Landry

Family Cookbook

Contents
Appetizers
Gumbos and Soups
Casseroles, Rice Dishes, and
Stuffed Bread
Meat Dishes
Seafood Dishes
Vegetables
Breads
Desserts

Appetizers

Cajun Seafood Balls

1 lb fresh crabmeat, drained
1/4 lb small shrimp
1/4 lb crawfish
3 med potatoes, cooked and mashed
1 med onion, minced fine
1 clove garlic, minced fine
2 tbs fresh minced parsley
2 tbs fresh minced green onions
1 tbs fresh minced jalapeno pepper
1-1/2 cups plus 1/3 cup sifted all-purpose flour
1 egg beaten
2 to 4 tbs skim milk
2-1/2 tsp salt
1/4 tsp white pepper
2 cups peanut oil
Combine crabmeat, shrimp, crawfish, potatoes, onions,
garlic, parsley, green onions and jalapeno peppers. Add 11/2 cups flour, mix well. Add egg, milk, salt and pepper, stir
until well blended.
Shape into 32 balls using about 2 tbs of mixture for each
ball; roll balls in remaining 1/3 flour.
Fry in 2 cups peanut oil at 350F for 5 minutes or until golden
brown, drain well.
Serves: 8

Hush Puppies
1 cup yellow cornmeal
1/2 cup self-rising flour
1 tbs sugar
1 egg
1 med onion, finely chopped
1 cup milk
Vegetable oil
Stir all ingredients, except oil, together. Drop by tablespoons
into hot vegetable oil, about 370F until golden brown on all
sides. Drain on paper towels.

Cajun Seasoned Pecans

1/3 cup butter or margarine
4 cups pecan halves (about 1 lb)
1 tsp Cajun seasoning, or to taste
Put butter and pecans in large, shallow roasting pan. Toast
in preheated 325F oven 15 minutes, stirring occasionally.
Sprinkle with seasoning and toast 15 minutes longer, stirring
occasionally. Cool, then pack airtight and store in cool dry
place. Will keep 1 month.
Makes 4 cups.

Crab Avocado Dip

6 to 8 oz crab meat, thawed if necessary
1 avocado, peeled and diced
1 tbs lime juice
1 tbs grated onion
1 tsp Worcestershire sauce
1 pkg (8 oz) cream cheese, softened
1/4 cup dairy sour cream
Assorted crackers or raw vegetable slices
Drain and slice crab if necessary. Blend avocado, lime juice,
onion and Worcestershire sauce in blender or food processor
until smooth. Add cream cheese and sour cream; blend well.
Fold in crab. Cover and chill thoroughly. Serve with crackers
or vegetables.
Makes 2-1/2 cups dip.

Crabmeat Dip
1/4 lb of butter
1/2 bunch of green onions
1/4 bunch chopped Parsley
2 tbs of flour
1/2 cup milk
1 lb cheese
1 lb crabmeat
Salt and pepper to taste
Melt butter on medium fire. Add green onions and parsley.
Add flour and milk. Cook until thick. Add cheese, crabmeat
and seasoning. Cook for about another 5 to 10 minutes.

Couch-Couch
2 cups cornmeal
1 tsp salt
1 tsp baking powder
1 cup milk
cup oil
Mix cornmeal, salt, baking powder and milk. Add to hot oil
in cast iron skillet over high heat. Let crust form. Give a
good stir and lower heat to low. Cover and cook about 15
minutes; stirring often. Serve with milk and sugar as cereal,
or with cane syrup and crisp bacon.

Crawfish Dip
1 lg pkg Philadelphia cream cheese
1/2 tsp lemon juice
1 tbs juice
1 tbs mayonnaise
1-1/2 tsp ketchup
Hot pepper sauce to own taste (2 tsp or more)
1/4 tsp onion
1/2 cup boiled crayfish pieces
Soften Philadelphia cream cheese. Add lemon juice,
mayonnaise, ketchup, hot sauce and onion. Mix together
well, add crayfish pieces and mix again. Serve as dip with
chips or spread on crackers
Makes about 1 cup.

Hot Crab Dip

Two 8 oz pkg cream cheese, softened
1/2 cup mayonnaise
1/4 cup Chablis or other dry white wine
2 green onions, chopped
2 cloves garlic, minced
1/2 tsp Worcestershire sauce
12 oz crabmeat
1/4 cup chopped pimento
Crackers, fresh vegetables or bread cubes
In small bowl with mixer at medium speed, beat cream
cheese until smooth and fluffy. Gradually beat in
mayonnaise, wine, green unions, garlic and Worcestershire
until smooth and well blended. Stir in crab and pimento.
Spoon mixture into 2-quart casserole.
Bake at 350F for 20 minutes or until very warm, stirring
once. Stir before serving. Serve with crackers, fresh
vegetables or bread cubes for dipping. Makes 3-1/2 cups.

Hot Crab Dip II

1 lb lump crabmeat
1/2 cup butter or margarine
Two stalks of celery
One med onion
One med bell pepper
Chop finely onion, celery, and bell pepper
One tsp minced jalapeno pepper. (optional)
Saut all of the above ingredients on low heat in black
skillet. Stir frequently to prevent burning one area. Saut for
about 10-15 minutes or until celery, onion, bell pepper,

jalapeno, and butter has a creamy consistency. Add one can

Cream of Mushroom Soup. Add crabmeat. Cook slowly for
18-20 minutes, stirring frequently to prevent crabmeat from
sticking. Papa Dash Low Sodium Lite Salt Blend may be
added to taste. Place in fondue or serve hot.

Hot Oysters and

Mushrooms Dip
2 dozen oysters, drained & chopped
1 cup onions, finely chopped
1/2 cup green peppers, finely chopped
2 ribs celery, finely chopped
1/4 tsp minced garlic
1/3 cup margarine
3 large drops of Tabasco sauce
1 can golden mushroom soup
1 tbs finely chopped onion tops
1 tsp finely chopped parsley
Salt and pepper to taste
In a sauce pan, heat margarine, add vegetables except
green onions and parsley. Saute until vegetables are tender
then add oysters and until oysters shrivel up. Add Tabasco
and soup (do not dilute soup). Cook on low heat for three
minutes then add green onions and parsley and cook an
additional two minutes stirring constantly. Add salt and
pepper to taste.
Serve with French bread rounds, crackers or Melba toast.

