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Louisiana Specialties

Nanny's Shrimp Creole - Isabel Kirsch - Peggy's Grandmother

posted Apr 23, 2011, 6:43 PM by Peggy Sweeney-McDonald   [ updated Apr 23, 2011, 7:00 PM ]

1/3 cup vegetable oil
1/4 cup flour
1 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 8 ounce can tomato sauce
2 pounds fresh shirmp, peeled and deveined
1/3 cup water or white wine
1/2 cup chopped green onion
1/2 cup chopped fresh parsley
In large heavy pot, make a golden broun roux white flour and oil.   Add onions, bell pepper, celery and tomato sauce. Cook covered for 20 minutes.  Add the shrimp (raw) with water or wine.  Cover and cook over low heat for 15 minutes.  Add salt, black papper and red pepper to taste.  Add the green onions and parsley and cook another  5 minutes and serve over white rice.

Jammin Jambalaya - by Peggy Sweeney-McDonald

posted Apr 12, 2011, 12:28 PM by Peggy Sweeney-McDonald

This is my award winning jambalaya - yes, I won a cook off at my old corporate meeting planner job!  My husband, Jimmy (the New Yorker) says that nobody cooks jambalaya as good as me! 
1 Family Package Oak Grove Jambalaya Mix (Any kind will do but Oak Grove perferred  by me!)
1 large onion, chopped
1 bunch green onions, chopped
1 large green bell pepper, chopped
1 red bell pepper, chopped
3 stalks celery, chopped fine
1 can crushed tomatoes with juice (spicy green peppers optional) (For extra spicy use “Rotel” brand)
low fat chicken broth (follow amount specified for water on Jambalaya Mix package)
1 package beef or Turkey sausage (Hillshire Brand preferred) (Spicy sausage ok)
1 pound chicken breast – cut in pieces
Tony’s Creole Seasoning or Slap Your Mama Seasoning
Sauté vegetables in large pot in spray Pam or Butter until softened,
Add can tomatoes with juice.
In separate frying pan, sauté sliced sausage. Remove.
In same pan, sauté chicken.
Add sausage & chicken to pot with vegetables.
Add Jambalaya Mix
Add chicken broth as indicated on Jambalaya Mix package.
Stir, bring to boil, turn to low and cover.
Cook as per directions on package. (Usually 25 to 30 minutes)
Remove from heat and let sit for 30 minutes (to absorb extra fluid)
Tabasco or Tony’s Creole Seasoning (or any similar Cajun spice mix) to taste.

Serve with green salad or cole slaw, dressing of choice, French bread and butter

*Taste even better second day.

Louisiana Cajun Chicken Salad - by Debbie Allen - Headliner in Shreveport Show - April 26, 2011

posted Apr 9, 2011, 9:00 PM by Peggy Sweeney-McDonald

Very light, healthy, low cal, low carb chicken salad. With every bite, you will know this is an original cajun alternative to an old favorite American dish.

Prep Time: 20 minutes
Serves: 4
Yield 1 salad

10 oz Grilled Chicken Breast
2 tbsp Real Mayo
1 tbsp Sweet Pickle Relish
2 tbsp Onions
2 tbsp Raw Shredded Carrots
2 tbsp Celery
1 tbsp Yellow Mustard

Boil chicken breasts in crab and shrimp boil with garlic, salt and pepper, as you would crawfish. Go light on the spices, or your chicken breasts may be too overwhelming. You dont want it to over power the spices you will add once you are making the chicken salad. Or you can slow cooked a turkey breast in a crock pot with the same ingredients. (This is what a prefer) Once the chicken breasts or slow cooked turley breast is cooked, allow to cool. Then ground the cooked meat in a bowl with a fork until it falls apart. Add celery, onion, and carrots (to taste) that have been grated. Add mustard, sweet relish, mayo. I also add zatarans, greek spices, garlic powder, salt and pepper. Chill for an hour and serve on warm homemade bread or use on a cool summer green bed of romaine.


posted Mar 30, 2011, 8:23 PM by Peggy Sweeney-McDonald   [ updated Mar 30, 2011, 8:36 PM ]

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For shrimp and okra gumbo:

  • 3 tablespoons of vegetable oil
  • 3 tablespoons of flour
  • l large chopped onion
  • 1 cup chopped celery
  • 5 or 6 cloves, chopped garlic
  • 1 cup of chopped green pepper
  • 1 can of tomato sauce
  • 1 can of tomatoes ("Rotel" tomatoes for a spicier taste!)
  • 1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra)
  • 2 pounds of fresh shrimp
  • 2 - 3 cups water
  • salt & pepper to taste
  • 1 teaspoon of sugar
  • 1 tablespoon of chopped parsley
  • 1 bay leaf

    For seafood gumbo, add to the above:
    • 1 small can of crabmeat or 3 fresh gumbo crabs
    • 1 jar oysters

      • Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear.
      • Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra.
      • Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar.
      • Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat).
      • Cook another 30 minutes to an hour, adding seasoning to taste.
      • Serve over boiled or steamed rice.

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