecans
Unbaked 9" pie crust
Combine syrup, sugar, salt, butter and vanilla and mix well. Add
slightly beated eggs. Pour into unbaked pie shell.
Sprinkle pecans over all. Bake in preheated 350 oven for
approximately 45 minutes. When cool, you may top with whipped cream
or ice cream. but nothing tops this!
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Seafood Gumbo.....this is great served over hot rice with hot french
bread and a salad.
1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts shrimp or seafood stock
4 blue crabs, halved
2 pound raw shrimp, peeled and deveined
1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
cooked white rice
In a large, heavy saucepan or dutch oven melt butter and whisk in
flour until smooth. Cook over medium heat, stirring constantly, until
roux is a peanut butter color, about 30 minutes.
Immediately add onions, celery, bell pepper, garlic, and bay leaves
and cook until vegetables are very soft, about 8 minutes. Add stock
and whisk to combine. Bring to a boil, skim surface, and reduce heat
to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and
flavorful. If gumbo seems too thick, thin with water or seafood
stock.
Add shrimp and and cook for 5 to 7 minutes, or until shrimp turn
pink and is cooked through. Add oysters (with their liquor),
parsley, and green onions, and cook until edges of oysters curl,
about 5 to7 minutes. Taste and adjust seasoning, if necessary, and
serve in large bowls over hot white rice.
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Legs with thick part on the edge
it was good.