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Recipe of the Week

The Sister’s Shrimp Creole

The Sister’s Shrimp Creole

Ingredients

2 pounds med-large shrimp, peeled or shells on

1 16 oz. can Crushed Tomatoes

1 (8-ounce) can tomato sauce

1 large onion chopped

2 stalks celery diced

2 cloves garlic diced

1/2 cup chopped green onions

handful of chopped fresh parsley

2 bay leaves

Salt & Pepper to taste

Slap Ya Mama Cajun Seasoning

Louisiana Hot Sauce to taste

1 tsp. sugar (neutralizes the acid in the tomatoes)

1 cup water or stock (shrimp or chicken)

2 tablespoons flour

3 tablespoons oil

Cooked white rice

I always peel my shrimp and save the shrimp shells and make a little shrimp stock.

Shrimp Stock: Rinse peelings, put in a pot and just cover them with water. Bring to a boil, add a pinch of salt  and boil for about 5 minutes. Let cool and strain the stock and you’re done. Substitute the water called for in the recipe with an equal amount of shrimp stock. Freeze the remaining stock (by all means don’t throw it away!)

Directions

In a large pan or pot, make a blond roux with the flour and oil. Add the onions and sauté for about 10 minutes. Add the celery and sauté for another 15 minutes. Stir in the tomatoes, tomato sauce, sugar, garlic and bay leaves and continue to cook for 30 – 40 minutes on a med-low heat stirring frequently. 

Add the water (or stock) and sugar; bring to a boil stirring frequently. Reduce the heat to med-low. Add green onions and parsley and stir. Simmer for 20 minutes covered stirring every five minutes. Hint: look at the thickness, will it cover rice like a thin gravy? If not add more flour. Add the seasoning and shrimp  and simmer for about 2 to 5 minutes.Taste and add seasoning as needed. 

Remove bay leaves and serve over hot cooked rice with a little hot French bread to sop up the gravy. Garnish with chopped parsley and chopped green onions.

Enjoy…

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Low Fat Strawberry Trifle

It is that time of year when people are tired of pigging out and are looking to loose some weight. We are among those people. Just because you are dieting doesn’t mean that you can’t have a dessert. This recipe is one of our favorites and can be made with low fat ingredients or full fat ingredients. Both recipes are very delicious. It is great with any berries or any combination of berries. We also like to add bananas to this recipe. It is so easy and people love it. Your family will never know that this is a low fat dessert.

Low Fat Strawberry Trifle

Ingredients:
1 large angel food cake, cubed (bite size)
1 (16 ounce) container frozen sliced strawberries in sugar, thawed (can slice your own strawberries and sweeten with splenda)
1 (8 ounce) block reduced fat or fat free cream cheese, softened
1 (14 ounce) can fat free sweetened condensed milk
1 (12 ounce) container reduced fat or fat free whipped topping
Fresh strawberries, sliced (for garnish)
Mint leaves (for garnish)

Directions:
In a mixer combine cream cheese and sweetened condensed milk. In a trifle bowl layer 1/3 of the cake, strawberries, cream cheese mixture and whipped topping. Continue until all ingredients are used, ending with whipped topping. Garnish with fresh strawberries and mint leaves.

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Gumbo and Beignets for our Mighty Tigers!

Jambalaya, crawfish pie, filet gumbo.
Cos tonight I gon’ t’ see ma cher amio.
Pick gitar, fill fruit jar, and b’ gayo.
Sunamagun, gon’ ha’ big fun on de bayo.
 
 
Good Morning grocery lovers and Tiger Fans! We are getting geared up for a BIG game Monday and I can not wait!  I will be cooking up The Sisters Gumbo and Beignets in honor of our mighty tigers! I am so excited I can hardly stand it! Geaux Tigers!!!!

We love our Gumbo anytime of the year but especially during the football season watching the Tigers play. It is a tradition to cook Gumbo on Saturdays, we put our mumbo jumbo in our Gumbo so our Tigers can play strong! We like a chicken and sausage gumbo.

Gumbo has been a traditional Cajun food for generations. In its basic form, gumbo is a soup that is made from a strong stock, various meats (shrimp, chicken, crawfish, sausage, and many others), a thickener (either okra, only roux, or file’ powder), and various vegetables such as celery, bell peppers, and onions. Regardless of how you prepare a gumbo, it should always be served with rice. While gumbo can be eaten at any time (we do), many people enjoy it during cold weather.

 No matter what you throw into gumbo, it’s just good!

A ROUX, used as a thickening agent, is achieved by cooking flour and a fat (butter, vegetable oil, or even olive oil) together over high heat. The rich nuttiness of the roux intensifies with cooking, which also affects its color. A roux is used in various recipes; different colors are desired for different dishes. Some use a peanut butter colored roux, while others strive for an almost black roux. We like a black roux, the darker the better. Our MaMa Hazel makes the best roux and Gumbo!

