Archives for Main Dishes category

Creamy Chicken Casserole

3 1/2 ounces elbow macaroni (1 cup) 3/4 cup milk 1 10 3/4-ounce can condensed cream of chicken soup 2 cups chopped cooked chicken 1 cup shredded sharp American cheese (4 ounces) 1 4-ounce can mushroom stems and pieces, drained 1/4 cup chopped pimiento Cook macaroni according to package directions; drain. In a bowl stir […]

A favorite from the Georgia side of the Low Country. 1/2 pound slice bacon, finely diced 2 medium-sized onions, finely chopped 1 1/2 cups uncooked long-grain rice 3 1/4 cups defatted chicken broth 1 1/2 cups peeled & chopped tomatoes, with juice 2 teaspoons fresh lemon juice 1 1/2 teaspoons Worcestershire sauce 1 teaspoon salt […]

1 cup vegetable oil 1 poundcubed steak, cut into 4 (4-ounce) pieces Salt Freshly ground black pepper Poultry seasoning seasoning 1 egg, beaten 3 cups plus 3 tablespoons milk 1 1/2 cups plus 3 tablespoons all-purpose flour Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Season the steak with […]

1 cup vegetable oil 1 cup flour 2 cups onions, chopped 2 cups celery, chopped 1/2 cup red bell pepper, chopped 1/2 cup yellow bell pepper, chopped 1/2 cup green bell pepper, chopped 2 tablespoons garlic, minced 1 cup diced tomatoes 1/2 cup tomato sauce 3 quarts fish stock Juice of one lemon 3 bay […]

Baked Fish Creole

1 large red fish or red snapper 3 cloves garlic, sliced Flour to coat Salt and pepper to taste DRESSING: 1 pound raw shrimp 3 ribs celery 4 green onions 1-cup bread crumbs 1 egg, beaten Juice of2 lemons For the sauce: 3 tablespoons cooking oil 1 small onion, minced 1 bunch green onions, minced […]

This dish combines several flavors beloved to South Louisiana- catfish, crawfish, and a rich Creole sauce. The dish is named for Evangeline, a legendary Acadienne heroine. 4 catfish fillets 4 tablespoons butter, melted 2 teaspoons fresh lemon juice salt and pepper to taste 4 tablespoons butter 1 medium onion, chopped 1/2 cup chopped celery 1/2 […]

A traditional Cajun recipe. 1 1/2 cups lard or vegetable oil 1 tablespoon chopped garlic 1 1/2 cups sifted all-purpose flour 4 cups water 2 cups chopped onions 1/2 cup chopped celery Louisiana hot sauce to taste or 1 teaspoon cayenne pepper 1 cup chopped green bell pepper 1 cup chopped celery 2 cups dry […]

Pane’ed Porkchops

  A tender and flavorful dish from New Orleans. Preparation starts the night before you plan to serve the dish. It’s pronounced pan-NAYED and goes great with red beans and rice. 6 center cut pork chops 1 cup buttermilk 1 cup fresh French bread crumbs salt and black pepper Vegetable shortening or lard for frying […]

2 Cups Buttermilk 1 Rabbit,cut into serving pieces 1 cup All-Purpose Flour 1 teaspoon Salt 3/4 teaspoon Pepper 1 cup Vegetable Shortening Gravy 3 tablespoons Pan Drippings 1/4 cup Flour 1 1/2 cup Milk Place rabbit pieces in a large, zipper-lock freezer bag. Cover with buttermilk and soak for at least 2 hours, preferably overnight.Dredge […]

Shrimp Ala Creole

2 pounds Shrimp (31-40 per pound), shell on 1 1/2 cup onion, onion, diced 1 cup celery, diced 1 cup bell pepper , diced 1 Tablespoon garlic, minced 1 1/2 stick butter, divided 3 Tablespoons all purpose flour 2 Tablespoons tomato paste 2- 15 ounce cans chopped tomatoes 1 bunch flat leaf parsley (cleaned and […]