Category Archives: Quick Fix

Crawfish Etouffee’

If you grew up in southern Louisiana as I did, crawfish etouffee is a traditional dish that is prepared fairly often – especially during crawfish season (which generally runs from January through May or June).  Any Cajun cookbook you come across will have some version of the recipe and I’m sure people would love to debate what makes a true etouffee.

I spotted this recipe on Facebook a while back and have made it several times.  I have to say, it’s my favorite etouffee recipe I’ve come across.  It is creamy and the flavors are just on point.  It uses some unusual ingredients but it comes together to create pure magic.  In the recipe I will post, I’ve scaled back on some of the seasonings because we generally use crawfish leftover from a boil, which are already pretty well seasoned.  My husband made this once using those crawfish and the full seasonings and whew!  I was “glistening” while eating it!  So just give it a taste test and if you feel like it needs more seasoning, just add a little more of the steak seasoning or some cayenne powder (which it calls for but I leave out).

**A couple of notes:  It seems strange to put steak seasoning in but trust me, it makes a great flavor profile!  Also do not use a straight cast iron pot as it will discolor the crawfish.  Enameled cast iron is what I use.

crawfish etouffee

Crawfish Etouffee
Recipe adapted from Lou Wanna Parra on Facebook


2 lbs Peeled Crawfish (Do not rinse crawfish, leave fat on)
1 stick Butter
1 Onion (Minced)
1 tsp Minced Garlic
2 stalks Celery (Chopped)
1/2 Bell Pepper (Chopped) (Optional)
3/4 Capful Liquid Crab Boil (small bottle size)
1 tsp Garlic Powder
1.5 Tbsp Texjoy Steak Seasoning (this sounds strange but trust me!)
Dash of Salt, Black Pepper
1 Can (10.5 oz) Golden Mushroom Soup
1 Can (10.5 oz) Cream of Celery Soup
1 Capful of Kitchen Bouquet (small bottle size)
Parsley Flakes
1/2 to 1 Soup Can of Water


In a 5 qt. pot, place your stick of butter, then on top add the onions, garlic, celery, and bell pepper.  Top with the peeled crawfish (you’re supposed to make a pyramid but that doesn’t seem to work for me so don’t sweat it).  Add the liquid crab boil, garlic powder, TexJoy seasoning, salt and black pepper on top of the “pyramid”.  Don’t stir it yet.  Place the lid on top and cook over medium heat until the vegetables are soft.  Once they are softened, stir well, then add the mushroom soup and celery soup, plus the water.  Stir well to incorporate ingredients.  Add the Kitchen Bouquet and stir in well until evenly blended.

Cover and simmer over low heat at least ten minutes.  Serve warm over rice.

Corn and Shrimp Chowder

Usually when I make corn and shrimp soup, I make my grandma’s recipe.  It’s what I grew up eating and it’s comfort in a bowl.  However, while at my parents’ house recently, my dad made some corn and shrimp soup, though I found it to be more of a chowder so that’s what I’ll call it.

I’m not sure where the recipe came from, I think it might be from my parents’ friend Tracy.  Whoever created it needs a round of applause though because it is fantastic.  It comes together really easily, making it a perfect weeknight dinner on a cold rainy (or dare I say, snowy?) night.  The amount of shrimp added can be to your tastes, and your budget – though I will say the more the merrier!

Corn and Shrimp Chowder

Corn and Shrimp Chowder

Corn and Shrimp Chowder

1 stick butter
2 onions, diced
1 bell pepper, seeded and diced
4 ribs celery, chopped
chicken broth or stock (one to two cans, depending on desired thickness)
1 can Rotel original tomatoes, drained
1 can cream-style corn2 cans whole kernel corn, drained
2 cans cream of potato soup
1 bunch of green onions, tops and bottoms, sliced separately
2 cloves garlic, diced
1 (8 oz.) block Philadelphia cream cheese, softened
1-2 lbs. shrimp, peeled and deveined
salt, pepper and Tony’s Creole seasoning, to taste


In a large pot, melt the stick of butter, then saute’ the onions, bell pepper, celery, garlic, and green onion bottoms until soft.  Add all of the canned ingredients, cooking over medium-low heat for 30 minutes, stirring often (very important – cream style corn will stick and BURN!).  Add cream cheese and whisk until melted through, stir in the shrimp, green onion tops (reserve some for garnish) and seasonings and let cook for 10 more minutes.  Remove from heat and serve garnished with additional green onions.

