Lagniappe means a little something extra - a small gift given to a customer by a merchant at the time of a purchase, such as a 13th beignet when buying a dozen. Or it could simply mean something given as a bonus. It's a Cajun term often used in Southwest Louisiana. 

Jambalaya Casserole

1 large white or yellow onion, chopped
1 green bell pepper, chopped
2 small (or 1 large) rib of celery, chopped
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup butter
1 pound meat (2 boneless skinless chicken breasts and 1/2 pound sausage)
1/2 cup green onions, chopped
1/8 cup parsley, chopped
1 can Rotel Tomatoes with juice
1 T. Worcestershire sauce
1 T. Kitchen Bouquet Browning Sauce
2 cups raw rice
3 cups chicken broth
1 t. salt
2 T. butter

Cook Rice - in a saucepan with a tight fitting lid, combine 2 cups raw rice, 2 T. butter, 1 t. salt and 3 cups chicken broth. Bring mixture to a boil. Let mixture boil 2-3 minutes. Stir mixture, turn to low simmer and put the top on the pan. Let rice cook for about 20-30 minutes or until rice is soft and no longer crunchy in the middle. While rice is cooking: In a deep Dutch oven or soup pot that has been sprayed with Pam slowly sauté chopped sausage and chopped (chunks) chicken. Remove meat from pot when lightly browned. Leave any juices in the pan. In the same pot melt 1/2 cup butter then add chopped onion, bell pepper, celery and garlic. Let mixture "sweat" and soften but not brown. Turn heat to low simmer. Add chopped green onions, chopped parsley, Rotel tomatoes and its juice, Worcestershire sauce and Kitchen Bouquet. Stir to mix all ingredients. Add meat back into the pot and combine with the vegetable/Rotel mixture. When rice is done, add cooked rice to vegetable/Rotel/meat mixture in pot. Stir mixture to make certain all the vegetables and meat are mixed with the rice. Add 1/2 cup chicken broth. Add salt to taste. Mix broth and salt throughout rice mixture. Spray a 9X13 baking dish with Pam. Pour jambalaya into the baking pan. Cover dish with tin foil, tightly sealing. Bake in a 350 degree oven until the jambalaya is warmed through. About 30 minutes. Makes 1 heaping 9X13 casserole. From: Sherry Blatchley


 

Victoria's Curry Dip

2 cups mayonnaise (Hellman's and no other!)
2 tsp. tarragon vinegar
2 tsp. horseradish
2 tsp. grated onion
1 tsp. salt
3 cloves garlic, finely minced
2 tsp. curry powder


Serve with bite sized pieces of celery, carrots, cauliflower, broccoli, any fresh veggie you like. It is best if made the day before serving as it intensifies in color and flavor with a little time.


From: Victoria Howard (her Mom's recipe from the St. Louis Herb Society)


Lump Dip

6 slices of bacon, cooked nad crumbled
1 small package slivered almonds
2 cups shredded cheddar cheese
4 green onions, chopped
1 cup mayonnaise

Mix all ingredients in bowl and keep chilled until ready to serve. Serve with specialty crackers.

From: Cindy Loy


Cheese Dip

1 jar Kraft Old English Cheese Spread
1 jar Kaft Roquefort Blue Cheese Spread
1 8-ounce package cream cheese
1 medium onion, chopped
1 cup finely chopped walnuts
1 teaspoon Worcestershire sauce

Mix first 3 ingredients until well blended. Add onion, walnuts and Worcestershire. Combine all ingredients. Chill until ready to serve. Serve with crackers or crudites.

From: Bob Tindel


Corn Casserole

1 can cream style corn
1 can whole corn
1 small onion, chopped
1/2 cup butter
1 cup uncooked macaroni
1 cup Velvetta cheese, diced
Salt and Pepper to taste

Mix all ingredients in a large bowl. Transfer to a 2 quart casserole that has been sprayed with Pam. Bake for 1 1/2 hours.

