Crawfish Jambalaya


This Crawfish Jambalaya is easy to make and will bring a taste of Louisiana to your kitchen. It’s bold and spicy with lots of crawfish and andouille sausage.


  • 4 andouille sausage links or other smoked sausage
  • 1 ½cupschopped onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 2large garlic cloves, minced
  • 2tablespoons butter, divided
  • 2 tablespoons vegetable oil, divided
  • 1 ½ cups long grain rice
  • 1 (14.5-ounce) can stewed tomatoes
  • 2 cups chicken broth
  • 2 bay leaves
  • ½ teaspoon ground thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon tabasco sauce
  • 1 ½ tablespoons tomato paste
  • 1 pound crawfish tail meat
  • ½ cup chopped green onions


1.    Heat a Dutch oven over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil. Add sausage and saute until lightly browned, 2 to 3 minutes. Remove sausage from Dutch oven and set aside.

2.    Add remaining butter and oil to Dutch oven along with onion, celery, and green pepper. Saute vegetables until soft, about 3 to 4 minutes. Add garlic and cook 1 more minute. Add remaining ingredients, except crawfish, reserved sausage, and green onions, and stir together well.

3.    Bring to a boil, reduce heat to medium-low and cover pot. Cook about 15 minutes, until rice is cooked and liquid is absorbed.

4.    Add in crawfish and sausage and cook an additional 2 to 3 minutes to warm the crawfish. Sprinkle green onions on top and serve with additional Tabasco sauce.

Crabmeat and Shrimp Casserole


  • 1-1/2 lb large onions

  • 1 large bell pepper

  • 2 ribs celery, cut up

  • 2 cans cream of mushroom soup

  • 2 lb shrimp

  • 1 lb crabmeat

  • 3/4 cup bread crumbs

  • 1 tsp margarine

Saute onions, bell peppers and celery 10 to 15 minutes (until soft). Add soup. Cook 15 minutes. Add shrimp and crabmeat. Cook 20 minutes. Remove from fire. Add bread crumbs. Pour into 9×13 inch casserole dish. Top with bread crumbs. Dot with margarine. Bake 20 to 25 minutes until top is light brown.

Cajun Potatoes


  • 4 baking potatoes

  • 1/4 cup flour

  • 1/4 cup cooking oil

  • 1 cup chopped onions

  • 1/2 cup chopped bell pepper

  • 1 clove garlic (chopped)

  • 1 cup salad shrimp (raw)

  • 2 cups water

  • 1 tsp salt

  • 1/4 tsp cayenne pepper

  • 2 tbs parsley

Cut potatoes into eights leaving the peeling on and deep fry until golden brown. Set aside.

Make a roux with flour and oil and then add onions, bell pepper, garlic water and seasoning. Bring to a boil. Cover and simmer for 30 minutes. Add shrimp and cook five more minutes.

Place potatoes in a casserole dish and pour mixture over potatoes. Bake at 350F for 30 minutes. Sprinkle parsley on top and serve.


Cajun Crawfish Cheese and Grits



  • 1 lb crawfish, peeled, rinsed

  • 1/2 cup beef broth, low sodium

  • 1/2 cup bell pepper, diced

  • 1/2 cup white onion, diced

  • 1/4 cup celery, diced

  • 1/4 cup green onions, diced

  • 3 cloves garlic, minced

  • 1 teaspoon creole seasoning

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/4 teaspoon cayenne pepper

  • 2 tablespoon butter, unsalted

  • extra virgin olive oil

For The Grits:

  • 1 cup grits

  • 1 cup water

  • 1 cup milk

  • 1 cup beef or chicken broth,

  • 1 stick of butter

  • 1 cup sharp cheddar cheese, grated

  • 1 teaspoon creole seasoning

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • hot sauce to serve


  • Prepare the grits first.

  • In a large pot bring all liquids to boil, add butter and seasonings.

  • Slowly stir in grits while whisking nonstop for about two minutes.

  • Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.

  • Adding extra broth as needed to keep the grits thin.

  • Add cheese and whisk well, add more broth if needed.

To Prepare the Crawfish:

  • Rinse crawfish, drain, pat dry.

  • Place 1 tablespoon of olive oil and 2 tablespoons butter in a skillet over medium heat.

  • Add onion, bell pepper, and celery and saute for about 5 minutes, add 1/2 the spices and garlic, mix well and cook 1 minute more.

  • Add crawfish and remaining spices, cook for about 5 minutes, add broth, bring to boil, reduce to simmer and cook for about 5 minutes on low.

  • Serve over hot cooked grits.

Slow-Cooked Loaded Potato Soup


  • 5 pounds potatoes, peeled and cubed (about 10 cups)

  • 1 medium onion, finely chopped

  • 5 cans (14-1/2 ounces each) chicken broth

  • 1 garlic clove, minced

  • 1-1/2 teaspoons salt

  • 1/4 teaspoon pepper

  • 2 packages (8 ounces each) cream cheese, softened and cubed

  • 1 cup half-and-half cream

  • 1/4 cup butter, cubed


  • 1 pound bacon strips, cooked and crumbled

  • 3/4 cup shredded sharp cheddar cheese

  • 1/4 cup minced chives


Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender.

Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.

Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.

Kelso Bayou Salad

  • 3 cups cooked rice

  • 2 cups (8 oz) crawfish tails

  • 2 cups sliced celery

  • 1 cup frozen green peas, thawed

  • 1/4 cup diced pimientos

  • 1 cup mayonnaise

  • 1-1/2 tbs lemon juice

  • 1 tsp salt

  • 1/4 tsp ground black pepper

Combine rice, crawfish, celery, peas, and pimientos. Blend remaining ingredients; toss lightly with rice mixture. Chill. Serve on salad greens, if desired.