Oysters Rockefeller
1/2 pkg Frozen Chopped Spinach
6 Green Onions
2 Sticks Green Celery
1/3 Bunch Parsley
1/3 Head Lettuce
1/4 lb Softened Butter
3/4 cup Bread Crumbs
1 tbs Lea & Perrins Worcestershire Sauce
1 tsp Anchovy Paste
1 Dash Hot Sauce
1-1/2 tbs Absinthe Flavor Ed Liqueur
1/4 tsp Salt
3 Dozen Oysters
1/4 cup Grated Parmesan Cheese
*** Blend until smooth, spinach, onions, celery, parsley and
lettuce in electric blender, or mince finely. Mix together
softened butter and 1/4 cup of bread crumbs in a large
mixing bowl. Add blended greens and stir to mix. Add
remaining ingredients with the exception of oysters, cheese
and remaining bread crumbs. Mix thoroughly. Drain oysters
from shell. Place oysters back on half shells, set on pan of
ice cream salt which has been heated for 20 minutes in 450F
oven. Spread 2 tbs sauce over each oyster. Combine
parmesan cheese and remaining bread crumbs and top each
oyster with 1 tsp of the mixture. Bake in 450F oven for
about 25 minutes or until lightly browned.
Yield: 6 Servings

Stuffed Mushrooms
One dozen large fresh mushrooms
One dozen med shrimp, fresh, deheaded, shelled,
deveined
One dozen strips of thin bacon
Salt and pepper
Garlic powder
Cooking oil
Stem, wash, and pat dry mushrooms. In each mushroom
cap, curl a shrimp, season lightly, then wrap mushroom in
strip of bacon. You may need to secure bacon and shrimp
with a toothpick. Pour about 3-4 inches of vegetable oil into
heavy saucepan and heat over medium heat. When oil is
hot, gently slide in mushrooms a few at a time. Fry until
bacon is crisp. Drain on paper towels. Serve with assorted
hot and savory sauces, hot or cold.

Shrimp Mold
2 pounds fresh or frozen shrimp
Two 8-ounce packages cream cheese
Two 10-ounce cans cream of shrimp soup
One 10-ounce can tomato soup
2 cps mayonnaise
1 cup celery, chopped
1 cup onions, chopped
1 cup green peppers, chopped
1 cup green onions, chopped
2 tablespoons Worcestershire sauce
3 packages Knox gelatin
1/4 cup warm water
Optional seasoning
In a saucepan bring soup and cheese to a boil. Simmer until
cheese is smooth. While cheese and soup are cooking, mix
together shrimp, celery, green peppers, onions and green
onions in a food processor, until finely chopped. in a large
bowl mix chopped ingredients with mayonnaise,
Worcestershire sauce, soup and cheese. Mix gelatin well
with warm water. Pour into mixture. Mix well.
Pour into greased pan or mold-style pan. Chill 3 to 4 hours
or overnight. Remove from pan by setting in lukewarm
water or at room temperature. Garnish and place on favorite
platter. Serve with favorite crackers or chips.
Serves 20.

Crab Quiche
8 ounces crab meat
1 unbaked, 9 inch deep dish pie crust, room
temperature
1-1/2 cups shredded Swiss cheese
1/2 cup fresh Parmesan cheese, grated
1-1/2 cups half and half
4 eggs, beaten
Place crab in pie shell, setting aside a few pieces for
decoration. Combine remaining ingredients in medium bowl.
Pour over crab, top with remaining crab pieces. Bake at
425F for 15 minutes. Lower temperature to 350F and bake
30 to 35 minutes or until knife inserted in center comes out
clean. Let stand 10 minutes before serving.
Serves 4 to 6.

Gumbos and Soups

Chicken and Oyster

Gumbo
One 3 lb. chicken (hen)
2 cup roux
3 lg. onions
2 bell peppers
14 qts. water
1 cup chopped green onion tops and parsley
4 doz. oysters
Smother the onions, celery and bell peppers in the roux until
partly cooked and then add water. Boil for 3 hours, then add
chicken and boil for 1 hour longer on low fire or until chicken
is tender. While gumbo is still boiling, add chopped green
onion tops and parsley and oysters, cover pot and turn off
fire.
Serves 14

Chicken Stew
1 cup flour
1/2 cup oil
1 large onion, cut fine
1 chicken, cut in pieces
1 cup shallots, cut fine
Make roux by cooking flour in oil, browning as desired. Add
onions, then the shallots. Add chicken, Stir 5 minutes. Add
water. Cook 1 hour.
Serves 8.

Chicken and Sausage

Gumbo
3 large spoons roux
2 large onions
1 large bell pepper
2 stalks celery
File to taste
1 small bottle chicken bouillon cubes
1 chicken
5 lb sausage
Chop onions, bell peppers, celery, garlic and add to boiling
water and roux. Let boil for 15 minutes and add file. Boil for
1-1/2 hours. Add chicken and put on a slow boil for 1/2
hour. Add sausage and simmer for another 1/2 hour. Season
to taste.
For an added taste, top with fine chopped parsley and onion
tops. Serve over fresh rice, with French Bread and potato
salad.

