Peace, Love, and Beignets………

I’m sure I’ve mentioned once or twice that I spent the first 12 years of my life in Louisiana.  New Orleans and Baton Rouge to be geographically correct.  I have a great love for all Cajun food, southern food, and generally anything fried with powered sugar on top.   Have you experienced a beignet during your lifetime?  If not, do head on over to Cafe’ Du Monde and order up a box of the beignet mix for yourself.   Beignets are easy to make.  The trick is to know when to take them out of the oil so they are just right, golden brown.

All this snow made me wish for a more southern location on the map, and with thinking about southern locations – I think about Louisiana, my friends and family still living there. My grandparents and how much I miss them every single day. My childhood. My neighbor, Mrs. Spruell, who cooked beignets when I spent the night at their house. All good memories. And, cooking food that brings back those memories makes me happy – even in the middle of all this snow we’ve had in the past two weeks (with the possibility of up to 10 more inches of snow tonight).

Is it spring yet?  Peace, love and BEIGNETS y’all! 

Recipe: Gulf Coast Shrimp Casserole

Yummy for the tummy!  A great casserole that is easy to prepare and will freeze well if you need to make ahead of time.

GULF COAST SHRIMP CASSEROLE 

½ cup butter
1 small can sliced mushrooms
1 cup chopped onion
1 can cream of celery soup
1 cup chopped green pepper
3 cups cooked rice
1 cup chopped celery
½ cup chopped green onions
3 cloves garlic, minced
½ cup chopped parsley
1 tsp. Tabasco sauce
1 tsp. black pepper
Tony Chachere’s Creole Seasoning
Italian bread crumbs
1 lb. cooked, peeled, shrimp or crawfish, seasoned with salt and crab boil 

In a large skillet, sauté the onion, pepper, celery and garlic in butter over medium heat until transparent and tender.  Stir in mushrooms, soup, rice, green onions, parsley, Tabasco, pepper and Creole seasoning to taste.  Add cooked shrimp and mix well.  Place in a 9 x 13 inch greased casserole dish and sprinkle with Italian bread crumbs.  Bake at 350 degrees F. for 45 minutes.  Freezes well.  Serves 6

From the kitchen of Helen Presswood, life-long friend of my parents from Baton Rouge, Louisiana.

Y’all Enjoy!