Recipes

The name “Cajun,” known around the world for the delicious Louisiana culture, food, and music, is derived from the “Acadian” culture still thriving here in Acadia Parish. While you are best off enjoying these meals in the full ambience of Acadia Parish, the next best thing, is serving up one of our tried-and-true recipes before your next visit! Also, many of our local, Specialty Meats & Cracklin’ Trail purveyors will ship authentic meats, like andouille, to your doorstep, so check in with them – it might be worth it for the perfect ingredients!

ACADIA PARISH RECIPES

Recipes

Amazing Brown Rice Salad

Amazing Brown Rice Salad

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Bread Pudding

Bread Pudding

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Cabbage Roll Casserole

Cabbage Roll Casserole

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Corn Maque Chou

Corn Maque Chou

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Crawfish-Shrimp Salad

Crawfish-Shrimp Salad

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Lemon Cookies

Lemon Cookies

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Pecan Pralines

Pecan Pralines

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Red Beans & Rice

Red Beans & Rice

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Seafood-Gumbo

Seafood-Gumbo

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Southern Pecan Pie

Southern Pecan Pie

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Amazing Brown Rice Salad

Amazing Brown Rice Salad

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Bread Pudding

Bread Pudding

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Cabbage Roll Casserole

Cabbage Roll Casserole

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Corn Maque Chou

Corn Maque Chou

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Crawfish-Shrimp Salad

Crawfish-Shrimp Salad

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Lemon Cookies

Lemon Cookies

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Pecan Pralines

Pecan Pralines

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Red Beans & Rice

Red Beans & Rice

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Seafood-Gumbo

Seafood-Gumbo

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Southern Pecan Pie

Southern Pecan Pie

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Crawfish-Shrimp Salad

Crawfish-Shrimp Salad Acadia Parish Recipes

The people of Acadia Parish believe everything is better when you add crawfish or shrimp, especially salad. A favorite around Easter, salad isnt’ just a side anymore. Cajun Harvest Country is full of surprises like this, and the people here are just as fun! Come for a visit during Easter, Christmas, Mardi Gras, or any day to experience fun, the Cajun way!

Ingredients

  • 2 cups cooked rice
  • ½ c. mayonnaise
  • 1 c. marinated, cooked crawfish/shrimp
  • 2 tbsp lemon juice
  • 2 hard-cooked eggs, diced
  • ½ tsp mustard
  • ¼ c. diced onion
  • ½ tsp salt
  • ¼ c. diced celery
  • ¼ tsp pepper
  • ¼ diced bell pepper
  • 2 tbsp sweet pickle relish
  • 2 tbsp stuffed olives, diced

Directions

Marinate crawfish with Creole seasons for several hours and
combine with first eight ingredients. Mix the next five ingredients and combine
all ingredients in salad bowl or mold.
Makes 6 to 8 servings

Recipe courtesy: Rice Festival winner, Mary Ann Sagrer

Amazing Brown Rice Salad

Amazing Brown Rice Salad - Acadia Parish Recipes

Cajuns are well-known for their ingenuity in the kitchen. Amazing Brown Rice Salad uses kitchen staples to create a dish that’s rich and filling. The people of Acadia Parish have only one standard in the kitchen – great taste! When you visit, you’ll experience great taste no matter where you dine!

Ingredients

  • 2-1/2 c. water
  • 1-1/2 c. brown rice
  • ¼ c. diced red onion
  • ½ c. diced celery
  • ½ c. dried cranberries
  • ½ c. chopped pecans
  • ½ c. sundried tomato vinaigrette dressing
  • 1 tbsp sugar


Directions

In a saucepan, bring water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 45-60 minutes, or until done. Transfer rice to a serving bowl and stir in onion, cranberries, sugar, and salad dressing. Cover. Refrigerate and serve cold. Fold in pecans.

Recipe courtesy: Rice Festival winner, Rose Trahan

Cabbage Roll Casserole

Cabbage Casserole Acadia Parish Recipes

Bring a bit of Cajun Harvest Country into your own home. Cabbage roll casserole is a simple recipe, but full of flavor like everything in Acadia Parish. Once you’ve tried it, you’ll be ready to travel here to experience more of the tastes and textures of Acadia Parish.