Crab Bisque
1 can tomato soup
1 can mushroom soup
1 can pea soup
1 qt. homogenized milk
1 cup sherry wine
2 tbsp. granulated sugar
1 tsp. salt
1/8 tsp. Worcestershire sauce
5 drops hot sauce
1 lb. crab flakes
Go over crab carefully to remove all cartilage, and bits of
shell. Rub lumps out of each can of soup separately. Slowly
blend the three soups together. Add the milk, a little at a
time, very slowly, stirring constantly. Place in top of double
boiler, over boiling water. Add sugar and seasonings. Add
sherry, a few drops at a time, stirring constantly. Ten
minutes before serving, fold the crab in carefully. Never
cover at any time. Serve very hot with a dash of whipped
cream on top, if desired.
Serves 10

Crawfish Bisque
Crawfish Stew:
1 lb. cleaned crawfish tails
1 cup finely chopped onions
1 cup finely chopped celery
1/4 cup finely chopped bell pepper
1 or 2 cloves garlic (depending on size) finely
chopped
1 tsp. tomato paste
1/2 cup flour
1/2 cup oil
1/4 cup finely chopped parsley and green onion tops
Salt, black pepper, and red pepper (cayenne) to taste
1 tsp. paprika
Start with the roux. Brown flour and oil in iron skillet until
dark brown. Stir constantly to avoid scorching. After the roux
is cooked to the desired color, add the onion, celery, and
bell pepper and cook until soft and transparent. Stir
constantly at a low temperature. Add crawfish fat and
tomato paste. Cook for 5 minutes longer. In the meantime
put about 6 cups of luke warm water in a medium size kettle
(do not use a black cast iron pot for this will discolor your
crawfish). Add the above mixture to the water and cook for
about 1 hour -- so that all the vegetables are cooked.
Season to taste. If more liquid is needed, instead of water,
add a can of chicken broth. Add the seasoned crawfish tails
to the stew and continue cooking for about 20 minutes.
Stuffing for Crawfish Heads:
1 lb. cleaned crawfish tails with fat
1 cup finely chopped onion
1 cup finely chopped celery
1 or 2 finely minced garlic cloves
1/4 cup oil

10 to 12 slices of day old bread or the equivalent in

French bread which has been toasted and run
through a blender until it is the consistency of cracker
crumbs
Salt and black pepper, and cayenne pepper to taste
2 slightly beaten eggs
Saute onion, celery, and minced garlic in oil until all are
tender. Add seasonings and the crawfish fat. Cook for a few
minutes. Add tails, which have been finely chopped, and the
bread crumbs and mix thoroughly. Cook over very low heat
until all ingredients have thoroughly blended -- you may
have to add water (or stock) and about 4 tablespoons butter
or margarine so the mixture will be moist. Remove from
heat and cool slightly -- gradually add the beaten eggs to
the mixture and stir until all egg has been absorbed. Add
finely chopped parsley and green onion tops. In the
meantime, remove eyes from the crawfish head and boil
head for a few minutes to clean them. Stuff each head with
the mixture -- they should be filled with enough to form a
rounded-off top. About 30 minutes before the bisque is to be
served, place the stuffed heads on a baking sheet or pan
and bake in oven at about 325F until the tops have become
crisp and slightly brown. Drop the stuffed heads into the hot
stew, add finely chopped parsley and green onion tops.
Serve piping hot over steamed rice.

Seafood Gumbo
2 lg. tbsp. oil
3 lge tbsp. flour
2 lg. onions, chopped
2 cup okra, chopped
2 tbsp. oil
1 can tomatoes
3 pods garlic, minced
2 qt. water
Salt, Black and red pepper
1/2 cup parsley, finely chopped
1/2 cup green onion tops, finely chopped
2 lb. shrimp
1/2 pint oysters
1 can crabmeat
Several whole crabs, cleaned and their claws
Make roux of oil and flour, stirring constantly until dark
brown. Add onions and garlic to roux and cook for a few
minutes longer, then add water and salt and pepper.
Combine onion-roux mixture with okra and simmer for about
30 minutes. Add shrimp, oysters, crabmeat and whole crabs
and simmer until crabs are cooked. Add parsley and green
onions and simmer another 15 to 20 minutes. Serve over
rice and let each person add fresh file to their taste.

Casseroles, Rice
Dishes, and
Stuffed Bread

Jambalaya
1 chicken cut in small pieces
3 tablespoons olive oil
1 onion, chopped
2 ribs celery, chopped
1 bell pepper, chopped
2 cloves garlic
1 can mushroom soup
2 soup cans water
3 cups rice, raw
Seasonings to taste
2 tablespoons onion tops, chopped
2 tablespoons parsley, chopped
Cut chicken in small pieces and brown in olive oil. Saute
onions, celery, bell pepper, and garlic with chicken. Add
mushroom soup, water, seasonings, and rice. Turn-heat
down low. Just before serving, add onion tops and parsley.
Serves 10-12.

New Orleans Red Beans

and Rice
6 slices bacon, cut into 1-inch pieces
2 onions, cut into 1/2-inch wedges
1 garlic clove, minced
1 can (13-3/4 or 14-1/2 oz.) beef broth
1 cup brand rice
1 tsp. dried thyme
1 tsp. salt (optional)
1/2 cup diced green bell pepper
2 cans (16 oz. each) red kidney beans, drained
Cook bacon in 10-inch skillet over medium heat until
browned but not crisp, about 5 minutes. Remove bacon from
skillet; drain off all but 2 tablespoons drippings. Add onion
and garlic to skillet; cook until onion is tender but not
brown, about 5 minutes. Add enough water to beef broth to
make 2-1/2 cups. Add to skillet and bring to a boil. Stir in
rice, bacon, thyme and salt. Cover tightly and simmer 15
minutes. Add green pepper, cover, and continue cooking 5
minutes. Remove from heat. Stir in beans. Let stand covered
until also liquid is absorbed, about 5 minutes.
Makes 6 servings

Rice Dressing
1 lb lean ground beef
1 lb ground pork sausage, mild
1 cup cooked rice
1/2 cup cooking oil
1/2 cup chopped bell pepper
1 cup chopped onions
1/2 cup chopped celery
Salt, pepper, and hot sauce to taste
1 clove garlic
1 bunch green onion, chopped
1 tbs minced parsley
In skillet saute ground meat and sausage in 1/4 cup of oil
until brown. Drain grease and set aside. In another skillet,
saute onions, bell pepper, celery, garlic, green onions and
seasonings in remaining 1/4 cup of oil. Add parsley. In large
bowl, mix all the ingredients well.
Serves four to six.

French Quarter Muffaletta

Sandwich
4 oz each sliced Genoa salami and ham
1/2 cup thinly sliced celery
1/4 cup green pimiento-stuffed olive pieces, chopped
and drained
2 tbs pepperoncini*, chopped and drained
2 tbs olive oil
1 clove garlic, minced
4 sliced Provolone cheese (3/4 oz each)
4 Kaiser rolls, split
Combine celery, olives, pepperoncini, olive oil and garlic.
Spread bottom half of each roll with equal amounts of olive
mixture. To assemble sandwiches, layer with equal amounts
of cheese, salami and ham.
Top each with equal amounts of remaining olive mixture.
Close sandwich with roll tops.
4 servings.