Easy Oven Jambalaya

A while back my coworker Kim had the misfortune of her freezer messing up.  She had to quickly cook a lot of the meat she had frozen and one of the things she cooked was this easy oven jambalaya.  She brought some to work for our lunch the next day and it was SO good!  She gave me the recipe and I cannot even tell you how many times I’ve made it since.  My husband is always asking for it, even my picky daughter loves it!

The recipe calls for Uncle Ben’s original rice.  Make sure to get that, Kim said that it does make a difference!  The ingredients do sound a bit strange for a jambalaya but trust me, this is one of the best jambalayas I’ve ever had!  You can be creative with your proteins also.  While jambalaya does typically contain chicken and sausage, shrimp would be delicious and so would crawfish (I know because I did it!).

Easy Oven Jambalaya

Easy Oven Jambalaya

Easy Oven Jambalaya
Recipe from the Barth/Cutrera Family

1 can French Onion Soup
1 can beef broth
1 small can (8 oz) tomato sauce
1 stick butter, melted
1/2 cup green onions
2 cups Uncle Ben’s Original uncooked rice
1 tbsp minced garlic
Tony’s Creole seasoning and thyme to taste
1 lb. boneless diced chicken and sliced smoked sausage (or shrimp, or crawfish)


Preheat oven to 350 degrees.  In a large bowl, mix all of the ingredients.  Pour into an oven-safe casserole that has been sprayed with nonstick spray.  Cover with foil and bake for an hour and a half.

Easy Oven Jambalaya

Easy Oven Jambalaya

Browned Butter Frosting

I’ve been making the same pumpkin spice cake with chocolate chips for nearly ten years and until recently always held fast to the belief that it was so good on its’ own that it didn’t need a frosting.  It really is, without frosting it goes from cake cake to more of a breakfast cake, fabulous with coffee in the morning.  But then one day I thought that it would be good with browned butter, and off I went to find a recipe for browned butter frosting.

I ended up using a recipe from Martha Stewart and it is SO easy.  I really love browned butter, it gives food a nutty taste and is so decadent.  This frosting was super simple to put together, just make sure you put it on the cake quickly, it sets really fast and will end up looking a little gloppy.  Hence the picture of one side of my cake!  ;)  It was a huge hit despite that, I made it for Thanksgiving and my mother-in-law asked me to make it again for Christmas and for her upcoming birthday.  I don’t know about you, but I’d call that a success!

Browned Butter Frosting

Browned Butter Frosting

Browned Butter Frosting
Recipe from Martha Stewart

4 tbsp butter
1 cup sifted confectioners sugar
1 tsp vanilla extract
1-2 tbsp milk, depending on desired thickness


In a small saucepan, cook the butter over medium heat, stirring often.  It will start to bubble and brown, let it get a good golden brown and then remove from heat, around ten minutes.

In a bowl, combine the sugar, vanilla, butter (leave as much sediment in the saucepan as you can), and 1 tbsp milk.  Mix until smooth, you may add more milk if needed.  Use immediately.

Portobello Pesto Pizza

Pizza is one of the greatest, most versatile foods ever.  Practically everyone loves pizza and you can put ANYTHING on them.  They can be simple, budget saving pizzas or gourmet treats.  This pizza is about a middle of the road, probably closer to the budget than the expensive.