Ingredients

  • 1-1/2 lbs. ground beef
  • 1 medium onion, chopped
  • 10 oz. can of “Rotel” tomatoes
  • ½ to ¾ head of cabbage, chopped
  • 3, 8oz. cans of tomato sauce
  • 3 c. rice, washed and drained
  • Salt and pepper (to taste)


Directions

Add all ingredients together. Mix well. Put into a 13×9 pan.
Cover with foil. Bake at 350° for 1 hour or until rice is cooked.

Recipe courtesy: 2006 Miss Crowley, Amber Thibodeaux

 

Southern Pecan Pie

pecan pie on the right with ingredients and rolling pin on the left on a brown background

Ingredients

  • 2/3 cup sugar
  • 3 eggs
  • 1 cup pecan halves
  • 1 cup dark brown syrup 
  • 1/3 cup melted butter or margarine
  • 1 9-inch unbaked pie shell


Directions

Heat oven 350 degrees. Beat eggs thoroughly with sugar, a dash of salt, corn syrup, and melted butter.  Add pecans.  Pour into unbaked pie shell.  Bake 50 minutes or until knife inserted halfway between outside and center of filling comes out clean.  Cool.

Recipe courtesy: Acadia Parish Tourist Commission

Pecan Pralines

pecan pralines on parchment paper

Ingredients

  • 4 cups pecans
  • 5 cups sugar
  • 1 can condensed milk
  • 1 can water
  • 1 stick butter


Directions

Combine sugar, water, butter, condensed milk in a large pot and cook to a soft ball stage. *Soft ball stage is 234-240 degrees. Add pecans. Drop by spoonful on waxed paper.  Let set until firm.

Recipe courtesy: Acadia Parish Tourist Commission

Seafood-Gumbo

seafood gumbo in a bowl on the right of the image with smaller bowls of ingredients on the left

Ingredients

  • 1 cup all-purpose flour (for roux)
  • 1 cup cooking oil (for roux)
  • 1/4 cup vegetable oil
  • 1 medium onion, diced
  • 1 large bell pepper, chopped
  • 1 clove garlic, minced
  • 1 cup green onion, chopped
  • 1/2 cup of roux (either from a jar or homemade)
  • 2 qt. water
  • 1 lb. peeled shrimp
  • 1/2 lb. crabmeat
  • crab claws (optional)
  • Seasoning blend (salt, pepper)


Directions

For Roux: Heat oil in a heavy pot.  When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until chocolate brown. When roux is chocolate brown, remove from pot.

For Gumbo: Pour vegetable oil in a large soup pot. Once heated, add onions, bell pepper, garlic, and green onions. Sauté until cooked. Add roux and water to vegetables and bring to a boil.  Let this boil until roux is no longer lumpy. Allow this to cook for 20-30 minutes. Add shrimp, crabmeat and crab claws (optional).  Lower heat to medium and allow this to cook for about 15 minutes. Season to taste. The gumbo will still be somewhat watery when cooked.  Serve in a bowl over cooked rice.

Recipe courtesy: Acadia Parish Tourist Commission

Corn Maque Chou

corn maque chou in a bowl on the right of the image with smaller bowls of ingredients on the left half

Ingredients

  • 12 ears tender fresh corn
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 4 tablespoons margarine
  • 1 bell pepper, chopped
  • 1 tomato, diced
  • 1 cup milk
  • salt & pepper


Directions

In a large bowl, cut corn off cob and scrape cobs to get all the juice. Set aside. Heat margarine in a Dutch oven. Add onion, bell pepper and garlic. Sauté until tender. Add corn, tomato, salt, and pepper. Cook mixture over medium heat for one hour, stirring often. Add a little milk from time to time to keep mixture soft. Serve as a side dish.

Recipe courtesy: Acadia Parish Tourist Commission

Red Beans & Rice

large bowl of red beans, rice, and sausage on the right of the image. Smaller bowls of ingredients to the left.

Ingredients

  • 1 lb. dry kidney beans
  • 2 teaspoons salt
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • green onion tops, chopped
  • 5 cups water
  • 2 lbs. smoked sausage, sliced
  • 1 large bell pepper, chopped
  • 3 pods garlic, chopped
  • parsley, chopped


Directions

Wash beans and drain. Set aside. Fry smoked sausage until brown. Add onions, bell pepper, celery, and garlic. Sauté. Add water, salt, beans, green onion tops, and parsley to sausage. Cook on simmering heat for 2-3 hours, or until beans are tender. Add more water during cooking if needed.  Serve over cooked rice.