Makes 6 servings.

Cajun Fried Chicken Burger


  • 4 skinless chicken breasts

  • 2 tablespoons olive oil

  • 4 slices smoked bacon

  • 2 avocados

  • 4 ciabatta rolls

  • 4 slices of pepper jack cheese, choose your favorite brand

  • Baby spinach leaves, 4 small handfuls

  • Mayonnaise, to serve (optional


  1. Seasoning to taste with your favorite spices

  2. Gently flatten out the chicken (bash it gently with a rolling pin between two pieces of cling film), then drizzle with half of the oil and toss into the seasoning until completely coated.

  3. Heat the remaining oil in a large frying pan. Sizzle the chicken for 5 minutes on each side, until firm. Push to one side of the pan, then fry the bacon for a few minutes until cooked (of course you could always grill it!).

  4. While the chicken is cooking, have, stone, peel and slice the avocados. Cut the ciabattas in half and toast the cut side of the buns. Cover the tops of the buns with cheese and grill until melted.

  5. Spread the bottom half of the bun with mayo (if using). Top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken then alternate between a slice of avocado and chicken (I just cut almost through the chicken and push a slice of avocado into it).

  6. Top with the bun with melted cheese, press down lightly and serve with your favorite fries and salad!

Cajun Cake


  • 1/4 cup Crisco oil

  • 1 box yellow cake mix

  • 2 eggs

  • One 16-ounce crushed pineapple

  • Icing:

  • 1/2 cup Pet milk

  • 1 stick butter (1/4 lb)

  • 3/4 cup sugar

  • 1 cup coconut

  • 1 cup pecans, chopped

Preheat oven to 350F. Combine oil cake mix and eggs. Stir until mixed. Add can of pineapple. Mix well and our into cake pan. Bake at 350F for 30 minutes. Meanwhile, mix Pet milk butter and sugar in saucepan. Bring to a boil. Boil 5 to 10 minutes. Add coconut and chopped pecans. Pour over cake while hot, then cool completely. Cut into squares


Baked Stuffed Shrimp


  • 24 shrimp (16-20 count) with tail unpeeled and butterflied

  • 8 oz. lump crabmeat

  • 1/8 lb butter

  • 1-1/2 lb. mild Cheddar cheese, grated

  • 8 oz. mushroom soup

  • 4 oz. cream

  • Bread crumbs, very fine

  • Garlic powder

  • Salt and white pepper

  • Paprika

Lightly saute crabmeat in butter; add cheese, soup, cream and bread crumbs. Season. Increase bread crumbs if necessary to mold stuffing into shrimp. Sprinkle with paprika. Bake at 350F about 10 minutes.

Spicy Cajun Christmas Sugar Cookies




  • 1 cup butter, softened

  • 1 cup sugar

  • 2 large eggs

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour*

  • 1 teaspoon cinnamon

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

Royal Icing**

  • 4 cups confectioners’ sugar

  • 3 tablespoons meringue powder (available to most craft stores)

  • 5 tablespoons warm water



1.    Cream the butter, then add the sugar and beat until it’s fluffy.

2.    Beat in the eggs and vanilla.

3.    In a separate bowl, combine all the dry ingredients.

4.    Stir the dry ingredients into the butter and sugar mixture. Mix together until well combined.

5.    Divide the dough in half and wrap tightly in plastic wrap. Refrigerate the dough for a minimum of two hours or overnight.

6.    Preheat your oven to 350 degrees (F).

7.    Roll out the cookie dough to 1/4-inch thickness on a well-floured board.

8.    Cut the dough with cookie cutters of your choice and place the unbaked cookies on an ungreased cookie tray (or line a baking sheet with parchment paper). If the dough gets sticky, add more flour to the board and/or rolling pin.

9.    Chill the cutouts on the baking sheet for 10 minutes before baking. This will help keep them from spreading out and losing their shape.

10.  Bake 6 – 10 minutes, basically until they’re golden brown around the edges. They will brown quicker if the shapes are thinner.

11.  Transfer the baked cookies to a wire rack and cool completely.

12.  Once the cookies have cooled, frost with royal icing, either as prepared below or prepared on the icing box.

Royal Icing

1.    Beat all ingredients until icing forms peaks (7 minutes at medium-low speed with a heavy-duty mixer, 10 minutes at high speed with a hand-held mixer). If icing seems too thick, add more water 1/2 teaspoon at a time and beat in until desired consistency is reached.

Tips for Cookies

1.    *When measuring the flour firmly scoop and level the flour. If you have a scale, use 15 ounces of flour.

2.    I often mix up cookie dough one day, refrigerate overnight, then bake the cutouts the following day. The cookies will keep in an airtight container for a few days, so I often decorate a day or two after baking them to spread out the work on decorated sugar cookies.

Tips for Royal Icing

1.    **Instead of making your own royal icing, you can purchase a boxed mix at your local craft store.

2.    It is imperative that your bowls, spoons, spatulas, beaters and any thing else that comes in contact royal icing is grease free. I use Dawn Liquid Dish soap on these items because I know it will remove any trace of residual grease.

3.    Cover the icing bowl with a damp paper towel or plastic wrap in between working with royal icing. It dries out quickly.

4.    For longer storage, royal icing can be stored in a ziplock bag in the refrigerator for 3 days, or in the freezer for 3 months.