Dons Seafood Cornbread

Dressing
2 lbs chicken giblets (substitute a hen)
1 pint milk
cup all purpose flour
2 cups cornmeal
6 eggs
2 level tsp baking powder
lb melted butter
1 cup chopped onions
cup chopped celery
2 cloves garlic, minced
2 buns, soaked in water
cup cooking oil
1 level tsp salt
Black pepper and cayenne to taste
cup chopped green onion tops and parsley
2 quarts cold water
Season chicken generously with salt, black pepper, and red
pepper. Boil in 2 quarts of water, until hen is tender.
Remove hen from broth. Save broth.
Grind hen until fine, put back in broth, and let set. Put
cup cooking oil in heavy pot with onions, celery, and garlic.
Cook in uncovered pot over medium heat, until onions are
wilted. Add hen and broth to this mixture and cook over
medium heat, STIRRING CONSTANTLY, until mixture forms
a thick gravy. Set aside.
Make cornbread by combining cornmeal, flour, baking
powder, and salt. Mix well. Add 3 beaten eggs, melted
butter, and milk. Mix well, and bake in 350 oven for 20
minutes. (more on next page)

In large bowl, crumble cooked cornbread, add soaked,

mashed buns, 3 beaten eggs, hen mixture, green onions and
parsley. Mix well. Put in greased pan and bake in 350 oven
for 20 minutes. Serves 10.

Dads Cornbread
1 cup flour
1 cup cornmeal
cup sugar
cup oil
2 eggs
4 tsp baking powder
1 pinch salt
1 cup milk
Mix all ingredients and bake in cast iron skillet at 425 for
20-25 minutes.

Mexican Corn Bread

2 boxes of corn muffin mix
3 jalapeno peppers
1 can Kraft grated parmesan cheese
2 cups milk
cup cooking oil
3 eggs
2 sm cans Mexican corn
Browned ground meat (optional)
Mix all ingredients, and bake at 375 for 25 minutes. You
want it moist in the middle. Dont wait until it browns on the
top. It may become dry.

Stuffed Cajun Bread

2 links hot smoked sausage
1 pound lean ground meat
1-1/2 teaspoon garlic powder
Salt and pepper to taste
2 loaves of frozen bread
3 cups shredded cheddar cheese
3 tablespoons Worcestershire sauce
Preheat oven to 350F. Thaw bread according to instructions.
Chop links into small pieces. Brown ground meat and
sausage together. Add Worcestershire sauce and garlic
powder. Set aside after cooking. Roll bread out like pizza
crust. Add meat across center. Sprinkle cheese on top of
meat. Fold over with buttered hands and pinch ends
together. Bake at 350F for 20 minutes or until golden brown.
Serves 5.

Meat Dishes

Moms Sticky Chicken

2 TBS cooking oil
1 TBS sugar
2 TBS butter
Chicken with skin on
3 medium onions chopped
bell pepper chopped
1 stalk celery chopped
2 cloves garlic minced
2 cups chicken stock or water
Cajun seasoning
Season chicken and set aside. Get cooking oil hot, then add
in the sugar. Now you need to burn the sugar. You really
dont want to burn it but you want to pretty damn close. You
want the sugar to get good and dark. When it gets a dark
caramel color add in the butter.
Once the butter melts add in the chicken, skin side down.
Now that the chicken is in there LEAVE IT ALONE. If you
keep picking it up you are going to have skin that sticks to
the bottom of the pot and skin chicken that doesnt brown
pretty. You will start seeing that the chicken is getting brown
on the edges then you can take a peak and see if it is ready
to flip. If you have your heat too high you may need to add
a little water in the browning process to keep it from
burning.

Flip the chicken over and make the other side look just as
good. Be very careful to make sure that the skin stays on
the chicken. Take the chicken out the pot and set aside.
Add a little cooking oil to the pot to burn the sugar. At this
point there is lots of grease in the pot. DUMP most of that
out. You will need to leave a little but not much.
Add in the onions, celery, bell pepper and garlic. Stir it
around a little and as it starts making liquid it will start
softening the bits on the bottom of the pot. Now is a good
time to scrap all those bits off.
Let it cook for about 10 minutes then put your chicken back
in the pot.
Now add 2 cups of liquid (chicken stock or water). Cover the
pot and let it cook 30 45 minutes until the chicken and
onions are all cooked. Check on it a few times to make sure
that it isnt sticking. If it starts sticking add some extra
liquid.
Uncover the pot and let the gravy thicken and you are done.
If you would like your gravy a little thicker then you can add
a little cornstarch mixed in some water.

Moms Chili Con Carne

Microwave Chili
1 cup chopped onions
cup chopped green pepper
1 tbsp vegetable oil
1 lb ground beef
1 (16 oz) can tomatoes
1 (8 oz) can tomato sauce
1/3 cup ketchup
1 (16 oz) can chili beans drained
tsp chili powder
Dash Cayenne pepper
1 bay leaf
tsp oregano
1 tsp salt
Place onion, green pepper and oil in 2 quart microwavable
casserole dish. Cook in microwave on full power for 4 to 5
minutes, or until onion and green pepper are tender.
Add ground beef. Cook on full power for 4 to 5 minutes, or
until beef is no longer pink. Stir halfway through cooking
time. Drain.
Blend in remaining ingredients. Cook full power for 10
minutes, or until heated through. Stir halfway through
cooking time. Remove bay leaf. Makes 4 to 6 servings.