Recipe courtesy: Acadia Parish Tourist Commission

Bread Pudding

bowl of bread pudding with chunks of bread on top

Ingredients

  • 1 Large loaf French bread
  • 12 oz. can evaporated milk
  • 3 eggs
  • 1/2 cup sugar
  • 8 oz. can crushed pineapple (optional)
  • 1 small jar of maraschino cherries (optional)
  • 1/2 cup raisins (optional)
  • 8 oz. can condensed milk
  • 1 cup whole milk
  • 1 stick butter
  • 1 tablespoon vanilla extract


Directions

Break bread into small pieces in baking dish, set aside. In large bowl, mix all other ingredients together and pour over bread. Bake at 350 for 45 minutes to an hour, until golden brown.

Recipe courtesy: Acadia Parish Tourist Commission

Syrup Cake

syrup cake with pecans on top to the right of the image, bowls of ingredients on the left

Ingredients

  • 1/2 cup shortening
  • 2 beaten eggs
  • 1/2 teaspoon baking soda, sifted
  • 1 teaspoon ginger, sifted
  • 1 1/2 teaspoon baking powder
  • 1 cup water
  • 1/2 cup sugar
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves, sifted
  • 1 cup dark cane syrup
  • 1 cup chopped pecans (optional)


Directions

Cream shortening and sugar until fluffy. Add eggs, then add previously sifted dry ingredients, alternately with syrup and water. Beat enough to mix thoroughly. Add optional pecans if desired. Pour into a well-greased 12×8 pan and bake at 350 for 40-50 minutes.

Recipe courtesy: Acadia Parish Tourist Commission

Sweet Dough Pie

four turnovers or sweet dough pies

Ingredients for Sweet Dough Pie Crust

  • 1 cup sugar
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup shortening
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 cup milk
  • 4 cups flour


Directions

Cream shortening and sugar.  Add milk and eggs, mixing well. Sift remaining ingredients and add to liquid mixture.  Chill 2 hours before rolling out.  Roll out dough on a floured surface to a thickness of 1/4 inch and cut 6-inch circles. Put a tablespoon or so on half of each circle.  Fold other half of dough over and seal with a fork.  Do not overfill. Place on a cookie sheet and bake at 350 for 15-20 minutes. You can make the turnovers any size you want.  You can also use your choice of pie filling in the can.

Ingredients for Sweet Potato Pie Filling

  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 1/2 cups cooked mashed sweet potatoes
  • 1/2 teaspoon salt
  • 2 beaten eggs
  • 1 teaspoon ginger
  • 1 teaspoon vanilla


Directions

Mix brown sugar with salt and spices. Add eggs, sweet potatoes and vanilla, mixing well.  Fill sweet dough pie crust.

Recipe courtesy: Acadia Parish Tourist Commission

Lemon Cookies

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 beaten egg
  • 1 tbsp. lemon juice
  • 1 tbsp. lemon peel
  • 2 cups sifted flour
  • 1 tsp. baking powder
  • dash of salt
  • 1 cup chopped (fine) pecans


Directions

Cream shortening and sugar.  Add egg and other ingredients. Divide into four portions. Make long rolls and wrap in waxed paper. Chill. Cut very thin and bake about 12-15 minutes in 350 degree oven.

Recipe courtesy: Mrs. Louise Larcade, Rayne, Louisiana

As Printed in What’s Really Cooking in Crowley, 1987

Summer Sherbet Punch

Ingredients

  • 2 large cartons lime sherbet
  • 3 2-liter bottles ginger ale
  • 3 2-liter bottles 7-Up


Directions

Spoon sherbet into punch bowl.  Pour 7-Up and ginger ale simultaneously over sherbet until punch bowl is full.  Sherbet will foam and punch changes to a green color. Ladle liquid over the sherbet for a short while. Makes 2 large punch bowls of punch.

Recipe courtesy: Paula Meyer

As Printed in What’s Really Cooking in Crowley, 1987