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Fiery Cajun Shrimp

This is an “old trusty”. We made it, we liked it and we are going to make it again. This would have to be one of our all-time favorite recipes. We have been making this forever and people always love it. The sauce is unbelievably good. With that being said, make sure you serve plenty of French bread for sopping up the spicy buttery goodness.
image

Get these ingredients–
2 sticks of butter, melted
3 tablespoons of Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons 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
French bread for sopping

Let’s make it-
Alright people, this is so simple to make. Get that oven going and heated to 400°F. Stir together the first 6 ingredients. Pour the mixture into a large casserole dish or an iron skillet. Add your shrimp and top with lemon slices. You are going to want to bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. This is important- after the first 10 minutes check the shrimp several times. As soon as they start turning pink, take them out of the oven. They will continue cooking. You don’t want overcooked shrimp. Add parsley and enjoy!

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Cheez It Oyster Po Boy

food pics 104Amy-What in the devil is a Po Boy? Well, it’s not a boy that is poor, but some say it got its name because the sandwich was given to some boys that were on strike for 4 months. Since these men were on strike they were poor, hence the name Po Boy. A Po Bo is a traditional sub sandwich served in Louisiana. Usually made with seafood or roast beef and served on French bread. We have been enjoying these sandwiches since we were little girls. We decided to change the recipe up a little bit and try using Cheez Its. Well, let me just go on and tell you, it is a winner, winner oyster dinner. The sister’s give this an A+ on taste. Make sure to have plenty of napkins for this sandwich, it’s liable to get messy.

Cheez It Oyster Po Boy

What you will need for the Po Boy-
1 pint medium oysters
½ cup flour
1 ½ cups Cheez-It crackers, crushed to fine crumbs
Cajun Seasoning, to taste
1/4 teaspoon celery salt
1 tablespoon chopped parsley
1 eggs, beaten
1/4 cup milk
1/2 cup shortening or enough for deep frying

How to make a Po Boy-Clean and wash your oysters. Get as much moisture off of the oysters as you can. I drain in a colander and then pat dry using paper towels. There is a lot of moisture in the oysters and if you don’t dry them good your coating want stick. Get your frying station set up by getting 3 shallow dishes out. In the first, add your flour and season it up with a little Cajun seasoning. In the second, combine your milk and egg. In the last one, combine Cheez-It® Cracker crumbs, Cajun seasoning, celery salt and parsley. Dredge oysters in flour, then dip oysters in egg mixture and lastly roll oysters in cracker crumbs until well coated. Let your oysters hang out for 5 minutes or so. This will allow your coating to set. Get you a large heavy frying pan with high sides or deep fryer out and heat oil until sizzling hot, about 360 degrees. It is important that you get your oil to the right temperature. Too hot and your oysters will burn, not hot enough and all your coating will come off and the oysters will absorb all of the oil. Add oysters to the oil and fry until golden brown, this will take about 2 minutes or so. Drain oysters on paper towels. Get ready for some very fine eating folks. Serve those yummo -licious oysters on buttered and toasted French bread with the Sisters remoulade sauce or tartar sauce. Dress this masterpiece with some good ole sliced tomatoes, shredded lettuce and sliced Vidalia onion. What you talking about?

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
1 tablespoon 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. The sauce is best made ahead of time so all of the flavors can get friendly with each other.

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Shrimp Etoufee

20131124-064957.jpg 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. We usually serve on rice but it is also wonderful served on grits or pasta.

Everything you are going to need-
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
4-5 cups water
2 chicken bouillon cubes
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
2 dashes Worcestershire sauce
2 dashes hot sauce, or to taste
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 (keep shells for stock)
¼ cup chopped parsley leaves

Lots to do, so do it-
First, you need to get your stock on. Heat you 3 tablespoons olive oil in a large pot over medium heat. Add your 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 your water and the bouillon cubes. Give it a good ole stir, turn your heat down and simmer for 30-45 minutes. Strain and reserve the stock. In a large Dutch oven melt your butter. Slowly add flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, about 10-15 minutes. Watch closely and do not burn the roux. Toss your onions, bell peppers, celery, garlic, Worcestershire and hot sauce 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 then reduce to a simmer. Cook the etouffee, for 40 – 45 minutes, stirring occasionally. 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. Remove bay leaf. Serve on a bed of hot white rice. Make sure you have
some French bread for your dipping pleasures.

