My Louisiana Recipes



My Louisiana Recipes

Copyright © 2017 by Billy D Mitchell


All rights reserved, No part of this book may be reproduced or transmitted in any form or by any electronic or mechanical means, including photocopying, recording or by any information and retrieval system without the written permission in writing from the copyright owner.


Author Contact Information

Billy D Mitchell

3325 N. Nellis Blvd Sp33

Las Vegas, Nevada 89115


Published In United States Of America

Table Of Contents


Chapter One – Recipes


[* * Crawfish Etouffee Pralines Southern Fried Chicken Chicken and Sausage Gumbo Shrimp Casserole Red Beans and Rice Sweet Potato Pancakes Beef Stew Slow Cooker Jambalaya Bananas Foster Zydeco Stomp Gumbo Easy Cajun Jambalaya Bourbon Chicken Jambalaya Cajun Crawfish and Shrimp Etouffe Cabbage Jambalaya Sweet Spicy Wings New Orleans Style BBQ Shrimp Crawfish Linguine Chicken Jambalaya * *]




[Crawfish Etouffee
Ready In 30 Minutes
Makes 6 Servings]


Combine 3 cups of long grain white rice and 6 cups of water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed. While the rice is cooking, melt 3/4 cup of butter in a large skillet over medium heat. Add 1 large chopped onion, and saute until transparent. Stir in 1 clove of chopped garlic, and cook for a minute. Stir in 1/4 cup of all-purpose flour until well blended. Gradually stir in 2 tablespoons of canned tomato sauce and 1 cup of water, or as needed, then add 1 pound of crawfish tails and bring to a simmer. Add 6 green chopped onions and season with salt, pepper to taste, and 1 1/2 tablespoons of Cajun seasoning, to taste. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Ready In 45 minutes
Makes 36 Pralines]


Preheat the oven to 275 degrees F (135 degrees C). Spread 2 cups of chopped pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside. In a saucepan, stir together 1/2 cup of confectioners’ sugar, 1 1/2 cups of white sugar, 1/2 cup of buttermilk, 1/4 cup of heavy cream, 2 tablespoons of butter, and 1/8 teaspoon of salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C). Remove from heat, and stir in 3/4 teaspoon of baking soda and 1/2 teaspoon of vanilla extract. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.

[Southern Fried Chicken
Ready In 30 minutes
Makes 6 Servings]


In a medium size bowl, mix together 2 beaten eggs and 1 (12 fluid ounce) can of evaporated milk. Add ALMOST all of 2 teaspoons of salt, 2 teaspoons of ground black pepper, 2 teaspoons of garlic powder, and 2 teaspoons of onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside. Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the 3 pound whole chicken, cut into 6 pieces. In a large skillet, heat 1 1/2 cups of vegetable frying oil over medium heat. Put 2 1/2 cups of all-purpose flour in a plastic bag. One piece at a time, dip 1 of the 3 pound whole chicken, cut into 6 pieces into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken. You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it’s hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy.

[Chicken and Sausage Gumbo
Ready In 4 Hours
Makes 10 Servings]


Fill a large pot partially with lightly salted water, and place the 1 (3 pound) whole chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside. While the chicken is simmering, make a roux by whisking together 1/2 cup of all-purpose flour and 1/2 cup of vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes. As soon as the roux has reached the desired color, stir in 1 (10 ounce) package of frozen chopped onions, 1 (10 ounce) package of frozen green bell peppers, 5 stalks of finely chopped celery, 1 tablespoon Cajun seasoning or to taste, and 2 whole bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, 1 (28 ounce) can of diced tomatoes, 1 pound of fully-cooked sliced smoked beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour. Mix in the reserved chicken meat and 1 (10 ounce) package of frozen sliced okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.

