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Ivan's Recipe Corner

Ivan, Kelly's dad is well-known for his cooking. He has won several awards and has been featured on Lafayette KATC Channel 3's Good Morning Acadiana for his chicken and dumplins recipe.

Gateau de Sirop (Syrup Cake)

Pork Chop Jambalaya

Ole Fashioned Buttermilk Pie

Catfish Courtbouillon

Seafood Gumbo

Pain Perdu

Chicken Fricasse'

Shrimp & Crab Dip

Spinach-Cheese Bread

Shrimp Tasso Pasta

Dad's Crawfish Etouffee

Chicken & Dumplins

Chicken & Sausage Gumbo

Red Beans and Rice

Pop Rouge Creme Glace

Dove Etouffee'

Stuffed Mirliton

Knock-You-Naked Margaritas

Coquille Gratinee' from Minnesota

Corn Maque Choux

Louisiana Pecan Pie

Hooty Snooty Antipasto Platter

John's VooDoo Shrimp

Crawfish Corn Chowder

Meatball Stew

Easy King Cake

Roughneck Rolls

Try this cake warm with a scoop of ice cream or a cold glass of milk!

Gateau de Sirop (Syrup Cake)

1– Stick of Butter (no margarine, please)

1 – C Sugar

3– Large Eggs

1 – C (at least 2%) milk

2 – C Dark Cane Syrup

4 – C Flour

2 – tsp baking soda

1/2 – tsp nutmeg

1 – tsp cinnamon

1/2 – tsp ground cloves

Oven 350 degrees.

Cream butter, add sugar, stirring well. Add eggs, continue mixing. Add remaining ingredients, mixing until well incorporated.

Pour batter into a large, well-greased cake pan lined with wax paper. Bake approximately one hour. Cool in pan. Dust with powdered sugar. Serve warm.



The perfect tailgating or party food.... Quick & easy jambalaya recipe from one of the best Cajun chefs around...Dad!

Pork Chop Jambalaya (jum-buh-lie-uh)

4 -- Pork chops

1 – Med. Onion

1 – Small Bell pepper

1 – Stalk Celery

2 – Cloves Garlic

4 – Cups Raw Rice (medium grain)

Trim most of the fat from the chops.  Season well with Tony Chachere seasoning.  Brown well in black iron pot in 3 tbls olive oil.  Remove. Add chopped onion, bell pepper, celery and garlic.

Saute about 5 minutes.  Add 2 tsp Tony Chachere liquid brown gravy maker.  Saute 1 additional minute. Put chops back in pot.  Add raw rice and 5 cups water.  Stir well.  Bring to rapid boil for  1 - minute. Stir completely 1 time.  Turn heat down to very low.  Secure lid very secure. Cook until rice is done.

French bread  -  Green salad  -  Chardonay

Um – um – Good…….



If you're looking for a lovely, easy-to-make, ole-fashioned pie, this is perfect for you.

Ole Fashioned Buttermilk Pie

2 -9" Frozen Pie Crusts
3 eggs
1/3 cup melted butter
1/4 cup lemon juice
1 cup buttermilk
1 cup sugar
2 Tbsp cornstarch
1/2 tsp salt
1/4 tsp nutmeg

Mix together sugar, cornstarch, baking soda and salt. Beat eggs. Gradually, stir in sugar mixture until well incorporated. Add buttermilk and lemon juice, mixing well. Pour into crusts and sprinkle with nutmeg. Bake at 400 degrees for 10 minutes. Lower oven to 350 degrees and continue baking for 30 to 40 minutes until firm. Serve warm with fresh blackberries.

This recipe uses a "from scratch" roux. If you don't want to take the extra time, use a store bought medium roux.

