Archive for the ‘Dinner’ Category

Crawfish and Shrimp Gumbo

Crawfish and Shrimp Gumbo!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

1/2 cup Bisquick
4 tablespoons of butter flavored Crisco
1 cup finely chopped onion
8 cups water
2 tablespoons of Lobster Base
1 1/2 cups sliced okra pods (about 6 ounces)
1/4 cup finely chopped green bell pepper
1/4 cup chopped celery
2 to 3 tablespoons Zatarains Creole Seasoning
2 teaspoons salt
2 garlic cloves, minced
1 (14.5-ounce) can stewed tomatoes, undrained
2 cups cooked Crawfish tail meat (about 12 ounces)
2 cups Large Shrimp (about 1 pound)
6 cups hot cooked rice
Chives (optional)

To make your Roux:
Place 4 tablespoons of Butter Flavored Crisco in a sauce pan. Once melted and on low heat, add 4 to 6 tablespoons of Bisquik and blend well. Allow to cool on low heat and stir every few minutes until it reaches a smooth consistency and achieves a golden brown color. Set aside and allow to cool.

Place 2 quarts of water in a pot and bring to a boil. Add the Lobster base and stir allowing the base to blend, add salt and seasoning. Add vegetables to the broth and allow to cook until almost tender. Reduce heat and add your Roux to the pot stirring until it is well blended.

Stir in Crawfish tail ends and Shrimp. Allow to simmer until Shrimp turns pink. Turn off and set aside to allow to cool. Serve gumbo with rice; sprinkle with Chives for garnish!

Smashed Red Potatoes Cajun Style and Boudain!

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

We boiled the potatoes soft. Then smashed them a bit between each palm into several pieces each. Placed them on a grill and grilled them until crispy! Boudain was grilled also. We used Zatarains Garlic and Herb seasoning on the Boudain and Zatarains Creole seasoning on the Potatoes. We used as a topping, chopped Candied Jalapeno’s, Goat Cheese and Queso Fresco “Fresh Cheese” blend and Chives! A bit of Sour Cream as well.

Grilled Chicken Wings

Recipe Ingredients:

  • 12 chicken wings
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup tomato sauce
  • 1/4 cup white wine vinegar
  • 1 clove garlic
  • 1 teaspoon ground ginger
  • pinch chili powder

Recipe Instructions:

  1. Rinse chicken wings under running cold water then pat your wings dry with paper towels and set aside.
  2. In a nonmetallic bowl large enough to hold chicken wings in a single layer, mix together soy sauce, honey, tomato sauce, vinegar, garlic, ginger and chili powder. Marinade is formed. Set aside 1/4 cup of marinade for basting during cooking.
  3. Add chicken wings to remaining marinade and turn wings to coat thoroughly. Cover the bowl with aluminum foil or plastic wrap and marinate overnight in the refrigerator.
  4. When you’re ready to grill, remove wings from marinade.
  5. Grilled chicken wings on a rack about 6 inches above medium hot coals for 35-40 minutes. Turn wings often and brush with the 1/4 cup of marinade you set aside. Continue to baste and turn until wings are done and well browned.

Once wings are done brush them with your favorite barbecue sauce and enjoy.

Bacon & Onion Foil Packet Red Potatoes

Spirit FM on FB

Spirit FM on FB

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Easy No Yeast Dinner Rolls

Trudy Day Velie

Trudy Day Velie

Easy No Yeast Dinner Rolls

1 cup flour
1 tsp. baking powder
1 tsp. of salt
1/2 cup milk
2 tablespoons Mayo

Combine all ingredients, spoon into a greased muffin pan. . . Makes aprox 5 rolls . . Cook in preheated 350 degree oven for 15 minutes or til done and golden bread . .

So easy and quick and they are soo good

Fried Green Tomatoes


1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste


Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.