Seafood Dishes

Crawfish Etouffee
1 pound crawfish tails
1/4 to 3/8 lb butter
1 tbs flour
1 med onion, chopped
1 tbs bell pepper, chopped
Green onion top
Chopped parsley
1 can of cream of mushroom soup (optional)
Salt and pepper to taste
Melt butter or margarine in heavy skillet. Add flour and stir
until blended. Add chopped onion, chopped bell pepper and
cook until tender Add crawfish fat and cream of mushroom
soup and cook about 10 minutes, stirring occasionally. Add
crawfish tails and cover. Let cook 15 to 20 minutes on low.
Add salt and red pepper to taste. Add green onion tops and
parsley. Simmer covered until seasonings blend. Serve over
rice. Water may be added to mixture, but not necessary.

Crawfish Fettuccine
3
3
3
2
4
3
1
1
2
3

sticks of butter
medium onions, chopped
ribs celery, chopped
medium bell peppers, chopped
tablespoons chopped parsley
pounds crawfish tails, peeled
pint half and half
pound Velveeta cheese, cubed
tbsp Jalapeno peppers cut into small pieces
cloves garlic, minced

Salt, red and black pepper to taste

1 lb package of fettuccine noodles
cup all-purpose flour
Parmesan cheese for sprinkles
Preheat oven: 350F. Melt butter in a large sauce pan. Add
onions, celery and bell pepper. Cook until tender,
approximately 15 minutes, stirring frequently to prevent
sticking. Add flour, blend in well. Add parsley and crawfish
tails. Cook covered 20 minutes. Add half and half, cheese,
jalapeno, garlic, salt and pepper. Mix well. Cover and cook
on low heat 20 minutes, stirring occasionally. Cook
fettuccine according to package directions. Mix crawfish
mixture and fettuccine noodles thoroughly. Pour mixture into
two 3 quart casserole dishes sprayed with cooking spray.
Sprinkle top with Parmesan cheese. Bake in preheated 350
degree oven for 15-20 minutes until heated thoroughly.

Crawfish Casserole
1 lb peeled crawfish
1 stick butter
1 small pkg frozen seasoning blend (onions, bell pepper ect)
1 can cream of mushroom soup
I can cheddar cheese soup
2 cups cooked rice
Breadcrumbs
Put seasoning blend in pot add stick of butter saute add
crawfish tails saute until crawfish is cooked. Add soups
season to taste. Then add cooked rice and mix well. Pour
into sprayed casserole dish and sprinkle casserole with
breadcrumbs.
Bake in oven 350 degrees approximately 30 mn. Enjoy..

Crawfish Pies
1 stick butter (1/4 lb)
1 cup onions
3 cloves garlic
1/2 cup celery
1/4 cup green onion tops
1 can cream of mushroom soup
1 can (large) Pet milk
2 pounds crawfish
1 cup bell peppers
1/2 cup cheddar cheese
Four 9-inch pie shells
Preheat oven to 350F. Cooking time 45 minutes or until
done. Saute onions, butter, garlic, celery, onion tops, and
bell peppers. Add Pet milk, cream of mushroom soup and
two pounds of crawfish. Saute a few minutes with all of the
above. Add cheddar cheese and then pour in pie shells. Top
with two pie shells. Put six slits in each pie and bake for 15
minutes at 350F, then reduce to 300F until golden brown.
Serves: 8

Fried Catfish
8 catfish filets, 8 oz each
Cajun seasoning
Garlic powder
Corn flour
Cornmeal
1/2 bottle hot pepper sauce
1/2 bottle Dijon mustard
Season fillets with Cajun seasoning, garlic powder and
marinate in blended hot sauce and mustard. Place in
refrigerator for 2 or 3 hours. Dredge fillets in equal parts of
corn flour and corn meal. Fry filets in peanut oil.

Fried Oysters
Place oysters in colander to drain. Remove bits of shell. Put
corn meal (or corn meal and flour) in a paper bag. Season
with Cajun seasoning. Shake a few oysters at a time in the
corn meal. Fry in hot fat 375F cooking a few at a time, until
brown.
Or season oysters, roll in flour, then dip in egg, milk mixture,
and again in seasoned corn meal or fine cracker crumbs. Fry
in hot oil. Drain on absorbent paper.

Fried Shrimp
4
2
4
4
2
3
1

pounds large deveined shrimp

tablespoons dijon mustard
ounces your favorite Louisiana Hot Sauce
cups all purpose flour
tablespoons cayenne pepper
tablespoons Tony Chachere's seasoning
gallon oil

Marinate shrimp with dijon mustard and hot sauce for 4

hours in refrigerator. Heat oil to 350. Drag shrimp through
seasoned flour thoroughly and fry for 3 minutes. Drain on
paper towels. Serve immediately for best taste. Serve with
fresh tartar sauce and lemon wedges.
Serves 8.

Fried Soft Shell Crabs

6 soft shell crabs
1 egg
1 cup milk
1 cup flour
Cajun seasoning
Lemon slices and chopped parsley
Remove the soft feelers under each side of the shell Remove
eyes, mouth and sandbag under mouth Wash crabs well in
cold water and dry on paper towels. Mix milk and egg and
season with Cajun seasoning. Soak crabs in this mixture for
1 hour. Roll in flour and fry in deep fat fryer for 20 minutes
or until reddish brown. Garnish with lemon slices and
chopped parsley and serve with tartar sauce. Serves 6

Mushroom Bacon Shrimp

Delight
1 pound medium shrimp
12 medium to large mushrooms
1 pound breakfast bacon
Cooking oil
Garlic salt
Special utensil: Toothpicks, heavy frying pan
Stove temperature: medium heat. Wash head, shell and
devein shrimp. Wash, stem and pat dry mushrooms. Season
each shrimp with garlic salt. Stuff each mushroom cap with
a seasoned shrimp. Wrap in bacon, secure with a toothpick
and fry in hot oil until bacon Is crisp. Drain excess grease on
paper towels. Serve as finger food with assorted hot sauces.
Serves 3-4.