Catfish Courtbouillon (Coo-bee-yon)

roux (see recipe below)
2 onions, chopped
1 bell pepper, chopped
1/4 cup chopped celery
3 cloves garlic, chopped
1- 8 oz can tomato sauce
1/2 tsp. sugar( cuts bitter taste from tomato)
4 lbs. catfish cut into steaks or 4 inch pieces
2 Tbsp. lemon juice
1/8 cup green onions, chopped
1/8 cup parsley, chopped

Once roux is made, remove from heat. Add vegetables and tomato sauce, stirring until it quits sizzling. Return to heat for a few more minutes and then add water (about 3-4 cups) & lemon juice. Bring mixture to a boil. Lower heat and cook for 30-45 minutes, stirring occasionally. Season fish and add to the pot. Simmer for 15 minutes. Stir gently to avoid breaking up the fish (or pick up the handle and turn side-to side). Add green onions and parsley. Simmer for another 15 minutes. Serve with rice.


1/4 cup flour
1/4 cup oil

In a small black iron Dutch oven, heat the oil. Gradually add flour, stirring constantly. Lower heat while continuing to stir. Flour will begin to darken. Do not leave pot unattended! Roux should be the color of milk chocolate.

We would like to thank Mr. David Sheffield for sharing his seafood gumbo. This is by-far the best seafood gumbo we have ever tasted!

David's Seafood Gumbo

1 stick butter
flour (for roux)
2 onions, chopped
1 bell pepper, chopped
1 banana pepper, chopped
3 cloves garlic, minced
1 lb bacon
6 fryer leg quarters
2 lbs shrimp, peeled & deveined
1 qt oysters with juice
1 lb scallops
1 lb claw crabmeat
salt and pepper to taste

Fry bacon in skillet. Remove bacon to plate for later use. Add butter to bacon grease. Once butter is melted, add flour and make a roux. Add vegetables and sauté. Move mixture to stock pot, and add chicken. Add about two quarts water. Simmer for approximately an hour. Remove chicken and de-bone. Return chicken to gumbo and add seafood and simmer for another 15 minutes. Season to taste. Serve with rice.

Recipe courtesy:

David Sheffield
Baudean's Seafood Restaurant

11185 Baudean Lane
Theodore , AL 36582
(251) 973-1323

Pain Perdu ("Lost Bread" or French Toast)

12 slices old dry white bread
3 eggs
1 cup milk
3/4 cup granulated sugar
1 tsp corn starch (optional)
1/2 tsp nutmeg
powdered sugar

Beat eggs, then slowly stir in granulated sugar until well blended. Add milk and nutmeg and corn starch and continue to mix. Dip bread in mixture and fry in skillet over a preheated medium hot skillet. Lightly brown on both sides. Serve warm, sprinkled with powdered sugar.

This is a favorite of the Pitre children. The reason it's called "lost" is because the bread used in this recipe is usually dry and hard (although it doesn't have to be) and not good for anything else.

Traditional Chicken Fricasse' (Stew)

1 hen or fryer (3-4 lbs), cut up
Dad's trinity (recipe below)
1 Tbsp Worcestershire sauce
1/2 c milk
3/4 c flour

Season chicken. Batter chicken with milk first, then flour. Brown in margarine and remove. Saute vegetables until tender. Add chicken, worcestershire, and enough water to cover chicken. Cook over low heat until tender, or about 1 1/2 hours. Usually served with rice.

Dad's trinity

1/2 bell pepper
1 onion
1 lg stalk celery


Uncle Teddy's Tasty Shrimp and Crab Dip

1/2 pound shrimp peeled and deveined
1/2 pound lump crabmeat
1 can of clams chopped
1 onion, chopped
1/2 bell pepper, chopped
1/2 cup celery, chopped
garlic to your taste
2-3 T Worsterchire sauce
1 T lemon juice
1 1/2 blocks of cream cheese
1 stick butter

seasoning to your taste

Saute vegetables in butter until onions are translucent. Add seafood and garlic, cooking until shrimp are just pink. Add cream cheese, worsterchire and lemon juice. Stir until cream cheese is melted. Add seasoning.

Serve with crusty french bread slices or crackers.

Kelly’s Spinach-Cheese Bread

1 loaf plain French bread sliced in half lengthwise
1 box frozen chopped spinach semi drained
1 stick butter
½ onion chopped
garlic to your taste
parmesan/romano cheese
sliced American/swiss for top
seasoning to your taste

Ok, if you haven’t already noticed, I don’t go by recipes very much, so I have a really hard time making one. Use your judgment. If you like less butter, use less. Same goes for other ingredients.