From: Imohl Hadlock


Shrimp Remoulade

2 egg yolks
1/4 cup vegetable oil
1/2 cup celery, finely chopped
1/2 cup green onions, finely chopped
1/2 cup fresh Italian parsley, finely chopped
1/4 cup prepared horseradish
1/4 lemon, seeded
1/4 teaspoon chopped dried bay leaf
2 tablespoons creole mustard
2 tablespoons catsup
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon white vinegar
1 tablespoon Tabasco Sauce
1 tablespoon garlic, minced
1 teaspoon paprika
1 teaspoon salt
 

Beat fresh egg yolks in a food processor for about 90 seconds. With the machine running, add the vegetable oil in a thin stream. Blend the remaining ingredients one at a time until well mixed and the lemon rind is finely chopped. Taste. Correct seasoning by adding additional Tabasco Sauce and salt, if necessary. Chill well. Chill boiled, peeled shrimp in a bowl. Pour Remoulade Sauce over the shrimp. Mix. Cover and return to refrigerator. When ready to serve, line individual appetizer plates with lettuce leaves. Place about 6-8 shrimp on lettuce. Spoon a little extra sauce over shrimp. Serve while chilled.

From: Sherry Blatchley

Shrimp Creole (serves 4)

1/4 cup butter
1 large onion, chopped
3 cloves garlic, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 tablespoons white flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 stalks green onion, chopped
1 can Rotel tomatoes (with liquid)
1 can diced tomatoes (with liquid)
1/2 cup water
1 1/2 pound cleaned, peeled, raw large shrimp

In a large skillet, sauté onion, garlic, bell pepper and celery in melted butter until onion is translucent. Blend in flour. Add remaining ingredients (except shrimp). Mix well. Cover and simmer on low heat for about 25 minutes. Stir in shrimp. Cover and cook for about 10 minutes longer. To serve: Place a small (1/2 cup) mound of cooked white rice on each individual plate. Top with a ladle of creole sauce and shrimp. Garnish with chopped green onion. If you'd like a little more "heat" to your creole, substitute a 2nd can of Rotel instead of the can of regular diced tomatoes.
From: Sherry Blatchley
 

White Rice (makes 3 cups cooked rice)
 

1 cup raw white long grain rice
1 1/2 cup water (or chicken broth)
1 tablespoon butter
1 teaspoon salt

Place raw rice in a heavy saucepan with a tight fitting top. Add water (or chicken broth). Add salt and butter. Bring to a boil. Let boil about one minute. Stir rice. Cover. Turn heat down to low simmer. Let cook for about 20 minutes. Do not remove top.
From: Sherry Blatchley

Chicken Sauce Piquant (serves 4) - Very Hot

1 1/2 cup flour
1 whole raw chicken, cut into serving pieces
Vegetable oil for frying
1 medium onion, chopped
2 ribs celery, chopped
1 small green bell pepper, chopped
1 can Rotel tomatoes (including liquid)
1 1/2 tablespoons jalapeno pepper, finely chopped
1 tablespoon garlic, chopped
1 small can tomato sauce
2 teaspoons Tabasco Sauce
1 teaspoon cayenne pepper
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
2 cups chicken broth
Hot cooked white rice

Combine cayenne pepper, salt, black pepper, onion powder, garlic powder and thyme in a small bowl. Put flour in a separate medium bowl. Add 1 1/2 teaspoon of the cayenne seasoning mix to the flour. Stir to combine. Sprinkle the remaining cayenne seasoning mix on chicken pieces. Lightly cover chicken in seasoned flour. Heat oil in a large Dutch oven (stew pot). Fry chicken until brown and crispy on both sides ( it won't be completely done inside). Drain chicken on paper towel. Pour hot oil from pot, leaving 1/8 cup oil and as much sediment in the pan as possible. Turn heat to medium high. Using a spoon, loosen any particles stuck to the pan bottom. Turn heat back down to medium. Add the onions, celery and bell pepper to the pot. Add tomatoes, jalapeno pepper and garlic. Stir well and cook for 2-3 minutes. Add tomato sauce and Tabasco Sauce. Slowly add chicken broth to tomato mixture. Stir. Nestle chicken pieces into sauce. Cover. Cook until chicken is tender over a low heat. To serve: Place a serving of rice on individual plates. Top rice with a piece of chicken. Cover with a ladle of tomato mixture.

