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Louisiana Hometown Cookbook (Sample)

Do you find that the hardest part of cooking for your family is coming up with what to cook?

Great American Cookbooks can help make that so simple with easy-to-follow, delicious-tasting recipes from hometown cooks across the USA.

Our goal is to provide everyday recipes for the everyday cook. That is why we strive to select the best recipes using ingredients most cooks already have in their kitchen.

Just to give you an idea of the great cookbooks Great American has to offer, here is a small sample of Hometown Cookbook.

Each book we produce is a full-color, top- quality cookbook with 200 to 300 wonderful family recipes. We also include interesting stories and articles that will bring you and your family hours of fun.

Thank you for taking the time to view this Great American Cookbook Sample. LouisianaHometown Cookbook Aftermath 2 Louisiana LouisianaHometown Cookbook

by Sheila Simmons & Kent Whitaker Recipe Collection © 2018 by Great American Publishers

ALL RIGHTS RESERVED All rights reserved, including the right of reproduction in whole or in part in any form.

a subsidiary of:

Great American Publishers 171 Lone Pine Church Road • Lena, MS 39094 toll-free 1.888.854.5954 • www.GreatAmericanPublishers.com

ISBN 978-1-934817-45-2 First Edition 10 9 8 7 6 5 4 3 2 1 Redesign & Layout by Nichole Stewart Layout by Zak Simmons

by Sheila Simmons & Kent Whitaker Contents Introduction...... 7 Beverages & Appetizers ...... 9 Bread & Breakfast...... 27 Salads, , Dressings & Rubs...... 51 , & ...... 71 Vegetables & Other Side Dishes. . . . . 103 Meats...... 127 Fish & ...... 163 Cakes, Cookies & Candies...... 199 Pies & Other Desserts...... 225 Louisiana Festivals...... 236 People & Places Index...... 238 Recipe Index...... 244 Louisiana Bayou Sunset Introduction Louisiana and good food... the two are synonymous. From world-renowned restaurants to skilled hometown cooks, there is great food around every corner of the state, and food here is as much about heritage as sustenance. Every day is a party in Louisiana. From local music to zoos and museums, from street performers to fishing on the bayou, from Mardi Gras celebrations to quiet strolls through centuries-old plantation homes, there is something for everyone to enjoy in The Pelican State. Classic Louisiana cooking is about cooking for friends and family. In this book you will find recipes for many classic dishes, likeBeignets , Seafood with , Nicole’s King Cake, Étouffée, and Alligator from South Louisiana. And from North Louisiana, there are favorites like Old-Fashioned Buttermilk Biscuits, Brooke’s Spinach Casserole, and Home-Style Collard Greens. You will find new creations includingCrawfish Cakes with Creollaise , Mardi Gras Potatoes, and Party Pecan Rum Cake. Enjoy traditional dishes, such as Bread Pudding, Grits & Grillades, Corn , and Bananas Foster. And don’t forget Crab-Stuffed Deviled Eggs, Cajun Beer Bread, Granny’s Hot Crockpot Candy, and Grilled Fish Orleans. Louisiana’s unique architecture, lively music, and delicious food all come together during the many festivals that are held throughout the state each year. And throughout this book, you’ll find informative stories about fun food-related festivals. From the St. Clement of Rome Festival to the Zwolle Tamale Fiesta, from Mudbug Madness in Shreveport to Abbeville’s Giant Omelette Celebration, from Starks’ Mayhaw Festival to Mandeville’s Seafood Festival, from Ponchatoula’s Strawberry Festival to Ruston’s Squire Creek Louisiana Peach Festival, there is a celebration to suit every taste. Louisianans live by the expression “Laissez les bon temps rouler.” And it’s easy to Let the Good Times Roll at Louisiana’s many festivals, which are listed on page 236. This, the fourth volume in our State Hometown Cookbook Series, would not be possible without the generous support of many people. Kent and I spoke to numerous people throughout the state who generously shared their recipes, their stories, and their memories. Thank you to everyone associated with the food festivals, chambers of commerce, and tourist bureaus, who were ever patient and helpful. Our sincere gratitude goes to Leslie Shoemaker, Brooke Craig, and Anita Musgrove, who are forever working tirelessly behind the scenes, and to the best Hometown sales team around: Angel Franklin, Krista Griffin, Jenny Harrell, Ashley Richmond, Tabitha Medders, and Sheree Adcox. A very special thank you goes to Gwen McKee, who instilled in me a love of Louisiana food, training in the art of cookbook-making, and more than 18 years of friendship. And, as always, a big thank you goes to our families, for their unwavering support; Ally and Macee, Roger, Ryan, and Nicholas—we couldn't do it without you.

Louisiana Hometown Cookbook is for Louisiana residents, visitors, transplanted natives, or anyone who wants to experience the unique flavor of The Pelican State’s special food heritage. We hope you will enjoy this outstanding collection of the best recipes from hometown cooks across the state.

Wishing you many happy kitchen memories,

Sheila Simmons & Kent Whitaker

“I can do everything through Him who gives me strength.” — Phillipians 4:13 (NIV) Beverages & Appetizers

Downtown New Orleans Beverages & Appetizers

Miss Vivian’s Spiced Tea

Vivian Jorgensen was a very close family friend, like an adopted mother. She and her husband, Earl, even traveled with us on family vacations. They had no children of their own and spent every holiday with us.

Spices: 2 whole nutmegs 3 cinnamon sticks 1 tablespoon whole cloves 1 tablespoon whole

Tea: 5 tea bags ½ cup sugar 1 (12-ounce) can orange juice concentrate 1 (12-ounce) can lemonade concentrate 2 (6-ounce) cans pineapple juice (about 1½ cups) 2 (6-ounce) boxes apple juice (about 1½ cups)

Boil nutmeg, cinnamon, cloves and allspice in 1½ cups water until fragrant. At the same time, boil a pot of strong tea using tea bags in 1½ quarts water. In a large pot or slow cooker, combine tea (remove tea bags), sugar, orange juice and lemonade concentrates, pineapple juice and apple juice; cook over low heat several hours. Strain spice water and add to tea. Serve warm or chilled. Amy Kirsch, Baton Rouge

10 Louisiana Beverages & Appetizers

Cranberry Collins

3 cups cranberry juice 1 cup lemon or lime juice ½ cup club soda Ice Lime slices

Mix cranberry juice, lemon or lime juice and club soda well; serve over ice with a slice of lime as garnish.

Hometown Cookbook 11 Beverages & Appetizers

Bayou Mary

½ cup juice 2 tablespoons lemon or lime juice 1 teaspoon Worcestershire sauce Dash salt and pepper 1 teaspoon

Combine and shake. Serve over ice garnished with , if desired.

12 Louisiana Beverages & Appetizers

Kathleen’s “Knock You Naked” Margaritas

1 lime 1 (12-ounce) can limeade concentrate 1 can tequila (use limeade can for measuring) ½ can triple sec (use limeade can for measuring) ½ can white wine (use limeade can for measuring) Splash lime juice Ice Margarita salt

Cut lime in half and cut rind away from half; place peeled lime half in blender. Add liquid ingredients; add ice to the top. Blend until smooth. Salt glasses by rubbing lime on rims, then dip in salt. Serve immediately. Kathleen Robinson from the “Robinson & Stirling Family Recipe Collection”

The Plaquemines Parish Fair & Orange Festival Belle Chasse • First Full Weekend in December Taste a slice of Louisiana at the Plaquemines Parish Fair & Orange Festival. Each year, thousands of visitors come to Plaquemines Parish to experience one of the oldest and most unique festivals in the state of Louisiana. Come help us celebrate the Citrus Industry and the people behind it with fun activities for the entire family. You will experience wonderful food, entertainment, contests, crafts, novelties, and hospitality. Join us for Louisiana’s favorite festival with Orange-A-Peel. Historic Fort Jackson 38039 Highway 23 • Buras, LA 70037 504.405.8535 • www.orangefestival.com Facebook: Plaquemines Parish Orange Festival

Hometown Cookbook 13 Beverages & Appetizers

Juiced Up Tea

2 quarts iced tea 1 (12-ounce) can frozen cranberry juice concentrate 2 cups orange juice 1 cup water 1/3 cup sugar

Combine all and stir until sugar is dissolved. Serve chilled over ice. Charlie Tucker

Billie Hays’ Cheese Ball

2 (8-ounce) packages cream cheese, softened 5 ounces sharp Cheddar cheese, shredded (about 1¼ cups) 1 tablespoon minced onion 1 tablespoon minced green pepper 1 tablespoon minced pimento 2 tablespoons Worcestershire sauce Dash salt Dash cayenne Chopped pecans (or )

Combine all ingredients, except pecans, and form into a ball; chill. Remove from refrigerator, form again into a ball and roll in chopped pecans or parsley. Serve immediately or refrigerate until ready to serve. Kathleen Robinson from the “Robinson & Stirling Family Recipe Collection”

14 Louisiana Beverages & Appetizers

Creole Stuffed Brie

1 (8-inch) wheel Brie ¼ cup chopped parsley 1 small clove , minced 1 teaspoon rosemary 1 teaspoon 1 teaspoon hot sauce 1 teaspoon marjoram 1/3 cup cooked, crumbled andouille 1 sheet frozen puff pastry, thawed 1 egg, lightly beaten

Chill Brie to harden. Slice Brie in half lengthwise like a bun (chill again if it begins to soften). In a bowl combine parsley, garlic, rosemary, thyme, hot sauce and marjoram. Stir sausage into herb mix. Spread mixture over half of Brie and press halves back together. Roll pastry to twice the size of Brie. Place Brie in center of rolled pastry. Bring edges of pastry over top and press together using some beaten egg to seal. Place Brie seam side down on lightly greased pan. Brush with remaining egg and poke 4 to 5 times with a fork or knife to vent. Bake 30 minutes at 350° or until pastry is golden and puffed. Allow to rest 10 minutes before serving with crackers, etc.

Andouille Festival LaPlace • October Come and celebrate a good time in LaPlace, Louisiana, where we honor the best-tasting andouille sausage in the world. There are lots of bands that play throughout the weekend, down-home cooking sold at the food booths, beautiful crafts, and let’s not forget the rides. We have our gumbo cook-off on Saturday and our annual 5-mile Andouille Run on Sunday. So come on over and let us show you a smokin’ good time. 2900 Highway 51 • LaPlace, LA 70068 985.652.9569 • www.andouillefestival.com Facebook: Andouille Festival

Hometown Cookbook 15 Beverages & Appetizers

Muffa Pinwheels

3 slices ham 3 slices pepperoni 3 slices salami 3 large flour tortillas 3 ounces cream cheese, softened ¼ cup minced onions ¼ cup chopped mushrooms ¼ cup chopped olives 1 tablespoon hot sauce ½ tablespoon Cajun seasoning

Lay 1 slice of each meat evenly on each tortilla. Combine cream cheese, onions, mushrooms, olives, hot sauce and Cajun seasoning in a bowl and mix well. Spread evenly and equally over tortillas and meat; roll up. Chill; when stiff, cut evenly into slices. Angie Pentier

Crab-Stuffed Deviled Eggs

12 large eggs 1 cup cooked and flaked lump crabmeat 1 cup mayonnaise ½ tablespoon Old Bay seasoning 1 teaspoon ½ tablespoon Worcestershire sauce 1/3 cup minced celery 1 teaspoon garlic powder 2 teaspoons hot sauce Paprika or bits, optional

Boil eggs; cool, peel and cut in half. Remove egg yolks into a bowl and place egg whites on a serving tray. Combine egg yolks with remaining ingredients, except paprika. Spoon equal portions into egg white halves; chill. Serve topped with paprika or bacon bits, if desired.

16 Louisiana Beverages & Appetizers

Cream Cheese Shrimp Bites

1 cup minced salad shrimp 1 (8-ounce) package cream cheese, softened ¼ cup milk ¼ cup finely chopped celery 1 tablespoon lime juice 2 teaspoons hot sauce 1 clove garlic, chopped 1/8 teaspoon salt ¼ teaspoon pepper Melba toast for serving

Combine all ingredients, except Melba toast, in a bowl; mix well. Chill to thicken. Spread equal portions on Melba toast slices. Serve open-faced on a tray. Charlie Tucker

Shrimp Cocktail

12 medium shrimp, peeled and deveined Juice of ½ lemon 1 teaspoon 1 teaspoon vinegar 1 teaspoon hot sauce 3 tablespoons ketchup

Place shrimp in individual serving dishes. Combine remaining ingredients and serve on the side for dipping.

Hometown Cookbook 17 Beverages & Appetizers

Cajun Party Meatballs

2 pounds ground beef ½ cup minced onion 1/3 cup minced celery 1/3 cup minced green or red bell pepper 2 tablespoons hot sauce ½ pound andouille sausage, crumbled 1 tablespoon hot 1 egg, beaten ¾ cup dried breadcrumbs 1 tablespoon Cajun seasoning ½ cup shredded pepper jack cheese

Combine all ingredients in a bowl and form into meatball-size portions. Bake in batches at 350° until brown and done. Serve with toothpicks.

18 Louisiana Beverages & Appetizers

Crawfish Cakes with Creollaise Sauce

Crawfish Cakes: 2 pounds crawfish without heads, cooked 2 tablespoons lemon juice and peeled 1 cup chopped fresh parsley 1 onion, chopped ½ teaspoon each salt, pepper, cayenne, 2 ribs celery, chopped Italian seasoning, garlic powder and 1 bell pepper, chopped onion powder 1 cup chopped green onions 2 large eggs, beaten 2 cloves garlic, minced Flour 1 stick butter ¼ cup oil 3 cups Italian breadcrumbs

Roughly chop crawfish and set aside. Sauté vegetables in butter on medium-high heat until soft. Add crawfish, breadcrumbs, lemon juice, parsley and seasonings. Cook on low 5 to 7 minutes. Remove from heat; cool. Add beaten eggs; mix well. Shape into patties and lightly dust with a little flour. Heat oil and fry Crawfish Cakes in single layer batches 2 to 3 minutes on each side over medium heat until golden brown. Drain on paper towels. Can be fried 30 minutes ahead of time and reheated in a 350° oven 5 to 10 minutes. Serve with chilled Creollaise Sauce.

Creollaise Sauce: 1½ cups mayonnaise ½ cup Creole mustard ¼ teaspoon yellow mustard 1 tablespoon Worcestershire sauce , onion powder and garlic powder to taste Minced onion, minced garlic, minced capers to taste, optional

Mix all ingredients well and chill until ready to serve. Jill Carney, Baton Rouge

Hometown Cookbook 19 Beverages & Appetizers

Crawdad Puffs

I have used shrimp, crab, and even lobster meat for this recipe; all work well. Perfect for parties and tailgating Tiger football. Puff pastry 1 (8-ounce) package cream cheese, softened 1 cup cooked minced crawfish meat ½ cup mayonnaise ¼ cup sour cream 2 tablespoons minced chives 2 tablespoons diced onion 1 teaspoon spicy mustard 1/8 teaspoon garlic powder 1/3 cup chopped olives

Cut pastry into 2-inch squares. Combine remaining ingredients to make filling. Spoon equal amounts filling into center of each pastry. Fold up and pinch edges. Cook in a mini muffin tin or regular size muffin tin treated with nonstick spray. Bake at 375° for 25 minutes until golden and puffed.

Ben’s Lobster Loaf Dip

5 ounces lobster meat 2 tablespoons margarine 2 cups shredded Cheddar cheese ¼ teaspoon red pepper sauce 1/3 cup dry white wine 1 round loaf good-quality bread

Coarsely chop lobster and set aside. Melt margarine over low heat. Gradually stir in cheese until melted. Add red pepper sauce. Slowly add wine, stirring until mixture is smooth. Add lobster and stir until heated. Hollow out bread bowl, saving bread scraps for dipping. Serve dip warm in bread bowl. Ben & Linda Campbell, LSU Football Fans

20 Louisiana Beverages & Appetizers

Cajun Caviar

3 (15-ounce) cans black-eyed peas, drained ¼ cup chopped pimento 1 green bell pepper, chopped ½ tablespoon minced garlic 1 red bell pepper, chopped 1/3 cup red wine vinegar ¼ cup finely chopped jalapeño pepper 2/3 cup olive oil 1 small sweet onion, chopped 1 tablespoon 1 (15-ounce) can whole-kernel corn, Salt and pepper drained ½ tablespoon hot sauce

In a large bowl combine all ingredients and refrigerate until ready to serve. Drain if needed and serve with tortilla chips, crackers or French bread pieces. Dale Harper

Louisiana Cajun Food Fest Kaplan • October The Louisiana Cajun Food Fest is a day filled with fun for the whole family. Food and craft vendors line downtown Kaplan with goodies for every taste palate and fun for kids young and old. Family Fun Day features inflatables and games. There is live music until late into the night with enough cold beverages and toe-tapping music for all. Through the proceeds of this event, the Kaplan Area Chamber of Commerce is able to accomplish many projects throughout the year. Turnley Park • Kaplan, LA 70548 337.643.2400 • Facebook: La.Cajun Food Festival

Hometown Cookbook 21 Beverages & Appetizers

Spinach Artichoke Dip

1 stick margarine 1 (8-ounce) container sour cream 1 small bunch green onions, chopped (or 1 1 teaspoon Worcestershire sauce medium onion, finely chopped) 2 to 3 drops hot sauce 1 (14-ounce) can artichoke hearts, drained Garlic powder, onion powder and and chopped salt to taste 1 (10-ounce) box frozen chopped spinach, Splash lemon juice cooked and well drained 1 cup grated Romano cheese, divided 1 (8-ounce) package cream cheese 1 cup shredded pepper Jack, divided

Melt margarine in skillet; sauté onions until soft. Combine with remaining ingredients, reserving ½ cup each Romano and pepper jack cheeses. Mix well; transfer to an oven-safe dish with a lid and refrigerate several hours or overnight. Bake in preheated 350° oven 25 to 30 minutes; top with reserved cheeses and broil until lightly browned, 3 to 5 minutes. Serve hot with tortillas or crackers for dipping. Jill Carney, Baton Rouge

Jim Bowie Festival & Barbecue Throwdown Vidalia • September The Jim Bowie Festival commemorates the famous Sandbar Fight that took place not far from the small town of Vidalia in the early 1800s. Today, the event includes the Louisiana State Championship Bowie Barbeque Duel, the Backyard BBQ event that’s open to pros and amateurs alike, an arts and crafts show, and live entertainment. Historian, author, and actor Jack Edmonson returns each year to lead his costumed group of volunteers through an exciting re-enactment of the Sandbar Fight. The festival is held in September, right on the banks of the Mississippi River. 100 Riverview Parkway • Vidalia, LA 71373 318.880.7440 • www.cityofvidaliala.com

22 Louisiana Beverages & Appetizers

Hot Shrimp Dip

1 (8-ounce) container sour cream 2 (8-ounce) packages cream cheese, softened 1 (10-ounce) can cream of shrimp Splash lemon juice 3 (6-ounce) cans shrimp, drained 1 small onion, minced 1/3 cup chopped parsley Salt and to taste

Use mixer to beat sour cream, cream cheese, soup and lemon juice. Fold in remaining ingredients. Refrigerate several hours or overnight to enhance flavor. Heat in chafing dish. Serve with pastry shells or gourmet crackers. Jill Carney, Baton Rouge

Broccoli & Mushroom Dip

1 medium onion, finely chopped ½ pound fresh mushrooms, sliced ½ cup margarine 1 (10-ounce) can 2 (10-ounce) packages frozen chopped broccoli, cooked and drained 1 cup shredded Cheddar cheese 3 to 4 drops Tabasco sauce 2 teaspoons lemon juice 1 teaspoon Worcestershire sauce

Sauté onion and mushrooms in margarine until soft. Stir in soup, broccoli, cheese and seasonings. Cook over low heat until cheese melts. Serve hot in chafing dish with corn chips or crackers. Jill Carney, Baton Rouge

Hometown Cookbook 23 Beverages & Appetizers

Classic Cajun

2¾ pounds pork butt, cut into chunks 5 teaspoons Cajun seasoning, divided 1 pound pork liver, cut into pieces 2 teaspoons cayenne, divided 2 quarts spring water 1½ teaspoons , divided 1 cup chopped onion 1 cup minced parsley, divided ½ cup chopped bell pepper 1¼ cups chopped green onions, divided ½ cup chopped celery 6 cups cooked medium-grain

Put pork butt, pork liver, water, onion, bell pepper, celery, 1 teaspoon Cajun seasoning, ¼ teaspoon cayenne and ¼ teaspoon black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer about 2 hours. Drain, reserving 2 cups . Grind pork mixture together with ½ cup parsley and ½ cup green onions in a meat grinder fitted with a ¼-inch die. Add rice. Add remaining Cajun seasoning, cayenne, black pepper, parsley and green onions; mix well. Add reserved broth slowly, mixing well. Stuff into sausage casings. When ready to serve, heat in a steamer, rice cooker or oven. For a crisp casing, heat on a grill. Serve warm. Freeze leftovers. Serves approximately 32 people as an appetizer. Also makes a great snack or side dish. Boudin Cook-Off, Lafayette

Boudin Cook-Off Lafayette • October This unique celebration includes boudin sampling, cooking demonstrations, and live music plus fun and games for kids and family including a Boudin Toss, Pin the Tail on the Pig, Balloon Artist, and more. Join us for a Boudin Eating Contest, Cochon de Lait (Cajun Pig Roast) and your opportunity to vote in the People’s Choice competition. This fun-filled day winds down with an awards presentation. Come early; eat more. 201 East Vermillion Street Lafayette, LA 70501 337.993.2207 • www.boudincookoff.com Facebook: BoudinLink.com

24 Louisiana Beverages & Appetizers

Gator Balls

1 pound , finely chopped 2 teaspoons lemon pepper 1 egg, beaten ½ teaspoon salt 1 tablespoon finely chopped onion 2 tablespoons finely chopped celery 1 tablespoon finely chopped parsley 2 tablespoons chopped green onions ¼ cup breadcrumbs Flour to dredge 1 cup cooking oil

Combine all ingredients, except flour and oil. Form into 1-inch balls. Refrigerate 1 hour. Roll each ball in flour to cover thoroughly and fry in cooking oil until brown. Kyle LaBlanc • www.crawdads.net

Boudin Cook-Off, Lafayette

Hometown Cookbook 25 Beverages & Appetizers

Gator Bobs with Creole Sauce

Gator Bobs: 1 pound tenderized alligator meat 1 (12-ounce) can beer 2 green bell peppers 4 cups flour 2 sweet onions 1 tablespoon Cajun seasoning

Creole Sauce: Mayonnaise Hot mustard Honey

Cut alligator, bell peppers and onions into 2-inch pieces. Thread onto 10-inch wooden broken in half, alternating pieces. Pour beer into a bowl and beat until foaming stops. Slowly mix with flour and Cajun seasoning. Dip Gator Bobs in batter and deep-fry in hot oil 2 to 3 minutes or until golden brown. In a bowl, mix equal spoonfuls of mayonnaise and mustard. Stir in desired amount of honey and mix well. Use as a . Angie Pentier

26 Louisiana Bread & Breakfast

Live Oak Tree Canopy, St. Francisville Bread & Breakfast

Louisiana Sweet Tater Pone

I have seen my mother cook this in a pie crust as well. She called it Sweet Tater Pie in a crust and Pone in the skillet. The only difference was the oil in the skillet is not used for the pie. 4 to 5 sweet potatoes, peeled 1 cup sugar ½ cup melted butter ½ cup milk 1 teaspoon vanilla 2 tablespoons cinnamon 1 teaspoon allspice 1/3 cup flour Oil

Boil sweet potatoes until tender; drain, then mash. Add remaining ingredients except flour and oil. Add flour a little at a time. On top of stove, in a large iron skillet, heat cooking oil (enough to cover bottom of skillet) until very hot, pour mixture in and bake in oven at 450° for 30 to 40 minutes. Renee Hebert & Family, Lafayette

28 Louisiana Bread & Breakfast

Hushpuppies

1½ cups cornmeal ¾ cup flour 2 teaspoons powder ½ teaspoon salt 1 egg, beaten 2 teaspoons minced garlic 1 small onion, finely chopped 1 tablespoon hot sauce 2 teaspoons sugar Milk Oil for frying

Combine cornmeal, flour, baking powder and salt. Add egg, garlic, onion, hot sauce and sugar; mix well. Add just enough milk to hold mixture together in solid balls. Drop by tablespoonful into deep fryer or deep fat.

