Recipes

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Creamy Cajun Shrimp Pasta with Sausage

Ingredients
1 lb large shrimp, peeled and deveined
Kosher salt and fresh cracked black pepper, to taste
1 tsp Cajun seasoning or Creole seasoning
½ tsp dried oregano
2 tbsp olive oil
6 oz andouille sausage or smoked sausage, thinly sliced
10 oz fettuccine pasta
½ yellow onion, thinly sliced
1 red bell pepper, thinly sliced
4 tsp Cajun seasoning or Creole seasoning
1 tsp brown sugar
2-3 cloves garlic, chopped
½ cup crushed tomatoes
1 cup chicken broth, sodium-free
1 cup heavy cream
⅔ cup grated Parmesan cheese
1 tbsp parsley, chopped

Instructions
Toss shrimp with salt, pepper, Cajun seasoning, and oregano. Heat olive oil in a skillet over medium-high heat.
Cook shrimp for 2 minutes per side. Remove and set aside.
Add sausage to the skillet, cook until browned (4-5 minutes). Remove and set aside.
Cook pasta in salted boiling water until al dente.
In the skillet, sauté onion, bell pepper, Cajun seasoning, brown sugar, and salt until softened. Add garlic and cook for 30 seconds.
Add crushed tomatoes, chicken broth, and heavy cream. Simmer, then add Parmesan cheese and stir.
Combine pasta, sausage, and shrimp with the sauce. Cook for 2-3 minutes. Serve with chopped parsley.

 

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Seafood rice dressing 
Shrimp Rice Dressing 
Active Time45 min
Total Time1 1/4 hr 
Ingredients
Makes 8 to 10 servings
3 1/2 cups water
2 teaspoons salt
2 cups long-grain white rice
2 medium onions, chopped 
2 celery ribs, chopped
1 medium green bell pepper, chopped
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 large garlic cloves, finely chopped
2 (28-ounce) cans whole tomatoes in juice
1 cup water
1/2 teaspoon cayenne
1 1/2 pounds large shrimp (21 to 25 per pound), peeled, deveined, and cut crosswise into 1/2-inch pieces 
1 cup thinly sliced scallion greens (from 1 bunch)
Step 1
Bring water and 1/2 teaspoon salt to a boil over high heat in a 4-quart heavy pot, then stir in rice. Cover pot, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pot 
Step 2
While rice is cooking, cook onions, celery, and bell pepper in oil and butter in a wide 8-quart heavy pot over moderately low heat, stirring occasionally, until pepper is softened, 10 to 12 minutes. Add garlic, tomatoes with juice, water, cayenne, and remaining 1 1/2 teaspoons salt and simmer, uncovered, breaking up tomatoes with wooden spatula and stirring frequently to prevent scorching, until very thick, 45 to 50 minutes. Add shrimp and simmer, stirring frequently, until just cooked through, 2 to 3 minutes. Add scallion greens and rice and stir until combined well, then season with salt if desired.
Step 3
Rice and tomato sauce, without shrimp and scallions, can be made 3 days ahead and cooled completely, uncovered, then chilled separately in airtight containers. Reheat rice in a colander or large sieve set over a pot of boiling water, covered with a dampened paper towel. Reheat sauce in pot before proceeding. 
Cooks' note:
Rice and tomato sauce, without shrimp and scallions, can be made 3 days ahead and cooled completely, uncovered, then chilled separately in airtight containers. Reheat rice in a colander or large sieve set over a pot of boiling water, covered with a dampened paper towel. Reheat sauce in pot before proceeding.

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Velvety Crab and Shrimp Bisque with Fresh Herbs

 Ingredients:
- 1/4 cup unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound crab meat
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Fresh chives, for garnish

#### Directions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the flour to create a roux, cooking for about 2 minutes, stirring constantly.
4. Gradually whisk in the seafood or chicken broth, followed by the heavy cream and white wine. Bring the mixture to a simmer, stirring frequently.
5. Add the shrimp and crab meat, and season with Old Bay seasoning, cayenne pepper (if using), salt, and pepper. Simmer for 5-7 minutes, until the seafood is cooked through and the bisque is thickened.
6. Stir in the chopped parsley and adjust seasoning if necessary.
7. Serve the bisque hot, garnished with fresh chives.

**Prep Time:** 15 minutes | **Cooking Time:** 20 minutes | **Total Time:** 35 minutes  
**Calories:** 350 kcal | **Servings:** 4

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BANANA PUDDING CHEESECAKE
Ingredients:
    2 cups vanilla wafer crumbs
    6 tablespoons unsalted butter, melted
    4 ripe bananas, mashed
    1 tablespoon lemon juice
    3 (8 oz) packages cream cheese, softened
    1 1/2 cups granulated sugar
    1/4 cup all-purpose flour
    4 large eggs
    1 cup sour cream
    2 teaspoons vanilla extract
    1 (3.4 oz) box instant banana pudding mix
    2 cups whole milk
    Whipped cream and additional vanilla wafer crumbs for garnish
Instructions:
    Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with non-stick cooking spray.
    In a medium bowl, combine the vanilla wafer crumbs and melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool.
    In another bowl, mix the mashed bananas with lemon juice and set aside.
    In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and flour and mix until well combined.
    Beat in the eggs, one at a time, then add the sour cream and vanilla extract.
    Fold in the banana mixture.
    Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
    Bake the cheesecake for 1 hour or until the center is almost set.
    Remove the cheesecake from the oven and allow it to cool completely at room temperature.
    In the meantime, prepare the banana pudding mix according to package directions, using the 2 cups of whole milk.
    Spread the pudding mixture on top of the cooled cheesecake and chill the cheesecake in the refrigerator for at least 4 hours or overnight.
    To serve, garnish the top of the cheesecake with whipped cream and additional vanilla wafer crumbs.