[Shrimp Casserole
Ready In 40 minsutes
Makes 4 Servings]


Preheat the oven broiler. Grease an 8×8 inch baking dish. Place 1 1/2 cups of uncooked instant rice and 1 1/2 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish. Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Place 1 pound of small shrimp, peeled and deveined in the skillet and cook 3 minutes, or until opaque; set aside. Melt 2 tablespoons of butter in the skillet. Stir in 1 (4 ounce) can of sliced drained mushrooms and cook 2 minutes. Mix in the 1 (10.75 ounce) can of condensed cream of shrimp soup and 1 (8 ounce) container of sour cream. Cook until heated through, but do not boil. Return the shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with 3/4 cup of shredded Cheddar cheese. Broil 5 minutes in the preheated oven, or until bubbly.

[Red Beans and Rice

  • Ready In 11+ hours *

Makes 8 Servings]


Rinse 1 pound of dry kidney beans, and then soak in a large pot of water overnight. In a skillet, heat 1/4 cup of olive oil over medium heat. Cook 1 large chopped onion, 1 green chopped bell pepper, 2 tablespoons minced garlic, and 2 stalks of chopped celery in olive oil for 3 to 4 minutes. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with 2 bay leaves, 1/2 teaspoon of cayenne pepper, 1 teaspoon of dried thyme, 1/4 teaspoon of dried sage, 1 tablespoon of dried parsley, and 1 teaspoon of Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. Stir 1 pound of sliced andouille sausage into beans, and continue to simmer for 30 minutes. Meanwhile, prepare the rice. In a saucepan, bring 4 cups of water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over 2 cups of long grain steamed white rice.

[Sweet Potato Pancakes
Ready In 45 minutes
Makes 24 Pancakes]


Place 3/4 pound of sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins.Drain, remove skins, chop, and mash. In a medium bowl, sift together 1/2 cups of all-purpose flour, 3 1/2 teaspoons of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of ground nutmeg. Mix mashed sweet potatoes, 2 beaten eggs, 1 1/2 cups of milk and 1/4 cup of melted butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Beef Stew

Ready In 2¾ hours

Makes 8 Servings


Combine 2 tablespoons all-purpose flour, 1 teaspoon salt, 1/2 teaspoon celery salt, 1/4 teaspoon garlic salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground ginger in a small bowl. Sprinkle the mixture evenly on to 3 pounds chuck roast, cut into 2-inch pieces. Heat a large heavy-bottomed pot on medium-high heat. Add 2 tablespoons bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat. Add 1 (14.5 ounce) can diced tomatoes, 3 medium onions, chopped, 1/3 cup red wine vinegar, 1/2 cup molasses, and 1/2 cup water to the pot and bring to a boil. Cover and simmer for 2 hours. Add 6 carrots, chopped and 1/2 cup raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with 4 cups cooked rice.

Slow Cooker Jambalaya

[* Ready In 8+ hours *]

Makes 12 Servings


In a slow cooker, mix 1 pound skinless, boneless chicken breast halves, cut into 1 inch cubes, 1 pound andouille sliced sausage, 1 (28 ounce) can diced tomatoes with juice, 1 large chopped onion,

1 large green chopped bell pepper, 1 cup chopped celery and 1 cup chicken broth. Season with 2 teaspoons dried oregano, 2 teaspoons dried parsley, 2 teaspoons Cajun seasoning, 1 teaspoon cayenne pepper, and 1/2 teaspoon dried thyme. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in 1 pound frozen cooked shrimp without tails during the last 30 minutes of cook time.

Bananas Foster

Ready In 20 minutes

Makes 4 Servings


In a large, deep skillet over medium heat, melt 1/4 cup butter. Stir in 2/3 cup dark brown sugar, 3 1/2 tablespoons rum, 1 1/2 teaspoons vanilla extract and 1/2 teaspoon ground cinnamon. When mixture begins to bubble, place 3 peeled and sliced lengthwise and crosswise bananas and 1/4 cup coarsely chopped walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over 1 pint vanilla ice cream.

