This tangy take on crawfish lightens up traditional Louisiana fare just a bit and may be eaten warm or cold. It’s a great dish for meatless Lenten meals or to make ahead for spring baptism, confirmation or graduation receptions. It’s also an easy option for a luncheon and can easily be doubled or tripled to feed a larger crowd.
Sometimes called blondies, chess squares, lemon squares, or “ooey gooey” cake, this south Louisiana dessert is an easy favorite.
“When I serve this irresistible dish, I never have to talk my family into eating their veggies,” Mari Lappin told Southern Living magazine about this easy recipe that makes a tasty, colorful winter side. Bonus: the recipe contains crushed red pepper, proven to boost metabolism.
This colorful and zesty salsa is perfect for parties, game days, tail gates or healthy snacking and another great way to get in more of the day’s recommended veggie servings.
When Murray’s Superette replaced Alexander’s Grocery in 1996 with a larger and more modern building, the family gained a loyal new customer named Will. Will suffered from a severe heart condition and so wasn’t able to work, but he loved to cook. He visited Murray’s often and brought samples of his homemade cajun dishes. He even taught Mr. Murray how to make smoked sausage and hogshead cheese. One day he brought in a piece of what he called “Cajun Cake,” and it quickly became a family favorite. Will died soon after sharing his famous cake recipe while recuperating from a heart transplant. Mr. Murray and Miss Lynn have referred to it as “Will’s Cake” ever since, fondly remembering their friend each time they bake and serve it.
Mamere Cecile cooked this soup often when Miss Lynn was a child. It’s been passed around in the family and modified a bit, but it originally appeared in “Quelque Chose Piquante,” an old Acadiana cookbook.
This may be the easiest soup recipe around. It’s like eating tacos from a bowl and hits the spot, especially on cold winter nights. Enjoy!
This creamy soup can be made with either lump crabmeat or chopped crawfish tails. We like it because it’s not quite as rich as other seafood soups but is still hardy enough to satisfy.
This 2008 “healthy in a hurry” recipe from Good Housekeeping makes a hearty, satisfying and healthy main dish for weeknight meals, combining our south Louisiana love of seafood with a Tex-Mex twist and 1/3 of the daily need for fiber.
Miss Lynn’s mother called this recipe “Smothered Corn and Tomatoes,” but it’s better known by this Cajun title. Can be made with fresh or canned corn.