Sides Recipes

Candied Yams
Eggs Stuffed With Crabmeat
Shrimp Fritters
Crab-Spinach Dip
Shrimp Deviled Eggs
Crab Dip
Corn Fest Chowder
Creole Bean Soup
Shrimp & Potato Soup
Creole Corn Soup
Potato Salad
Creole Cauliflower & Broccoli Au Gratin
Smothered Corn
Sassy Shrimp Salad
Yellow Squash Casserole
Shrimp & Eggplant Casserole
Cornbread Dressing

Candied Yams

4 Medium Yams
1/4 Cup Brown Sugar, finely packed
2 Tbsp. Butter, melted
Dash of cinnamon

Wash, peel, and quarter yams; boil in water until tender. Don't overboil as they will get mushy. Blend butter, sugar, and cinnamon. Spread over yams. Bake in 350 F oven until hot. Serves 4.

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Eggs Stuffed With Crabmeat

6 hard-boiled eggs
1 tsp. of dry mustard
1/4 tsp. of salt
1 cup of crabmeat
1/2 cup of finely chopped celery
1/4 cup finely chopped bellpepper
3/4 cup of light mayonnaise
1/2 tsp. of paprika

Cut eggs crosswise into halves. Remove yolk. Mash yolks and mix with next six ingredients. Fill whites with mixture and sprinkle with paprika. Serve garnished with parsley if desired.

Kristen Barker
Iberville Parish, Louisiana

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Shrimp Fritters

1 egg
1/2 cup of flour
2 tsp. of baking powder
1 cup of chopped raw shrimp
1/4 cup of milk
1 cup of cooked rice
1/2 cup of chopped green onions
1 clove of minced garlic
Salt, black and red pepper to taste

Beat egg slightly in a mixing bowl. Add all other ingredients, mixing well. Drop by the teaspoonful into hot cooking oil. Fry until golden brown. Serve with cocktail dipping sauce.

John Paul Trosclair
South Cameron Elementary
Cameron, Louisiana

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Crab-Spinach Dip

1/2 cup of drained, cooked spinach
1 cup of sour cream
1 cup of mayonnaise
8 oz. of fresh or canned crabmeat
1 tbsp of dried onion
1 tbsp of red pepper
1/8 tsp of salt
1/4 tsp of Season-All
1/8 tsp of salt-free Cajun Seasoning

Mix all ingredients in a food processor. Serve chilled with crackers or chips.

Brenda Compeaux
Cut Off, Louisiana
Lafourche Parish

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Shrimp Deviled Eggs

12 hard-boiled eggs
1 dozen boiled shrimp, peeled
1/2 cup of fat-free mayonnaise
1/2 cup sweet pickle relish
1 tsp of garlic powder
Salt and red pepper to taste

Cut hard-boiled eggs in half lengthwise, remove yolks. Place chopped egg yolks and cooked shrimp in food processor. Place egg yolks and shrimp mixture in mixing bowl. Add mayonnaise, relish, and garlic powder. Fill each egg half with mixture. Season with salt and red pepper. Refrigerate before serving.

Richard Versdin
Norco
St. Charles Parish

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 Crab Dip

1 8 oz. package of softened cream cheese
1/2 cup of light sour cream
2 tbsp of light mayonnaise
1-1/4 tsp of Worcestershire sauce
1 tbsp of milk
1 cup of crabmeat
Seasoning to taste

In a large bowl, mix cream cheese, sour cream, mayonnaise, and Worcestershire sauce until smooth. Add milk to make mixture creamy. If not creamy enough, add a little more milk until creamy. Fold crabmeat into cream cheese mixture. Season to taste. Serve with crackers.