When I have pizza, I want it to be full of gloppy stringy cheese.  I know those words aren’t appealing, but hey, that’s how it is.  When I saw the picture of this Portobello pesto pizza on Brown Eyed Baker, the cheese looked fantastic and that’s what caused me to make it.  It didn’t disappoint, my husband and I both loved it – so much in fact that we made it twice in one week!  It’s so simple, the hardest part is slicing and cooking mushrooms, which we know isn’t difficult at all.  The first time we made it, we made it as the recipe states with the Portobello mushrooms.  The second time the supermarket didn’t have any, so we used regular mushrooms which worked fine, FYI.

Portobello Pesto Pizza

Portobello Pesto Pizza
Recipe slightly adapted from Brown Eyed Baker

1 pizza crust, we used Boboli brand
basil pesto
1 tbsp butter
1 lb. Portobello mushrooms, sliced
1/4 cup chopped red onion
Parmesan cheese
Smoked Provolone cheese slices


  • Preheat the oven to 450 degrees and place a pizza stone inside to warm.
  • In a pan, saute the mushrooms and onion in the butter until soft, season lightly with salt while they are cooking.
  • Assemble the pizza, spread the pesto on the crust, just as you would pizza sauce.  Top generously with the mushrooms and onions, then the Parmesan cheese.  Lay slices of Provolone cheese on top, covering as much of the pizza as you can.
  • Slide pizza onto the heated pizza stone, then bake until the cheese is melted and starting to brown.  Allow to cool for a few minutes before cutting and serving.


Quick and Easy Salsa

I love chips and dip, it’s one of my favorite snacks.  Every time I would go to my friend Kelly’s house, she would have this super yummy salsa.  Finally I asked her to send me the recipe and it was a link to a blog.  I made it.  And the next day I made it again.

This recipe really IS quick and easy.  The ingredients are inexpensive, something you can keep in your pantry to pull out for a last-minute appetizer.  It takes literally minutes to make.  And it’s quite tasty.  It says it’s a copycat recipe for the Chili’s salsa, and it may be.  I don’t eat there often enough these days to compare, but I do love this one!  Thanks for sharing, Kelly!

Quick and Easy Salsa

Quick and Easy Salsa
Recipe from:  Six Sisters Stuff

1 (28 oz) can whole tomatoes, drained
1 small can (4 oz.) diced jalapenos
1/4 cup onion, chopped
1 tsp garlic salt
1 tsp salt (or 1/2, depending on taste)
1 tsp cumin
juice from 1/2 lime
1/2 tsp sugar


Add all ingredients to a medium-sized bowl.  Using an immersion blender, puree until the consistency is to your liking.  Alternately, you could put all ingredients in a food processor and pulse until it is to your liking.

Serve with tortilla chips.

Caesar Salad Dressing

In the MOM’s  Club I’m in, we do lots of potlucks.  It sometimes gets hard to think of something new to bring, often I just end up doing pigs in a blanket or something, things that the kids will eat too.  But frankly, the kids rarely eat anyway, they are too busy playing.  So when my friend Tiffani hosted the April potluck, I decided to bring one of her favorites, caesar salad!

This was really easy to make, though I did make some adaptations to the recipe I followed.  I added one egg yolk, a splash of milk and some parmesan cheese.  Just because it isn’t Caesar without it!  It came out really good.  I do have one piece of advice.  If you do use the anchovies, you will not use them all.  Just throw the rest away, do not try to make another batch of dressing days later.  Trust me.  ;)  But everyone seemed to really like it and asked if I would post the recipe, so here ya go, ladies!

Caesar Salad

Caesar Salad Dressing
Recipe adapted from The Food Network

2 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp vinegar
2 tbsp mayonnaise
1/2 cup olive oil
1/2 tsp salt
fresh ground black pepper
juice of 1/2 lemon
4 anchovy fillets
1/4 cup parmesan cheese
1 egg yolk
1/4 cup milk


Place all ingredients in a food processor and pulse until finely puree’d.  Pour into a tupperware and keep cold.  When making a salad, place romaine lettuce, parmesan cheese, croutons and some dressing in a ziploc bag and shake until  well mixed.  You can also add chicken to make it a meal.