BEER BATTERED FRIED SHRIMP POBOYS with Amy

Amy’s Louisiana Kitchen From Union Parish https://youtu.be/SbZaywq9Hh8 Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube BEER BATTERED FRIED SHRIMP 1 cup all purpose FLOUR 1 cup BEER, any kind you like Pinch of SALT 1 teaspoon CREOLE SEASONING Mix batter ingredients together with a whisk and let sit for 10 to … Continue reading BEER BATTERED FRIED SHRIMP POBOYS with Amy

Fish Gumbo

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/4 tsp black pepper1/4 tsp thyme (or use Italian seasonings)1 lb can tomatoes1 (10 oz) package frozen chopped okra2 bay leaves1 dash Tabasco®Dash cayenne2 beef bouillon cubes1 cup raw rice2 tbsp oil1/2 tsp garlic, minced1/2 cup celery1/2 cup green peppers1/2 cup onions1 laugh catfish In oil, sauté 1/2 … Continue reading Fish Gumbo

Reduced Fat Crawfish Pie

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup onion, chopped1/2 cup bell peppers, chopped1/2 cup celery, chopped2 tsp garlic, chopped-minced1/2 cup liquid Butter Buds®1 can cream of mushroom soup (Healthy Request®)1 cup cream of celery soup (Healthy Request®)1 lb crawfish tails1/8 cup parsley, chopped1 tsp Worcestershire® sauce1 tsp hot sauceTony's® seasonings to tasteSalt and … Continue reading Reduced Fat Crawfish Pie

Fish Court Bouillon

Opal NewmanFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 quart water1 cup bell pepper, chopped1 cup onion1 cup celery1/2 cup green onions with tops3 cloves garlic2 Tbsp parsley chopped2 bay leaves4 cans tomato sauce1 can Rotel® tomatoes1 Tbsp Worcestershire® sauce2 tsp salt2 1/2 tsp red pepper2 1/2 tsp black pepper3 tsp paprika4 lbs fish filets … Continue reading Fish Court Bouillon

Boiled Shrimp

Lori TaylorFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 5 lb raw shrimp, unpeeled1 large onion, quartered3 cloves garlic1/2 cup oil1/2 cup catsup1/2 tsp Tabasco®1/2 tsp black pepper1 lemon, quartered1/4 cup vinegar1/4 cup plain salt1/4 cup Toney's® seasoning Wash shrimp. Half fill 6 quart pot with water. Bring to boil. Add all ingredients except shrimp and … Continue reading Boiled Shrimp

GRILLED ROMAINE AND SHRIMP SALAD 💜 with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen From Union Parish https://youtu.be/lFEV0UUBi5o Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube GRILLED ROMAINE AND SHRIMP SALADS 2 HEARTS OF ROMAINE LETTUCE, rinsed, patted dry and halved lengthwise 1/4 cup BACON BITS 24 peeled and deveined SHRIMP 1/2 cup GRAPE TOMATOES, halved lengthwise 1/4 cup FETA CHEESE, crumbled … Continue reading GRILLED ROMAINE AND SHRIMP SALAD 💜 with Amy’s Louisiana Kitchen

Shrimp Dip

Betty Littleton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 pint sour cream1 (8 oz) cream cream cheese1/2 cup celery, chopped fine1/2 cup onions, chopped fineSalt and pepper to tasteJuice of 1 lemonRed pepper to taste2 small cans shrimp Combine sour cream with cream cheese. Add celery, onions, salt, pepper, lemon juice and red pepper … Continue reading Shrimp Dip

Shrimp Dip

Earline Giddens Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can shrimp1 (8 oz) cream cheese 1 onion, chopped fine1/3 cup mayonnaiseDash of salt or garlic powder Cream and serve with chips.

Crabmeat Dip

Donna Kelley Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz package cream cheese1 stick butter or margarline2 (6 oz) cans crabmeat, drained1 small onion, choppedDash of Tabasco® sauceDash of garlic powderDash of cayenne pepper In a double boiler or small crockpot, melt cream cheese and butter. Add all other ingredients and stir. Serve warm … Continue reading Crabmeat Dip