Oyster Au Gratin
1 pt. oysters
6 slices buttered toast
2 eggs, beaten
1 tsp. salt
1 tsp. prepared mustard
1/2 tsp. paprika
1/2 cup milk
1 cup grated cheese
Trim crusts from bread. Cut each slice into quarters.
Combine beaten eggs, seasonings and milk. Arrange layer of
bread in buttered casserole, cover with layer of oysters.
Sprinkle with grated cheese. Repeat layer, pour milk mixture
over contents of dish and cover with grated cheese. Place
casserole in pan of hot water, bake in moderate oven 350F
for 30 minutes or until brown.
Makes 6 servings

Oysters en Brochette
1 doz. fresh oysters
All purpose flour
6 bacon slices, cut into 1 inch pieces
Vegetable oil
1 slice bread, toasted and cut in half lengthwise
Shredded lettuce
Tomato slices
French fries (optional)
Fresh parsley sprigs (optional)
Dredge oysters in flour; alternate with bacon on 2 wooden
skewers. Deep fry in hot oil until golden brown. Drain well.
Place on toast to serve. Arrange lettuce, tomato, and pickles
on plate. Serve with French fries and garnish with parsley if
desired.
Makes 2 servings.

Shrimp Creole
1/3 cup corn oil
1/4 cup flour
One 8-ounce can tomato sauce
2 pounds medium shrimp, cleaned and deveined
1/2 cup green onions and top, chopped
1 medium onion, chopped
4 cloves garlic, chopped
1 can choice-cut peeled tomatoes
1/2 cup hot water
1/2 cup fresh parsley, chopped
1/4 cup green pepper, chopped
1 to 1-1/2 teaspoon salt
1 whole bay leaf
1/2 teaspoon crushed thyme
1 thin slice of lemon
Cayenne pepper to taste
2 to 3 cups white rice ring
In a large skillet, heat oil and blend in flour, stirring
constantly until mixture is medium brown (about 7 minutes).
Add chopped onion and cook until almost wilted but not
brown. Add water and cook until thick, stirring constantly.
Add tomato sauce and mix thoroughly. Add garlic, salt, bay
leaf, thyme and cleaned shrimp and cayenne pepper to
taste. Cook until shrimp are half done. Add green pepper,
drained tomatoes, green onions and lemon slice. Continue
cooking over medium to low heat until shrimp are tender
and vegetables are still tender crisp, (If sauce is too think,
thin with sauce from drained tomatoes). Check seasonings.
Remove bay leaf and lemon slice. Stir in finely chopped
parsley. Serve inside of rice ring or over cooked rice.

Shrimp Stew
2 lb peeled shrimp
4 sliced, boiled eggs (feel free to leave these out if it
freaks you out too much)
1 cup chopped onions
1 cup chopped bell peppers
1 cup flour
5-6 cups water
3/4 cup cooking oil
2 tsp parsley flakes
4 tsp Cajun seasoning or season to taste
Black pepper if desired.
Put flour and cooking oil into an iron skillet. Heat, stirring
constantly until dark brown (the color of an OLD penny).
Add onions and bell peppers to roux. Cook until onions are
clear. Pour the roux mixture into a large pot then add
shrimp, parsley, water, seasoned salt and pepper. Cook over
a medium heat until mixture comes to a boil. When shrimp
are cooked add the sliced egg. Cook for an additional five
minutes. Serve over white rice.

Stuffed Shrimp
4 lb jumbo shrimp, butterfly
1 lb white crabmeat
1 cup onion, finely chopped
1/2 cup margarine
2 ribs celery, finely chopped
1 tsp garlic, minced
2-3/4 cups plain bread crumbs
2 eggs, well beaten
Salt and pepper to taste
*To butterfly shrimp, carefully peel shrimp leaving last joint
of tail on. De-vein shrimp by splitting tail all the way to last
joint. Cut through tail 3/4 of the way, remove vein. Set aside
in a bowl covered with ice.
In a Dutch oven, melt margarine over medium heat. Saut
vegetables until tender, add flake crabmeat. Season lightly
with salt and pepper. Add to vegetable mix. Continue to
cook for 15 minutes with the lid on. Add 3/4 cup bread
crumbs mixing in with crabmeat and vegetable mix. Mix
well, then set aside to cool. Remove shrimp from ice, with a
tablespoon, scoop a spoonful of crabmeat. Fill the slits of
shrimp all the way to the last joint of tail (amount of
crabmeat varies with size of shrimp). Dip shrimp in egg, roll
in bread crumbs, place on waxed paper. Fry in hot oil until
golden brown. (To eliminate additional fatty oils, spray
stuffed breaded shrimp with butter flavored non-stick spray).
Bake at 350F for 15 to 20 minutes or until golden brown.
Stuffed shrimp may be frozen prior to cooking for use at
some other time. If well sealed, they will hold well in the
freezer.

Vegetables

Potato Salad
8 medium potatoes (peeled)
6 boiled eggs
6 tbs mayonnaise
1 tbs bold & spicy mustard
Season salt (to taste)
Black pepper (to taste)
Water
Put potatoes and eggs in a large pot to boil over a medium
heat, when able to pierce potatoes with a fork then they are
cooked. Drain water from potatoes and eggs. Take eggs out
of pot and rinse with cool water until able to peel the eggs
and set aside. Put potatoes into a large mixing bowl and
mash potatoes with a potato masher. Also, at this time,
mash the eggs with the masher then add the eggs to the
bowl of potatoes. Add mayonnaise, mustard, season salt and
black pepper to mixture and stir thoroughly.

String Bean Casserole

2 cans of string beans (French style, or whole string
beans)
1 can cream of mushroom soup (roasted garlic)
2 big cans of French style onions
2 lb bag of grated Mexican style cheese
Drain all string beans! Mix string beans, cream of
mushroom soup, 1 lb cheese, and 1 can of French
style onions. Season to taste. If too dry, add a little
more cream of mushroom soup. Bake at 350 for 2530 minutes. Add the rest of the cheese, then the
other can of French style onions on top. Brown and
melt cheese. Ready to eat.

Candied Yams
8-9 yams (or sweet potatoes)
1 can evaporated milk
1 cup miniature marshmallows
1 cup chopped pecans
Approximately 3 tbs clear corn syrup
3-1/2 cups sugar
1/4 lb margarine or butter
Peel potatoes (leave whole) and boil until tender. Add a pat
of butter in water to keep pan from sticking. Remove
potatoes from water an let drain for 5 minutes. Arrange
sliced potatoes (sliced not too thin) in a large baking dish
10x14-1/2 inch. You can make two layers.
Measure sugar in sauce pan and add one large can of
evaporated milk. Heat well until sugar is dissolved. Pour over
sweet potatoes. Add (cut up) margarine or butter and corn
syrup. Cook in a 350F oven for approximately an hour or
until thick syrup forms in pan. Remove from oven. Add
chopped pecans and return to oven for another 15 minutes
(to roast pecans). Add marshmallows last and bake until
golden brown.