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adieu to 2012 and hello to 2013!

worn out

Fill your hearts with hope, new beginnings, reach out for new opportunities, make resolutions and live your life to the fullest and don’t forget to flop your lip over all of the sister’s good groceries!

As we look at the calendar we see that father time is marching on mercilessly. Within a few more days we will say adieu to 2012 and hello to 2013. Our human race has fallen victim of reasonless conformity. We all run out to celebrate the New Year, we sit in anticipation to watch that big beautiful ball drop in Time Square, make resolutions and look forward to 365 more days to come. Someone once whispered in my ear that they felt that this might be an error. What we really should do at the end of the year is we should take an inventory of the passed 365 days; give thanks to the Creator for our health, our work, and our pleasures. Add up all the benefits and mistakes and analyze the past 365 days. Learn on our mistakes and be pleased and content that it passed us over without accidents, deep sorrows and ill health. By doing this we can relive the pleasant and account for the unpleasant. And so with that being said I shall devote a few minutes to run down the benefits and pleasant memories of the year 2012.

As the year 2012 began Amy and I looked forward to all the opportunities and crazy shenanigans that we could wrap our hands around. The year started out a little crazy as we began to plan out what we wanted to accomplish for the next 365 days to come. With a sparkle in our eye and a spring in our step and the wind beginning to push us toward new beginnings, our hearts and souls were busting from the seams. We were working our fingers to the bone to try to get our name out there, write a cookbook, manage a blog, work full-time jobs, take care of our families, cater our good groceries and just trying to live life on life’s on terms. It was difficult to say the least, every minute that we felt the wind become weak in our sails, we just prayed. We prayed for God to give us the strength to keep on going. To give us the imagination to bring you all a little laughter and good food! Isn’t that the only two things we need to survive? To laugh and to eat! That was our mission; to laugh and eat our way through the year 2012 and that is exactly what we did.

As the year opened up and all the confetti was swept away and all the fireworks disappeared we felt a little disappointed.  It seemed that all that enthusiasm had just diminished from our life. But all that was about to change when we stumbled on an opportunity of a lifetime.  Our motto was “Just put us on a highway and give us a damn sign”. Traveling along the open roads and taking chances was what made us feel we were going to make it.  Just give us an Ipad and some Velcro and we are going to make some magic happen! Turn up our tunes and sing as if there was no tomorrow. We didn’t even have two nickels to rub together but found the means to travel through four states and eat and meet some of the finest people that God ever created. Plus we were able to spend time with our families in Louisiana. We put aside all of our pride and embarrassment and emailed people to advise them on our travels. We wrote to people that we didn’t feel we had a chance in hell to meet and to our complete surprise they were actually intrigued with our story and wanted to just see what made the sister’s tick! As we set out on this journey we had no idea what we would encounter. It was the week of Mardi Gras and we were going to celebrate all that it had to offer. With watching magnificent parades and enjoying all the sights and sounds, we felt that life just couldn’t get any better. We would have to say this journey was the best thing since color TV! We were able to squeeze in a day with owners of Louisiana Hot Sauce and tour their facility, which was quit impressive. While on our extraordinary journey through Louisiana; one of our beloved stops was visiting with all the guys from T-Jim’s Grocery and Market. All I can say is how delightful these folks are. We had such a superlative time getting to know all these beautiful people. They were just plain and simply the “Cats Pajamas”. They were so welcoming and fed us some of the best groceries we have ever flopped a lip over. We ate everything from Pain D’Toilettes (Pork Patties) to Bunny Bread sopped in cane syrup. They are non-stop making the finest boudin, cracklins, fresh sausage, hogshead cheese, and stuffed gogs to name a few. The entire journey was just a rip-roaring good time. We just seemed to be on a highway to a new Betty Crocker eye-opener. Our mission was to bring back a little more knowledge, understanding, experience and awareness of all the unique people we encountered and their various cooking styles. We will go door to door in our quest to find that extraordinary technique that makes us go AHH! 

After a quick rest from all of our travels we appeared on the Food Network “Paula’s Best Dishes” three more times, performed a speaking engagement for some wonderful women in Jasper Georgia, had a magazine shoot with Paula’s magazine, got together and worked with some fine people with Follow Productions, and threw it down Cajun style!

