The Sweet and Savory Sisters!



“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


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


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.

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!

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!

Savory Cajun Crock Pot Soup

Let’s just say it doesn’t get much better than this. Is is a complete savory meal. This is so easy and just makes your soul feel good!

Savory Cajun Crock Pot Soup


1 1/2 lbs Ham, diced

1 Meaty Ham Bone

4 quarts of beef stock

1/4 cup minced garlic

1 cup chopped onions

1 cup chopped celery

5 medium red skinned potatoes

1 can corn, drained

1 can green beans, drained

1 can sliced carrots, drained

1 14.5 ounce can crushed tomatoes

1 cup of black eyes

1 cup red beans

2 cup chopped cabbage or collards

2 cups large elbow macaroni

1 1/2 teaspoons Slap Ya Mama Cajun Seasoning

Salt and black pepper and  to taste 


In large crock pot, combine ham, ham bone, and all other ingredients with the exception of the elbow macaroni. Add macaroni the last hour and cook until tender. Cook on high heat setting for 5-6 hours or on low for 10-12 hours. Remove the ham bone before serving. Additional beef stock may be added to retain the volume of liquid. You may also wish to add any variety of your favorite vegetables to this recipe.

Fruit Salad

Fruit Salad

  • 2 bananas sliced
  • 1 apple cubed
  • 1 avocado sliced
  • 1 can of mandarin oranges, drained
  • ½ cup sliced strawberries
  • ½ cup of grapes cut in half
  • ¼ cup of toasted pecans


  • 1/4 cup orange marmalade melted
  • ½ teaspoon of splenda
  • 2 tablespoons of orange juice
  • 3 tablespoons of vegetable oil
  •  Juice from 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse ground mustard

Combine the fruit, raisins, and nuts in a glass bowl. Combine ingredients for dressing. Add the dressing and stir gently. Serve on a bed of salad greens.

Sausage and Cheese Quiche

On my way home from work I was trying to come up with something I could cook for dinner without going to the grocery store. Thankfully I had everything at home to make this recipe. If you do not have a pie crust you can definitaly make this without it. Just pour the mixture in a pie plate and bake. Also, if you don’t have sausage you can use bacon, ham, turkey or vegetables. I am serving fruit salad on a bed of salad greens with mine tonight. I will post that recipe after I make it. I hope you enjoy!

Sausage and Cheese Quiche

  • 1 lb pork sausage
  • 1/2 cup onion, thinly sliced
  • 2 cups sharp cheddar cheese, grated
  • 1 tablespoons of flour
  • 3 eggs
  • 1 cup of half and half
  • 1 tablespoon parsley flakes
  • salt to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1 (9 inch) deep dish pie shells


  1. Pre-heat oven to 350
  2. Cook sausage.
  3. Sauté onion in pork fat.
  4. Combine cheese and flour and stir in with sausage and onion.
  5. Pour in pie shell and mash it down.
  6. Mix all other ingredients together and pour in pie shell
  7. Bake at 350°F for 35 to 40 minutes or until set.




Crispy French Fries

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

Refresh Stale Chips, Crackers, or Cereal

Refresh stale chips, crackers or cereal by putting a plateful in the microwave for 30 – 45 seconds. Let cool for 1 minute . Enjoy!

Remove grease from soups or stews

To remove grease from soups or stews:

  • Drop a lettuce leaf in. The leaf will absorb the grease.
  • Remove lettuce before serving.

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