Ingredients

1 (3 pound) whole chicken

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 large onion, chopped

1 large green bell pepper, chopped

3 celery stalks, chopped

1 pound andouille or smoked sausage, sliced 1/4 inch thick

4 cloves garlic, minced

1 tablespoon Cajun seasoning (such as Slap Ya Mama), or to taste

2 tablespoon chopped parsley leaves

½ cup chopped green onions

2 whole bay leaves

1 (28 ounce) can diced tomatoes

salt and black pepper to taste

Louisiana Hot Sauce

White Rice

Directions

Fill a large pot partially with salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.

While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.

As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.

Return the meat to the gumbo and stir in the green onions, parsley, bring back to a simmer, and cook, stirring occasionally until the flavors have blended, 30 to 40 minutes.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

White Rice:

2 cups long-grain white rice

4 cups water or chicken stock

1 1/2 teaspoons salt

In a 2-quart saucepan, combine the rice, water, salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork.

Beignets

What you need:

1 cup of water

1 cup of milk

1 egg, beaten

3 cups of flour

2 tablespoons baking powder

1 teaspoon of salt

2 teaspoon of sugar

1 teaspoon of vanilla or almond flavoring

Oil for frying

Confectioners Sugar

What to do:

Mix water, milk, egg. vanilla; add flour, baking powder, salt, and 2 teaspoons of sugar and mix until smooth.

Drop by spoonfuls into 2 inches of hot oil at 375 degrees; drain on paper towels and sprinkle with confectioners sugar.

ENJOY!!!

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Savory Cajun Crock Pot Soup

Let’s just say it doesn’t get much better than this. Is is a complete savory meal. This is so easy and just makes your soul feel good!

Savory Cajun Crock Pot Soup

Ingredients:

1 1/2 lbs Ham, diced

1 Meaty Ham Bone

4 quarts of beef stock

1/4 cup minced garlic

1 cup chopped onions

1 cup chopped celery

5 medium red skinned potatoes

1 can corn, drained

1 can green beans, drained

1 can sliced carrots, drained

1 14.5 ounce can crushed tomatoes

1 cup of black eyes

1 cup red beans

2 cup chopped cabbage or collards

2 cups large elbow macaroni

1 1/2 teaspoons Slap Ya Mama Cajun Seasoning

Salt and black pepper and  to taste 

Directions

In large crock pot, combine ham, ham bone, and all other ingredients with the exception of the elbow macaroni. Add macaroni the last hour and cook until tender. Cook on high heat setting for 5-6 hours or on low for 10-12 hours. Remove the ham bone before serving. Additional beef stock may be added to retain the volume of liquid. You may also wish to add any variety of your favorite vegetables to this recipe.

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Our Famous Popovers

Maurice, an old friend of ours, let us borrow a box of his mother’s recipes. While going through it we came across a recipe for,”Our Famous Popovers” from Neiman Marcus Zodiac Restaurant. It looks to be an extremely old recipe. We made these and they are a great little vehicle for honey butter, may haw jelly or cane syrup. They are also great with soups or stews (for dipping).

Our Famous Popovers
Ingredients:
3 eggs
1¼ cups all purpose flour
1¼ cups milk
Pinch of salt
Oil (for spraying tins)

Directions:
Preheat oven to 450 degrees F.
Grease 12 large muffin tin cups or 12 popover tins. Hand beat eggs with a whip or hand mixer until lemon colored and foamy. Add milk, which is room temperature and stir until well blended but do not over beat. Add flour all at once. Hand beat until foamy and smooth on top. Pour popover batter into a pitcher and fill muffin pans with batter ¾ full. Bake at 450 degrees for 15 minutes; reduce heat to 350 degrees for 25 – 30 minutes. Remove popovers from tins and serve hot. Caution: do not open the door to check popovers or they will fall.

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Don’t throw out those greens and peas make New Years Soup with The Sisters

This recipe is made from your leftover greens and black eyed peas from New Years day. It has been a tradition of ours to make this soup the day after New Years. This soup is sure to bring you plenty of luck, progress and prosperity.

New Years Soup

Ingredients:
3 tablespoons of butter
1 large Vidalia onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 pound of smoke pork sausage, sliced into bite size pieces
5 cups of collard greens (or any greens), stems removed (can use leftover greens)
2 cups black eyed peas
32 ounces chicken stock
Several dashes Louisiana Hot Sauce

Directions:
Melt butter in large skillet over medium heat. Add onions, celery and garlic to butter and sauté until onions are translucent. Add sausage to onion mixture. Cook for 5 – 7 minutes. Add cooked or fresh greens, chicken stock and peas and cook for an additional 20 – 30 minutes.

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Turnip Greens and Roots (Crock Pot)

Any greens or combination of greens can be used for this recipe. The sisters love greens of any kind. In the south it is a tradition to have greens on New Year’s Day. Traditionally, southerners eat collard greens on New Years. I wanted something a little different so I chose turnip greens. Greens symbolize economic fortune in the New Year. We not only eat greens on New Year’s Day but all year long. We have not been blessed with economic fortune yet but we have been blessed with so much more. Another tradition is to eat pork. Pigs symbolize progress. So we have added plenty of pork to this recipe. Happy New Years to you and we wish you all, large fortunes and progress in the New Year.

