The Sweet and Savory Sisters!



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.

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.

“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.

Blueberry Coffee Cake

Start your morning off with some excitement! This is a wonderful recipe to make for a brunch, luncheon or even a mid-night snack! It is pure heaven!



2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/3 cup butter, at room temperature

¾ cup granulated sugar

1 egg

1 cup milk

1 teaspoon vanilla extract

½ tablespoon grated lemon rind

2 cups fresh blueberries

1 cup confectioners sugar

2 tablespoons fresh lemon juice


Preheat over to 350 degrees. Sift the flour with the baking powder and salt. In a large mixing bowl beat the butter with the granulated sugar until light and fluffy. Beat in egg, milk and vanilla. Fold in the flour mixture, mixing well until evenly blended to a batter. Mix in the lemon rind. Spread half the batter into a greased 13x9x2 inch-baking dish. Sprinkle with 1 cup of the berries. Top with the remaining batter and sprinkle with the remaining berries. Bake until golden brown, 35-45 minutes.

Mix the confectioners sugar gradually into the lemon juice to make a smooth glaze. Drizzle the glaze over the warm coffee cake and allow it to set before serving, still warm or room temperature.





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!




3 medium-sized red potatoes

Vegetable oil for frying

Salt to taste

Cajun Seasoning to taste


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.

Big Sue’s Shucked, Stripped, Scraped and Pan Fried Corn

Once upon a sweet summer time the sister’s would hustle their way into the kitchen and watch our mother scrape the kernel from each cob and salivate like Pavlov’s Dog! She would be breaking a sweat to make sure she got every kernel, because she knew we would lap up every morsel of that goodness. We just have to tell you that every time she turned her back we would flop our lips over that corn. By the time supper came we only had maybe a tablespoon of corn to eat! She would be so livid with us and holler, get out of that pot you ungrateful heathens.  

12 ears of silver queen corn shucked, stripped

4 slices of bacon

4 tablespoons butter

½ cup whipping cream

Salt to taste

Black pepper to taste

½ teaspoon Cajun seasoning

½ tablespoon sugar, if needed

In a large iron skillet over medium heat; fry bacon until crisp. Remove bacon and set aside, reserving bacon drippings. Meanwhile remove kernels from cob by using cheese grater. Once all kernels are removed, using the blunt side of the knife, scrape the remaining pulp and milk from the cobIn the same pan over medium heat add corn to the reserved bacon drippings. Slowly stir in heavy cream and season with salt, pepper and Cajun seasoning. Continue to stir scraping the bottom of the pan for about 5 minutes. Reduce heat to medium low and cook for additional 20-25 minutes stirring often. Stir in butter and crumbled bacon. Serve immediately.



The Sisters Meatball Stroganoff (Cajun Style)


This recipe is effortless and “OH”so Savory! Hope you enjoy!


4 cups dry egg noodles

1 cup sliced baby Bella mushrooms

2 tbsp. vegetable oil, divided

1 cup chopped onion

1 clove garlic, minced

¼ tsp. Cajun Seasoning

1 tbsp. butter

1 cup dry white wine

2 tbsp. all-purpose flour

1 cup chicken broth

1 cup heavy cream

Juice of ½ a lemon

2 tbsp. Creole mustard

¼ cup sour cream

1 tbsp. chopped parsley

1 recipe of The Sisters Mini- Bacon Meatballs

Salt and pepper to taste


Boil a large pot of salted water for egg noodles.

Sauté mushrooms in 1 tbsp. oil in nonstick skillet over medium high heat, about 5 minutes. Transfer to plate. Sauté onion, Cajun seasoning and garlic in remaining oil in same skillet until onion is soft, about 5 minutes.

Prepare noodles according to package directions; drain, toss with butter; set aside.

Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir.

Whisk in broth and heavy cream. Add lemon juice and mustard; simmer until thick, 8-10 minutes.

Stir in cooked mushrooms, sour cream, parsley and meatballs. Cook until meatballs are heated through. Season with salt and pepper.





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.

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.

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