Preheat oven to 375. Saute onion until translucent in butter, add spinach. Season. Cook until extra liquid is almost gone. Add garlic, stir. Add velveeta. Heat until cheese is melted. Add parmesan cheese to thicken. Spread mixture on bread. Top with sliced cheese and light seasoning. Bake until cheese is melted. Slice and serve warm.

Kelly’s Super Simple Super Tasty Shrimp Tasso Pasta

Approximately 3 lbs. (uncooked) rotini pasta, cooked
1 stick butter
2 pounds Shrimp, peeled and deveined and seasoned
½ pound smoked pork tasso, cut in 1 inch pieces
½ pound pork sausage, sliced
1 pound peeled Louisiana crawfish tails, seasoned (optional; it’s not optional to use
Louisiana crawfish!)
3 onions, chopped
some celery, chopped
1 bell pepper, chopped
some garlic
bunch green onions
bunch parsley
cream or milk (your preference)

In a large stockpot, sauté vegetables except garlic, in butter. When soft, throw in tasso and sausage. Cook for a while. Throw in garlic, shrimp, crawfish and probably about 2 ½ lbs of velveeta. Heat until cheese melts and shrimp are just pink (if your uncooked shrimp were pink when you bought them, start over with new shrimp!). It’s easy to overcook shrimp, so be careful. Throw in your pasta, green onions and parsley and season some more. Add milk to thin slightly. Serve with foot cheese (oops, I meant parmesan!). Be sure to check your seasoning, because you add the pasta to the sauce, I find I sometimes tend to be too light with the seasoning.

Ivan’s Crawfish Etouffee

2 - pounds Crawfish Tails, with fat.
2 - large Heads of Onion , chopped
3 - stalks celery, chopped
1- yellow bell pepper , chopped
1 - red bell pepper, chopped
2 - large cloves garlic, chopped
1 - stick Butter
2 - cans cream of celery
1 - large can of Tomato Sauce
1 - bunch of Onion Tops, and parsley, chopped
Seasoning. (Use Tony Chachere, please)

Saute the vegetables in the butter in a medium size stock pot, add cream of celery & tomato sauce. Time for seasoning: add little, taste, add a little more, taste. Cook on medium heat 30 minutes. Add the crawfish. Check seasoning. Cook 10 minutes. Add onion tops & parsley. Serve on a bed of fresh cooked rice with a piece of French bread and a glass of Chardonnay.


Ivan's Chicken and Dumplins (Like Mama Used to Make)

1 chicken
4 Tbsp. oil
4 quarts of water
1-10 oz can chicken gravy
5 cups Bisquick
2 cups milk
Tony Chachere's Creole Seasoning

Wash chicken well in cold water. Cut up chicken. Season well. Lightly brown in a large pot. Add the water to pot and boil until tender (app. 2o min.). Turn off heat and let stand in the broth.

While chicken is cooking, mix Bisquick and milk (according to directions on package). Mix well (add more Bisquick if needed). Dough should be at stiff consistency. Separate dough in 4 equal parts. Roll out each on a well-floured flat surface to 1/4" thickness (be generous with flour). Cut into 2" squares. When all has ben cut, sprinkle with flour.

Carefully remove chicken to another pot and cover with lid. Return pot to fast boil, add chicken gravy and stir. Dip 4 or 5 cups of the broth from the pot and put in the pot with chicken. Drop dumplings in broth - 1 at a time- stirring after every 3 or 4 dumplings (best to get another person, one to drop and one to stir). Stir all the way to bottom. Reduce heat to slow boil. Cook until dumplings are tender (approx. 25-30 min.; liquid should be thick). Stirring occasionally, all the way to the bottom. Serve in shallow bowl. Sprinkle with fresh, coarse-ground black pepper.


With the start of football season, everyone in Cajunland begins craving chicken and sausage gumbo. Here is Lance's favorite for Saturday tailgating or just sitting at home jumping-up-and-down-yelling-at-the tv LSU Tiger football games.