Sometimes in life you must take a risk and try a little something different. Kenny Rogers said it best “you got to know when to hold them and know when to fold them, know when to walk away and know when to run”. Well let us just say we held on real tight and didn’t flee, we went out on a limb on this one and at first we thought we had broken this limb and fell flat on our face. It all began on a Friday afternoon (while we were catering to 800 people) Amy had a tremendous idea for us to rent a booth at the “Georgia Throwdown” in our hometown in Albany, Georgia. This event took place at our local exchange club fairgrounds, and consisted of some of the greatest musicians from Lynyrd Skynyrd to Colt Ford. This occasion was a three-day event of nonstop Southerners raising their solo cups and beer cans in pure delight to free-bird and kicking up some dust with Big & Rich. We set out to sale our wonderful Cajun dishes to all these Southerners, not knowing what type response we would receive and not knowing what outcome we would have. We went into this blind as a bat and came out seeing clearer than a Google map. Even our local newspaper, “The Albany Herald” came and did a little story on us, and yes slapped us on the front page. As we began the process of figuring out what we were going to prepare for this “Throwdown”, the catastrophe of episodes that began to happen really made us sink into the pits of hell. We truly wondered if we were going to be able to pull this one off. We had started to prepare what we felt was a variety of our Cajun specialties early on in the week and working so hard as if we were going into battle.  At this point the sisters would have rather sat in an ant bed naked!
As the tent went up, the dust began to settle and the music began to play everything seemed to fall into place. The partygoers began to file in and smell the aroma of some of the fine Cajun groceries we had prepared for them. Each person that came to our tent and ordered one of our dishes seemed to go way with a smile and came they back for seconds and even thirds. They seemed to be in pure heaven enjoying all that we had to offer. This is what makes it all worthwhile. We love watching the expressions on people’s faces as they took that first bite.
As we began to venture out and meet all the different vendors, we instantly were making friends with people from all over the US of A! We met some of the finest people that do this for a living and have it all down to a science. It was amazing how they had made this their whole life and we thought it was complete hell and frustration. By the end of this amazing weekend we were thinking the same thing, how much fun it would be to travel and meet different people and do what we love to do! Cook and feed people! One gentleman we met was in the tent right next to us and we found him to be astonishing. He was an elder gentleman with a small frame and a huge smile. His name is J.D. Lankford and he was a WWII German prisoner of war. He was selling his book “Walk with me,” One soldiers story. He shared with us all his miraculous triumphs and told us that we could take this book and read it at church because it was all-true. He was the last living soldier to be able to tell his story. During the evening we would take him a bowl of dirty rice or red beans and rice and a glass of Wagner’s sweet tea and he just absolutely loved it, which thrilled the sisters.
When Saturday evening had come to a close and Lynyrd Skynyrd played his encore the crowd came upon us like a mosquito would at a nudist colony. They ate us out of house and home, barely a grain of rice left. So Sunday morning was looking very grim for the sisters. We were going to have to get up early and sling together more groceries for all these hungry, hung over people. We got everything together and Amy stayed behind to continue the cooking while we set up shop and waited for our customers to arrive. Sho nuff they were flying around our tent like vultures and wanting something that would stick to their ribs so they could continue their “Throwdown”. Sunday seemed to go on without any trouble until we began to run out of white rice. When panic set in Amy said “Let’s just serve it over the dirty rice”.  They devoured it, and came back for some more. We got a crazy idea to name the dish “dirty toe” for etouffee severed over dirty rice and the “dirty go” for gumbo served over dirty rice.
That weekend taught us so much. It taught us what hard work can do for your soul, how it can bring old friends together and how to celebrate a grand event.  We can’t begin to tell you what that weekend meant to us, it was just spectacular! It was something in the air that weekend that had not only the sister’s but also all the people that graced the fairgrounds feeling a little like they were a Free-Bird (no pun attended)! We laughed, we cried and we sold the hell out of some Cajun groceries! But we are here to tell you somehow we managed to pull it all off with a success. At the beginning of the event we swore we would NEVER do another festival again. Come Sunday when Justin came by and asked us if we would be back next year, we looked at each other and both said, YES!

After the Jam we have now started serving all our delicious Cajun Cuisine in our restaurants and are so excited to see how all these South Georgia folks respond to all this fine eating.

Next on the sister’s agenda, we will set sail on a wonderful cruise with Paula Deen to Honduras, Belize, Cozumel which promises to bring lots of entertainment!