Turnip Greens and Roots (Crock Pot)
Ingredients:
1 pound Smoked pork neck bones
5 chicken bouillon cubes
3 quarts water
2 pounds turnip greens, washed, cut and stems removed
1 pound turnip roots, peeled and cubed
1 small onion, chopped
3 cloves garlic, minced, or more to taste
Salt to taste
1 tablespoon distilled white vinegar

Directions:
Place the neck bones in a large pot. Add 3 quarts of water and the chicken bouillon cubes and bring to a boil. Reduce heat to medium and cook for one hour. Wash greens thoroughly and discard stems. Place greens, roots, onion, garlic, salt, and vinegar. Pour the broth and meat over the greens. Cover and cook on high until greens and roots are tender, about 2 ½ – 3 hours. Serve with plenty of hoe cakes for sopping the pot liquor.

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Beignets – Good Morning 2012

 

 

 

 

 

 

I couldn’t think of a better way to start my New Year than with some deep-fried dough! Yes you heard me right, deep-fried dough! No dieting today for us! My family absolutely loves these delightful puffs of heaven. This recipe is so simple and so GOOD! Hope everyone has a beautiful New Year!

What you need:

1 cup of water

1 cup of milk

1 egg, beaten

3 cups of flour

2 tablespoons baking powder

1 teaspoon of salt

2 teaspoon of sugar

1 teaspoon of vanilla or almond flavoring

Oil for frying

Confectioners Sugar

What to do:

Mix water, milk, egg. vanilla; add flour, baking powder, salt, and 2 teaspoons of sugar and mix until smooth.

Drop by spoonfuls into 2 inches of hot oil at 375 degrees; drain on paper towels and sprinkle with confectioners sugar.

ENJOY!!!

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New Years Party Food

Here are some great recipes for your New Years Party. Most of them are really simple to make. Happy New Years Friends!

Artichoke and Collard Green Dip

Ingredients:

4 tablespoons butter

2 cloves garlic, chopped

1 shallot, chopped

2 (10-ounce) boxes collard greens, thawed and drained

2 cans artichoke hearts, drained and chopped

½ cup mayonnaise

½ cup sour cream

4 ounces cream cheese

1/2 cup shredded Pecorino Romano

2/3 cup freshly grated Parmesan

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 lemon, juiced

Dash hot sauce

Dash Worcestershire sauce

Directions:

Preheat oven to 375. Melt butter in a saucepan over medium heat. Add garlic and shallots and sauté until tender, about 3 minutes. Stir in cheese until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.Add mixture to a casserole dish. Bake for 20 minutes until golden brown

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.

What you need!

1 lb Breakfast Sausage

12 oz grated Cheddar cheese

2 tablespoons Mayonaise

2 cups biscuit mix

2 teaspoons Slap Ya Mama Cajun Seasoning

3 drops of Louisiana Hot Sauce

What to do:

Mix all ingredients thoroughly. Roll in small balls, bake on ungreased cookie sheet for 20 minutes at 350F or until sausage is brown.

These can be cooked ahead of time. Refrigerate, then heat in microwave for a couple of minutes when ready to serve.

1 small onion, diced
1/2 cup mayonnaise
2/3 cup Parmesan cheese
1 egg yolk
Dash Louisiana Hot Sauce
Slap ya Mama, to taste
Loaf French bread

Preheat oven to 375 degrees
Mix the first 6 ingredients in a small bowl. Slice French bread. Spoon onion mixture onto bread slices. Bake for 13 – 15 minutes. Serve warm. These are super easy, yummy and inexpensive.

Dried Beef Dip or Creamy Smoked Salmon Dip
Posted on October 26, 2011 by amydupuymartin
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
¼ cup of mayo
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
2 (2-ounce) jars dried beef, chopped
½ cup red bell pepper, chopped
1/4 cup finely chopped green onion
1/2 cup chopped walnuts
1 tablespoon unsalted butter
Assorted crackers or bagel chips
Preparation

Beat first 5 ingredients at medium speed with an electric mixer until blended; stir in beef, bell pepper, and onion. Spoon into a 2 1/2-quart baking dish;
Toast walnuts in microwave for 3 minutes with butter. Sprinkle nuts on top of dip. .
Bake at 350° for 20 minutes. Serve immediately with crackers or bagel chips.
Creamy Smoked Salmon Dip: Substitute 4 ounces smoked salmon for dried beef, Omit chopped nuts.

Note- The dried beef is real salty. You can lightly rinse beef to reduce salt.

Blue Cheese Chips
Posted on October 15, 2011 by amydupuymartin
Blue Cheese Chips
5 cups of Zapp’s Kettle Chips
½ cup of diced tomatoes, drained
½ cup of spring onions with tops, chopped
½ lb. of bacon, cooked and chopped (optional)
¾ cup of Blue cheese crumbles
Place chips on a pizza stone or baking sheet
Layer tomatoes, onions and blue cheese
Broil on high until cheese is melted approximately 2 – 3 minutes, watching carefully
Serve immediately

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