Zydeco Stomp Gumbo

Ready In 2 hours

Makes 10 Servings


Heat 1 tablespoon olive oil in a medium skillet over medium high heat, and cook 1 cup skinless, boneless chicken, chopped breast halves until no longer pink and juices run clear. Stir in 1/2 pound pork sausage links, thinly sliced, and cook until evenly browned. Drain chicken and sausage, and set aside. In a large, heavy saucepan over medium heat, blend 1 cup olive oil and 1 cup all-purpose flour to create a roux. Stir constantly until browned and bubbly. Mix in 2 tablespoons minced garli, and cook about 1 minute. Gradually stir 3 quarts chicken broth and 1 (12 fluid ounce) can or bottle beer into the roux mixture. Bring to a boil, and mix in 6 stalks celery, diced, 4 roma (plum) tomatoes, diced, 1 sweet onion, sliced, 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid, 2 tablespoons chopped fresh red chile peppers, 1 bunch fresh parsley, chopped, and 1/4 cup Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often. Mix chicken, sausage, and 1 pound shrimp, peeled and deveined into the broth mixture. Cook, stirring frequently, about 20 minutes.

Easy Cajun Jambalaya

Ready In 45 minutes

Makes 6 Servings


Heat 2 teaspoons olive oilb in a large pot over medium high heat. Saute 2 boneless skinless chicken breasts, cut into bite-size pieces and 8 ounces kielbasa, diced until lightly browned, about 5 minutes. Stir in 1 onion, diced, 1 green bell pepper, diced, 1/2 cup diced celery and 2 tablespoons chopped garlic. Season with 1/4 teaspoon cayenne pepper, 1/2 teaspoon onion powder, salt and salt and ground black pepper to taste. Cook 5 minutes, or until onion is tender and translucent. Add 2 cups uncooked white rice, then stir in 4 cups chicken stock and 3 bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in 2 teaspoons Worcestershire sauce and 1 teaspoon hot pepper sauce.

Bourbon Chicken

Makes 4 Servings


Place 4 skinless, boneless chicken breast halves in a 9×13 inch baking dish. In a small bowl combine 1 teaspoon ground ginger, 4 ounces soy sauce, 2 tablespoons dried minced onion flakes, 1/2 cup packed brown sugar, 3/8 cup bourbon and 1/2 teaspoon garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight. Preheat oven to 325 degrees F (165 degrees C). Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.


Ready In 1¼ Hours

Makes 6 Servings


Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season 10 ounces andouille sausage, sliced into rounds and 1 pound boneless skinless chicken pieces with 1 tablespoon Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute 1 onion, diced, 1 small green bell pepper, diced, 2 stalks celery, diced and 3 cloves garlic, minced until tender. Stir in 1 (16 ounce) can crushed Italian tomatoes and season with 1/2 teaspoon red pepper flakes, 1/2 teaspoon ground black pepper, 1 teaspoon salt, 1/2 teaspoon hot pepper sauce, 2 teaspoons Worcestershire sauce sauce and 1 teaspoon file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Stir in 1 1/4 cups uncooked white rice and 2 1/2 cups chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Cajun Crawfish and Shrimp Etouffe

Ready In 1¼ hrs

Makes 6 Servings


Heat 1/3 cup vegetable oil in a heavy skillet over medium heat. Gradually stir in 1/4 cup all-purpose flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker, at least 15 or 20 minutes. Use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or ‘Roux’. It is very important to stir this constantly. If by chance the roux burns, discard and start over. Once the roux is browned, add 1 medium onion, chopped , 2 cloves garlic, minced, 2 cloves garlic, minced and 1 small green bell pepper, diced to the skillet, and saute for about 5 minutes to soften. Stir in 2 fresh tomatoes, chopped and 1 cup fish stock and season with 2 tablespoons seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally. Season with 2 tablespoons Louisiana-style hot sauce, 1/3 teaspoon ground cayenne pepper and add 1 pound crawfish tails and 1 pound medium shrimp – peeled and deveined. Cook for about 10 minutes, or until the shrimp are opaque.