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Steak Foil Packets with Garlic Butter Potatoes 

Ingredients:

- 1 pound of beef steak (like sirloin or flank)
- 1 pound of baby potatoes, halved
- 4 tablespoons of unsalted butter, melted
- 4 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
- Aluminum foil

Instructions:

1. Preheat your oven: Preheat your oven to 400°F (200°C).
2. Prepare the garlic butter: In a small bowl, mix the melted butter, minced garlic, thyme, paprika, salt, and black pepper. Stir well to combine.
3. Cut the foil: Tear off four large pieces of aluminum foil, about 12 inches long each. 
4. Assemble the packets: Place a portion of the halved baby potatoes in the center of each piece of foil. Drizzle some garlic butter over the potatoes.
5. Add the steak: Cut the beef steak into thick slices and place them on top of the potatoes. Drizzle with more garlic butter and season with additional salt and pepper.
6. Wrap the packets: Fold the sides of the foil over the beef and potatoes to create a sealed packet. Make sure it’s tightly sealed to keep in the steam.
7. Cook in the oven: Place the foil packets on a baking sheet and bake in the preheated oven for about 30-35 minutes, or until the steak is cooked to your desired level and the potatoes are tender.
8. Serve: Carefully unwrap the foil packets (watch out for steam!) and transfer the contents to plates. Garnish with fresh parsley for a pop of color. Enjoy your delicious meal!
Notes:
Feel free to add other veggies like bell peppers or zucchini to the foil packets for extra flavor and nutrition.
You can adjust the seasonings to suit your taste – add more garlic if you love it!
Preparation time: 15 minutes | Cooking time: 35 minutes | Total time: 50 minutes | Kcal: Approximately 400 per serving | Servings: 4 servings.

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Crawfish Boudin
Travis Bourque
Crawfish Boudin
Ingredients
1.5 tbsp of cooking oil or butter
4 pounds of crawfish tails
4 cups of cooked rice
2 large onions chopped
2 bunches of green onions chopped
1/2 bunch of parsley minced
8 cloves of garlic sliced
1/2 cup of white wine
25 grams of kosher salt or to taste
28 grams of my salt free Cajun Creole Seasoning or to taste
1 tbsp of Louisiana hot sauce or your favorite
4 oz of tomato sauce
5.5 grams of MSG (optional)
Instructions
Creole Cajun Magic Seasoning
2.5 tablespoons of paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano falsimmito
1 tablespoon dried thyme
2 teaspoons dehydrated lemon zest. I use McCormick
Combine all ingredients and store in a air tight container
Enjoy!!!!

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Reese’s Peanut Butter Cup Cookies are loaded with both chocolate chips and mini Reese’s cups, you can’t go wrong with this absolutely tasty cookie recipe!
Recipe —> https://thissillygirlskitchen.com/reeses-peanut-butter-cup-cookies/

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The yummy goodness of a taco and a sweet potato all together in one dish! These TACO-STUFFED SWEET POTATOES  are so healthy & delicious!

RECIPE: [https://hoorahtohealth.com/taco-sweet-potato/](https://hoorahtohealth.com/taco-sweet-potato/?fbclid=IwAR0KKWNRqjrzZqgcAnCr5q8iX2n7-V-_57yqqi5mJ9XX9-seYuIfy1vgoMU)

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"This recipe was just delish! I cooked up a double batch so I would be able freeze some for later, but we ate it all ( just two of us) before I had a chance to freeze any! Usually I get sick of eating the same thing over and over, but I could eat this lunch and dinner all week haha."

Get the recipe: 
https://bit.ly/3QIKQyb

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This sour cream peach pie is a delicious pie full of a sour cream custard, lots of juicy peaches, all topped with the best crunchy brown sugar streusel topping. 
Recipe —> https://lmld.org/sour-cream-peach-pie/

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Recipehttps://urls.grow.me/oeERzK0a0

Garlic Herb Roasted Chicken and Potatoes are a simple weeknight meal the whole family will love. Juicy chicken creamy potatoes and sweet carrots made in one pot.

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Recipe

https://urls.grow.me/lNbWGwEby

Beef Stroganoff is rich, creamy, and loaded with juicy, tender beef, mushrooms, and egg noodles, and comes together in under 30 minutes.

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Parmesan baked salmon keeps the dishes to a minimum with this easy one-pan cast iron dinner! This easy cast iron baked salmon is packed with flavor and is sure to be a new family hit. With only 5 minutes of prep time, this gluten-free Salmon recipe goes from the refrigerator to the table in under 25 minutes. 

[https://goldengracekitchen.com/salmon-with-cherry-tomatoes/](https://goldengracekitchen.com/salmon-with-cherry-tomatoes/)