The Sweet and Savory Sisters!


Cajun appetizers

The Sister’s Cajun Nacho’s

These are not ya mama’s nachos, these are The Sister’s Cajun nachos. Can we just say these Nachos are out of sight! We enjoyed every bite! This appetizer would be a great starter for any gathering.
This recipe is featured in Cooking with Paula Deen magazine.

Cajun Nacho’s

What you are going to need-
24 Wonton wrappers
3 tablespoons olive oil
1 egg white, frothed
1 teaspoon Cajun seasoning
1 lb jalapeno cheese smoked sausage (removed from casing)
1 16-ounce container mild Mexican white cheese dip
½ cup cherry tomatoes, sliced
¼ cup green onions, sliced
1 small can sliced black olives, drained
1 small can green chilies

Fix it-
First you are going to need to preheat your oven to 400 degrees. Take the wontons out of the wrapper and cut each wonton in half and brush them lightly with some olive oil. Next you are going to lay each wonton on a cookie sheet. Be sure to fill the entire cookie sheet, but don’t even think about layering them. If you do you will have a big fat mess on your hands. You are going to need to make an egg wash to brush these babies down so they can get a little suntan. Then you are going to need to sprinkle just a little bit of Cajun seasoning on each one. Go ahead and put them in the oven for about 5 minutes or until they have achieved that golden brown suntan look. While those wontons are sun bathing you need to take the sausage out of the casing, which is the wrapper that holds all the goodness of the sausage together. Just simply take a knife and cut the sausage down the middle and peel it away. Dig all the sausage out and throw the meat in a large skillet over medium high heat and cook it until it is completely done. Take the back of your spoon and mash the sausage so it will cook all the way. This process will take about 10 minutes. Then sadly you will need to drain the fat. We know how some of you love some fat, but this process must be done so you don’t have soggy chips. Take out one of your pretty platters that your mama gave you and you never used and layer those Cajun Chips on it. Next sprinkle the sausage over the chips and then pour on the cheese. You don’t have to use the entire container. Use as much or as little as you would like. Then you will top off this masterpiece with some beautiful vegetables. You must have your veggies. Add the tomatoes, onions, olives and green chilies. Wow, that looks so appetizing. Go on and take a bite, you know you want to flop your big ole lip over one of these! It’s OK, we all do it!

Easy Crawfish Spread

Did you know that crawfish is the other white meat? Well it is, so eat mo crawfish! If you are feeling froggy you might want to jump on this dip! We make this spread for a lot of our caterings and it is always a huge hit and makes for a wonderful presentation.

Easy Crawfish Spread


1 8 ounce package cream cheese, room temperature
½ cup sour cream
½ cup mayonnaise
½ cup celery, minced fine
½ cup green onion, sliced with tops
Cajun seasoning, to taste
½ tablespoon horseradish
½ pound crawfish, cleaned, chopped and divided
1 cup remoulade or cocktail sauce
Lemon slices and parsley for garnish

Do it-
Count the first 7 ingredients and put them in your bowl and only half of the crawfish meat, repeat only half. We will share a little insider’s tip with you. Spray your hands with cooking spray before forming the cheese mixture into a ball. This helps keep the cheese from sticking to you like glue. Take both your hands and make believe you are a child again, playing with play dough and shape the mixture into a ball. Place on a garnished tray. We use swiss chard leaves. Then you are going to sprinkle the remaining crawfish, which we told you to save, on top of the cheese ball. Then, pour the cocktail sauce or remoulade all over the crawfish. We prefer the remoulade. Try out our great recipe for the remoulade. Now you are going to take those lemons and parsley and make it all pretty. Stick a serving tool in it and call it done! Serve with crackers or scoops.

What is remoulade? A remoulade is a sauce that originated in France. It is kind of like tartar sauce and is usually made by using a mayonnaise or aioli base. This yummy sauce works great on sandwiches and fried seafood.

The Sister’s Remoulade Sauce

What’s in it-

1 ¼ cup mayonnaise
1 tablespoon extra virgin olive oil
2 tablespoons horseradish
¼ cup Creole whole-grain mustard
3 tablespoons ketchup
1 teaspoon hot sauce
1/2 cup onion, chopped
2 teaspoons capers
1/2 cup green onions, tops included chopped
1/4 cup celery, minced
2 tablespoons garlic, minced
3 tablespoons chopped parsley leaves
2 teaspoons Cajun seasoning

Make it-
Mix all the ingredients together and stick it in the fridge until you are ready to use.

Fiery Cajun Shrimp

Fiery Cajun Shrimp

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

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
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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