The Sweet and Savory Sisters!


Beach Bread

Cajun Crawfish Bread

crawfish breadThe Sisters were delighted and honored to film our second show with Paula Deen. Paula is an old family friend that we have shared many savory meals with. We would like to share this recipe with you that we prepared on Paula’s Best Dishes. We have been making Beach Bread for years. This recipe is so versatile and can be used for an appetizer, a full meal or to accompany your lunch or dinner.

Cajun Crawfish Bread

Get you-
½ stick butter
1 clove garlic minced
¾ cup ripe tomatoes, chopped and drained
1 pound cooked crawfish tail meat peeled, cleaned and deveined (fat on)
Cajun seasoning
½ cup mayonnaise
3/4 cup Colby & Monterey Jack Cheese
¼ cup Parmesan
3 tablespoons fresh parsley
1 loaf French bread

Do this-
Get that oven heated to 350 degrees. Rinse the crawfish lightly. In a large skillet melt your butter over medium heat, add your garlic and cook for a few minutes. It should be smelling real good in your kitchen. That is one of my favorite smells- garlic and butter. Next, add your drained may-may’s (tomatoes) and your mud bugs (crawfish). You are going to want to saute for just a minute or two. Remove from heat and season those babies up with some Cajun seasoning. Get you a bowl out and mix mayo, cheese and parsley together. Slowly stir in the tomato and crawfish mixture into the mayonnaise mixture. Cut loaf of bread lengthwise and then in half. Spoon mixture on bread and bake for 5-7 minutes and then turn your broiler on and broil for an additional 3-5 minutes or until bread is crisp and cheese has melted, watch closely. Cut bread into individual portions and serve.

White Chili and Beach Bread

We are finally going to get some cool weather this weekend.  I am so excited!  We sure do need a break from this South Georgia heat. I am so sick of it.  My mood seems to change with the weather. According to the weather report I should be in a great mood this weekend.  I love to cook and eat soups and stews but I don’t like to cook them when it is so hot outside.  I have been super stoked about fall. My plan for the weekend is to relax and cook.  I thought it would be a perfect weekend for White Chili and Beach Bread.  Both of these recipes are “Get in my Belly Good”!  I hope you and your family will enjoy it.  This recipe can also be done in your crock pot.   

White Chicken Chili

5 chicken breasts

1 large onion, chopped               

2 tablespoons of olive oil

1 tablespoon of cumin

1 ½ teaspoon of chili powder   

½  teaspoon garlic powder

1 16 ounce envelope of spicy ranch seasoning mix

1 4 ounce can of green chilies

1 can of rotel tomatoes

Cup of diced fresh tomatoes

2 Cans of great northern beans

1 can white kidney beans

32 ounces of chicken broth

4 ounces of cream cheese


 Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder.

 Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked.  Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth.   Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. 

Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.   

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama  

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely 

Cut bread into individual portions.  Use bread for dipping and sopping.

Blog at

Up ↑

%d bloggers like this: