Ingredients
- Three ounces of butter
- One pounds of sugar
- Water
- Flour
Directions
- Rub three ounces of butter well into one pound of ground rice.
- Moisten the rice in water.
- Roll it out with a little flour.
Monday, March 2, 2020
Rice Paste
Rice Paste
Ingredients
- Three ounces of butter
- One pounds of sugar
- Water
- Flour
Directions
- Rub three ounces of butter well into one pound of ground rice.
- Moisten the rice in water.
- Roll it out with a little flour.
Sunday, March 1, 2020
Crawfish Etoufee
Ingredients
- two pounds of crawfish tails
- two onions, chopped
- two bell peppers chopped
- salt
- four cloves of garlic
- one stick of butter
- One tablespoon of butter
- one cup of water
Directions
- Over Medium-Low heat melt butter, add onions, bell pepper and garlic.
- Cook until tender. Then stir in one tablespoon of flour.
- Add crawfish tails. Season with salt, red and black pepper.
- Add 1 cup water, cover and simmer until crawfish tails are tender. Then serve over rice.
Crawfish Etoufee
Ingredients
- two pounds of crawfish tails
- two onions, chopped
- two bell peppers chopped
- salt
- four cloves of garlic
- one stick of butter
- One tablespoon of butter
- one cup of water
Directions
- Over Medium-Low heat melt butter, add onions, bell pepper and garlic.
- Cook until tender. Then stir in one tablespoon of flour.
- Add crawfish tails. Season with salt, red and black pepper.
- Add 1 cup water, cover and simmer until crawfish tails are tender. Then serve over rice.
Tuesday, February 18, 2020
Sausage Alfredo
Ingredients 
- One package of sausage
- Eight ounces of pasta
- Two cups of heavy cream
- Two teaspoons of Cajun seasoning
- Half a cup of grated Parmesan cheese
Directions
- Prepare pasta according to package directions; drain and set aside
- Cut sausage diagonally into 1/4 in. slices
- Saute sausage in a large skillet over medium - high heat for 5 minutes, turning occasionally
- Add the cream and Cajun seasoning; bring to a boil
- Reduce heat; simmer for 3 - 4 minutes or until mixture thickens
- Remove from heat; stir in Parmesan cheese
- Add pasta to sauce and toss
Sausage Alfredo
Ingredients
- One package of sausage
- Eight ounces of pasta
- Two cups of heavy cream
- Two teaspoons of Cajun seasoning
- Half a cup of grated Parmesan cheese
Directions
- Prepare pasta according to package directions; drain and set aside
- Cut sausage diagonally into 1/4 in. slices
- Saute sausage in a large skillet over medium - high heat for 5 minutes, turning occasionally
- Add the cream and Cajun seasoning; bring to a boil
- Reduce heat; simmer for 3 - 4 minutes or until mixture thickens
- Remove from heat; stir in Parmesan cheese
- Add pasta to sauce and toss
Monday, February 17, 2020
Chicken Croissants
Ingredients
- 2 pounds of chicken breast
- 1-8oz package of cream cheese
- 1-8oz package of croissants dough or puff pastry
- 2 large jalapeno peppers
- 1/4 of a sweet onion
- 1/2 cup mushrooms
- 1 tbsp beef tallow
- Salt, pepper, and garlic powder to taste
 |
| Mix Thoroughly |
Directions
- Start by slicing chicken into 2" strips and boiling in a one gallon pot until internal temperature reaches 165 degrees and set aside to cool.
- chop jalapeno peppers, onion, and mushrooms finely
- Sauté jalapenos, onion, and mushroom in 1 tbsp of beef tallow over medium heat until onion becomes translucent.
- Shred chicken breast and mix into medium mixing bowl with jalapenos, onion, mushroom, and cream cheese, season to taste with salt, pepper, and garlic powder.
- Wrap pre-cut croissant dough (or 3" squares of puff pastry) around a handful of the mixture and place on a well oiled baking pan
- Place on middle rack of an oven preheated to 375 degrees.
- Bake until golden brown and allow to cool.
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