The Sweet and Savory Sisters!


Cajun dish

Cajun Shrimp Pasta


Suzette- I was dog tired after pulling double shifts all weekend. I was so tired that it was a challenge for me to blink my eyes. Amy called and said, “I have been working on some new weeknight recipes for the blog and I want you come by and get some for you and Alli and help me get the recipes ready for the blog”. This was the best news I had heard all day.  I hopped in my car and booked it over to pick up my Tupperware full of goodness. I am just going to tell you the truth, this pasta dish was the Mack Daddy!  Did you hear what I said? The Mack Daddy! I rushed in the house and sat in my easy chair and ate it right out of the Tupperware. If Amy had been sitting next to me I would have slapped her in the face because it was so good. I sure hope you will enjoy it as much as I did.

Get these things together-
4 tablespoon butter
10 oz seasoning blend (combination onion, bell pepper and celery found in freezer section)
3 cloves garlic, finely diced
1 teaspoon Cajun Seasoning, or to taste
¼ cup dry white wine
2 heaping tablespoons tomato paste
Several shots hot sauce
2 cups heavy cream
1 pound shrimp, peeled and deveined (seasoned with Cajun seasoning)
1 pound dried pasta (cook pasta according to package directions but do not drain)
3/4 cup Parmesan cheese, finely grated
2 tablespoons fresh parsley, chopped
1 spring onion, chopped

What to do with the stuff we told you to get-
Melt your butter over medium heat and add the seasoning blend and garlic. Cook for about 5 minutes or until veggies are tender.  Go on and add  Cajun seasoning and wine.  You can take a nip or two but make sure to save enough for this dish. Continue cooking for about 3 more minutes. Stir in tomato paste, hot sauce and then slowly stir in heavy cream. Increase heat to medium high, add shrimp and cook for a minute or so. Using tongs, remove pasta from water and add to the sauce. Reduce your heat to low and continue cooking a few minutes more so the pasta will soak up the yummy sauce. Lastly, add your cheese, parsley and spring onion. Go on and taste and season it up with salt and pepper, if needed. Garnish with additional parsley and parmesan cheese. Serve with plenty of French bread to sop up that great sauce.

Red Beans and Rice

Red Beans and Rice


1 pound red beans, dried
¼ cup bacon drippings
½ pound Andouille sausage, sliced thin
¾ cup onion, diced
¾ cup celery, diced
½ cup green bell pepper, diced
3 tablespoons garlic, minced
1½ tablespoons flour
3 bay leaves
8 cups chicken stock
½ tablespoon of chicken bouillon granules
1 pound ham hocks, smoked
½ cup sliced green onions
¼ cup chopped parsley
Salt and black pepper to taste
Cajun seasoning, to taste
Hot sauce, to taste
Cooked rice

Rinse the peas once in cold water, removing any debris. Drain peas and set aside. In a cast-iron Dutch oven, heat oil over medium-high heat. Add sausage and sauté 3 -5 minutes. Add onions, celery, bell pepper and garlic and sauté for an additional 3-5 minutes, stirring occasionally. Sprinkle in the flour and blend well into the vegetable mixture. Add bay leaves, peas, stock, chicken bouillon and ham hocks. Season using salt, pepper and Cajun seasoning. Bring to a rolling boil. Reduce to simmer, cover and cook until peas are tender, about 3 hours. When the peas are tender, season to taste using salt, pepper, Cajun seasoning and hot sauce, remove bay leaf and add parsley and green onions. Serve over hot rice.

Shrimp Etoufee

Son of a gun you are gonna have big fun on the Bayou with this one, Sha’! This would have to be one of the sister’s signature recipes, right here. We love to sling this dish to all of our friends, especially during the SEC football games. Hint, hint The Almighty LSU Tigers that is. This recipe is just what the doc ordered when you are feeling blue or just need to add a little spring to your step. Don’t be dumb go on and get you some… Make sure you have plenty of rice and French bread with this dish. It’s also wonderful served on grits.

Shrimp Etouffee


3 tablespoons extra virgin olive oil
1 8 ounce can shrimp
Shrimp shells
1 onion, quartered
2 stalks celery, cut into big chunks
2 sprigs fresh thyme
1 bay leaf
3 cups water
1 stick butter
½ cup all purpose flour
3 cups onions, chopped
1 cup bell pepper, chopped
2 ½ cups celery, chopped
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes with chilies
3 bay leaves
Salt to taste
Cayenne pepper, to taste (may omit if you don’t like it real spicy)
Cajun Seasoning to taste
3 cups shrimp stock
2 ½ pounds medium shrimp, peeled and deveined
¼ cup chopped parsley leaves

Heat 3 tablespoons olive oil in a large pot over medium heat. Add shrimp shells, can shrimp with juice, onions, celery, 2 sprigs thyme and bay leaf. Cook, stirring often, until the shells are pink and the vegetables are soft, about 10 minutes. Add 3 cups of water and simmer for 30-45 minutes. Strain and reserve the stock. In a large Dutch oven melt butter. Slowly add flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, about 8 – 10 minutes. Watch closely and do not burn the roux. Add onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for about 10 – 15 minutes or until the vegetables are tender. Add the tomatoes with chilies to the pot and season with the bay leaves, salt, cayenne and Cajun seasonings. Cook for 3 minutes and then whisk in the shrimp stock. Bring the mixture to a boil and reduce to a simmer. Cook the etouffee, for 40 – 45 minutes, stirring occasionally. Turn heat off and remove bay leaves. Season the shrimp with Cajun Seasoning and then fold shrimp into etoufee and cook until shrimp are done. Add parsley and add seasoning if necessary. Serve on a bed of rice.

Wild and Dirty Rice

We are getting wild and dirty with this one, folks. We made a traditional dirty rice and added wild rice and it is so very good.

Wild and Dirty Rice


1 large eggplant, diced
4 cups water
2 tablespoons bouillon granules
1 pound bulk breakfast sausage
1 lb chicken liver
¾ stick butter
1 large onion, chopped
1 bell pepper, chopped
4 stalks celery with leaves, chopped
3-5 cloves garlic, chopped
1 tablespoon Worcestershire sauce
3 bay leaves
Cajun seasoning, to taste
1 cup green onion tops, chopped
½ cup parsley, chopped
1 cup uncooked long grain rice
1 6 ounce box wild rice

Add eggplant and granules to about 1 cup of boiling water, reduce heat to medium and cook for 15 minutes or until tender, set aside. In another boiler add chicken liver, 2 cups water, chopped onion, bell pepper and celery (about a tablespoon of each) and bring to a bowl. Reduce heat and simmer until mixture has reduced to about half. Strain and reserve broth and liver. If you do not want to make your own stock, use 1 can of chicken broth. Grind the cooked liver and set aside. Brown the 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. Add the sausage, ground liver, Worcestershire sauce, and cup/can of broth to the vegetables. Add Cajun seasoning and bay leaves and simmer for 1 ½ to 2 hours. Remove bay leaves and add the eggplant, chopped green onion tops and parsley, and simmer for a few minutes longer. Cook 1 cup long grain rice. Make box of wild rice according to package directions. Mix cooked white rice and wild 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.

Shrimp and Crawfish Casserole

Shrimp and Crawfish Casserole

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

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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