Lance's "LSU Tiger" Chicken and Sausage Gumbo

1 (3 to 5 lb.) hen, cut into pieces
1 1/2 lbs pork sausage, cut into pieces
Your favorite seasoning such as Tony Chachere's
2 medium onions,chopped
1 bell pepper, chopped
4 cloves of garlic, minced
1 bunch of parsley, minced
1 bunch of onion tops, chopped
1 jar of your favorite roux, we use Savoie's or Richard's
3 quarts of water
oil for browning the hen

Season the hen. In a large stock pot, brown hen in oil. Add vegetables, sausage and water. Add 3/4 cup of roux, stirring until dissolved. Season lightly if necessary. Bring to a boil and simmer 2 1/2 hours or until halftime and hen is tender. Skim fat. Serve over rice with chopped onion tops and parsley, with potato salad and french bread on the side.


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Everyone in our family loves the tradional dish of red beans and rice. It's perfect for a busy day when I don't have time to watch the pot. We have to eat this dish at least once a week!

Red Beans and Rice

1 lb. red kidney beans
1 lb pork sausage, or use a piece of tasso, sliced
Your favorite seasoning such as Tony Chachere's
2 medium onions,chopped
1 bell pepper, chopped
4 cloves of garlic, minced

Rinse and sort beans. In a black pot, bring beans to a boil, and cook until tender, approximately 2 hours. Add water if necessary. Season, and add vegetables and sausage and simmer until desired thickness of sauce. The whole cooking process takes about 3 hours. Serve over hot rice with a side of cornbread and salad.

I haven't had a chance to try this strawberry ice cream, but got the recipe from a friend. It looks very easy and I'll have to give it a try this week for a nice summer treat!

Pop Rouge Creme Glace

2- 12 oz cans of evaporated milk
3- 20 oz bottles of strawberry soda pop
2- 14 oz cans of sweetened condensed milk

Alternate pouring ingredients as listed into a gallon-sized ice cream freezer. Then just follow manufacturer's directions for freezing. (I told you this one was easy!)

Lance gave me a beautiful 20 gauge shotgun last year for my birthday. Unfortunately, I haven't had the chance to use it yet. When I do, those birds better look out!

Dove Etouffee'

8-10 doves, cleaned
1 stick of butter
1 TBSP flour
2 onions
1/4 c celery
1 bell pepper
4 tsp minced garlic
1 c red wine
small can of mushrooms
green onions & parsley

Chop vegetables. Season doves. Melt butter in black iron pot, being careful not to burn it. Brown doves, stirring constantly. Add vegetables, except green onions & parsley. Cook until tender. Add wine. Cover & simmer 2-3 hours until birds are tender. Add water if needed.

When birds are tender, remove from pot. Blend flour with juice from mushrooms. Add flour mixture, mushrooms, green onions & parsley. Heat until gravy thickens & season to taste. Yield 6-8 hungry Cajun servings. (Serve with hot rice.)

This recipe works nicely with squash or eggplant if you can't find mirlitons. Mirlitons are also known by their Spanish name "Chayote". To find out more about mirlitons, check out this link:


Stuffed Mirlitons

7 large mirlitons
1/2 c minced or finely chopped onion
1/4 c finely chopped bell pepper
2 finely chopped stems of celery
2 tsp minced garlic
1/4 c vegetable oil
1/2 lb lump crabmeat
1/2 lb peeled, cooked salad shrimp
buttered bread crumbs
green onions & parsley, finely chopped

Parboil mirlitons until almost tender. Cut in half and scoop out pulp. Set aside. Saute' vegetables in skillet until transparent. Mash mirliton meat, mix with shrimp and crabmeat, green onions & parsley. Season to taste. Fill shells and cover mixture with buttered bread crumbs. Bake at 350, until crumbs are browned.

This recipe was given to us by a "soon-to-be-tamed" Texan, "Hairy" Bottoms during the recent Etouffee cook-off. It makes about a quart and is best served among friends!

Knock-You-Naked Margaritas

1 bottle of your favorite beer
1-12 oz can frozen limeade
1-12 oz can sprite (or diet)
1-12 oz can tequila

Mix all ingredients until well-blended. Serve over ice with a twist of lime.