We both have had some ups and downs this year and ends and outs but all in all we have had the time of our lives. We worked hard and played just as hard. I feel that it is time for the world to get a taste of “The Sweet and Savory Life” we all need a little laughter in our lives and we guarantee to bring you that if nothing else. Stay tuned to what the year 2013 will bring we just cant wait to see what all we can accomplish this year.  Happy New Year!

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Cajun Crawfish Bread

crawfish bread

Don’t be dumb make you some! This bread is the sho nuff “Get in my Belly Good” bread recipe!

Cajun Crawfish Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

1 lb. of crawfish tail meat peeled, cleaned and deveined (fat on)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese

¼ cup of parmesan

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degrees

Rinse crawfish

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

Add tomatoes and crawfish, sauté for one minute

Remove from heat and add Cajun seasoning to taste

Mix mayo, cheese and parsley

Add tomato and crawfish to mayo mixture

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 portion.

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Crock Pot Cajun Corned Beef and Cabbage

Go on and try it Cajun style! My family does not particularly like corned beef and really frowned upon me making it. But let me tell you they loved it! They ate every bite. Hope you will try it! Enjoy!

Get you some:

1 medium onion. cut into wedges

10 small red skinned potatoes

3 cups Beef Broth

3 garlic cloves, minced

1 bay leaf

2 tablespoons Slap Ya Mama Cajun Seasoning

2 teaspoons Louisiana Hot Sauce

1/2 teaspoon pepper

1 (3 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

Directions

Place the onions, potatoes in a 5-qt. slow cooker. Combine beef broth, garlic, bay leaf, Cajun seasoning, hot sauce, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

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Slap ya Mama Cajun Nachos

These are not ya mama’s nachos, these are Slap Ya Mama Cajun nachos. Can I just say these Nachos were Get In My Belly Good! We enjoyed every bite! This appetizer would be a great starter for your football party.

Ingredients

Cajun Chips

24 Wonton wrappers

1 egg white, frothed

3 tablespoons olive oil

1 teaspoon Slap Ya Mama Cajun seasoning

Nachos

1 lb jalapeno cheese smoked sausage (removed from casing)

1 16-ounce container mild Gordo’s white cheese dip

½ cup slices cherry tomatoes

¼ cup sliced green onions

1 small can sliced black olives

1 small can green chilies

Directions

Preheat oven to 400 degrees

Cut each wonton in half and brush lightly with olive oil. Cover a cookie sheet with a single layer of wontons. Brush with egg white and sprinkle lightly with Cajun seasoning. Place in oven and bake for 5 minutes until golden brown.

Meanwhile remove sausage from casing, just cut the casing down one side and peel it away. Sauté sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes and drain fat.

On a platter layer the Cajun chips, sausage and cheese. Top with tomato, onion, olives and green chilies.

Enjoy!

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“Let’s Get It On”

I think Marvin Gaye says it best, “Let’s get it ON”! The sister’s are as excited as a mosquito at a nudist colony for our Mighty Tigers to play this Saturday! As you very well know we love us some LSU Tigers! LSU hasn’t lost a season-opener since 2002 and will be playing North Texas. The Tigers will be looking to extend the nation’s longest non-conference regular season winning streak and I don’t think it will be that hard against North Texas!

We will be busting out some stockpots cooking up some fine groceries for our Tigers this weekend! As tradition goes we will be making our gumbo for our mighty tigers! What a great way to celebrate this Labor day weekend, college football and gumbo, it just doesn’t get much better than that!

The sister’s wish every one of you grocery lovers a safe and happy labor day and hope you enjoy you weekend! With this be said let’s get this show on the road and “Laissez les bons temps rouler” (let the good times roll)!

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!

The Sisters 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.

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The Sisters Homemade Red Skinned Potato Chips

The Commodores aint got nothing on this recipe! These chips are Easy Like Sunday Morning! When you are laid up in your house coat and don’t want to go to the curb store, don’t be dumb, just make you some!

 

 

Ingredients

3 medium-sized red potatoes

Vegetable oil for frying

Salt to taste

Cajun Seasoning to taste

Directions

Slice potatoes very thin with skin on. Soak potatoes for a bit before frying and then pat them dry. This helps to remove some of the starch that makes them soggy. Heat oil in a heavy bottom skillet to 375 degrees. Drop potato slices in oil, do not over crowd (fry in batches) using a pair of tongs separate chips and make sure they do not stick together. Fry until golden brown and transfer to paper towels to dry. Sprinkle immediately with salt and Cajun seasoning.

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