From: Sherry Blatchley

Praline Pecan Bars

1 1/2 cups flour, sifted
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Crisco shortening
1 1/2 cups brown sugar
2 large eggs, beaten
2 teaspoons vanilla
3/4 cups pecans, chopped
3 tablespoons butter
3/8 cup brown sugar
3 tablespoons heavy cream
1 1/2 cups confectioner's sugar
chopped pecans

Sift together flour, salt and baking powder in a mixing bowl. Melt shortening in a large saucepan. Remove pan from fire and immediately add 1 1/2 cup brown sugar and stir until mixed. Then an flour mixture, eggs, vanilla and 3/4 cups chopped pecans, jjstirring well with the addition of each ingredient. Spread in a 9 X 13 baking dish that has been sprayed with non-stick spray. Bake at 350 degrees for about 25 minutes. Cool slightly in pan, then spread on the Pecan Frosting. When cool, cut into bars.
Praline Frosting: In medium saucepan, melt butter. Stir in 3/8 cup brown sugar and cream. Add confectioner's sugar and whisk until smooth. After spreading on top of bars, top with chopped pecans.

From: Sherry Blatchley

Bread Pudding with Lemon Sauce and Grand Marnier Cream

3 large eggs
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
1 1/4 teaspoon nutmeg
1 1/4 teaspoon cinnamon
1/4 cup butter, melted
2 cups whole milk
1/2 cup raisins
1/2 cup pecans, chopped
5 cups day old French bread, cut in cubes
Lemon Sauce
Grand Marnier Cream

Beat eggs until frothy. Add sugar, vanilla, nutmeg, cinnamon and butter. Beat in milk, then raisins and pecans. In a large bowl, pour liquid over bread cubes. Toss until coated. Pour bread mixture into a 9 X 13 baking pan that has been sprayed with non-stick spray. Let sit until you see that most of the liquid has been absorbed. Pat bread down occasionally. Place in a 350 degree oven and immediately turn to 300 degrees. Bake 40 minutes. Increase to 425 degrees and bake until browned and puffy (about 10 more minutes). Serve warm. To serve: Put about 3 tablespoons warm lemon sauce in the bottom of an individual dessert dish. Place a square of warm bread pudding on top of lemon sauce. Top with about 1/3 cup of Grand Marnier Cream.

Grand Marnier Cream

2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
1/4 cup sugar
2 tablespoons sour cream

Refrigerate a bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in a the cold bowl and beat with mixer on medium speed for about a minute. Add sugar and sour cream. Beat for about 3 minutes or until soft peaks form.
 

Lemon Sauce

4 tablespoons lemon juice (2 lemons)
1/2 cup sugar
1 cup waterbR> 4 teaspoons cornstarch
1 teaspoon vanilla extract
1/2 cup water

Juice the lemons into a saucepan. Add the four lemon halves, 1 cup water and 1/2 cup sugar. Bring to a boil. Remove lemon halves. In a small bowl, dissolve 4 teaspoons cornstarch into 1/2 cup water. Stir until cornstarch is dissolved. Whisk into lemon mixture. Add vanilla. Cook, stirring constantly, until mixture has thickened. Serve warm.