I was given this recipe by a good friend from Minnesota. She said that last year, she used crawfish tails instead of the other seafood. The recipe does not call for a specific amount of seafood, she said, but that she uses what's on hand or whatever you can afford. She also added that chopped green onions and parsley go well in this dish.

Coquille Gratinee' from Minnesota

1 onion, chopped
1-8 oz can sliced mushrooms
12 Tbsp butter, divided
1 pint half-n-half
2 c milk
4-5 Tbsp cornstarch
1/4 c white wine
Juice of 1/2 lemon

Pinch of mace
cooked seafood (such as scallops, lobster pieces, shrimp, crab, crawfish or a combination)
green onions & parsley, finely chopped
crushed Ritz crackers

Saute onion & mushrooms in 3 Tbsp of butter. Make a white sauce of 8 Tbsp butter and half-n-half, add milk mixed with cornstarch. Then add white wine & lemon. Add mace. Cook until sauce begins to thicken. Add seafood. Top with crumbs and drizzle with a bit of butter. Transfer to a large or individual casserole dishes and bake for 20 minutes or so at 350* until top is browned. Garnish with lemon slice and serve with garlic toast.

Fresh corn is the key to this simple, but wonderful summer Cajun dish.

Corn Maque Choux

4 c fresh corn, cut from the cob
1 medium onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, minced
2 fresh tomatoes, chopped
4 Tbsp butter

green onions & parsley, finely chopped
seasoning to taste

Saute onion & bell pepper in butter. Saute until wilted. Add corn. Cook and stir over medium heat about 5-10 minutes. Add tomatoes and seasoning and garlic and green onions & parsley. Cover and simmer for about twenty minutes. Remove the cover often to stir. The natural sugars from the corn give it a tendency to stick to the bottom of the pot. Add water if mixture becomes too dry. Serve as a side to your favorite rice and gravy. (Lance likes this with a sauce piquante)

Louisiana pecans are being harvested right now. Don't be afraid to pile them up!

Louisiana Pecan Pie

3 eggs
1 c sugar
1 c light corn syrup
1 c Louisiana pecan halves
1 tsp real vanilla
1/4 tsp salt

1 unbaked 9" deep dish pie shell

Beat eggs in mixing bowl using fork. Gradually add other ingredients until well mixed. Mixing by hand will do the job. Pour into pie pan. Bake at 400 degrees for 10 minutes, then lower to 350 for thirty minutes. Enjoy with fresh whipped cream.

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The perfect appetizer dish to serve to your Hooty-Snootys. Modifications follow.

Hooty Snooty Antipasto Platter

1 jar pepperoncinis, drained
1 can garbanzo beans, rinsed & drained
2 c halved fresh mushrooms
2 c halved cherry tomatoes
1/2 lb. provolone cheese, cubed
1 can pitted ripe olives, drained
1 packaged sliced pepperoni
1 bottle Italian vinaigrette dressing

In large bowl, combine all ingredients. Toss gently & refrigerate 30 minutes or overnight.

I also added 1 jar bean salad, cubed pepper jack cheese, and refrigerated 3 cheese tortelloni, and a jar of ripe green olives. I didn't use a whole bottle of dressing and instead used part zesty italian and part balsamic vinaigrette. Throw in the kitchen sink too, it will taste great in this dish!

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This recipe is provided by another friend from Minnesota, John McNelly. We enjoyed crawfish in this recipe too.

John's VooDoo Shrimp

8 oz pkg. Shrimp (45-50)
1 med onion sauteed in 1/2 stick butter
Add: Seasoning to taste
1/8 tsp. Oregano
1/4 tsp of Parsley
1/4 tsp. Herbs de Provence
1/8 tsp. Cumin
1 pinch Coriander
4 oz can mushrooms (chopped into small pieces)
1 - 15 oz can Chicken Broth
1/2 pt whipping cream
1/4 pt water
8 oz can shrimp

We serve over cooked vermicelli or fine spaghetti noodles...

For our Etouffee Cook-off party, we all enjoyed this wonderful chowder made by Dee Stuckmeyer. She made one and a half of this recipe to fill her crockpot. Everyone loved it and wanted the recipe!