Shylyn Nunez
Grand Chenier Elementary
Grand Chenier, Louisiana

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Corn Fest Chowder

12 oz. of bacon
2 cups of chopped onion
2 finely minced garlic cloves
1 cup of finely chopped celery
3 tbsp of finely chopped green, yellow and red peppers
1/2 pound of chopped tasso
1/4 cup of all-purpose flour
4 cups of chicken broth
1 bay leaf
3 cups of finely diced potatoes
1 tsp of salt
1/2 tsp of black pepper
1/8 tsp of cayenne pepper
1/8 tsp of paprika
1-17 oz can of cream style corn
1-16 oz can of whole kernel corn
2 cups of fat-free half-n-half
1 pound of cooked shrimp, peeled and deveined
Parsley to garnish

Cook bacon in a Dutch oven. Crumble and set aside. In drippings, sautee onion, garlic, celery, peppers, and tasso until tender. Blend in flour, stirring constantly for two minutes. Add broth and bay leaf, stirring occasionally, until thickened. Add potatoes, salt, pepper, and paprika. Cook 20 minutes or until potatoes are tender. Add corn, heat thoroughly. Stir in half-n-half. Add shrimp, heat thoroughly but DO NOT BOIL. Remove bay leaf and adjust seasonings. When ready to serve, sprinkle with crumbled bacon and parsley.

Makes six to eight servings.

Martha Grantham
Rayne, Louisiana

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Shrimp & Potato Soup

3 cups of chicken broth
3 medium-sized potatoes, chopped
2 medium-sized yellow onions, chopped
4 leeks, chopped
1/4 cup of chopped parsley
3 cups of shrimp
1 tsp of Italian seasoning
1 can of cream of shrimp soup
Seasoning to taste

Bring chicken broth to a boil in a large saucepan. Add chopped potatoes and onions to the broth, cover and simmer over low heat for 20 minutes, until vegetables are soft. Strain and return the broth to the saucepan. Mash the potatoes, onions, leeks, and parsley until smooth.
Return the mashed vegetables to the broth. Add shrimp, Italian seasoning, shrimp soup, and seasoning. Simmer until hot.

Serves Six

Katelyn Sue Reina
South Cameron Elementary
Cameron, Louisiana
Acadiana Profile Magazine

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Creole Corn Soup

1 cup cubed ham
3 tbsp of ham fat drippings
2 cups of chopped onion
2/3 cup of chopped green pepper
1-1/2 cups of finely chopped celery
1 tsp of minced garlic
1 tsp of salt
1/4 tsp of ground pepper
2-17 oz. cans of whole-kernel corn, drained, reserving liquid
1-16 oz. can of whole white potatoes, cubed
1-17 oz. can of cream style golden sweet corn
3-3/4 cups of water

Fry ham in fat until edges begin to brown slightly. Remove ham from the skillet and set aside. Add the onion to the drippings; cook until clear. Add green pepper, celery, garlic, salt and pepper; fry one minute. Add drained corn; cook five minutes. Add crushed tomatoes, cubed potatoes, creamed corn, liquid from drained corn, and water. Bring to a boil; simmer one hour.

Serves 12

Sherian H. Reed
Home Economist
Avoyelles Parish Extension Service
Acadiana Profile Magazine

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Potato Salad

5 lg potatoes
4 ribs of celery, finely chopped
1 med onion, finely chopped
1/2 cup of finely chopped hamburger dill pickles
4 hard-boiled eggs
3 cups mayonnaise
Salt to taste

Boil potatoes until soft. Mix celery, onion, and pickles in medium-sized bowl. Slice potatoes crosswise and add to bowl. Separate egg yolks from egg whites. Dice egg whites and place in bowl. Place yolks in bowl and mash with a fork. Fold-in three cups of mayonnaise and salt; mix well.

Note: If mixture is too dry, add one tablespoon of vinegar from pickles or add more mayonnaise.

Shirley Loiacano
New Sarpy (St. Charles Parish, LA)
Acadiana Profile Magazine

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Creole Cauliflower & Broccoli Au Gratin

16 oz. of frozen broccoli cuts, boiled
16 oz. of cauliflower, boiled
1-1/2 tsp of margarine or butter
2 tbsp of flour
1/2 of a 5 oz. pkg of McKenzie Seasoning Blend
1 can of stewed tomatoes
Salt and white pepper to taste
Tobasco sauce to taste
1-1/2 to 2 cups of grated cheddar cheese

Boil broccoli and cauliflower; drain, then place in a casserole dish. Heat butter in a skillet then stir in flour. Add seasoning blend; stir. Add tomatoes, salt, pepper, Tobasco sauce, and 3/4 cup of grated cheddar cheese. Pour mixture over broccoli and cauliflower in casserole dish. Top with remaining cheese. Bake in 350 degree oven for 20-30 minutes or in microwave 5-10 minutes.