From: Sherry Blatchley
 

Cajun Red Beans and Rice

1 pound dry kidney beans
water to cover beans
2 stalks celery, chopped
1 large onion, chopped
1 small green bell pepper, chopped
2 small bay leaves
1 tablespoon Tabasco sauce
1 pound smoked sausage
1 can Rotel tomatoes
2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 teaspoon black pepper
5 cups chicken broth
5 cups water
salt to taste
chopped green onions
cooked white long grain rice

Cover beans with water in a Dutch oven (stew pot) and let stand overnight. Drain water the next morning. Add 5 cups chicken broth and 5 cups water to drained beans. Add Rotel tomatoes, celery, onion, bell pepper, bay leaves and seasoning. Cover and bring to a boil. Reduce heat and simmer one (1) hour. Add more water if beans get dry. Cut sausage into 1 inch thick slices. Brown in a skillet. Add browned sausage to bean mixture. Continue to cook beans, covered, over low heat until beans are soft. Remove bay leaves. Add salt to taste.
To serve: Place about 1/2 - 3/4 cup cooked rice into an individual shallow bowl or a plate. Ladle some beans and sausage over rice. Top with chopped green onions. Serve with garlic bread and a good red wine.

From: Sherry Blatchley

Gumbo YA YA

1/2 cup white flour
1/2 cup vegetable oil (not olive oil)
1 large onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 pound smoked sausage
1 whole chicken, cut into serving pieces
1 can Rotel tomatoes
1 large bay leaf
2 1/2 quarts hot chicken broth
1/4 cup fresh Italian flat leaf parsley, chopped
salt, cayenne pepper, black pepper
Hot cooked white rice
1 cup green onions, chopped

Season chicken pieces with salt and pepper. Cut sausage in 1 inch slices. Brown chicken on both sides in skillet. Remove chicken from skillet. Brown sausage in same skillet. Remove sausage and set aside. In a heavy Dutch oven (preferably cast iron) make roux by combining 1/2 cup flour and 1/2 cup vegetable oil. Stir constantly over medium low heat until mixture gets a deep brown. Should take about 15-20 minutes. Add onions, green pepper, garlic and celery to roux. Let cook for about 5 minutes, stirring constantly. Add sausage and chicken to roux mixture. Add Rotel tomatoes and bay leaf. Slowly add hot broth to Dutch oven. Stir mixture. Add salt, black pepper and cayenne pepper. Simmer for 2 1/2 to 3 hours. Correct seasoning for taste. Add parsley. Cook another 10-15 minutes. To Serve: Place about 1/2 cup of cooked white rice in the bottom of a soup bowl. Ladle gumbo over rice, making sure to include sausage and a piece of chicken. If you have file, it can be lightly sprinkled over serving bowl just before eating. Top with chopped green onion. Traditionally, we serve with garlic bread, potato salad and wine.

From: Sherry Blatchley


Sugar Cookies

1 cup granulated sugar
1 cup powdered sugar
1 cup butter
1 cup vegetable oil
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
4 cups + 4 tablespoons flour

Cream first four ingredients until fluffy. Add beaten eggs. In a separately bowl, sift together soda, cream of tartar, salt and flour. Add sifted ingredients to beaten ingredients. Add vanilla. Mix. Chill dough for several hours or overnight. Roll into small balls into granulated sugar. Pace on oiled cookie sheet or parchment paper and press down with bottom of a glass that has been rubbed with butter and dipped in sugar. Bake 6-8 minutes at 375 degrees. Do not overbake - remove from oven when cookies are golden on edges. From: Joan Miller


Gnocchi Parisienne - serves 6

1 cup water
4 ounces Butter of Margarine
3 ounces grated Parmesan Cheese
1 cup flour
1/2 teaspoon salt
4 eggs
French's Mustard

Bring butter or margarine to a boil in water. Remove from heat. Stir in flour and salt. Beat until smooth. Add eggs one at a time, beating well after each addition. Add cheese. Add French's mustard, to taste. Poach spoonfuls in salted, hot water. Place in a dish and mask with Mornay Sauce. Mornay Sauce: Melt 3 ounces of butter or margarine. Add 3 ounces flour. Blend in seasoning. Mix in 3/4 cup milk and stir until thick. Add French's mustard to taste. Stir in 1 ounce parmesan cheese. If too thick, add more milk

. From: Joan Miller