Hometown Cookbook 29 Bread & Breakfast

Crawfish

2 cups yellow cornmeal 1 teaspoon baking soda 1 tablespoon salt 6 eggs 4 cups (16 ounces) shredded Cheddar cheese 2 medium onions, chopped 2/3 cup oil 2 (14- to 15-ounce) cans cream-style corn ½ cup sliced jalapeño peppers 2 pounds Louisiana crawfish tail meat

In a large bowl, combine dry ingredients. In a medium bowl beat eggs thoroughly. Add cheese, onions, oil, corn, jalapeño peppers and crawfish. Add egg mixture to cornmeal mixture; mix well. Bake in a 9x13-inch baking dish 55 minutes at 375° or until golden brown. Serves 12. Kyle LaBlanc • www.crawdads.net

Easy Cast-Iron Skillet Bacon Cornbread

2 (8.5-ounce) boxes cornbread muffin mix, plus ingredients to prepare ½ cup bacon bits 3 tablespoons solid vegetable shortening

Preheat oven to 400°. Mix cornbread per directions on box; add bacon bits. Heat shortening in a large cast-iron skillet over medium-high heat until almost smoking. Pour in batter. Bake until golden brown. Stephen Nash, Baton Rouge

30 Louisiana Bread & Breakfast

Crawfish Bread

1 teaspoon baking soda 1 (14- to 15-ounce) can cream-style corn 11/3 cups vegetable oil ½ cup chopped jalapeño peppers 1 onion, chopped 1 teaspoon salt 2 cups (8 ounces) shredded Cheddar cheese 2 pounds Louisiana crawfish tail meat 1 cup yellow cornmeal

Preheat oven to 350°. Mix all ingredients, except crawfish, in blender. Purée until blended. Pour into greased oblong pan or 9x13-inch baking dish. Add crawfish to mixture in pan. Stir to distribute crawfish evenly. Bake 35 to 40 minutes. Serves 6 to 8. Kyle LaBlanc • www.crawdads.net

Cajun Music and Food Festival Lake Charles Third Weekend in July Music, food, crafts, folks, and fun are what you will find at the Cajun Music and Food Festival. Since the first festival in 1987, it has continued to grow in size and reputation and has been named as a Southeast Tourism Society Top 20 Event. The two-day event features bands, dancing, Cajun dance troupe demonstrations, Cajun dance contests, heritage displays, lots of Cajun food, and crafts. The CFMA Beauty Pageant Competition is held the weekend before the festival on the second Saturday in July. 7001 Gulf Highway • Lake Charles, LA 70605 337.562.9156 • www.cfmalakecharles.com

Hometown Cookbook 31 Bread & Breakfast

Crawfish Puppies

½ cup self-rising flour 1 cup cornmeal 1 onion, finely chopped 1 egg, beaten 1 teaspoon sugar ½ cup minced crawfish meat Salt, pepper and cayenne pepper to taste Buttermilk Vegetable oil

Mix flour, cornmeal, onion, egg and sugar. Add crawfish and season to taste. Mix with enough buttermilk to make a thick batter. Drop by teaspoonfuls into deep hot oil. Fry until golden brown.

Breaux Bridge Crawfish Festival Breaux Bridge • First Weekend in May The Breaux Bridge Crawfish Festival is one of the largest gatherings of world-famous Cajun, Zydeco, and Swamp Pop musicians with over thirty bands on three stages during the three-day festival. Fun festivi- ties for all ages include a parade, accordion making, Cajun dance and cooking demonstrations, crawfish races, crawfish étouffée cook-off, crawfish eating contest, carnival rides, and more. Artists, craftsmen, and vendors display their wares for your shopping enjoyment. And, of course, nothing is as unique to as eating crawfish and during festival weekend you’ll enjoy tasting crawfish prepared in every imaginable way. Parc Hardy • 1290 Rees Street Breaux Bridge, LA 70517 337.332.6655 • www.bbcrawfest.com Facebook: Breaux Bridge Crawfish Festival

32 Louisiana Bread & Breakfast

Yeast Brunch Rolls

2¼ cups all-purpose flour 3 tablespoons sugar 1 teaspoon salt 1 (0.25-ounce) package dry active yeast 1 egg, beaten 2 heaping tablespoons shortening Vegetable oil

Combine flour, sugar and salt; mix well. In a saucepan, bring 1 cup water to a boil, cool slightly and add yeast. Mix. Add egg and shortening; mix well. Add to dry ingredients and mix well. Form into a ball and rub with oil. Place in a large bowl, cover with plastic wrap and allow to rise until double in size. Break dough into 12 equal pieces, form into balls and place in well-greased muffin pan. Cover very tightly with plastic wrap and allow dough balls to rise again. Bake in a preheated 425° oven about 15 minutes or until rolls are golden brown.

Hometown Cookbook 33 Bread & Breakfast

Sticky Pecan Crescents

2 (8-ounce) cans crescents rolls ¾ cup sugar 1 tablespoon cinnamon 3 tablespoons maple syrup 2 tablespoons butter, melted 1 cup coarsely chopped pecans

Separate crescents and place flat on a cookie sheet. Working quickly, combine remaining ingredients; mix well. Place equal portions into center of each crescent leaving a small amount in the bowl. Roll each crescent up and brush with remaining pecan mixture. Bake at 375° until puffed and golden. Serve warm.

St. Rita Pecan Festival Harahan • Second Full Weekend in November The annual St. Rita Pecan Festival boasts a wide array of rides, games, food, and music. The festival features “Harahan’s largest and longest LSU and Saints tailgate party” with games shown on a large Jumbotron big-screen TV. Also featuring a 2-mile fun run, spaghetti dinner, lots of live entertain- ment, contests, games, a kiddie area, and a kids’ dance, the festival is guaranteed fun for the whole family. St. Rita Catholic Church invites you to “Come get out of your shell with us.” 7100 Jefferson Highway • Harahan, LA 70123 504.733.2915 • www.stritaharahan.com Facebook: St. Rita Pecan Festival

34 Louisiana Bread & Breakfast

Mike’s Cheese Bread

1 loaf French bread 2 cups (8 ounces) grated Cheddar cheese ½ cup mayonnaise 3 green onions, finely chopped 2 teaspoons Worcestershire sauce Salt, cayenne and garlic powder to taste

Cut French bread in half lengthwise; set aside. Combine remaining ingredients and spread on both cut sides of bread. Cut into 2-inch slices. Bake at 375° for 20 minutes or until cheese is brown and bubbly. Kathleen Robinson from the “Robinson & Stirling Family Recipe Collection”

Cajun Beer Bread

4 cups self-rising flour 3 teaspoons brown sugar 1 tablespoon minced onion 1 (4-ounce) can green chiles ½ teaspoon honey 2 eggs, beaten 1 (12-ounce) can beer

Mix all ingredients well. Place in greased bread pan and bake about 55 minutes at 350°. Stephen Nash, Baton Rouge

Hometown Cookbook 35 Bread & Breakfast

New Orleans Bread Pudding

6 eggs ¾ cup sugar ½ teaspoon cinnamon ½ teaspoon vanilla extract 3 cups heavy cream 6 cups cubed stale bread (if only fresh bread is available, dry it in the oven slightly before using) ½ cup raisins, optional

Generously butter an 8- to 10-inch baking pan (8-inch pan will create a thicker bread pudding). In a large mixing bowl, whisk eggs thoroughly. Add sugar and cinnamon and whisk well. Whisk in vanilla and heavy cream. Fold in bread and raisins, and allow to rest 30 minutes. Last 5 minutes of rest time, start oven preheating to 350°. When oven is hot, pour bread mixture into pan. Top with foil and bake 25 minutes. Remove foil and continue to bake until firm and browned on top, about 35 additional minutes. Top with Bourbon Sauce, if desired. Serves 10 to 12.

Bourbon Sauce: 1½ cups heavy cream 1 cup half-and-half 2 teaspoons pure vanilla extract ¼ cup sugar 2 tablespoons cornstarch 3 tablespoons bourbon

Heat cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking 3 minutes. Dissolve cornstarch in bourbon. When you see bubbles at edges of cream, whisk in bourbon mixture. Continue to cook and whisk another 2 minutes; when/if cream boils up like it will overflow pan, remove from heat. Continue to whisk vigorously until sauce begins to thicken. Place over low heat and simmer 1 minute. Sauce will be thin; it is not meant to be very thick. (If you prefer a thicker sauce, add another tablespoon cornstarch.) Georgia L. Bonin, Sulphur

36 Louisiana Bread & Breakfast

Bread Pudding

1 loaf French bread 1 cup sugar 1 teaspoon vanilla extract 4 egg yolks ¼ cup melted butter 1 cup (8 ounces) evaporated milk 2 cups milk

Preheat oven to 450°. Slice bread into ¼-inch slices and place in 9x13-inch baking pan. Place bread slices in oven for a short time to dry. Mix sugar, vanilla, yolks and butter; stir in both milks. Pour over bread slices. Bake about 15 minutes. Kyle LaBlanc • www.crawdads.net

Hometown Cookbook 37 Bread & Breakfast

Brandy Peaches

6 large peaches, peeled and sliced 1 cup sifted powdered sugar, divided 2 cups whipping cream 1/3 cup peach brandy 1½ teaspoons vanilla extract

Place peaches in a medium bowl; sprinkle with ½ cup powdered sugar until evenly coated. Beat cream with an electric mixer on medium-high speed until peaks just begin to form. Beat in remaining ½ cup powdered sugar, peach brandy and vanilla. Beat just until soft peaks form. Fold into peaches and serve.

Lecompte Pie Festival Lecompte • First Weekend in October The Lecompte Pie Festival was organized in 2000 under the administration of former mayor Rosa Jones. Lecompte is noted for Lea’s Restaurant and the pies they send all over the world. Thanks to former representative Charlie Dewitt, a bill was passed making Lecompte the Pie Capital of Louisiana. That’s how our festival began. The first weekend in October each year, we celebrate with food and craft booths, entertainment, pageant, parade, and rides and games for the children. The first year the festival kicked off with 12,000 plus in attendance. 2204 Saint Charles Avenue Lecompte, LA 71346 318.776.5488 www.asliceoflouisiana.com

38 Louisiana Bread & Breakfast

Beignets

1 cup whole milk 2 tablespoons shortening 2 tablespoons sugar 1 (1-ounce) package dry yeast 3 cups plain flour 1 teaspoon salt 1 egg Oil for Powdered sugar for coating

Heat milk, stirring to prevent scorching, to just below boiling. (Milk will bubble, but don’t bring to a full boil.) Place shortening and sugar in a large bowl. Add hot scalded milk and stir until shortening is melted. Cool to lukewarm. Add yeast to cooled milk. (It’s very important to cool the milk to lukewarm; if it is too hot, the yeast will not rise.) Stir until dissolved; set aside. In a separate bowl, sift flour and salt. Stir about half the flour mixture into milk mixture a little at a time, stirring well. Add egg. Beat batter with an electric mixer, stirring in remaining flour a little at a time, until thoroughly mixed. Cover with a towel and set aside about 1 hour (should double in bulk). Knead gently on floured board; roll to ¼-inch thickness. Cut into 2-inch squares (or diamonds) with a sharp knife. Cover and let rise again 30 to 45 minutes. Drop squares into hot oil until brown on bottom; turn to brown other side. Remove to drain on paper towels. Dust with sifted powdered sugar. Serve warm. Makes about 24. Bernice Caulter

Hometown Cookbook 39 Bread & Breakfast

Bananas Foster Beignets

Oil for frying 1 (8-count) tube Pillsbury Grands! Flaky Layers Buttermilk Biscuits

Heat oil to 350° in a frying pan. Separate biscuits and cut into quarters. Carefully drop into hot oil, frying 3 to 4 minutes or until golden brown; set aside.

Bananas Foster Sauce: ½ stick butter 4 bananas, sliced into coins ¾ cup packed brown sugar ¼ cup raisins Pinch salt Powdered sugar for garnish ¼ cup rum or banana liqueur

Melt butter in saucepan over medium-high heat. Add brown sugar and salt, stirring until dissolved. Add rum or liqueur; tilt pan slightly toward flame to ignite alcohol, being careful not to spill sauce. Swirl pan until flame dies down. Add bananas and cook 1 to 2 minutes or until slightly caramelized. Mix in raisins until well combined. Drizzle Bananas Foster Sauce over top of Beignets. Garnish with powdered sugar. Serve and enjoy. The Ruby Slipper Café Beignet Fest

Beignet Fest New Orleans • October Come out to the Festival Grounds at New Orleans City Park for Beignet Fest. From traditional sweet treats covered in powdered sugar to savory options bursting with seafood, cheese, and more, Beignet Fest will feature different beignet dishes from some of New Orleans’ best restaurants and food trucks. In true NOLA style, the free festival also features live, local music performances, a Kid’s Village, Artist Market, and VIP Experience. Proceeds from Beignet Fest benefit the Tres Doux Foundation, which makes grants to nonprofits serving children with developmental delays. 4 Friedrichs Avenue • New Orleans, LA 70124 www.beignetfest.com • Facebook: Beignet Fest

40 Louisiana Bread & Breakfast

Pain Perdu (Lost Bread)

4 to 6 eggs 3 tablespoons orange-flavored liqueur 2 tablespoons milk 1/3 cup sugar 1 tablespoon lemon zest 12 slices leftover French bread Oil for skillet Powdered sugar

In a medium bowl, combine eggs, liqueur, milk, sugar and lemon zest. Mix until sugar is dissolved. Dip bread slices into batter and coat well. Fry in a skillet with hot oil until golden brown. Drain on paper towels; sprinkle with powdered sugar.

Hometown Cookbook 41 Bread & Breakfast

Old-Fashioned Buttermilk Biscuits

2 cups all-purpose flour, sifted 2 teaspoons baking power ¼ teaspoon baking soda ½ teaspoon salt 4 tablespoons butter 1 cup buttermilk

Combine dry ingredients; blend thoroughly. Cut in butter until mixture resembles coarse crumbs. Add buttermilk a little at a time. Don’t overwork the dough. On a floured surface, roll out dough to a circle about ½ inch thick. Cut using a biscuit cutter or glass dipped in flour. Place on a baking sheet and bake at 350° until golden on top and brown on the bottom, about 15 minutes. Serve warm.

Sweet Potato Mini-Muffins

A delicious, quick, and healthy favorite that uses Louisiana sweet potatoes to make a great guilt-free snack, side dish, or even dessert. 1 (14-ounce) box bread mix (pumpkin, sweet potato or spice) 2/3 cup all-white egg substitute (or 5 egg whites) ½ cup cinnamon applesauce ½ tablespoon butter (half a pat), melted ¾ cup puréed Louisiana sweet potatoes 1/3 cup water ½ teaspoon ground cloves ½ teaspoon ground nutmeg

Preheat oven to 400°. Combine all ingredients in a large mixing bowl and beat until smooth. Let rest 15 minutes. Spray mini muffin pans with cooking spray; fill cups two-thirds full. Bake 15 minutes, remove to a cooling rack. Yields 12 servings of 3 mini muffins, with 150 calories per serving. If all the servings aren’t devoured in one sitting, store in the fridge in a large plastic bag, and warm 10 seconds in the microwave before serving. Bobbi Lynne Shackelford, Lafayette

42 Louisiana Bread & Breakfast

Instant Eggs Benedict

Poached Eggs: Water ½ teaspoon vinegar 8 eggs

In a large saucepan or deep skillet, add water to about 3 inches deep. Bring to a boil then reduce heat to medium high. Add vinegar. Crack eggs and slip into water, 1 at a time, close to surface of water. Simmer 3 to 5 minutes. Remove with a slotted spoon.

Eggs Benedict: 1 (1.25-ounce) packet hollandaise sauce mix, plus ingredients to prepare 4 English muffins Butter 8 slices Canadian-style bacon 8 poached eggs Salt, pepper, paprika and parsley

Prepare hollandaise sauce per directions on package. Split English muffins, spread with butter and toast lightly. Cook bacon in a skillet with about 1 tablespoon butter. Place bacon on each muffin half. Top with an egg; salt and pepper to taste. Spoon warm hollandaise sauce over each and sprinkle with paprika and parsley. Serve hot.

Hometown Cookbook 43 Bread & Breakfast

Boudin Scramble

Butter 1 link boudin 4 farm-fresh eggs 4 tablespoons milk Salt and pepper to taste ¼ cup chopped green onions

Warm skillet over medium-high heat; add butter to melt. Remove boudin from casing and heat in butter (no need to cook it since that is already done). Beat eggs with milk, salt and pepper. Pour eggs over boudin. Adjust heat as necessary. Gently mix cooking eggs into boudin, turning as necessary. Once cooked through, top with green onions and serve.

Boudin Wars Sulphur • October Boudin is one of Lousiana’s most famous foods. These tasty , made from a blend of pork, rice, onions, and parsley, are so loved that they even inspire cooking competitions. Boudin Wars is an annual event in which local Southwest Louisiana restaurants and chefs compete for the title of “Best Boudin in Southwest Louisiana.” The best part is that you get to decide who serves the best boudin. 900 South Huntington Street • Sulphur, LA 70663 337.527.0357 • www.brimstonemuseum.org Facebook: Boudin Wars

44 Louisiana Louisiana Festivals January September Annual Gumbo Cook-Off 99 Jim Bowie Festival & Barbecue Throwdown 22 March Louisiana Shrimp and Petroleum Festival 178 Lydia Cajun Food Fest 74 Hammond Smokin’ BBQ Challenge 69 National Fried Chicken Festival 153 Iowa Rabbit Festival 161 St. Martinville Kiwanis Club Annual Oyster Festival 84 Pepper Festival 137 World Championship Crawfish Étouffée Cook-off 193 St. Tammany Crab Festival 197 April October Étouffée Festival 103 Andouille Festival 15 Strawberry Festival 61 Beignet Fest 40 May Boudin Cook-Off 24 Boudin Wars 44 Breaux Bridge Crawfish Festival 32 Bridge City Gumbo Festival 93 Festival 190 Brudley’s Wild Game, Seafood & Jambalaya Mudbug Madness 188 Cook-Off 159 Plaquemines Parish Seafood Festival 77 French Food Festival 112 Starks Mayhaw Festival 230 International Rice Festival 127 Poke Salad Festival 109 Louisiana Cajun Food Fest 21 Tomato Festival 121 Lecompte Pie Festival 38 June Oldies But Goodies Fest & Smokin’ Oldies BBQ Cook-Off 151 Beauregard Watermelon Festival 237 World Championship Gumbo Cookoff 100 Creole Tomato Festival, The Cajun-Zydeco Festival and the Louisiana Seafood Festival 49 Zwolle Tamale Fiesta 55 Louisiana Corn Festival 106 November Squire Creek Louisiana Peach Festival 233 Bucktown Seafood Festival 185 July Giant Omelette Celebration 46 Bayou BBQ Bash 135 Louisiana Swine Festival 148 Cajun Music and Food Festival 31 Port Barre Lions Club Cracklin’ Festival 89 Louisiana Watermelon Festival 217 St. Clement of Rome Oyster Festival 199 St. Rita Pecan Festival 34 August Delcambre Shrimp Festival 70 December Plaquemines Parish Fair & Orange Festival 13

236 Louisiana Indexes

Hometown Cookbook 237 People & Places Index

A Boatwright, Elaine Seafood Gumbo Filé 91 Abbeville Bostain, Anita Giant Omelette Celebration 46 7-Up Pound Cake 202 Ray LeMaire 46 Boudin Cook-Off 24 Amite Boudin Wars 44 Oyster Festival 82 Breaux Bridge Andouille Festival 15 Breaux Bridge Crawfish Festival 32 Annual Gumbo Cook-Off 97 Breaux Bridge Crawfish Festival 32 Apuzzo, Chef Andrea Bridge City New Orleans Eggplant Crabcakes 196 Bridge City Gumbo Festival 91 Arlen, Steve Bridge City Gumbo Festival 91 Bourbon Mustard Mop 66 Elaine Boatwright 91 Steve’s Béarnaise Sauce 66 Seafood Gumbo Filé 91 Steve’s Saints BBQ Rib Rub 70 Brudley’s Wild Game, Seafood & Jambalaya Cook- Arnaudville Off 157 Étouffée Festival 101 Bryant, Nannette Aswell, Chef Lauren Hominy Casserole 106 Frog Legs & Mushrooms Teriyaki 157 Bucktown Seafood Festival 183 B Bunkie Louisiana Corn Festival 104 Barner, Family The Butler, Pauline North Louisiana Broccoli ‘n Swiss Soup 73 Grape Salad 56 Basile Louisiana Swine Festival 146 C Baton Rouge Cajun Music and Food Festival 31 Amy Kirsch 10, 209 Campbell, Ben & Linda Jill Carney 19, 22, 23, 77, 81, 121, 135, 177, 189 Bayou Beef Italian 139 Stephen Nash 30, 35, 65, 97, 162, 210, 217, 229 Ben’s Rockefeller 198 Thea Lobell 232 Ben’s Tiger Tailgate Marinade 70 Bayou BBQ Bash 133 Hot Sausage & Black-Eyed Pea Casserole 126 Bayou Lafourche Carney, Jill French Food Festival 110 Angel Hair Pasta with Pink Cream Sauce 121 Beauregard Watermelon Festival 235 Broccoli & Mushroom Dip 23 Snowcapped Mountains 234 Butternut Squash & Shrimp Soup 77 Watermelon in a Blanket 235 Crawfish Cakes with Creollaise Sauce 19 Beignet Fest 40 Crawfish Corn 81 Belle Chasse Original Louisiana 189 Plaquemines Parish Fair & Orange Festival, The Shrimp in White 177 13 Spinach Artichoke Dip 22 Plaquemines Parish Seafood Festival 75 Stuffed Bell Peppers 135 Bentley Caulter, Bernice Pauline Butler 56 Bernice’s Crockpot Jambalaya 187 Bergeron, Jo Ann Cheese, Bacon & Shrimp Grits 47 Daddy’s Barbecue Sauce 69 Chalmette Blanchard Jill Dolese 184 Blanche England 204 Tomato Festival 119 Nannette Bryant 106

238 Louisiana Ciaccio, Chef Noah G Alligator Stew 88 Conner, Angie !Giant Omelette Celebration 46 Angie’s Mock Shoe (Maque Choux) 105 Abbeville’s Giant Cajun Omelette 46 Shrimp Scalloped Potatoes 177 Gonzales Creole Tomato Festival, The Cajun-Zydeco Festival Jambalaya Festival 188 and the Louisiana Seafood Festival, The 49 Guthrie, Josh and Nicole Crowley Josh’s Shrimp or Crawfish Boil 187 International Rice Festival 125 H Cvitanovich, Chef Tommy Seafood Salad with Remoulade Dressing 58 Haase, Nicole Nicole’s King Cake 203 D Hall, Jean Delcambre Squash Casserole 115 Delcambre Shrimp Festival 68 Hammond Delcambre Shrimp Festival 68 Hammond Smokin’ BBQ Challenge 67 !DeRidder Hammond Smokin’ BBQ Challenge 67 Beauregard Watermelon Festival 234, 235 Harahan Dolese, Jill St. Rita Pecan Festival 34 Jill’s Authentic White Beans & Shrimp with Harper, Dale Bacon 184 Cajun Caviar 21 Cajun Fried Corn 106 E Ole Fashioned Hoppin’ John 125 Ebert, John Headlee, Chef Ross Slow Cooker Mushroom Chicken 153 Chef Ross’ Pulled Pork 145 England, Blanche Chicken Sausage Gumbo 90 Special Chocolate Cake 204 Corn Maque Choux 104 Étouffée Festival 101 Red Beans & Rice 142 Eunice Shrimp & Corn Soup 78 Mrs. Jake Moody 191 White Remoulade Sauce 64 World Championship Crawfish Etouffee Cook-off 191 Ezernack, Cindy D. Coke Salad 55 Mel Tillis’ Mother’s Blueberry Cobbler 233 F Farmerville Kent Hogan 230 Lake Darbonne State Park 230 Louisiana Watermelon Festival 215 Fins, Chef G. W. BBQ Shrimp Butter 69 Flores, Tracy and Andy Cajun Breakfast Bake 47 Forest Hill Mary Pringle 111 Franklin, Danny Creole Red Snapper 164 Spiced-Up Tuna Casserole 171 French Food Festival 110

Hometown Cookbook 239 Hebert, Renee Joshland, Beau “Lil Bo” Cajun-Stuffed Eggplant 137 Battered Festival Chicken 155 Louisiana Sweet Tater Pone 28 Chicken & Black-Eyed Peas 150 Renee’s Homemade Macaroni & Cheese 120 Pepper Jelly Rib-Eye Steak Open-Face 130 Henne, Sherrie K Sherrie’s Bedtime Bar-B-Que Pork 144 Sherrie’s Easy Seafood Gumbo 95 Kaplan Hoffmann, Leslie Louisiana Cajun Food Fest 21 MawMaw Mary’s Artichoke Leaves 117 Kiffe, Chef Darla Hogan, Kent Crab Soup 74 Peach Cobbler 230 Kihnemann, Dutch & Kay Homer Seafood Gumbo with Roux 93 Dale Tully 53, 218 Kirsch, Amy Miss Lizzies Shop 201 Lo-Fat Chocolate Éclair Cake 209 Twyla Pugh 221 Miss Vivian’s Spiced Tea 10 I L International Rice Festival 125 LaBlanc, Kyle Iowa Barbecued Crawfish 193 Iowa Rabbit Festival 159 Crawfish Au Gratin 192 Iowa Rabbit Festival 159 Crawfish Bread 31 J Crawfish, Corn & Potato Chowder 80 Crawfish Jambalaya 188 Jambalaya Festival 188 Louisiana Meat Pies 140 Jenkins, Carol Three-Cheese Crawfish Quiche 48 Baked Bayou Cheesy Spaghetti 180 White Beans & Rice 124 Jim Bowie Festival & Barbecue Duel 22 Lafayette Johnston, Darnel & Beckia Bobbi Lynne Shackelford 42, 143, 170 Mom’s Chicken Sausage Linguine Casserole 148 Boudin Cook-Off 24 Tiger Tater Casserole 156 Renee Hebert 28, 120, 222 Williamson Family, The 112, 169, 178 Lake Charles Angie Conner 105, 177 Cajun Music and Food Festival 31 Senator Willie Mount 211 Lake Darbonne State Park Peach Cobbler 230 LaMaire, Ray Abbeville’s Giant Cajun Omelette 46 Landry, Bobby Red ‘n’ Green 118 LaPlace Andouille Festival 15 L. D. Shrimp & Grits 182 Lecompte Lecompte Pie Festival 38 Lecompte Pie Festival 38 Lobell, Thea Easy Bayou Ice Cream 232 Louisiana Beef Industry Council Cajun Beef Pepper Steak 131 Ms. Ellie Zernott 132 Louisiana Cajun Food Fest 21 Louisiana Corn Festival 104

240 Louisiana Louisiana Culinary Institute Saints Butterscotch Brownies 217 Chef Ross Headlee 64, 78, 104, 142, 145 Shrimp & Okra Fire Gumbo 97 Chef Ross’ Pulled Pork 145 Tomato Basil Cream Sauce 65 Chicken Sausage Gumbo 90 National Fried Chicken Festival 151 Corn Maque Choux 104 New Iberia Red Beans & Rice 142 Brudley’s Wild Game, Seafood & Jambalaya Shrimp & Corn Soup 78 Cook-Off 157 White Remoulade Sauce 64 Ebrar Joseph Reaux 179 Louisiana Shrimp and Petroleum Festival 176 El Festival Español de Nueva Iberia 179 Louisiana Swine Festival 146 World Championship Gumbo Cookoff 98 Louisiana Watermelon Festival 215 New Orleans Lydia Beignet Fest 40 Lydia Cajun Food Fest 72 Bobby Landry 118 Lydia Cajun Food Fest 72 Chef Andrea Apuzzo 196 M Daniel Williamson 131 London Broil 131 Marcotte, Mary National Fried Chicken Festival 151 MawMaw Mary’s Artichoke Leaves 117 Nicole Haase 203 McInnis, Bobbie Seafood Promotion and Marketing Board 168, Hot Tomato Relish 57 174 McIntosh, Artelia S. Thompson 132, 149, 214, 232 Poke Salad Casserole 107 The Creole Tomato Festival, The Cajun-Zydeco Metairie Festival and the Louisiana Seafood Festival Bucktown Seafood Festival 183 49 Leslie Hoffmann 117 Thompson Family 122 Mary Marcotte 117 North Louisiana Starr Puipuro 121 Barner Family, The 73 St. Clement of Rome Oyster Festival 7, 197 O Meyer, Donna Brisket 133 Oberlin Daddy’s Barbecue Sauce 69 Allen Parish 79, 94 Miss Lizzies Shop Oldies But Goodies Fest & Smokin’ Oldies BBQ Cajun Brad Pitt Cake 201 Cook-Off 149 Monroe Opelousas Virginia Smith 118 Annual Gumbo Cook-Off 97 Morgan City Oyster Festival 82 Bayou BBQ Bash 133 P L. D. 182 Louisiana Shrimp and Petroleum Festival 176 Parish, Allen Morganza Baked Potato Soup 79 Diane Duck Gumbo 94 Diane’s Famous Spaghetti Sauce 134 Pentier, Angie Jeanne Granddaddy’s Oyster Bacon Stew 83 Jeanne’s Cabbage Slaw 56 Muffa Pinwheels 16 Mount, Senator Willie Party Pecan Rum Cake 200 Willie’s Chocolate Chip Cookies 211 Plaquemines Parish Mudbug Madness 186 Minnie Popich 102 Plaquemines Parish Fair & Orange Festival, The 13 N Plaquemines Parish Seafood Festival 75 Nash, Stephen Ponchatoula Cajun Beer Bread 35 Strawberry Festival 59 Deacon Cookies 210 Popich, Minnie Easy Cast-Iron Skillet Bacon Cornbread 30 102 Red Peppered Chitterlings 162

Hometown Cookbook 241 Port Allen Shackleford, Wayne Oldies But Goodies Fest & Smokin’ Oldies BBQ Grilled Tuna with Cucumber Yogurt Sauce 172 Cook-Off 149 Shreveport Port Barre Mudbug Madness 186 Port Barre Lions Club Cracklin’ Festival 87 Slidell Port Barre Lions Club Cracklin’ Festival 87 St. Tammany Crab Festival 195 Pringle, Mary Smith, Virginia Sweet Potato Casserole 111 Okra and Tomatoes with Sausage 118 Puipuro, Starr Squire Creek Louisiana Peach Festival 231 Baked Macaroni & Cheese 121 Starks R Daisy Mae Watkins 110, 124 Evelyn White 54, 123, 218 Reaux, Ebrar Joseph Starks Mayhaw Festival 218, 228 Traditional Spanish 179 Starks Mayhaw Festival 228 Robinson, Kathleen Evelyn White 218 Billie Hays’ Cheese Ball 14 St. Clement of Rome Oyster Festival 7, 197 Brooke’s Spinach Casserole 112 St. Martinville Chicken, Duck Andouille Sausage Gumbo 89 St. Martinville Kiwanis Club Annual Pepper Chris Bellas’ Chocolate Chip Pie 230 Festival 135 Grandaddy’s Hot Potato Salad 52 St. Martinville Kiwanis Club Annual Pepper Festi- Grandmother’s Crawfish Casserole 194 val 135 Kathleen’s “Knock You Naked” Margaritas 13 St. Mary Chamber of Commerce Liz’s Death by Chocolate 234 Brisket 133 Mike’s Cheese Bread 35 Daddy’s Barbecue Sauce 69 73 Donna Meyer 69 Ruby Slipper Café, The Jo Ann Bergeron 69 Bananas Foster Beignets 40 Strawberry Festival 59 Rush, Colleen St. Rita Pecan Festival 34 Grits & Grillades 50 St. Tammany Crab Festival 195 Ruston Sulphur Squire Creek Louisiana Peach Festival 231 Boudin Wars 44 S Georgia L. Bonin 36 T Seafood Promotion and Marketing Board Alligator Stew 88 Thompson Family BBQ Shrimp Butter 69 Stuffed & Covered Pasta 122 Chef Andrea Apuzzo 196 Thompson, S. Chef Darla Kiffe 74 Andouille Rigatoni Bake 149 Chef G. W. Fins 69 Hot Stuff 132 Chef Kirk Tucker 160 Louisiana Pecan Peanut Butter Cookies 214 Chef Lauren Aswell 157 Miss Anne’s Baked Apple Dumplings 232 Chef Noah Ciaccio 88 Tomato Festival 119 Chef Tommy Cvitanovich 58 Tucker, Charlie Crab Soup 74 Charlie’s Chicken Jambalaya 152 Frog Legs & Mushrooms Teriyaki 157 Cream Cheese Shrimp Bites 17 Grilled Fish Orleans 168 Hot Crab Soup 74 Seafood Salad with Remoulade Dressing 58 Juiced Up Tea 14 Shark Tidbits 174 Tucker, Chef Kirk Sweet & Sour Alligator 160 Sweet & Sour Alligator 160 Shackelford, Bobbi Lynne Tully, Dale Bobbi Lynne’s “Cheaters” Red Beans & Rice 143 Dream Bars 218 Fresh-Catch Creole Fish Vegetable Mélange 170 Exotic Chicken Salad 53

242 Louisiana V World Championship Crawfish Etouffee Cook-off 191 Vidalia World Championship Gumbo Cookoff 98 Jim Bowie Festival & Barbecue Duel 22 Zernott, Ms. Ellie W Cajun Chow Mein 132 Zwolle Watkins, Daisy Mae Anita Bostain 202 Candied Sweet Potatoes 110 Zwolle Tamale Fiesta 55 Reunion Baked Beans 124 Zwolle Tamale Fiesta 55 White, Evelyn Cindy D. Ezernack 220, 233 Critters Candy 218 Coke Salad 55 Dutch Green Beans 123 Mel Tillis’ Mother’s Blueberry Cobbler 233 Pretzel Strawberry Salad 54 Williamson, Daniel London Broil 131 Williamson Family, The Daddy’s Hot Shrimp 178 Mom’s Fried Hot Catfish 169 Spicy Vegetable Bake 112

Hometown Cookbook 243 Recipe Index

A B Abbeville’s Giant Cajun Omelette 46 Bacon Fried Cabbage 115 Alligator Bacon Scalloped Potatoes 108 Alligator Stew 88 Bacon-Shrimp Bayou Chili 85 Hot Gator 161 Baked Bayou Cheesy Spaghetti 180 Seared Gator Strips/Red Sauce 162 Baked Gumbo 100 Sweet & Sour Alligator 160 Baked Macaroni & Cheese 121 Almonds Baked Potato Soup 79 Almond Macaroon Fingers 210 Baked Tomato Veal 129 Exotic Chicken Salad 53 Banana Andouille Bananas Foster Beignets 40 Andouille Burgers 139 Buttercream Banana Cupcakes 208 Andouille & Chicken Cajun Meat Pie 141 Barbecue Andouille Rigatoni Bake 149 Barbecued Crawfish 193 Cajun Chili 83 BBQ Shrimp Butter 69 Chicken, Duck and Andouille Sausage Gumbo Butter Barbecue Sauce 67 89 Daddy’s Barbecue Sauce 69 Garlic-Roux Chicken & Sausage Gumbo 99 Sherrie’s Bedtime Bar-B-Que Pork 144 Red ‘n’ Green 118 Smoked Cajun Pork Barbecue 144 Angel Hair Pasta/Pink Cream Sauce 121 Steve’s Saints BBQ Rib Rub 70 Angie’s Mock Shoe (Maque Choux) 105 Basic Brownies 216 Appetizers Battered Festival Chicken 155 Billie Hays’ Cheese Ball 14 Bayou Beef Italian 139 Cajun Caviar 21 Bayou Burgers with Creole Mayo 138 Crab Stuffed Deviled Eggs 16 Bayou Mary 12 Crawfish Cakes with Creollaise Sauce 19 Bayou Meatloaf 136 Cream Cheese Shrimp Bites 17 Beans Creole Stuffed Brie 15 Bacon-Shrimp Bayou Chili 85 Muffa Pinwheels 16 Bobbi Lynne’s “Cheaters” Red Beans & Rice 143 Apples Cajun Chili 83 Miss Anne’s Baked Apple Dumplings 232 Dutch Green Beans 123 Miss Vivian’s Spiced Tea 10 Jill’s Authentic White Beans and Shrimp with Artichoke Dip, Spinach 22 Bacon 184 Artichoke Leaves, MawMaw Mary’s 117 Red Beans & Rice 142 Au Gratin, Crawfish 192 Reunion Baked Beans 124 Taco Soup 73 White Beans & Rice 124 Beef Andouille Burgers 139 Bacon-Shrimp Bayou Chili 85 Baked Bayou Cheesy Spaghetti 180 Bayou Beef Italian 139 Bayou Burgers with Creole Mayo 138 Bayou Meatloaf 136 Beef & Pasta Soup 72 Beef Stew 86 Beef Stew Louisiana-Style 87 Brisket 133 Cajun Beef Pepper Steak 131

244 Louisiana Cajun Chili 83 Instant Eggs Benedict 43 Cajun Chow Mein 132 Old-Fashioned Buttermilk Biscuits 42 Cajun Stuffed Eggplant 137 Pain Perdu (Lost Bread) 41 Diane’s Famous Spaghetti Sauce 134 Three-Cheese Crawfish Quiche 48 Grits & Grillades 50 Brie, Creole Stuffed 15 Hot Stuff 132 Brisket 133 London Broil 131 Broccoli Louisiana Meat Pies 140 Broccoli Bacon Casserole 114 Pepper Jelly Rib-Eye Steak Open-Face 130 Broccoli & Mushroom Dip 23 Reunion Baked Beans 124 North Louisiana Broccoli ‘n Swiss Soup 73 Stuffed Bell Peppers 135 Broiled Horseradish Flounder 168 Taco Soup 73 Brooke’s Spinach Casserole 112 Beer-Battered Shrimp 185 Brownies Beignets, Bananas Foster 40 Basic Brownies 216 Ben’s Oysters Rockefeller 198 Saints Butterscotch Brownies 217 Ben’s Tiger Tailgate Marinade 70 Buffalo Frog Legs 156 Bernaise Sauce, Steve’s 66 Burgers Bernice’s Crockpot Jambalaya 187 Andouille Burgers 139 Beverages Bayou Burgers with Creole Mayo 138 Bayou Mary 12 Butter Barbecue Sauce 67 Cranberry Collins 11 Buttercream Banana Cupcakes 208 Juiced Up Tea 14 Butter Cream Sauce 68 Kathleen’s “Knock You Naked” Margaritas 13 Butternut Squash & Shrimp Soup 77 Miss Vivian’s Spiced Tea 10 Butterscotch Billie Hays’ Cheese Ball 14 Deacon Cookies 210 , Shrimp 76 Saints Butterscotch Brownies 217 Blackened Fish 165 C Blackened Shrimp 174 Blueberry Cobbler, Mel Tillis’ Mother’s 233 Cabbage, Bacon Fried 115 Bobbi Lynne’s “Cheaters” Red Beans & Rice 143 Cajun Baked Chicken Thighs 151 Boiled Crawfish 186 Cajun Beef Pepper Steak 131 Bourbon Mustard Mop 66 Cajun Beer Bread 35 Bourbon Sauce 36 Cajun Black-Eyed Pea Gumbo 99 Brandy Peaches 38 Cajun Brad Pitt Cake 201 Bread Cajun Breakfast Bake 47 Cajun Beer Bread 35 Cajun Caviar 21 Cajun Breakfast Bake 47 Cajun Chicken & Dumplings 153 Cajun Chicken & Dumplings 153 Cajun Chili 83 Crawfish Bread 31 Cajun Chow Mein 132 Crawfish Puppies 32 Cajun Fried Corn 106 Easy Cast-Iron Skillet Bacon Cornbread 30 Cajun Hot Tuna Steaks 173 Louisiana Sweet Tater Pone 28 Cajun No-Shell Quiche 48 Mike’s Cheese Bread 35 Cajun Rabbit 159 Miss Anne’s Baked Apple Dumplings 232 Cajun Shrimp Boil 175 Old-Fashioned Buttermilk Biscuits 42 Cajun Stuffed Eggplant 137 Oyster Fritters 198 Cajun Yogurt Salad Dressing 62 Pain Perdu (Lost Bread) 41 Cakes Sticky Pecan Crescents 34 Buttercream Banana Cupcakes 208 Yeast Brunch Rolls 33 Cajun Brad Pitt Cake 201 Breakfast Crunchy-Top Buttermilk Cake 206 Abbeville’s Giant Cajun Omelette 46 Liz’s Death by Chocolate 234 Cajun Breakfast Bake 47 Lo-Fat Chocolate Éclair Cake 209 Cajun No-Shell Quiche 48 Morganza Cake 207 Cheese, Bacon & Shrimp Grits 47 Nicole’s King Cake 203 Grits & Grillades 50 Party Pecan Rum Cake 200

Hometown Cookbook 245 Patient Coconut Cake 206 Chocolate 7-Up Pound Cake 202 Almond Macaroon Fingers 210 Special Chocolate Cake 204 Basic Brownies 216 Spice Cake a la Louisian 205 Cajun Brad Pitt Cake 201 Candied Sweet Potatoes 110 Chocolate Whiskey Balls 212 Candies Chris Bellas’ Chocolate Chip Pie 230 Chocolate Whiskey Balls 212 Critters Candy 218 Critters Candy 218 Liz’s Death by Chocolate 234 Lo-Fat Chocolate Éclair Cake 209 Beef & Pasta Soup 72 Morganza Cake 207 Beef Stew 86 Snowcapped Mountains 234 Beef Stew Louisiana-Style 87 Special Chocolate Cake 204 Cajun Shrimp Boil 175 Willie’s Chocolate Chip Cookies 211 Crawdad Slaw 57 Chowder Fresh-Catch Creole Fish & Vegetable Mélange Crawfish Corn Chowder 81 170 Crawfish, Corn & Potato Chowder 80 Grilled Creole Vegetables 114 Louisiana Oyster Chowder 82 Hot Stuff 132 Chow Mein, Cajun 132 Charlie’s Chicken Jambalaya 152 Chris Bellas’ Chocolate Chip Pie 230 Cheese, Bacon & Shrimp Grits 47 Citrus Pecan Vinaigrette 58 Cheese Ball, Billie Hays’ 14 Cobblers Chef Ross’ Pulled Pork 145 Mel Tillis’ Mother’s Blueberry Cobbler 233 Cherries Peach Cobbler 230 Coke Salad 55 Coconut Fruit Cake Cookies 212 Deacon Cookies 210 Mustard Ham 146 Dream Bars 218 Chicken Patient Coconut Cake 206 Andouille & Chicken Cajun Meat Pie 141 Snowcapped Mountains 234 Baked Gumbo 100 Coke Salad 55 Battered Festival Chicken 155 Cole Slaw Bernice’s Crockpot Jambalaya 187 Crawdad Slaw 57 Cajun Baked Chicken Thighs 151 Jeanne’s Cabbage Slaw 56 Cajun Breakfast Bake 47 Collard Greens, Home-Style 113 Cajun Chicken & Dumplings 153 Combo Gumbo 98 Charlie’s Chicken Jambalaya 152 Cookies Chicken & Black-Eyed Peas 150 Almond Macaroon Fingers 210 Chicken, Duck Andouille Sausage Gumbo 89 Chocolate Whiskey Balls 212 Chicken Etouffée 100 Deacon Cookies 210 Chicken Sausage Gumbo 90 Dream Bars 218 Combo Gumbo 98 Fruit Cake Cookies 212 Exotic Chicken Salad 53 Louisiana Pecan-Peanut Butter Cookies 214 Garlic-Roux Chicken & Sausage Gumbo 99 Sour Cream Molasses Cookies 213 Good Ole Fried Chicken 154 Willie’s Chocolate Chip Cookies 211 Mom’s Chicken Sausage Linguine Casserole 148 Corn Slow Cooker Mushroom Chicken 153 Angie’s Mock Shoe (Maque Choux) 105 Taco Soup 73 Beef Stew 86 Tiger Tater Casserole 156 Boiled Crawfish 186 Traditional Spanish Paella 179 Cajun Caviar 21 Chili Cajun Fried Corn 106 Bacon-Shrimp Bayou Chili 85 Cajun Shrimp Boil 175 Cajun Chili 83 Corn Macque Choux 104 Chitterlings, Red Peppered 162 Crawfish Bread 31 Chive Mashed Potatoes 109 Crawfish Corn Chowder 81 Crawfish, Corn & Potato Chowder 80 Easy Crawfish Gumbo 96

246 Louisiana Fresh-Catch Creole Fish Vegetable Mélange 170 Creole Stuffed Brie 15 Ham & Okra Gumbo 96 Creole Tarter Sauce 65 North Louisiana Broccoli ‘n Swiss Soup 73 Creollaise Sauce 19 Red ‘n’ Green 118 Critters Candy 218 Shrimp and Corn Soup 78 Crunchy-Top Buttermilk Cake 206 Taco Soup 73 Cucumber Veggie Gumbo 92 Cucumber Dressing 59 Crab Grilled Tuna with Cucumber Yogurt Sauce 172 Crabmeat Etouffée 101 Cupcakes, Buttercream Banana 208 Crab & Red Tater Salad 53 D Crab Soup 74 Crab Stuffed Deviled Eggs 16 Daddy’s Barbecue Sauce 69 Hot Crab Soup 74 Daddy’s Hot Shrimp 178 Jeanne’s Cabbage Slaw 56 Deacon Cookies 210 Kettle-Boiled Crabs 195 Desserts. See also Beignets, Bread Pudding, New Orleans Eggplant Crabcakes 196 Cobblers Seafood Gumbo Filé 91 Easy Bayou Ice Cream 232 Seafood Gumbo with Roux 93 Liz’s Death by Chocolate 234 Seafood Salad with Remoulade Dressing 58 Miss Anne’s Baked Apple Dumplings 232 Sherrie’s Easy Seafood Gumbo 95 Snowcapped Mountains 234 Stuffed Flounder 166 Watermelon in a Blanket 235 Crab Cake Tartar Sauce 64 Deviled Eggs, Crab Stuffed 16 Cranberry Diane’s Famous Spaghetti Sauce 134 Cranberry Collins 11 Dips Juiced Up Tea 14 Broccoli & Mushroom Dip 23 Craw Daddy Casserole 193 Cajun Caviar 21 Crawdad Slaw 57 Shrimp Cocktail 17 Crawfish Spinach Artichoke Dip 22 Abbeville’s Giant Cajun Omelette 46 Dream Bars 218 Barbecued Crawfish 193 Dressing Boiled Crawfish 186 Cajun Yogurt Salad Dressing 62 Craw Daddy Casserole 193 Citrus Pecan Vinaigrette 58 Crawdad Slaw 57 Creole Blue Cheese Dressing 63 Crawfish Au Gratin 192 Creole Oil & Vinegar Dressing 61 Crawfish Bread 31 Cucumber Dressing 59 Crawfish Cakes 194 Honey Dressing 60 Crawfish Cakes/Creollaise Sauce 19 Honey Mustard Vinaigrette 61 Crawfish Corn Chowder 81 Louisiana Italian Dressing 60 Crawfish, Corn & Potato Chowder 80 Remoulade Dressing 58 Crawfish Jambalaya 188 Duck Crawfish Puppies 32 Chicken, Duck Andouille Sausage Gumbo 89 Easy Crawfish Gumbo 96 Duck Gumbo 94 Grandmother’s Crawfish Casserole 194 Dumplings, Cajun Chicken & 153 Josh’s Shrimp or Crawfish Boil 187 Dumplings, Miss Anne’s Baked Apple 232 Original Louisiana Crawfish Pie 189 Dutch Green Beans 123 Seafood Salad with Remoulade Dressing 58 E Three-Cheese Crawfish Quiche 48 Cream Cheese Shrimp Bites 17 Easy Bayou Ice Cream 232 Creole Blue Cheese Dressing 63 Easy Cast-Iron Skillet Bacon Cornbread 30 Creole Mayo 138 Easy Crawfish Gumbo 96 Creole Oil & Vinegar Dressing 61 Eggplant, Cajun Stuffed 137 Creole Red Snapper 164 Eggplant Crabcakes, New Orleans 196 Creole Sauce 26 Eggs Benedict 43 Creole Seafood Linguine Casserole 181 Creole-Smoked Turkey Lasagna 158

Hometown Cookbook 247 Étouffée Ham & Okra Gumbo 96 Chicken Etouffée 100 Seafood Gumbo Filé 91 Crabmeat Etouffee 101 Seafood Gumbo with Roux 93 Shrimp Etouffée 176 Sherrie’s Easy Seafood Gumbo 95 Exotic Chicken Salad 53 Shrimp & Okra Fire Gumbo 97 F Veggie Gumbo 92 H Fish Blackened Fish 165 Ham Broiled Horseradish Flounder 168 Cajun No-Shell Quiche 48 Creole Red Snapper 164 Charlie’s Chicken Jambalaya 152 Fresh-Catch Creole Fish Vegetable Mélange 170 Ham & Okra Gumbo 96 Grilled Fish Orleans 168 Instant Eggs Benedict 43 Memorial Day Fish Soup 75 Muffa Pinwheels 16 Mom’s Fried Hot Catfish 169 Mustard Ham 146 Pan-Fried Pecan Cayenne Catfish 167 North Louisiana Broccoli ‘n Swiss Soup 73 Shark Tidbits 174 Ole Fashioned Hoppin’ John 125 Stuffed Flounder 166 Red Beans & Rice 142 French Toast, Pain Perdu 41 Traditional Spanish Paella 179 Fresh-Catch Creole Fish & Vegetable Mélange 170 White Beans & Rice 124 Fried Okra 116 Holy Trinity Mardi Gras Potatoes 109 Fried Oysters 197 Home-Style Collard Greens 113 Fritters, Oyster 198 Hominy Casserole 106 Frog Legs Honey Dressing 60 Buffalo Frog Legs 156 Honey Mustard Vinaigrette 61 Frog Legs & Mushrooms Teriyaki 157 Hot Crab Soup 74 Fruit Cake Cookies 212 Hot Gator 161 G Hot Sausage & Black-Eyed Pea Casserole 126 Hot Stuff 132 Garlic-Roux Chicken & Sausage Gumbo 99 Hot Tomato Relish 57 Good Ole Fried Chicken 154 Hushpuppies, Crawfish 32 Grandaddy’s Hot Potato Salad 52 I Granddaddy’s Oyster Bacon Stew 83 Grandmother’s Crawfish Casserole 194 Ice Cream, Easy Bayou 232 Grapes Instant Eggs Benedict 43 Exotic Chicken Salad 53 J Grape Salad 56 Grape Salad 56 Jambalaya Green Beans, Dutch 123 Bernice’s Crockpot Jambalaya 187 Grilled Creole Vegetables 114 Charlie’s Chicken Jambalaya 152 Grilled Fish Orleans 168 Crawfish Jambalaya 188 Grilled Tuna with Cucumber Yogurt Sauce 172 Jeanne’s Cabbage Slaw 56 Grits Jill’s Authentic White Beans Shrimp w/ Bacon 184 Cheese, Bacon & Shrimp Grits 47 Josh’s Shrimp or Crawfish Boil 187 Grits & Grillades 50 Juiced Up Tea 14 Shrimp & Grits 182 K Gumbo Baked Gumbo 100 Kathleen’s “Knock You Naked” Margaritas 13 Cajun Black-Eyed Pea Gumbo 99 Kettle-Boiled Crabs 195 Chicken, Duck Andouille Sausage Gumbo 89 King Cake, Nicole’s 203 Chicken Sausage Gumbo 90 L Combo Gumbo 98 Duck Gumbo 94 Liz’s Death by Chocolate 234 Easy Crawfish Gumbo 96 Lo-Fat Chocolate Éclair Cake 209 Garlic-Roux Chicken & Sausage Gumbo 99 London Broil 131

248 Louisiana Louisiana Italian Dressing 60 O Louisiana Meat Pies 140 Louisiana Oyster Chowder 82 Okra Louisiana Pecan-Peanut Butter Cookies 214 Chicken, Duck and Andouille Sausage Gumbo Louisiana Sweet Tater Pone 28 89 Chicken Sausage Gumbo 90 M Combo Gumbo 98 Macaroni & Cheese, Baked 121 Easy Crawfish Gumbo 96 Macaroni & Cheese, Renee’s Homemade 120 Fried Okra 116 Maque Choux, Angie’s Mock Shoe 105 Ham & Okra Gumbo 96 Maque Choux, Corn 104 Hot Sausage & Black-Eyed Pea Casserole 126 Margaritas, Kathleen’s “Knock You Naked” 13 Okra and Tomatoes with Sausage 118 Marinade, Ben’s Tiger Tailgate 70 Okra & Bacon Casserole 119 MawMaw Mary’s Artichoke Leaves 117 Red ‘n’ Green 118 Mayo Sauce 63 Seafood Gumbo with Roux 93 Meaty Black-Eyed Peas 126 Sherrie’s Easy Seafood Gumbo 95 Mel Tillis’ Mother’s Blueberry Cobbler 233 Shrimp & Okra Fire Gumbo 97 Memorial Day Fish Soup 75 Veggie Gumbo 92 Mike’s Cheese Bread 35 Old-Fashioned Buttermilk Biscuits 42 Miss Anne’s Baked Apple Dumplings 232 Ole Fashioned Hoppin’ John 125 Miss Vivian’s Spiced Tea 10 Olives Mom’s Chicken & Sausage Linguine Casserole 148 Baked Bayou Cheesy Spaghetti 180 Mom’s Fried Hot Catfish 169 Cajun Rabbit 159 Morganza Cake 207 Muffa Pinwheels 16 Muffa Pinwheels 16 Rolled & Stuffed Pork Chops 147 Mushrooms Shrimp in White Remoulade 177 Andouille Burgers 139 Omelette, Abbeville’s Giant Cajun 46 Baked Bayou Cheesy Spaghetti 180 Orange Barbecued Crawfish 193 Citrus Pecan Vinaigrette 58 Beef Stew 86 Juiced Up Tea 14 Broccoli & Mushroom Dip 23 Miss Vivian’s Spiced Tea 10 Brooke’s Spinach Casserole 112 Original Louisiana Crawfish Pie 189 Cajun Rabbit 159 Oysters Creole-Smoked Turkey Lasagna 158 Ben’s Oysters Rockefeller 198 Fresh-Catch Creole Fish Vegetable Mélange 170 Fried Oysters 197 Frog Legs & Mushrooms Teriyaki 157 Granddaddy’s Oyster Bacon Stew 83 Grilled Fish Orleans 168 Louisiana Oyster Chowder 82 Mom’s Chicken Sausage Linguine Casserole 148 Oyster Fritters 198 Muffa Pinwheels 16 Seafood Gumbo Filé 91 Original Louisiana Crawfish Pie 189 P Shrimp & Grits 182 Shrimp Scalloped Potatoes 177 Pain Perdu (Lost Bread) 41 Slow Cooker Mushroom Chicken 153 Pan-Fried Pecan Cayenne Catfish 167 Mustard Ham 146 Pan-Seared Veal 128 Party Pecan Rum Cake 200 N Pasta New Orleans Eggplant Crabcakes 196 Andouille Rigatoni Bake 149 Nicole’s King Cake 203 Angel Hair Pasta with Pink Cream Sauce 121 North Louisiana Broccoli ‘n Swiss Soup 73 Baked Bayou Cheesy Spaghetti 180 Nuts Baked Macaroni & Cheese 121 Basic Brownies 216 Bayou Beef Italian 139 Deacon Cookies 210 Beef & Pasta Soup 72 Dream Bars 218 Creole Seafood Linguine Casserole 181 Spice Cake a la Louisian 205 Creole-Smoked Turkey Lasagna 158 Willie’s Chocolate Chip Cookies 211 Grilled Fish Orleans 168