Fried Eggplant
Peel and slice (1/4 inch thick) eggplant crosswise.
Soak in slightly salted cold water for 30 minutes.
Drain in colander. Fry in hot deep fat until nicely
browned on both sides. Place on platter and sprinkle
with sugar. Good with roast or fried chicken. Slices
may also be dipped in thin batter and fried like
pancakes.

Fried Okra
1 lb okra, cleaned
3/4 cup self-rising corn meal
To coat evenly, put corn meal and okra in a paper or plastic
bag and shake.
Cut okra crosswise into 1/2 inch slices; coat with corn meal.
Heat 1/2-inch vegetable oil in skillet over medium-high heat.
Fry okra until lightly browned, stirring occasionally. Drain on
paper towels.
Makes 4 servings.

Glazed Carrots
1 pound carrots
1/4 cup margarine
3 tablespoons brown sugar
1 teaspoon vanilla flavoring
3 tablespoons honey
Dash of salt
1 teaspoon lemon juice
1 cup water (enough to cover carrots)
Clean the carrots with vegetable peeler and slice them in
rings (not too thick). Place them in covered 2-quart pot with
just enough water to cover the carrots.
Add lemon juice to maintain color. Cook on medium heat.
When carrots are nearly cooked add margarine, brown
sugar, vanilla flavoring, honey and a dash of salt. When the
water is evaporated, remove from heat so carrots do not
stick. The glaze will appear. Serves 6.

Sweet Potato Crunch

Casserole
Filling:
3-5 sweet potatoes
1 cup sugar
tsp salt
2 eggs
stick butter
cup milk
tsp vanilla
tsp cinnamon
Topping:
1 cup brown sugar
1/3 cup flour
1 cup pecans (roast in cast iron skillet until pecans
start to smell)
1/3 stick of butter
Bake fresh sweet potatoes in oven at 350 until sugar starts
to caramelize on pan. Potatoes should be soft. Peel and
mash sweet potatoes, and measure out 3 cups. Eat the
rest. Mix the rest of the ingredients for filling and put in
baking pan. Mix ingredients for the topping, and put on top
of filling. Bake at 350 for 35 minutes.

Desserts

Bananas Foster
3 bananas, quartered
2 tbs unsalted butler
3 tbs brown sugar
Dash of cinnamon
4 oz 151 rum
Vanilla Ice cream
In flamb pan, over low heat melt butter and add
brown sugar. Add dash of cinnamon. Stir to dissolve
sugar. Pour in rum and flame. Serve over ice cream.

Banana Nut Bread

2 cups over-ripe bananas (wait until the bananas are
black, you can store in the freezer until you have enough)
2 cups sugar
2 cups sifted flour add last
4 eggs
cup oil (you can substitute applesauce to reduce fat)
cup buttermilk
tbsp baking soda
tsp salt
Nuts
Combine all ingredients except nuts. Mix well. Stir in nuts.
Pour into loaf pans (fill about halfway, bread will rise
during baking). Bake at 350 for 55 minutes or until
toothpick comes out clean. Do not overcook, but bread will
be pretty dark when done.

Bread Pudding
10 slices of stale bread soaked in milk
1-1/2 cups sugar
8 eggs, beaten
3 teaspoons vanilla extract
Two 8-ounce cartons whipping cream
3/4 cup golden raisins
4 cps milk
Cinnamon (optional)
Pam cooking spray
Preheat oven to 325F. Break bread and remove crust; place
in sprayed pan. Add raisins. In mixing bowl, combine all the
other ingredients and mix. Pour over bread and raisins Place
pan in separate pan of water and bake at 325F for 1 hour.
Serve warm.
Serves 12

Bread Pudding with

Praline Sauce

Sauce:

1
1
4
2
1
1
4

loaf stale French bread, cubed

quart milk
large eggs, beaten
cups sugar
tablespoon vanilla extract
tablespoon each of cinnamon and nutmeg
tablespoons butter, melted

1/4 cup butter or margarine

1-1/4 cups firmly packed brown sugar
3/4 cup light corn syrup
3 tablespoons all purpose flour
1-1/2 cups chopped Pecans.
Pre heat oven 350F. Mix all ingredients and pour into
buttered 2 quart casserole dish. Bake 1 hour at 350F. Serve
with Praline Sauce.
Praline Sauce:
Melt butter in a heavy saucepan; add brown sugar, corn
syrup and flour, stirring until smooth. Bring mixture to a boil,
reduce heat and simmer 5 minutes, stirring constantly.
Remove from heat and cool 5 minutes. Gradually stir in
evaporated milk an chopped pecans. Cool completely.
Serves 8-10.

Chocolate Bread
1 stick margarine (1/4 lb)
1 cup sugar
1 cup Hershey's Instant Chocolate
1 large can evaporated milk
1 teaspoon vanilla
8-10 slices bread
Utensils: 4-quart heavy pan.
Mix first 5 ingredients in 4-quart heavy sauce pan on high
heat, Bring to a boil, stirring constantly, for about 5-8
minutes. When chocolate sauce bubbles down remove from
heat. Drop one slice of bread into sauce, coating both sides
and remove to large plate with slotted spoon. Repeat
process. Crumble a few slices of bread into remaining sauce.
Serve in dessert cups or saucers. Top with whipped cream or
vanilla ice cream.

Betty Choates Brownies

cup butter
1 cup sugar
1 tsp vanilla
3 eggs
cup flour
cup chocolate powder (Hersheys)
tsp baking powder
tsp salt
1 cup chopped pecans
Blend melted butter, sugar, and vanilla in mixing bowl. Add
eggs and beat well. Combine flour, chocolate, baking
powder and salt. Mix in pecans. Spread in 8 square baking
pan. Bake at 350 for 40-45 minutes or until brownies pull
apart from edge of pan.

