Pecan Pie
1/3 Cup of sugar
3 eggs
2 Cups of pecans
1 half stick of butter
1 pinch of salt
1 Tsp of Vanilla extract
1 Cup of White Karo Syrup
Melt the Sugar and butter till it forms a cream like consistency, add each egg 1 at a time till fully mixed while beating into the mixture. Then add the Pecans, Salt, Vanilla, and Karo Syrup. Pour into an unbaked Pie Shell, add pecans to the top layer-Bake at 350 degree oven for 50 minutes-1 Hour depending on oven consistency.
Crawfish Etouffee
1 lbs of Crawfish Tails
1 stick of real unsalted butter
1 half can of Cream of Shrimp Soup
1 can Rotel-original diced
1 large onion chopped
1 bell pepper chopped
3 garlic pods chopped
1 bunch of green onion tops chopped
1 1/2 Tbs of Parsley
Tony Chacheres’ to taste
Melt Butter-add Onion, Bell Pepper stir till onions are clear, add Rotel, for about 5 min to cook off excess water, add Cream of Shrimp-for about 5 minutes, then add all other ingredients. Add Crawfish Tails-stir let cook about 10-12 minutes, serve over steamed rice.
Chicken & Sausage Gumbo
1 Cup of Savoies Dark Roux in a jar
1 whole chicken Cut into quarters
1 Ibs Smoked Savoies Pork Sausage
2 onions diced
1 bell pepper diced
3 pods of garlic minced
2 quarts of chicken broth
4 tbs Worchester Sauce
3 Tbs Louisiana Hot Sauce
1 Tbs Garlic Powder
Tony Chachere’s to taste
Boil 4 cups of water with Roux to blend and mix together, add 2 quarts of chicken broth and boil for 1 hour, stir during mixing and occasionally to make sure all roux is dissolving into the water. Add chicken for 15 minutes, then add Sausage, onions, BP, Garlic, and all seasoning. Let cook for 2 hours on a slow boil. Take out chicken and de-bone and re-add the chicken meat to the gumbo. Serve with Potato salad & Steamed rice.
