The Sweet and Savory Sisters!



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

Step inside the Wacky World of The Sister’s Cook Book!

Just wanted to say how grateful we are for the doors of opportunity–and for the friends who oil the hinges.

Good Morning to all you Grocery Lovers!

Just wanted to drop a couple of lines this morning and whisper in your ear all the fantastic shenanigans the sister’s have been up to.

You know sometime life gives you lemons and you are supposed to make lemonade. Well the sisters not only make lemonade we make lemon pie, lemon lush, lemon cake, lemon chicken, lemon meringue, lemon bars, lemon curd well you get the picture. We never do anything half-hearted we take it over the top.

We have absolutely thrown ourselves into trying to finish our cookbook and can we just say we have had a blast. This year has proven to be a world wind of anticipation, excitement and also struggles. With every struggle somehow God provided us with an opportunity. Within this year we have managed to keep up with a blog, formulate recipes, carry on with our catering, work full time jobs, take care of our families, write a cookbook, appear on the Food Network “Paula’s Best Dishes” three times, perform a speaking engagement for some wonderful women in Jasper Georgia and last but not least take our beautiful Journey back to our heritage in Louisiana. Out of all the incredible opportunities, we would have to say Our Journey was the best thing since color TV!

There is something about getting on an open road with your favorite people and laughing hysterically, acting so silly and literally eating so much that you throw-up! Sounds fun doesn’t it? We have sincerely been so blessed this year and just are so excited to finally draw a little closer to our dream.

Our cookbook will feature superb recipes from our Southern and Cajun Heritage along with our amusing stories. Writing these stories and reminiscing over our lives have been priceless. We feel that this will be a little different from your ordinary cookbook; along with having fan-freaking-tastic recipes that will leave your mouth-watering. Our stories could bear a resemblance to a comedy show. We ain’t joking, it is so darn hysterical. We are about to bust a gut to share all this goodness with all you beautiful grocery lovers. At this time we are working with a publisher and working hard to bring you the best of the best stories and recipes that will surely make you lick your lips in anticipation. Just sit tight and we will update you as soon as this masterpiece is available.

We would like to thank each and every one of you for stopping by and allowing us to share with you the little things that make us tick; from all our crazy videos to our new and exciting recipes. We hope you have enjoyed it as much as we have. Keep coming back, because We have only just begun!

The Sisters Marvelous Mac-N-Cheese Soup

The Sisters Marvelous Mac-N-Cheese Soup

At last my love has finely come along! This soup makes me want to slap my self! It is defiantly the sho-nuff comfort food! I truly hope you get as much pleasure from this as we do!


2 cups dry elbow macaroni

½ cup onions

2 Tbsp, unsalted butter

1/3 cup all purpose flour

½ cup dry white wine

2 cups chicken broth

2 chicken bouillon

1 Tbsp, course ground mustard

2 dashes Louisiana Hot Sauce

1 Tbsp, Slap Ya Mama Cajun Seasoning

2 cups whipping cream

2 cups shredded Sharp Cheddar Cheese

2 cups shredded Gouda Cheese

1 Tbsp, fresh lemon juice

Salt and pepper to taste

¼ cup crumbled blue cheese

2 Tbsp, minced fresh chives


Cook macaroni in a pot of salted water according to package directions; drain and set aside.

Sautee onions in butter in a large saucepan over medium heat until soft; about 5 minutes. Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, bouillon, mustard, hot sauce and Cajun seasoning. Simmer until slightly thickened, 5 minutes, then whisk in whipping cream and warm through. Do not let it boil or base may become grainy. Add cheese 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, salt and pepper; remove from heat.

Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.

Crock Pot Cajun Corned Beef and Cabbage

With St. Patrick’s Day just around the corner why not try this recipe with a little twist. 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!


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


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.

The Sister’s Bouquet Garni

I know some of you are asking what is this? Well I am going to tell you it is the Mack Daddy of seasonings you need when cooking soups, stews or making a homemade broth. It’s like a little Gift for your groceries! The bouquet garni (French for “garnished bouquet”) is a bundle of herbs usually tied together with string and cast adrift in your pot to flavor a soup, stew, or broth.

They are tied together so they can be removed easily at the end of the cooking.

There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may also include basil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery (leaves or stem), leek, onion and parsley root are sometimes included in the bouquet. You may use what ever you want. Here is our recipe.


2 sprigs Fresh Thyme

2 Dried Bay Leaves

Leafy Greens from two Celery Stalks

6 sprigs Fresh Parsley


Arrange the herbs in a neat stack on top of each other and tie the ingredients into a tight bundle with string. Place into broths, sauces, stews and soups. Remove the bouquet garni from cooking liquid once it is done cooking and discard it.




