1 lb. pork steak, cut up (with bone if possible, sausage may be substituted)

1 large onion, chopped

2-3 ribs celery, chopped

1 bell pepper, chopped

2 cloves garlic, chopped

2 cups chicken broth,

1 cup Cajun Country Medium Grain Rice, raw

Directions:

Season meat with Cajun or other seasoning blend and marinade in Italian salad dressing.  Brown pork well and remove from pan.  Drain off excess oil leaving enough to sauté onions, celery, bell pepper and garlic until tender.  Return meat to pan and add chicken broth. Cover and cook until meat is tender, stirring occasionally. Add Cajun Country Medium Grain Rice and cook covered over a moderate to low heat, stirring often.  Add more liquid if needed to cook rice.  Season to taste. Garnish with fresh chopped parsley. Serves 6.

*Recipe Courtesy Falcon Rice Mill, Crowley, Louisiana.

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8 cups water

1 cup powdered roux

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped bell pepper

4 cloves garlic, chopped

1 tbsp. Worcestershire sauce

4 tsp. salt

2 tsp. red pepper

1 chicken (4-6) cut into pieces

1 lb. smoked sausage, sliced bite size

2 tbsp. green onions and parsley, chopped

Directions: In 6-quart saucepan or stockpot, combine water, powdered roux, chopped onion, bell pepper, celery and garlic. Bring to a boil and add salt, pepper and Worcestershire sauce. Cook at least 20 minutes. Add chicken and sausage and cook 30 minutes more or until chicken is tender. Before serving, add onion tops and parsley. Serve in a bowl over any variety of steaming Cajun Country Rice. Serves 8.

*Recipe Courtesy of Falcon Rice Mill, Crowley, LA.

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1 fryer (3-4 lbs) cut into pieces

4 cups water

1/2 cup powdered roux

1 cup chopped onions

1/2 cup chopped celery

1/2 chopped bell pepper

3 cloves garlic, chopped

1 tbsp. Worcestershire sauce

2 tsp. salt

1 tsp. red pepper

Directions:
Combine water and powdered roux in a large saucepan. Add onion, celery, bell pepper, garlic, Worcestershire sauce, salt and pepper.  Cook 10 minutes. Add cut-up chicken pieces and cook 20-25 minutes longer. Serve over a steaming plate of cooked Cajun Country Long Grain Rice. Serves 6-8.

*Recipe Courtesy Falcon Rice Mill, Crowley, Louisiana.

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• ½ cup margarine
• 1 cup chopped green onions
• ¼ cup chopped green bell pepper
• 1 cup chopped celery
• 1 cup chopped onions
• 1 can cream of shrimp soup
• 1 can stewed tomatoes
• 2 tbsp. Worcestershire sause
• ¼ tsp. pepper
• ¼ tsp. garlic powder
• 2 cups uncooked shrimp (peeled & deveined)

Directions:

In 2 1/2-3 quart pot, melt butter. Stir in onions, celery and green bell pepper. Sauté on high for ten minutes. Add green onions, sauté 5 minutes. Add cream of shrimp soup, stewed tomatoes, Worcestershire sauce, pepper, and garlic powder. Add shrimp and cover. Cook on high for 10 minutes. Serve over cooked rice.

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• 2 lbs. beef brisket or soup bone
• 2 stalks celery chopped
• 2 large potatoes, peeled and quartered
• 1 (20 oz.) can tomatoes
• 1 (15 oz.) can whole kernel corn
• 3 quarts water
• 1 large onion, chopped
• 1 cup cabbage, chopped
• 2 tbsp. uncooked rice
• 2 tbsp. parsley, minced
• small amount broken spaghetti or macaroni
• salt or seasoning of choice

Instructions:

In a 4-quart pot, add all ingredients except spaghetti or macaroni. Simmer for 3 hours or until meat is tender. Add spaghetti or macaroni into soup during last 20 minutes.

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2 tbsp. butter

1 medium onion, chopped

1 medium bell pepper, chopped

1 stalk celery, chopped

1 small can tomato sauce

1 lb. shrimp, peeled

1 can crabmeat

2 cups cooked rice

salt and pepper

Directions

Sauté onions, bell pepper and celery in the butter.  Add tomato sauce and one cup of water.  Add shrimp and crabmeat, simmer for 20 minutes. Then mix in 2 cups of cooked rice.  Makes 4-6 servings.

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• 1 bell pepper, chopped
• 1 onion, chopped
• 1 stick margarine
• parsley
• 1 lb. picked crab meat
• 1 can cream style corn
• 2 cans whole corn
• 2 cans potato soup
• 1 ¼ cups whole milk or 1 carton half and half cream

Instructions:

• Sauté bell pepper and onion in margarine. Add corn, potato soup, milk or cream, and crab.
• Cook for 20 minutes.
• Add parsley and seasoning to taste.
• To reduce calories, you may reduce the amount of margarine and/or substitute skim milk.

*Courtesy of Anna Lee Breaux Saltzman, Gueydan, Louisiana

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• 2 tbsp. neutral oil
• 1 lb. chorizo
• 1 lb. peeled shrimp
• 1 tbsp. ground chili powder

Instructions:

• Heat oil in a skillet. When it shimmers, add chorizo, chopped into bite-sized pieces. Toss in the pan and cook, and let the fat render. Cook for 5 minutes.
• Add shrimp. Stir for another 3 minutes or until the shrimp are pink. Sprinkle chili powder and toss again.
• Add chorizo, shrimp, and toppings. Fold the tortilla and eat. Don’t overstuff it. It is better to simply eat a second one.
• Make 6 tacos.

*As printed in the Culinary Louisiana 2026-2027 15 month Calendar, March 2027

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2 large potatoes, diced

1/2 medium onion, diced

1 tbsp. parsley, chopped

1 tbsp. chopped onion tops

2 tbsps. butter

2 cups milk or half and half

Instructions:

Cook potatoes and onion in as little water as possible (about one cup) until tender. Add parsley, onion tops, butter, and milk. Salt and pepper to taste (use a little more pepper than usual). Serves two generously or four small portions.

*Recipe by Mrs. Ann Brewer as printed in “What’s Really Cooking in Crowley,” 1987

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1 lb. ground beef

1 lb. ground pork

3 large onions, chopped

1 bell pepper, chopped

3 tbsp. Crisco

1 large can tomatoes

4 pods garlic (put through press)

1 one-ounce jar Mexican Chili Powder

2 cans red kidney beans

2 cans water

Directions: Sauté the onions and bell pepper in Crisco.  Add beef and pork and cook until brown. Drain off excessive grease.  Add the other ingredients and simmer for one hour.

*Recipe of Mrs. George Samson, as printed in What’s Really Cooking in Crowley, 1987

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