LOUISIANA SHRIMP CASSEROLE
Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes, like in this Louisiana Shrimp Casserole recipe. -Ethel Miller, Eunice, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.
Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 822mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
BAYOU CHICKEN
My sister Pamela gave this to me many years ago. I am especially fond of dishes that have eggplant, zucchini, and rice.
Provided by James Craig
Categories Lunch/Snacks
Time 1h
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
- Add onion and garlic; saute until tender.
- Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
- Add eggplant and next 9 ingredients (green bell pepper through zucchini).
- Bring to a boil; cover.
- Reduce heat, and simmer 10 minutes.
- Combine cornstarch and water, add to skillet, stirring well.
- Cover and cook 5 minutes or until zucchini is tender.
- Remove from heat; let stand 5 minutes.
- Serve over rice.
BAYOU STEW
Hot and spicy, just what you need on a cold night. This stew isn't too thick but thickens up nicely when served over the rice. Sausage and beef broth give this stew a good, hearty flavor and the cajun seasoning adds a nice kick. Total comfort food!
Provided by Samantha Bideau
Categories Other Soups
Time 1h
Number Of Ingredients 11
Steps:
- 1. Bring 2 cups lightly salted water to a boil in a covered 2 quart saucepan. Add the rice, stir, and reduce heat to low. Cover the pan and simmer until rice is tender.
- 2. Meanwhile, melt the butter in a 4 1/2 quart Dutch oven or soup pot over medium heat. Finely chop the onion and add them to the pot. Cut the chicken into bite sized pieces and add to the pot. Raise heat to medium-high. Cook, stirring, until the chicken is almost cooked through, about 4 minutes.
- 3. Meanwhile, cut the sausage link in half lengthwise. Slice both halves into roughly 1/4 inch pieces. Add the sausage to the pot and continue to cook, stirring from time to time, while you stem, seed, and cut the bell pepper into bite-sized pieces. Add the broth to the pot, raise the heat to high, and add the bell pepper. Cover the pot and bring the soup to a boil. Add the Cajun seasoning. Re-cover the pot, reduce the heat to medium, and cook at a moderate boil until the bell pepper is tender about 3 minutes.
- 4. In a small jar, mix the flour with 3 tablespoons of cold water until there is no lumps. Gradually add the flour mixture to the soup stirring constantly until thick. Serve with rice.
BAYOU CHICKEN PASTA
This recipe is from Myrtle Anderson and published in the Taste of Home "Best Ever Chicken Cookbook 2009". This is a tasty main dish served in the bayou country South Louisana. Salsa and hot pepper sauce give this chicken its tempting zip. Add tossed salad and French bread, and you have a hearty dinner.
Provided by mightyro_cooking4u
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, celery, and pepper in oil for 3-4 minutes or until crisp tender.
- Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear.
- Stir in salsa.
- Combine cornstarch and water until smooth; gradually stir into chicken mixture.
- Bring to a boil; cook and stir for 2 minutes or until or until thickened and bubbly.
- Add the parsley, salt and hot pepper sauce. Serve with pasta.
Nutrition Facts : Calories 358.9, Fat 21, SaturatedFat 4.5, Cholesterol 72.6, Sodium 1140.4, Carbohydrate 17.2, Fiber 3.6, Sugar 6.8, Protein 26.7
BAYOU COUNTRY CHICKEN STEW
Growing up, this chicken stew was a regular Sunday dinner, which was always served in the dining room. Sundays were always very special because it was the only day of the week that the whole family sat together for the noon day meal and shared our stories of the previous week.
Provided by Debora Hotard
Categories Other Main Dishes
Time 2h10m
Number Of Ingredients 10
Steps:
- 1. Use a black iron or other heavy pot. Put oil in pot, add flour and stir over medium high heat until roux turns a deep golden brown. Add onions and cook until edges begin to brown. Season chicken with salt and pepper, add to roux mixture. Cook until chicken begins to brown off and roux is a dark brown color. Be careful not to burn the roux. stir in garlic, celery and bell pepper, being careful not to break apart the chicken.
- 2. Add 2 quarts of chicken stock, homemade or purchased. Bring to a boil, then reduce heat and let simmer on very low heat until the hen is tender and the stew is thick. You should taste and adjust seasoning at this point. Add parsley and green onions. Simmer for just a few more minutes, remove from heat.
- 3. Serve hot over a bed of rice.
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