Cream Cheese Stuffed Chicken Breast

Cream Cheese Stuffed Chicken Breast is an easy meal to prepare and very delicious, too. You can also wrap the stuffed chicken breast with your favorite hickory smoked bacon. Ingredients   4 chicken cutlets, split 1 (8 oz.) pkg. cream cheese Chives Coating Mix 1 cup of bread...

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Cajun Black-Eyed Peas, Cabbage and Pork Chops - A New Year's Tradition

Black-Eyed Peas       Ingredients 1 lb. dried black-eyed peas 2 slices of hickory smoked bacon 2 Tbsp onions, minced 2 Tbsp bell pepper, minced 1 tsp garlic, minced 1 tsp Colgin liquid smoke Water Salt and pepper to taste. As is the case with thousands of...

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Mardi Gras King Cake Recipe

I must confess. I have never baked a King Cake, but I do eat them and they are delicious. My friend Danno at NolaCuisine.com has graciously allowed me to post his King Cake recipe here for your enjoyment. Thanks for sharing, Dan! BTW, visit his site when you...

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How to Boil Shrimp, Crabs or Crawfish

Boiled Shrimp If you know how to boil shrimp, crabs or crayfish the way Cajuns do it, then you are in for a delicious treat. As we are heading into the 2017 harvest, get ready to impress your family and friends with this traditional method of preparing them. It's...

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Shrimp Au Gratin

2 lbs. shrimp 1 large onion, chopped 3 ribs celery, chopped 1/2 lb.butter 4 Tbs. flour 1 large can milk (12 oz.) 2 egg yolks 10 oz. mild cheddar cheese Peel uncooked shrimp. Sauté onions and celery in butter. Add milk and blend. Remove from heat then add...

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Shrimp Etouffee (A-2-Fay)

Shrimp Etouffee (A-2-Fay) is just a fancy Cajun French expression for 'smothered' shrimp. The gulf shrimp are slow-cooked in a thick and rich garlic butter sauce. We begin by sautéing the Cajun trinity of vegetables--chopped onions, celery and bell pepper--to bring out the traditional and unmistakable flavors of...

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Bacon-flavored Ol' Time Homemade Cathead Biscuits

Cathead Biscuits made with hog lard was a very tasty treat at breakfast time when I was a kid growing up on the farm and had a very distinct taste which separated it from today's traditional methods of making biscuits. Hog lard was the most used cooking fat...

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