Our Journey

This journey is actually a gift from God. We had wanted to take this trip for a long time. But so many times it was not feasible or something prevented us from not being able to go. Amy and I were talking about this venture and how we wished we could go and visit our grandmother and all our kin folk, how it would be such a blessing in our lives to get to spend time with all of them. Well, what do you know; Amy received a phone call the next day from her boss about a training seminar in Mobile, Al. Amy jumped at the chance to go, seeing how Mobile is just a hop, skip and a jump from Louisiana. So at that moment we began planning our venture.

This journey is going to be a way to pass on our Cajun heritage. We are extremely proud of our heritage and all that is involved in being Cajun. The plain, simple frugal life of our people, their devotion to principle, their unbounded faith in the goodness of God, their love for each other during all their misfortunes and perilous wanderings, appeal to the heart. Our people are bound so tight that nothing will separate the union of family.  Experiencing the Cajun culture is like no other. They are thrifty, hard-working, fun-loving, devout religious folk. They work and play with equal enthusiasm. The bayou life is full of dancing, food, and just a “Joy of Living”. We are so eager to experiment with different herbs, spices and ingredients to help create some of the most flavorful dishes in the World!

“Work like hell to make your money, then spend it all having a good time!”
— from Les Blank’s film “Spend It All”, Flower Films

We cannot wait to give y’all a taste of this magnificent living and what it is really like to be Cajun!

Cajun Eggs

Cajun Eggs
10 boiled eggs
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
2 dashes of Louisiana Hot Sauce
6 tablespoons butter
4 tablespoons flour
1 cup milk
Slap ya Mama (Cajun Seasoning) to taste
Bread crumbs and butter

In a large skillet melt 2 tablespoons of butter. Sauté the tomatoes, celery, bell pepper and onion in until soft. In a skillet make the cream sauce. Melt the remaining 4 tablespoons of butter, slowly add flour and stir until incorporated. Slowly add the milk and continue to stir until the milk and flour mixture is smooth. Combine tomato mixture and white sauce. Season with the Cajun Seasoning. Grease 19 x 13 x 2 casserole dish. In the bottom of the dish place a layer of the eggs and then top with tomato mixture. Continue until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits!

Crawfish Beignets with Dipping Suace

Good Morning Grocery Lovers!

As you know we love our Beignets! This recipe can be a delightful breakfast side or a wonderful appetizer. Hope you will try these and give your taste buds a Happy Morning! You wont be sorry!

Crawfish Beignets

1 cup all-purpose flour

1 teaspoon baking soda

1 cup water

1 clove garlic, minced

1/4 cup finely chopped green onions

1 lemon zest

3 tablespoons chopped parsley

1/2 teaspoon salt

1 teaspoon Slap Ya Mama Cajun Seasoning

Louisiana Hot sauce, to taste

1/4 teaspoon Worcestershire sauce

1/2 pound cooked, shelled and chopped crawfish tails
    (shrimp may be substituted)

Vegetable oil for frying

Tartar Sauce
3/4 cup mayonnaise
1 tablespoon creole mustard
2 to 4 tablespoons lemon juice
2 tablespoons minced parsley 
2 tablespoons minced red onion
Salt to taste
Slap Ya Mama Cajun Seasoning, to taste
Lemon slices (garnish)

In a bowl combine flour and baking soda. Whisk in water. Stir in garlic, green onions, hot sauce, Cajun seasoning, Worcestershire sauce, salt, lemon zest, parsley and crawfish, stirring until well combined. Cover bowl and let batter stand for 1 hour.

Tartar Sauce: In a bowl stir together the mayonnaise, mustard, lemon juice, parsley and red onion. Season with salt, Cajun seasoning. Chill.

In a deep heavy pan or deep fryer heat 3 inches of oil to 325 degrees F. Drop spoonsful of batter into oil and fry the beignets, turning them once, until golden. Transfer the beignets to a paper towel-lined sheet pan to drain. Season with salt. Continue frying remaining batter in same manner.

Serve the beignets warm with the Tartar Sauce and lemon slices.

Shrimp and Crawfish Casserole

Shrimp and Crawfish Casserole

8 oz. of cream cheese
1 stick of real butter
lb. of fresh peeled Louisiana crawfish tails
1 lb of fresh peeled shrimp
1 cup of white onion chopped
1/2 cup celery, chopped
1 green bell pepper chopped
1/3 cup of cream of mushroom soup
1/3 cup cream of shrimp soup
3 cups of cooked white rice
½ teaspoon of Slap ya mama Seasoning (or Cajun Seasoning)
1 teaspoon of Louisiana hot sauce
1/2 teaspoons of white pepper
1 1/2 cups of Velveeta cheese, grated
1 cup of fried onion rings from a can
2 tablespoons of butter

Use a double broiler to melt the 1 stick of butter and 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 the 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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