Lorettas Lemon Squares

1 Betty Crocker Lemon Pudding in Mix
1 8 oz pkg cream cheese, softened
1/3 cup sugar
1 tsp lemon juice
2 eggs
Mix dry cake mix, 1 egg, and 1/3 cup oil until crumbly, reserve 1
cup. Pat remaining mixture lightly in an ungreased 13 x 9 pan.
Bake 15 minutes at 350. Beat cream cheese, sugar, lemon juice
and 1 egg until light and smooth. Spread over baked layer.
Sprinkle with remaining crumbled mixture. Bake 15 minutes. Cool
and cut into squares.

Divinity
2 cups sugar
1/2 cup water
1 teaspoon vinegar
One 7 ounce jar Marshmallow cream
1 cup nuts, chopped
Special utensil: Candy thermometer
Put sugar, water and white vinegar in boiler. Bring to boil.
Cook to 240F on candy thermometer. Remove and add
marshmallow cream and nuts. Stir until thickened. Spoon by
teaspoons onto buttered dish or waxed paper.
Serves 36.

Aunt Jennys Pecan Pie

2 - 8-inch pie shells (not deep dish)
3 eggs
1 cup sugar
cup corn syrup
cup butter
1 cup pecans, chopped
12 pecan halves, for garnish
Preheat oven to 350. Combine eggs, sugar, corn syrup and
butter. Add pecans, and mix together. Pour into pie shells.
Garnish with pecan halves. Bake at 350 for 45 minutes.

Aunt Irenes Lemon Pie

Filling:
5 tbsp cornstarch
2 cups water
1 cup sugar
3 egg yolks (slightly beaten)
2 tbsp butter
5 tbsp fresh lemon juice
2 tsp lemon rind
Meringue:
4 egg whites
tsp cream of tartar
2 tbsp sugar
Place egg whites and cream of tartar in the bowl of a stand mixer
fitted with the whisk attachment. Beat egg whites until soft peaks
form and then gradually add sugar and continue beating until stiff
peaks form, approximately 1 to 2 minutes.
Use Mrs Smiths pie shells, poke with fork, and bake first until
golden brown. Combine cornstarch, sugar in pot, then lemon
juice, egg yolk, lemon rind, water and butter. Cook until thick.
Pour into cooked pie shell. Top with meringue and cook until
golden brown

Pecan Pralines
2 cups sugar
One 8-ounce can Pet milk
1/4 cup butter or margarine
2 cups pecans
Pinch of salt
1 teaspoon vanilla
Combine sugar, Pet milk, butter, pecans, salt, and vanilla in
pot. Cook on medium heat until sugar is dissolved and
mixture boils. Cook gently, stirring until soft-ball stage.
When tested in cold water, remove from heat. Keep stirring
until mixture thickens and becomes glossy. Drop by
spoonfuls on waxed paper. Serves 15

Chocolate Delight
1
2
1
1
2
1
2

box graham cracker crumbs (use 2 bags)

sticks butter
cup pecans
8 oz box cream cheese
cups powdered sugar
large box of instant chocolate pudding
8oz tubs of Cool Whip

Mix and pat down graham crackers, pecans, and melted

butter. Bake at 350 for 10-15 minutes, then let cool.
Mix cream cheese, powdered sugar, and 1 container of Cool
Whip, if needed, add a little milk. Pour layer on top of crust.
Mix the instant chocolate pudding, then add on top of
previous layer.
Finally, add 1 container of Cool Whip on top of the chocolate
pudding. If you would like, you can add pecans or chocolate
shavings to dress up the top.

Aunt Margarets Pecan

Sandies
1 cup butter
1/3 cup sugar
2 tbsp vanilla
2 tsp water
2 cups sifted enriched flour
1 cup chopped pecans
Preheat oven to 325. Cream butter and sugar, add vanilla
and water. Mix well. Add flour and mix well. Stir in pecans
and mix well. Shape into small balls or fingers. Bake at 325
for 20 minutes on ungreased cookie sheet.
Cool slightly, and roll in confectioners sugar. Makes 3 dozen.

Sugared Pecans
4 cups Pecans
1 cup Sugar
2 Beaten Egg Whites
1/4 lb Butter
1 tsp Salt
*** Melt butter in 8x13 cookie sheet. Beat egg whites until
peaks form and gradually add sugar and salt. Fold in pecans.
Bake 30 minutes at 350F stirring every 10 minutes until
golden brown and separate pecans. Cool on foil and store in
air tight container.

Grandmas Sweet Dough

Tarts
2 cups sugar
1 cup Crisco
3 eggs
1 cup milk
3 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 tsp vanilla
2 egg whites for egg wash
Flour as needed
Mix all ingredients, wrap dough in saran wrap, and chill for
at least 2 hours. Roll out dough until it is about 1/8 thick.
Cut into large circles (around 4-5 inches). Fill each circle with
fruit preserves, fold over, and press the edges with a fork.
Place at least 2 inches apart on greased baking sheet. Brush
with egg wash. Bake in 350 oven for 12-15 minutes or
until golden brown.

Cajun Syrup Cake

2 cups flour
1 tsp baking soda
tsp salt
1 tsp ground ginger
1 tsp cinnamon
tsp freshly ground nutmeg
1/3 cup sugar
2 eggs, unbeaten
cup whole milk
cup vegetable shortening
1 cup Steens syrup

Combine dry ingredients, then add milk, eggs one at a time,

shortening and cane syrup. Beat gently until all ingredients
are mixed together (do not overbeat), then pour batter into
Bundt pan, tube pan or deep cake pan and bake at 350 for
about 30 minutes.

Praline Ice Cream Sauce

1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 cup half-and-half
2 tbs butter or margarine
1 tsp vanilla extract
1/8 tsp salt
1 cup pecan halves
Combine all ingredients in a saucepan. Cook over medium
heat, stirring constantly, 10 minutes or until sauce is Thick
and smooth. Cool slightly; serve over vanilla ice cream.
Yield; 1-1/2 cups.
Note:
This sauce may be stored in a covered container in the
refrigerator for several days. Before serving, add a small
amount of cream; then heat; stirring until smooth.