From Aunt Cherie's Cajun Kitchen Minimize 

Aunt Cherie's Red Beans & Rice


Marie's Chocolate Chip Cookies

1lb dried red kidney beans

1lb pickle pork or spicy pork sausage

Bay leaves, several

Onion, 1 large chopped

Garlic, 6 toes  chopped

Basil, 2 tsp dried

Parsley Flakes, 1 tbsp

Combine all ingredients in heavy 4 or 6 quart pot with water to fill the pot 2/3's full. Bring to a boil then lower heat to simmer the bean pot for 4-5 hours. Stir occasionally and leave lid partially open to let steam escape but keep mostly covered.  Add salt, black pepper and cayenne pepper to taste. You may need to add more water, a little at a time. Cook down until desired consistancy is reached. Serve over rice with some fresh French bread on the side.


1/2 cup sugar

1/2 cup brown sugar

1 egg

2/3 cup soft butter or margarine

1 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

6 ozs. chocolate chips

Heat oven to 375 degrees. Mix sugars, margarine and egg in bowl with a spoon. Stir in flour, baking soda and salt. Add chocolate chips. Drop buy tablespoonfuls onto ungreased cookie pan. Bake about 10 minutes until light brown. Let cool slightly then remove with spatula to finish cooling.

I like to eat them hot with a cold glass of milk!

Y'all enjoy and always have enough for unexpected guests! 

 Aunt Cherie's Corn and Shrimp Soup Minimize 

Aunt Cherie's Corn and Shrimp Soup

2 medium onions, chopped

1 bell pepper, chopped

2 tbsp parsley, chopped

2 cans whole kernel corn,summer crisp is best

1 can tomato puree

1 to 1 1/2 pounds peeled shrimp

Salt, black pepper, red pepper to taste

First, you make a roux with 1/3cup flour and 1/3 cup oil. Stir the oil and flour over medium heat until light brown.
Add the onions and bell pepper and continue stirring until onions are clear. Add puree and one can water.
Stir and bring to a simmer and continue to simmer for about 10-15 minutes. Add parsley and undrained whole
kernel corn and continue to simmer for another 10-15 minutes. Add shrimp, stirring gently. Continue to simmer
until shrimp are cooked while adding salt, back and red pepper, to taste. Add more water, if necessary, for
desired soup consistancy.

Y'all make it double when the whole family is coming by!


Uncle Arnel's Oyster Patties

2 yellow onions, chopped fine

1 bunch green onions, chopped fine

4 celery stalks, chopped fine

4-6 garlic toes, minced

1 small bunch parsley, minced

Cayenne, thyme, paprika to ya taste

6 dozen oysters, chopped into big chunks if they are large.

The oyster water drained from the oysters

Small patty shells

Parmesan cheese, grated

Melt some butter in large skillet and saute' the onions, celery and garlic until soft.
Start adding seasonings a little at a time 'til it's the way you like. Mix some flour with
a little of the oyster water and add to your skillet to thicken the mixture while also
adding in the oysters .Don't forget to keep stirring. If the mixture becomes too thick
add more oyster water or milk or heavy cream. If too thin add more flour/oyster water
combination. Y'all get the pictutre. Simmer a little while and taste until you get your
seasonings just right. Spoon mixture into the patty shells making sure each one gets
some oyster chunks, sprinkle with the cheese and bake at 450 degrees for about
12 minutes. This can be put into one large pie shell but the petite shells are better.

Now y'all enjoy, Cher!


Marie's Buttermilk Pralines

2 cups sugar

1 cup buttermilk

1 teaspoon vanilla

1 teaspoon baking soda

1 tablespoon butter

1 1/2 cups pecans (halves or pieces but I like the halves - you can mix 'em up, too)

In a heavy saucepan stir the 1st three ingredients until the sugar dissolves.
 Over medium heat, stir constantly till mixture bubbles and reaches soft ball stage
 {place a drop from the tip of ya stirring spoon into a cup of cold water and feel if it's
 a soft ball} It will be light brown. Remove from heat. Add the next 3 ingredients and
 beat until it loses gloss and starts to crystalize on the side of the pot. Spoon about
 tablespoon per praline onto waxed paper. Best made on less humid days.

Y'all, these cure Uncle Arnel's sweet tooth every time.


Aunt Cherie's Stuffed Mirlitons

6 mirlitons

1 1/2 onions, chopped

1 small bell pepper, chopped

3 stalks celery, chopped

3 garlic toes, chopped

1/2 stick butter

1 1/2 - 2 pounds shrimp, peeled

About 1/2 cup Parmesan cheese

About 1 cup fine breadcrumbs

Cajun seasoning, to taste

In a big pot start gently boiling the mirlitons until you can stick them with a fork tender.
Drain and cool. While boiling is going on, finely chop all seasonings. Melt butter in a
big skillet and saute' seasonings until tender. When mirlitons are cool enough to handle,
cut in half and remove seeds with a spoon. Scoop out the inside maintaining the outer
mirliton shell. Mash up the insides in a bowl. There is a lot of water inside a mirliton.
If the seasonings are cooled off, turn the heat back on and add the mashed mirlitons
to the sauteed seasonings. Start adding the shrimp and keep stirring until the shrimp
are pink, you know, shrimp colored. Add the Cajun seasoning, a little at a time 'cuz this
stuff is hot. Now start adding the fine breadcrumbs until it gets to a good dressing consistency
but not too dry. You should have enough mixture to stuff back into the empty shells mounding
slightly. At this point there is usually a little extra left over. So, I let Uncle Arnel eat it out of the
skillet 'cuz he enjoys that so much! Place the stuffed shells on a baking sheet, top with parmesan
cheese and a little pat of butter and bake at 350 degrees until the tops are a light brown.
After being stuffed you can refrigerate and bake later, if you like.

Now, you might as well make a few extra. If you ask me, leftovers are necessary.


  Copyright 2011 by Alison Lane
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