Cast iron and lace

Rice and gravy is probably one of the most common recipes in Cajun cuisine. A staple if you will. The ingredients are pretty simple but what makes the difference is the time put in. The longer you cook/brown it, the better. “Act like you’re gonna burn it, but don’t.” For this recipe, I used seven s

2 lb crawfsih 1 stick of butter 1 onion chopped 1 bell pepper chopped 1 can of Rotel 1 heads of garlic chopped several dashes Tobasco several dashes Cajun Power Worcestershire 1 package of mushrooms chopped 1 heaping tsp of roux 2 chicken cubes 1 can cream of mushroom soup 1 can of gol

5 packs McCormick brown gravy packets 2 family packs of ground beef (about 5 lb each) 2 eggs about 1/2 cup of bread crumbs or however much needed for ground meat to stick together 2 large onions cut fajita style 1 small onion minced for the ground meat 1 small bell pepper diced for the gro

For the meat loaf: 3-4 lb lean ground meat of your choice (I usually use beef, deer, pork or a mixture) 2 eggs 2 celery stalks diced 1/4 cup onion diced 1 tbsp garlic diced 1/4 cup heavy whipping cream 1 tbsp zydeco chop chop Few dashes of Worcestershi

Chicken stew is such a simple and satisfying meal. It honestly tastes the best in my opinion with bone in chicken but I love boneless chicken meat so I always add that in. This time I used just chicken thighs because that’s what I had and didn’t feel like going to the store. It was a lazy Sunday and

A classic comfort food of Louisiana. In the 19th century, this dish was made on Monday AKA wash day. The lady of the house washed clothes by hand which left little time for cooking. This is a great dish for anyone on the go today who also has little time for cooking. It’s my favorite crockpot dish