Hometown Cookbook 249 Hot Stuff 132 Poached Eggs 43 Mom’s Chicken Sausage Linguine Casserole 148 Poke Salad Casserole 107 Renee’s Homemade Macaroni & Cheese 120 Pone, Louisiana Sweet Tater 28 Spiced-Up Tuna Casserole 171 Pork Stuffed & Covered Pasta 122 Bayou Meatloaf 136 Patient Coconut Cake 206 Cajun Stuffed Eggplant 137 Peaches Chef Ross’ Pulled Pork 145 Brandy Peaches 38 Home-Style Collard Greens 113 Peach Cobbler 230 Louisiana Meat Pies 140 Peanut Butter Rolled & Stuffed Pork Chops 147 Critters Candy 218 Sherrie’s Bedtime Bar-B-Que Pork 144 Louisiana Pecan-Peanut Butter Cookies 214 Smoked Cajun Pork Barbecue 144 Peas Potatoes Cajun Black-Eyed Pea Gumbo 99 Bacon Scalloped Potatoes 108 Cajun Caviar 21 Baked Potato Soup 79 Chicken & Black-Eyed Peas 150 Beef Stew 86 Hot Sausage & Black-Eyed Pea Casserole 126 Beef Stew Louisiana-Style 87 Meaty Black-Eyed Peas 126 Boiled Crawfish 186 Ole Fashioned Hoppin’ John 125 Cajun Breakfast Bake 47 Spiced-Up Tuna Casserole 171 Cajun Shrimp Boil 175 Traditional Spanish Paella 179 Chive Mashed Potatoes 109 Pecans Crab & Red Tater Salad 53 Billie Hays’ Cheese Ball 14 Crawfish Corn Chowder 81 Broccoli Bacon Casserole 114 Crawfish, Corn & Potato Chowder 80 Cajun Fried Corn 106 Fresh-Catch Creole Fish & Vegetable Mélange Chocolate Whiskey Balls 212 170 Chris Bellas’ Chocolate Chip Pie 230 Grandaddy’s Hot Potato Salad 52 Citrus Pecan Vinaigrette 58 Grilled Creole Vegetables 114 Coke Salad 55 Holy Trinity Mardi Gras Potatoes 109 Critters Candy 218 Louisiana Oyster Chowder 82 Fruit Cake Cookies 212 Shrimp Onion Tot Casserole 183 Grape Salad 56 Shrimp Scalloped Potatoes 177 Louisiana Pecan-Peanut Butter Cookies 214 Tiger Tater Casserole 156 Miss Anne’s Baked Apple Dumplings 232 Pretzel Strawberry Salad 54 Pan-Fried Pecan Cayenne Catfish 167 Q Party Pecan Rum Cake 200 Spicy Vegetable Bake 112 Quiche Sticky Pecan Crescents 34 Cajun No-Shell Quiche 48 Sweet Potato Casserole 111 Three-Cheese Crawfish Quiche 48 Traditional Pecan Pie 231 R Pepper Jelly Rib-Eye Steak Open-Face 130 Pies Rabbit, Cajun 159 Andouille & Chicken Cajun Meat Pie 141 Raisins Chris Bellas’ Chocolate Chip Pie 230 Bananas Foster Beignets 40 Louisiana Meat Pies 140 Red Beans & Rice 142 Original Louisiana Crawfish Pie 189 Red ‘n’ Green 118 Traditional Pecan Pie 231 Red Peppered Chitterlings 162 Pineapple Relish Coke Salad 55 Hot Tomato Relish 57 Exotic Chicken Salad 53 Remoulades Fruit Cake Cookies 212 Shrimp in White Remoulade 177 Miss Vivian’s Spiced Tea 10 White Remoulade Sauce 64 Mustard Ham 146 Remoulade, Shrimp in White 177 Sweet & Sour Alligator 160 Renee’s Homemade Macaroni & Cheese 120 Reunion Baked Beans 124

250 Louisiana Rice Bayou Burgers with Creole Mayo 138 Alligator Stew 88 Bernice’s Crockpot Jambalaya 187 Bernice’s Crockpot Jambalaya 187 Bobbi Lynne’s “Cheaters” Red Beans & Rice 143 Bobbi Lynne’s “Cheaters” Red Beans & Rice 143 Cajun Black-Eyed Pea Gumbo 99 Broccoli Bacon Casserole 114 Cajun Breakfast Bake 47 Brooke’s Spinach Casserole 112 Cajun Shrimp Boil 175 Cajun Beef Pepper Steak 131 Charlie’s Chicken Jambalaya 152 Cajun Chow Mein 132 Chicken Sausage Gumbo 90 Charlie’s Chicken Jambalaya 152 Crawfish Jambalaya 188 Crawfish Jambalaya 188 Creole Stuffed Brie 15 Creole Red Snapper 164 Duck Gumbo 94 Easy Crawfish Gumbo 96 Easy Crawfish Gumbo 96 Grandmother’s Crawfish Casserole 194 Hot Sausage & Black-Eyed Pea Casserole 126 Ole Fashioned Hoppin’ John 125 Meaty Black-Eyed Peas 126 Red Beans & Rice 142 Mom’s Chicken & Sausage Linguine Casserole Seafood Gumbo with Roux 93 148 Shrimp Etouffée 176 Okra and Tomatoes with Sausage 118 Stuffed Bell Peppers 135 Red Beans & Rice 142 Three-Cheese Crawfish Quiche 48 Seafood Gumbo Filé 91 White Beans & Rice 124 Stuffed & Covered Pasta 122 Rolled & Stuffed Pork Chops 147 Tiger Tater Casserole 156 Rub, Steve’s Saints BBQ Rib 70 Traditional Spanish Paella 179 S Seafood Creole Seafood Linguine Casserole 181 Saints Butterscotch Brownies 217 Seafood Gumbo Filé 91 Salads Seafood Gumbo with Roux 93 Coke Salad 55 Sherrie’s Easy Seafood Gumbo 95 Crab & Red Tater Salad 53 Traditional Spanish Paella 179 Exotic Chicken Salad 53 Seared Gator Strips with Red Sauce 162 Grandaddy’s Hot Potato Salad 52 7-Up Pound Cake 202 Grape Salad 56 Shark Tidbits 174 Pretzel Strawberry Salad 54 Sherrie’s Bedtime Bar-B-Que Pork 144 Seafood Salad with Remoulade Dressing 58 Sherrie’s Easy Seafood Gumbo 95 Sauces Shrimp Bananas Foster Sauce 40 Bacon-Shrimp Bayou Chili 85 BBQ Shrimp Butter 69 Baked Bayou Cheesy Spaghetti 180 Bourbon Mustard Mop 66 Baked Gumbo 100 Bourbon Sauce 36 BBQ Shrimp Butter 69 Butter Barbecue Sauce 67 Beer-Battered Shrimp 185 Butter Cream Sauce 68 Bernice’s Crockpot Jambalaya 187 Crab Cake Tarter Sauce 64 Blackened Shrimp 174 Creole Mayo 138 Butternut Squash & Shrimp Soup 77 Creole Sauce 26 Cajun Shrimp Boil 175 Creole Tarter Sauce 65 Cheese, Bacon & Shrimp Grits 47 Creollaise Sauce 19 Combo Gumbo 98 Daddy’s Barbecue Sauce 69 Crawfish Corn Chowder 81 Diane’s Famous Spaghetti Sauce 134 Crawfish Jambalaya 188 Mayo Sauce 63 Cream Cheese Shrimp Bites 17 Steve’s Bernaise Sauce 66 Creole Seafood Linguine Casserole 181 Tomato Basil Cream Sauce 65 Daddy’s Hot Shrimp 178 White Remoulade Sauce 64 Grilled Fish Orleans 168 Sausage Jill’s Authentic Beans Shrimp w/ Bacon 184 Baked Bayou Cheesy Spaghetti 180 Josh’s Shrimp or Crawfish Boil 187 Baked Gumbo 100 MawMaw Mary’s Artichoke Leaves 117 Bayou Beef Italian 139 Memorial Day Fish Soup 75

Hometown Cookbook 251 Remoulade Dressing 58 Sweet Potatoes Seafood Gumbo Filé 91 Candied Sweet Potatoes 110 Seafood Gumbo with Roux 93 Louisiana Sweet Tater Pone 28 Sherrie’s Easy Seafood Gumbo 95 Sweet Potato Casserole 111 Shrimp Bisque 76 Sweet & Sour Alligator 160 Shrimp Cocktail 17 T Shrimp & Corn Soup 78 Shrimp Creole 102 Tartar Sauce Shrimp Etouffée 176 Crab Cake Tartar Sauce 64 Shrimp & Grits 182 Creole Tartar Sauce 65 Shrimp in White Remoulade 177 Tea Shrimp & Okra Fire Gumbo 97 Juiced Up Tea 14 Shrimp Onion Tot Casserole 183 Miss Vivian’s Spiced Tea 10 Shrimp Scalloped Potatoes 177 Three-Cheese Crawfish Quiche 48 Stuffed & Covered Pasta 122 Tiger Tater Casserole 156 Traditional Spanish Paella 179 Tomato Basil Cream Sauce 65 Slow Cooker Mushroom Chicken 153 Traditional Pecan Pie 231 Smoked Cajun Pork Barbecue 144 Traditional Spanish Paella 179 Snowcapped Mountains 234 Tuna Soups. See also Bisque, , Stews Cajun Hot Tuna Steaks 173 Baked Potato Soup 79 Grilled Tuna with Cucumber Yogurt Sauce 172 Beef & Pasta Soup 72 Spiced-Up Tuna Casserole 171 Butternut Squash & Shrimp Soup 77 Turkey Crab Soup 74 Andouille & Chicken Cajun Meat Pie 141 Hot Crab Soup 74 Bobbi Lynne’s “Cheaters” Red Beans & Rice 143 Memorial Day Fish Soup 75 Creole-Smoked Turkey Lasagna 158 North Louisiana Broccoli ’n’ Swiss Soup 73 Taco Soup 73 Shrimp & Corn Soup 78 V Taco Soup 73 Sour Cream Molasses Cookies 213 Veal Special Chocolate Cake 204 Baked Tomato Veal 129 Spice Cake a la Louisian 205 Pan-Seared Veal 128 Spiced-Up Tuna Casserole 171 Vegetables Spicy Vegetable Bake 112 Cajun Chow Mein 132 Spinach Grilled Creole Vegetables 114 Ben’s Oysters Rockefeller 198 Spicy Vegetable Bake 112 Brooke’s Spinach Casserole 112 Veggie Gumbo 92 Spinach Artichoke Dip 22 W Three-Cheese Crawfish Quiche 48 Squash Water Chestnuts Butternut Squash & Shrimp Soup 77 Exotic Chicken Salad 53 Squash Casserole 115 Grilled Creole Vegetables 114 Veggie Gumbo 92 Watermelon Steve’s Bernaise Sauce 66 Snowcapped Mountains 234 Steve’s Saints BBQ Rib Rub 70 Watermelon in a Blanket 235 Stew White Beans & Rice 124 Alligator Stew 88 White Remoulade Sauce 64 Beef Stew 86 Willie’s Chocolate Chip Cookies 211 Beef Stew Louisiana-Style 87 Y Granddaddy’s Oyster Bacon Stew 83 Sticky Pecan Crescents 34 Yeast Brunch Rolls 33 Strawberry Salad, Pretzel 54 Stuffed Bell Peppers 135 Stuffed & Covered Pasta 122 Stuffed Flounder 166

252 Louisiana