Janell Weber
Destrehan (St. Charles Parish, LA)
Acadiana Profile Magazine

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Smothered Corn

1 stick of corn margarine
1 small can of Ro-Tel tomatoes
1/2 cup of chopped bellpepper
1/2 cup of chopped onion
1/2 cup of chopped celery
3 cups of white corn

Melt margarine in skillet. Add drained Ro-Tel tomatoes, bellpepper, onion, and celery. Sautee for 10 minutes. Add corn and stir often to avoid sticking for about 40 minutes.

Serves Six

Mary Triche
Norco (St. Charles Parish, LA)
Acadiana Profile Magazine

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Sassy Shrimp Salad

2 cups of cooked shrimp
1/4 cup of chopped bellpepper
1/4 cup of sweet pickle relish
1/4 cup of chopped celery
1/4 cup of sliced olives
2 tbsp of mayonnaise
2 tbsp of ketchup
1 tbsp of olive oil
Salt, pepper, and Tobasco to taste
Crisp lettuce
3 boiled eggs, quartered
2 medium tomatoes, quartered

Leave shrimp whole or cut into large pieces. Mix with next four ingredients. Combine the mayonnaise, ketchup, olive oil, salt, pepper, and Tobasco. Pour over shrimp and mix well. Arrange salad on lettuce. Garnish with wedges of egg and tomato.

Barbara Chaisson
Cut Off, Louisiana (Lafourche Parish)
Acadiana Profile Magazine

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Yellow Squash Casserole

8 to 10 yellow squash
2 tbsp of cooking oil
2 large ribs of celery, chopped
1 medium chopped onion
1 medium chopped bellpepper
1/2 pound of ground chuck
2 tbsp of oleo
1-1/4 cups of crushed Ritz crackers
Salt and pepper to taste

Preheat oven to 350 degrees. Cut squash in slices. Bring about 1-1/2 quarts of water to a boil. Add squash, cook 15 minutes, then drain. Heat oil in a 2-qt. saucepan. Add celery, onion, and bellpepper. Saute until vegetables are soft. Lower heat and add ground chuck. Cook until meat is light brown. Add oleo and squash. Season to taste. Cook 15 minutes longer. Stir in 3/4 cup of Ritz crackers. Pour mixture into a 2-qt casserole. Top with remaining Ritz crackers. Bake 15-20 minutes uncovered until top is bubbly and light brown.

Makes eight servings

Joan Trahan
Meaux, Louisiana
Acadiana Profile Magazine

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Shrimp & Eggplant Casserole

1 stick oleo
2 pounds of eggplant, peeled and cubed
1 lg onion, chopped
1 can Ro-Tel tomatoes
2 pounds of boiled and chopped shrimp
1 pkg of Pepperidge Farm Stuffing Mix
Stock from boiled shrimp
1 cup of grated Velveeta cheese
2 cups of grated American cheese
1 cup of french-fried onions

Melt oleo and sautee eggplant and onion for about 10 minutes. Add Ro-Tel tomatoes and shrimp. Mix in the stuffing mix and some shrimp stock from the boiled shrimp along with the Velveeta cheese. Mix well, then pour into baking dish and top with American cheese. Bake at 350 degrees for 40 minutes. Remove from oven and sprinkle with french-fried onions.

Wilma Fontenot
Welsh, Louisiana
Acadiana Profile Magazine

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Cornbread Dressing

1 pkg of cornbread mix
1 pound of Savoie's Dressing Mix
1/2 cup of chopped green onion
1/2 cup of chopped parsley
1 can of cream of chicken soup
1 can of water

Prepare cornbread according to package instructions. Crumble and set aside. Heat dressing mix in a skillet until water evaporates. Add green onion and parsley. Add dressing mix to cornbread, mixing well. Heat soup and water in saucepan until lumps are smooth. Pour hot liquid over cornbread and dressing mixture. Dressing will be soupy. Bake covered at 375 degrees for 20 minutes. Remove cover and bake 10 minutes or until desired consistency is reached.

Makes 4-6 servings.

Eula Savoie
Savoie's Sausage & Food Products
Opelousas, Louisiana
Acadiana Profile Magazine

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