Recipes

Alligator Etouffee

I can’t think of a better day to share this recipe with you all than today.  It’s been 12 years ago today since my Dad passed away. I thought it would have been so much easier by now to deal with his passing and accept it but I am convinced that it never gets any easier despite what people tell you. You just move on I suppose… My Dad was a Cajun through and through. Black hair, Dark skin, and bright blue eyes. He would have flipped over this recipe and he would have been proud that I made it and felt like he taught me well. He’s to you Dad!!


I love etouffee just about any way you make it and with any type of meat I can get in it, but I must say that the alligator sausage is at the top of my list just second to shrimp.


This is a delicious piece of meat! I know some people are sitting there thinking ewww!! How can anyone eat an alligator but let me tell you it is well worth a shot if you have never had it.

I know this recipe will not work out for everyone because not everyone has access to alligator meat. I am a southern girl and have access anytime I want it while it’s in season and if it’s not in season there is probably some in my freezer. I know it’s not so easy for everyone.

If you have the opportunity to make this wonderful dish I highly recommend it. For this Cajun girl it’s nothing but a happy tummy and great memories dish! 


Ingredients:

  • 1/2 cup margarine
  • 1/2 cup all-purpose flour
  • 3 stalks celery, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 15 oz. can diced tomatoes
  • 3/4 cup clam juice
  • 3/4 cup white wine
  • 1/2 teaspoon basil
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2-4 teaspoons (to taste) Louisiana pepper sauce (Tabasco)
  • 1/2 cup green onions, chopped 
  • 1 lb. alligator sausage 
  • 3-4 cups cooked white rice

Directions:

  1. If your alligator sausage is not cooked cut into bite size pieces and pan fry in a large dutch oven. Do not remove the casing or it will all fall apart. Once the alligator is cook put the meat aside but reserve the drippings
  2. In the same pot you cooked the alligator (including the drippings) you will be making the roux. Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).
  3.  Add celery, onion, garlic, and bell pepper, simmer 10 minutes.
  4. Stir in tomatoes, clam juice, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.
  5. While everything is simmering make rice according to package directions and set aside
  6. To your etouffee add hot sauce to taste, sliced green onions, and alligator sausage.
  7. Simmer 5 minutes
  8. Remove bay leaf.
  9. Serve over rice

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Recipes

Burrito Bake

I love this burrito bake recipe for so many reasons. It’s easy to make.  If you can mix soup and milk together and grate some cheese you are basically done! It’s fast! Just a few turns of a spoon then some baking and you’re done. It’s inexpensive! This recipe will cost me about $4.00 maybe less! It’s delicious and better yet you can make it ahead of time. This recipe makes a great freezer recipe you can make several pans of it and stick in the freezer. When you need to let it defrost, and bake then dinner is done! I love that! 

In my opinion you can not go wrong with anything when it comes to this recipe! You are just taking the common freezer burrito and in the words of my Nana “Jazzing it up!”

Ingredients:
  • 6 pre made frozen burritos
  • 1 can cream of mushroom soup
  • ½ cup milk
  • 6 green onion stalks
  • 1 cup cheddar cheese
  • 1 small can green chili’s
  • 1/2 cup pepper jack cheese
  • Season salt
  • Cooking spray

Directions:

  1. Preheat oven to 350 degrees
  2. In a bowl mix cream of mushroom soup, season salt to taste and milk. Then fold in the cheddar cheese and green chili’s then set aside.
  3. Spray pan with cooking spray then place burritos side by side leaving a small gap between the burritos. I was able to layer four on one side going vertical then two on the other side going horizontal.
  4. Pour soup mixture over the burritos making sure that the burritos are well covered. (You don’t want any part of the burritos to not have soup on it or it might dry out while baking).
  5. Top the burritos with pepper jack cheese.
  6. Bake for 30 minutes on 350 degrees

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Recipes

Garlic and Herb Rice Pilaf

I needed a side dish for dinner one night and needed an excuse to open my first box of orzo. After looking around online I found this wonderful recipe and had to give it a try. 

This is a very good recipe! Not only full of flavor but easy to make too! That’s right up my alley! I can easily see us having this again. I love anything flavorful and easy.

The only thing I would do different next time is to serve it with other things that are not as flavorful so that this recipe can shine all one its own! I bet you could even add some ham or chicken to it as serve it as a main course!


Ingredients:
  • 1 tablespoon olive oil
  • 6 garlic cloves, peeled and thinly sliced
  • 1/2 cup orzo pasta, uncooked
  • 1/2 cup long grain rice, uncooked
  • 1 (14 1/2 ounce) can chicken broth
  • 1/3 cup water
  • 1/3 cup fresh basil leaf, thinly sliced
  • 1/4 cup fresh Italian parsley, minced
  • 1/4 teaspoon salt

Directions:

  1. In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
  2. Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
  3. Stir in broth and water.
  4. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
  5. Stir in the basil, parsley and salt

Original Recipe Source

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Recipes

Chocolate Smoothie Dessert (Dr. Oz Recipe)

I recently saw this recipe online. I knew I had pretty much everything on hand so on a whim I made up a pitcher full. The recipe is delicious but dare I say it had a bit too much chocolate in it. I thought the flavor was a bit overwhelming.

Next time I make it, and believe me there will be a next time, I would only add a ½ cup of unsweetened cocoa powder. It’s not that it was a good overwhelming chocolate flavor but more of a bitter chocolate flavor. I loved it don’t get me wrong, but I would just tweak it next time.

The only change I made was leaving out the monk fruit and using stevia instead. I don’t even know where I would find a monk fruit but I certainly didn’t have any on hand. I think what’s great about this recipe is the base of the recipe. You could really do so many things with it. The basic premises is making a dessert smoothie that is a dessert and healthy at the same time.

I think you could change the coca powder to PB2, use a banana pudding or a vanilla, change the powdered milk to an almond or coconut milk and use more ice and even add a bit of vanilla or almond extract to give it a whole new flavor. So many options to make this recipe pop!


Ingredients:

  • 1 1/2 cups cold water
  • 1/2 cup plus 2 tbsp. unsweetened cocoa powder
  • 3 tbsp. fat-free milk powder
  • 5 tbsp. instant sugar-free chocolate pudding
  • 12 packets monk fruit powder, stevia, or Honey (Thanks Alison)
  • 6.5 cups ice, crushed or cubed

Directions:

  1. Add all ingredients to blender and blend on low for 30 seconds, then on high for 30 seconds.
  2.  Add half of ice to blender. Start blending on low, then slowly increase speed. Add remaining ice and blend on low, then slowly increase speed. 

Original Recipe Source


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Recipes

Brisket Tacos… Repurposing Leftovers!


I made an amazing Coca Cola Brisket last week. It turned out better than I could have ever imagined. One of the things I did with the brisket was I made brisket tacos. I never really thought about a brisket taco until a few weeks ago when I was at a restaurant that had them on the menu.

Brilliant! What a great way to use up some leftover brisket. I hate when food goes to waste, but yet I had the same old left overs. With that in mind why not take the brisket we already had left over and turn it into brisket tacos? Might I say … repurposing!

My brisket already had bell pepper and onion in them so I didn’t have to add any extra veggies. I paired the brisket meat with anything and everything you might normally have on a taco. We used flour tortillas, cheese, sour cream, lettuce, and tomato. Topping off the brisket with veggies was a huge hit. The entire family devoured the brisket leaving none left… not even a single drop.

I may not like leftovers but I am more than happy to call it a fancy name like repurposing food!

What leftovers do you like to repurpose?

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