Cabbage Jambalaya

Ready In 1 Hour

Makes 6 Servings


In a large stock pot over medium high heat, combine 1 pound ground beef, 1 pound smoked sausage, cut into 1/4 inch slices, 1 onion, chopped, 3 stalks celery and 1 clove chopped garlic. Cook until beef is evenly brown. Stir in 1 medium head cabbage, chopped, 1 (14.5 ounce) can stewed tomatoes, 14 1/2 fluid ounces water and 1 cup uncooked rice. Season with garlic salt to taste. Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40 minutes, or until rice is done.

Sweet Spicy Wings

Ready In 45 Minutes

Makes 12 Servings


Preheat an outdoor grill for high heat. Lightly oil the grill grate. Grill 6 pounds chicken wings, separated at joints, tips discarded 8 to 12 minutes on each side, or until juices run clear. You can deep fry or bake the chicken instead if you want to, but it is best when grilled. Remove chicken to a large roasting pan. In a saucepan over medium heat, mix 1 1/2 cups Louisiana-style hot sauce, 3/4 cup butter, 1 cup honey, 1 pinch garlic salt, 1 pinch ground black pepper and 1 teaspoon cayenne pepper, or to taste. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.

New Orleans Style BBQ Shrimp

Ready In 40 Minutes

Makes 8 Servings


Preheat the oven to 350 degrees F (175 degrees C). Arrange 5 pounds medium shrimp, with shells in a single layer in as many baking dishes as you need. Set aside. Melt 1/2 cup of butter of 2 pounds of butter in a large skillet over medium heat. Add 1 medium sweet onion, minced, 8 cloves garlic, minced, 2 stalks celery, diced, 1/4 cup chopped fresh parsley, 2 tablespoons Creole seasoning and 2 tablespoons dried rosemar. Cook and stir for a few minutes, until onion is tender. Add the rest of the 2 pounds of butter and cook until melted over low heat. Stir in ground black pepper to taste, 1/2 cup Worcestershire sauce and 2 teaspoons fresh lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged. Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.

Crawfish Linguine

Ready In 25 Miunutes

Makes 4 Servings


Bring a large pot of lightly salted water to a boil. Cook 1 (8 ounce) package linguine pasta for 8 to 10 minutes, or until al dente; drain. Melt 1/2 cup butter with 1/4 cup olive oil in a large skillet over medium heat. Saute 1 clove garlic, crushed and 1 cup sliced mushrooms until tender. Stir in 1 pound crawfish tails and 1/2 cup chopped green onions; reduce heat to low, and cook 5 minutes. Stir in 1 cup half-and-half cream, 1/3 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley. Simmer for 5 minutes. Season with salt and pepper to taste, and serve over hot linguine.

Chicken Jambalaya

Ready In 45 Minutes

Makes 6 Servings


Heat 1 tablespoon canola oil in a large skillet over medium heat. Saute 3 onions, diced and 3 green bell peppers, diced for 5 minutes. Pour in 1/4 cup of water and add 4 skinless, boneless chicken breast halves – cubed. Cook 15 minutes, or until chicken is cooked. To the chicken add 2 (14.5 ounce) cans whole peeled tomatoes, chopped, juice reserved, with juice, 14 cup water, garlic powder to taste, onion powder tp taste and chili powder tp taste. Simmer 5 minutes. Stir in 2 cups uncooked instant rice, cover and remove from heat. Let stand 5 minutes. Mix well and serve.



My Louisiana Recipes

My Louisiana Recipes presents Crawfish Etouffee. Pralines, Southern Fried Chicken, Chicken and Sausage Gumbo, Shrimp Casserole, Red Beans and Rice, Sweet Potato Pancakes, Beef Stew, Slow Cooker Jambalaya, Bananas Foster,, Zydeco Stomp Gumbo, Easy Cajun Jambalaya, Bourbon Chicken, Jambalaya, Cajun Crawfish and Shrimp Etouffe, Cabbage Jambalaya, Sweet Spicy Wings, New Orleans Style BBQ Shrimp, Crawfish Linguine, Chicken Jambalaya Recipes.

  • ISBN: 9781370166640
  • Author: Billy Mitchell
  • Published: 2016-12-13 12:35:11
  • Words: 3281
My Louisiana Recipes My Louisiana Recipes