The Sweet and Savory Sisters!


Louisiana Hot Sauce

Savory Spicy Chex Mix

Good morning, Tiger Fans, and congratulations to the LSU football team – champions of the Southeastern Conference! The Tigers’ convincing 42-10 win over the Georgia Bulldogs earned LSU its 11th SEC title in school history and a trip to the Louisiana Superdome on January 9 to play for its fourth national championship. WOW! What a tremendous Saturday we had! I can’t remember the last time I had such a good time. Our mama came over to watch the LSU-GA SEC Championship game and we had an absolute ball! We ate some fine groceries. We had The Sisters Gumbo, The Almighty Sausage Balls, Mama’s Bacon Wraps, Million Dollar Pie and it was all so “GET IN MY BELLY GOOD”! I am just so proud of our Tigers; they have played so hard and have kept me enormously entertained all season. I am really sad that the season is over. But, we do have the National Championship!

 With all that being said, here is a wonderful recipe for a great Christmas appetizer. The sisters have always loved them some chex mix. With our recipe we give it a little twist. Pretzels come in all different shapes, especially during the holiday season. So try making this with the holiday shapes.

 What you need:

1/4 cup butter

1 tablespoon Worcestershire sauce

1 1/4 teaspoons Slap Ya Mama Cajun Seasoning

2 to 3 teaspoons Louisiana Hot Sauce

3 cups Corn Chex® cereal

3 cups Rice Chex® cereal

3 cups Wheat Chex® cereal

1 cup mixed nuts

1 cup pretzels

1 cup bite-size cheese crackers

What to do:

Heat oven to 250°F.

In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, cajun seasoning and hot sauce. Gradually stir in remaining ingredients until evenly coated.

Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

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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