Recipes by Michelle M

Croquignoles by Michelle M

This is the Cajun version of New Orleans beignets. While I prefer beignets, croquignoles can be made much faster. Beignets are made from a yeast dough; croquignoles have no yeast and require no rising time. They are not as airy and fluffy as beignets, but are still a good treat! See the link below for pictures and a recipe for…

Shrimp Creole by Michelle M

Smothered Pork Chops by Michelle M

Corn Maque Chou by Michelle M

This corn dish is a hybrid of Cajun and Native American cooking. It's best to use fresh corn, but canned or frozen corn along with creamed corn can be substituted.

Purple Passion by Michelle M

This is an old school frozen dessert I learned from my mother-in-law. It's not sophisticated, but is easy and great fun for kids to make (although the name is pretty goofy!).

Chicken or Rabbit Fricassee by Michelle M

Trout Amandine by Michelle M

One of my favorite ways to eat trout. Where I'm from, we use speckled trout caught in the marshes and coastal waters of Louisiana. Tilapia or other white-flesh fish can also be used. If the amount of butter concerns you, when cooking the fish sub olive oil for half of the butter. Don't sub in the sauce though. For…

Butter Dips by Michelle M

A little bit biscuit. A little bit breadstick. No yeast is involved so these can be made relatively quickly. For me, the highlight is playing with different flavor variations...be sure to check out some of them listed at the end of the recipe. My favorite is a combo of variations listed: garlic, chives, and paprika on the top.…

Favorite String Beans by Michelle M

Like the title says, this is my favorite way to eat 'em!

BBQ Shrimp by Michelle M

New Orleans style BBQ Shrimp...no grilling here! This is shrimp cooked shell-on in a rich, buttery, flavorful sauce. The link below includes some history on this dish.