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Recipe of the Week

Low Country Boil

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Ingredients:

1 bag of Crab Boil Seasoning
Old Bay, to taste
1 head garlic, skin removed
12 baby red potatoes
6 ears of corn, shucked and silk removed
One 12 oz can or bottle of domestic beer
1 medium-size white onion, quartered 1-2 lemons quartered
2 pounds smoked sausage, cut into 1-inch pieces
1 1/2 pounds medium to large raw shrimp, in the shell
3 tablespoons Cajun seasoning, or to taste

Serve with Beach Bread

Directions:

In a stockpot, pour enough water to cover all the ingredients. Add the bag of crab boil seasoning, old bay and garlic. Bring to a rapid boil. Add the potatoes, corn, beer, lemon and onion. Reduce the heat and simmer for 20 minutes. Add the smoked sausage. Cook 10 minutes more. Add the shrimp and cook about 2-3 minutes or until the shrimp turn pink. Drain the liquid into the sink and pour the boil onto a big serving platter, bowl or sling it onto newspaper like we do. Sprinkle with Cajun Seasoning! Serve with the sisters Beach Bread, lots of drawn butter for dipping, lemons and cocktail sauce.

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Fried Green Tomatoes

Fried green tomatoes is definitely a southern thing. We love them and our Mom has been making these for us forever. They are good for a side dish, an appetizer or in a sandwich. We love to make a BLT and substitute red tomatoes for fried green tomatoes. We also like to add avocada. To make it even better slap some dill mayo (recipe follows) on it and you got one good sandwich. YUM YUM! My mouth is watering. I hope you enjoy!

Fried Green Tomatoes

Ingredients:

Vegetable oil for frying

¾ cup all purpose flour

2 tablespoons milk

2 eggs

3 tablespoons Slap Ya Mama (Cajun seasoning)

2 cups Japanese bread crumbs (panko)

¼ cup parmesan cheese

4 – 5 medium green tomatoes

Kosher salt

Directions:

In a large, deep, heavy pan, heat the oil to 350 degrees F. In a medium bowl, whisk the egg and the milk together, making an egg wash. Slice the tomatoes into ½ -inch slices and lay on paper towels to dry and sprinkle with kosher salt. Sprinkle tomatoes with ½ teaspoon of Cajun seasoning. Add parmesan cheese to panko crumbs. Dip the tomato slices into the flour, then egg wash and then panko parmesan cheese mixture on both sides. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Serve hot and with dill mayo.

Dill Mayonnaise

Ingredients:

¾ cup mayonnaise

1½ tablespoon dried dill

¼ teaspoon Slap Ya Mama (Cajun seasoning)

¼ teaspoon garlic powder

½ teaspoon lemon juice

Directions:

Combine all ingredients.

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Stuffed Bell Peppers (Eggplant Rice Dressing)

This recipe is the bomb digity! So good that we even made it on The Food Network for Paula’s Best Dishes. This recipe holds a special place in our heart. We would have had no idea of the greatness of this recipe if it were not for our beautiful Mama Hazel. We can just see that little French lady standing in her kitchen in Marksville, Louisiana, chopping the holy trinity, making the rice in her rice cooker and throwing it all together in her big black iron pot. All while we were salivating over each task that she performed. What a masterpiece she created. Later in life our cousin Kurt shared with us his recipe of adding the eggplant which makes it so creamy and delicious. Just another added bonus thanks to Kurt. So it is with great honor that we share this recipe with you.
Note- This recipe makes a lot of dirty rice. Does not have to be stuffed in peppers.

Stuffed Bell Peppers (Eggplant Rice Dressing)

Ingredients:

2 large eggplant, peeled and diced
4 cups water
2 tablespoons bouillon granules
1 pound ground beef
1 pound breakfast sausage
½ pound chicken gizzards and chicken necks
¾ stick butter
1 medium onion, chopped
1 bell pepper, chopped
5 stalks celery with leaves, chopped
3-5 cloves garlic, chopped
½ cup parsley, chopped
1 cup green onion tops, chopped
1 tablespoon Worcestershire sauce
1 can chicken broth, or boil chicken/turkey giblets (neck and gizzards) to make broth
2-4 cups uncooked long grain or parboiled white rice
Cajun seasoning
4-6 Bell Peppers (or more if you want to use all of the rice dressing)

Directions:
Add eggplant and granules to boiling water, reduce the heat to medium and cook for 15 minutes or until tender. In a separate pot boil the chicken giblets (necks and gizzard) in some of the chopped onion, bell pepper and celery, and cook down to one cup of stock. If you do not want to make your own stock, use 1 can of chicken broth. Drain gizzards and reserve stock. Grind the cooked gizzards and brown the ground beef and sausage in a lightly greased heavy cast iron pot. Pour off the excess grease. Remove the meat and melt the butter and add the chopped onion, bell pepper, celery and garlic and sauté until tender. Return meat to pan and add Worcestershire sauce, and cup/can of broth. Add Cajun seasoning to taste and slowly simmer for 1 ½ to 2 hours. Add the eggplant with the broth, chopped green onion tops and parsley, and simmer for a few minutes longer. Cook 2-3 cups long grain rice or parboiled rice. Mix cooked white rice into heated dressing mix just before serving. Add the rice a bit at a time until you achieve the balance that you like of rice to dressing mix. Remove tops from bell peppers. Bring a large pot of water to a rapid boil. Submerge peppers for about 3 minutes. Remove and dry. Scoop rice mixture into peppers. Place peppers in a larege casserole dish. Bake in a preheated 350 degree oven for 35-45 minutes.