Crawfish Corn Chowder

1 pound cleaned Louisiana crawfish tails with fat
2 cans niblet corn, undrained
1 pint half and half cream
1 stick butter (not margarine)
2 cans cream of potato soup
1/2 pound sliced mushrooms
1 bunch chopped green onions
8 oz softened cream cheese

Saute onions & mushrooms in butter. Add softened cream cheese and blend. Add soup, corn and crawfish tails and blend. Finally, blend in cream. Season to taste with Tony Chachere's Seasoning. Heat until bubbly hot.

Lance's cousin Tina follows her mama's recipe and cooks it just right. This is truly as staple served regularly in a cajun home.
I'll try to duplicate it here.

Meatball Stew

2 pounds ground beef
1/2 c seasoned bread crumbs
1 pint dark roux
3 medium chopped yellow onion
1 chopped green bell
3 stems celery, chopped
5 cloves garlic, chopped
1 bunch chopped green onions
3 medium potatoes, chunked (peeled if you prefer)
6-8 boiled eggs, peeled
1 pound carrots, chunked (optional)
your favorite seasoning blend

In a medium sized (6-7 qt) dutch oven, add enough water to fill it to about half way. Bring water to a boil & add half the jar of roux. Stir until all roux is dissolved. Add vegetables except eggs and green onions. Make meatballs with seasoning and bread crumbs, the size of a half-palm. Add meatballs. Stir occasionally. Cook approximately 2 hours. You will probably need to add more roux, but this is to your taste. Add the eggs and green onions the last 15 minutes of cooking time. Don't forget to season your gravy. Serve over rice with a side of cole slaw and potato salad.

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I developed this recipe in response to the very involved recipes that require kneading and rising dough. Make a lower fat version with low fat crescent rolls and low fat cream cheese. Tradition for the poorer Cajun families did not include a "baby", but a penny or nickel hiding in the cake for a "bonne annee'".

Easy King Cake

2 cans crescent rolls
1/2 block of cream cheese (4 oz total)
2 Tbsp powdered sugar
1/2 tsp real vanilla

1 Tbsp butter
1/4 c light brown sugar
1 tsp cinnamon
1/4 c strawberry preserves (optional)
1 1/4 c powdered sugar
2 Tbsp cream cheese

1 Tbsp milk
1/2 tsp real vanilla
3/4 c granulated sugar
food coloring
clean penny or nickel

Pre-heat your oven to 350. Separate crescent rolls into triangles and place fat side pointing to center of a round baking sheet forming a ring. Pinch seams. Mix 1/2 block of cream cheese, powdered sugar, and vanilla in a small bowl. Spread over crescent rolls. In another bowl, mix butter, brown sugar and cinnamon. Spread mixture over cream cheese. Spread preserves over cinnamon. Fold triangle points to center of ring and pinch seams together. Bake cake for 20-25 minutes or until golden brown. Remove cake and allow to cool for 10 minutes. Once cool, don't forget to add your penny or nickel! For icing, mix powdered sugar, cream cheese, milk & vanilla. Spread icing over cooled cake. In three separate bowls, add 1/4 c granulated sugar to each bowl. Mix a few drops of red and a few drops of blue in one bowl for purple. In the other bowls, add yellow food coloring to one and green food coloring to the other. Sprinkle the purple sugar over 1/3 of the cake, the yellow over the next 1/3, and the green over the final 1/3 of the cake. Let your guests know to watch out for the surprise hiding in the cake. Have a fun & safe mardi gras!

My dad worked in the oilfield for most of his life. This recipe is a tribute to him. Yields about a dozen rolls.

Roughnecck Rolls

1 pkg active dry yeast
1/2 c warm water
1/3 c sugar
1/2 c shortening
3 c white flour
3/4 tsp salt

Pre-heat your oven to 400. Add sugar and yeast to warm water and let it stand. Once yeast rises to top of water and becomes frothy, add the shortening. Add flour and salt, a little at a time, mixing well. Place dough in a greased bowl. Cover with a wet towel and let rise until dough is twice its size. Roll the dough onto a floured surface to about 3/4 inch in thickness. Cut the rolls and place in a greased 13x9 pan and let rise. Bake for 20 minutes and brush with melted butter. Serve warm.





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