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Mini Muffaletta

Mini Muffalettas

Ingredients:

1 loaf party bread Jewish or pumpernickel
Butter, softened
1 pound Genoa salami, sliced thin
1 pound ham, sliced thin
1 pound pepperoni, sliced thin
¾ pound Provolone cheese, sliced thin
¾ pound mozzarella, sliced thin
Olive Salad:
3 large garlic cloves, crushed
1 cup green olives stuffed with pimientos, chopped
1 cup pitted ripe black olives or Kalamatas, chopped
¼ cup celery, chopped fine
½ cup roasted red peppers, chopped
1 ½ tablespoons capers, rinsed and chopped
¾ cup olive oil
2 tablespoons white wine vinegar
3 tablespoons fresh parsley, chopped
½ teaspoon Italian seasoning

Directions:
Mix all ingredients for the olive salad. Spread thin layer of butter on bread. Cut meat into small squares (the size of bread). Add salami, provolone, ham, mozzarella and then pepperoni. Top with olive salad. Can be heated or served cold.

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Shrimp and Crawfish Casserole

Shrimp and Crawfish Casserole

Ingredients:
8 oz. cream cheese
1 stick real butter
2 tablespoons butter
1 pound fresh peeled Louisiana crawfish tails
1 pound peeled shrimp
1 cup white onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1/3 cup cream of mushroom soup
1/3 cup cream of shrimp soup
3 cups cooked white rice
½ teaspoon Cajun Seasoning
1 teaspoon of Louisiana hot sauce
1/2 teaspoon white pepper
1 1/2 cups Velveeta cheese, grated
1 cup fried onion rings, from a can
2 tablespoons butter

Instructions:
Use a double broiler to melt the 1 stick of butter. Add the cream cheese. In a separate skillet, melt the 2 tablespoons of butter and sauté the crawfish and shrimp. Add the onions, celery and bell peppers to the pan and cook for an additional 5 minutes. Add cream of celery and cream of shrimp. Combine rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well. Pour into a greased 9x13x2 casserole dish. Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
Bake at 350 degrees for 30 minutes

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Crockpot French Dip

Ingredients:
3 -5 lbs beef, boneless
2 cans beef broth
1 can beef consommé
1 package onion soup mix
2 cans beer
1 tsp sugar
2 tsps fresh garlic
8 peppercorns

Directions:
Place all ingredients in a sprayed crockpot. Cook on low for 8 hours. Serve with French rolls and your favorite cheese.

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French Vanilla and Brown Sugar Cake

This cake recipe is so easy, moist and delicious.
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 pkg. 3.4 ounce French Vanilla Instant Pudding
4 eggs
2/3 cup sour cream
2/3 cup water
1/2 cup oil
1 cup packed brown sugar
1 cup walnuts, chopped
1 ½ tablespoon of granulated sugar
¼ teaspoon ground cinnamon
2 teaspoon powdered sugar

Directions:
Preheat oven to 350ºF.Beat the first 6 ingredients with mixer until well blended. Add brown sugar and nuts; mix well. Sprinkle sprayed pan with sugar and cinnamon. Pour batter into 3-L fluted tube pan or 10-inch tube pan. Bake cake for1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle cake with powdered sugar.

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Amy’s Pancakes

Amy’s Pancakes

Ingredients:
2 cups baking mix
2 eggs
1 cup milk
2 tablespoons powdered sugar
2 teaspoons baking powder
1 tablespoon vanilla
2-4 tablespoons cold butter, cut in to slivers
1 cup maple syrup (or your favorite syrup)
3 tablespoons butter

Directions:
Mix the first six ingredients until blended. Pour about ¼ cup of the batter into hot greased pan. Add several slivers of butter to each pancake. Cook until edges are golden and pancake mix is bubbling. Turn and cook until golden brown. Add butter to syrup and warm over low heat. Serve on pancakes.

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Fiery Cajun Shrimp

Fiery Cajun Shrimp

Serve plenty of French bread for sopping up the spicy butter goodness.

Ingredients:
2 sticks of butter, melted
3 tablespoons of Worcestershire sauce
2 tablespoons of fresh lemon juice
1 tablespoon of ground black pepper
2 teaspoons of Loiusana hot sauce
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 lbs unpeeled medium shrimp
1 lemon, thinly sliced
2 Tablespoons of fresh parsley
Directions:
Preheat oven to 400°F. Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and cajun seasoning.Pour mixture into a large baking dish or pan. Add the shrimp and top with lemon slices. Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. Add parsley before serving.

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