Louisiana Cuisine, Farmerville, LA (2025)

12/07/2024

Shrimp Sausage Dirty Rice
Ingredients:
- 1 lb ground beef
- 1 lb ground sausage
- 10-12 shrimp, peeled and deveined
- 4 cups cooked rice
- 2 cups chicken broth
- 1.5 cups mixed onions and bell peppers, chopped
- 3 tablespoons vegetable oil, divided
- 1 teaspoon seafood seasoning
- 1/4 cup flour
- 1 tablespoon oregano
- 3 teaspoons minced garlic
- 1 teaspoon thyme
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- Salt, to taste
- Pinch of cayenne pepper (optional, for added heat)
Instructions:
Season & Cook the Shrimp:
- Season the shrimp with seafood seasoning.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
- Cook the shrimp for 2–3 minutes per side, until pink and fully cooked. Remove and set aside.
Brown the Meat:
- In the same skillet, add the remaining 1 tablespoon oil.
- Brown the ground beef and sausage together over medium heat.
- Once browned, add the chopped onions, bell peppers, and minced garlic.
- Sauté until the vegetables are softened, about 5 minutes.
Add Seasonings & Flour:
- Stir in oregano, thyme, garlic powder, onion powder, chili powder, black pepper, and cayenne (if using).
- Sprinkle the flour over the mixture and stir well to incorporate.
Simmer with Broth:
- Pour in the chicken broth and bring the mixture to a simmer.
- Cook for 5–7 minutes, allowing the flavors to meld and the broth to thicken slightly.
Combine with Rice:
- Add the cooked rice to the skillet and stir to combine everything thoroughly.
- Let it simmer for an additional 5 minutes so the rice absorbs all the flavors.
Finish with Shrimp:
- Return the cooked shrimp to the skillet and gently mix them in.
- Serve hot and enjoy this flavorful, hearty dish!
Additional Information:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4

10/19/2024

SOUTHERN PIE
Ingredients:
½ cup of buttermilk.
1 ¾ cups of sugar.
2 large eggs.
3 tbsps of flour.
A pinch of salt.
1 stick of butter.
1 tsp of vanilla.
Method:
In a large bowl, mix all the ingredients together until blended then pour the mixture in an unbaked 9 inch pie shell.
Sprinkle the top with some nutmeg then bake for 15 minutes in a preheated oven to 400 degrees. Reduce the temperature to 350 degrees and bake for an additional 45 minutes.
Let set and cool completely before serving.
Simple, easy and yummy! There’s no one who can resist the goodness of this pie. It’s like magic. You should really give it a try, you won’t regret it.
Enjoy

10/19/2023

Blueberry Pound Cake
Ingredients :
1/2 cup butter
3 eggs
3-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
4 cups fresh blueberries
1 cup milk
Directions :
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside.
In a large bowl sift together the flour, baking powder, and salt; set aside.
In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined.
Beat in eggs.
Stir blueberries into flour mixture.
By hand, stir blueberry mixture into butter mixture.
Stir in milk just until combined.
Spread batter in prepared pan.
Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean.
Cool on wire rack for 15 minutes.
Loosen cake from edge of pan with a narrow metal spatula.
Remove cake from pan; cool completely on wire rack.

07/08/2023

PEACH COBBLER POUND CAKE
For the Cake:
3 cups All Purpose Flour
3 cups Granulated Sugar
6 Large Eggs
1 1/2 cup Unsalted Butter
8 oz Cream Cheese softened at room temperature
2 tsp Vanilla Extract
1/4 tsp Salt
1 cup diced peaches fresh or canned with the juices drained off
For the Topping:
2 peaches sliced (fresh or 8 oz canned sliced peaches with the juices drained)
1/2 cup Brown Sugar
1/4 cup Melted Butter
For the Glaze:
1 cup Confectioners Sugar
1 tsp Vanilla Extract
2-3 Tbsp Milk adjust to desired thickness
2 Tbsp Brown Sugar for sprinkling on cake
Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
In a large mixing bowl, cream together the butter, sugar and cream cheese until combined. Then add in the eggs, one at a time, mixing after each egg. Then add in the vanilla extract.
Next gradually add the flour, 1/2 cup at a time and mix on low speed. Scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Then mix in the salt.
Gently fold the diced peaches into the cake batter. Set the batter aside while preparing the cake topping.
Melt the butter in a small bowl and then mix it with the brown sugar. Place the sliced peaches in the bottom of the greased bundt pan. Then cover the slices with the brown sugar and melted butter mixture.
Pour the cake batter on top making it as even as possible. Gently tap the bundt pan on the work surface to eliminate any large air bubbles.
Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean. Remove the cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes).
While the cake is cooling, prepare the glaze. Whisk together the confectioner’s sugar, vanilla extract and milk. Gradually add the milk to the mixture until the glaze is the consistency that you prefer.
Once the cake has cooled completely, invert the cake onto your favorite cake pan. Drizzle the glaze on top

06/27/2023

Shrimp Stir-Fry
Ingredients
1 (7 oz) package rice stick noodles
1 + 2 tbsp canola oil
1 + 2 tbsp soy sauce
1 + 2 tbsp rice vinegar
1/4 + 1/8 tsp. salt
3/4 lb mini sweet peppers. Tops trimmed, quartered
8 oz sugar snap peas
1 medium onion, thinly sliced
1 1/2 lb raw cleaned shrimp
1/2 cup sweet chili sauce*
2 tbsp fresh lemon juice
1-- 2 tsp Asian chili-garlic sauce
Directions:
Bring a large pot of lightly salted water to boiling.
Add rice noodles and cook 3 minutes.
Drain.
Heat 1 tbsp. of the oil in a wok or very large skillet over medium-high heat.
Add noodles, 1 tbsp. each of the soy sauce and rice vinegar and 1/4 tsp. of the salt.
Stir-fry 2 minutes.
Transfer to a platter.
Return wok or skillet to medium-high heat and add remaining 2 tbsp. oil.
Add peppers, snap peas and onion.
Stir-fry 4 minutes.
Add shrimp and cook 5 minutes, stirring, until opaque.
Season with remaining 1/8 tsp. salt.
Meanwhile, whisk together sweet chili sauce, remaining 2 tbsp. each soy sauce and rice vinegar, the lemon juice and chili-garlic sauce.
Stir into wok with shrimp and veggies and cook 1 minute.
Pour over noodles on platter and serve.
€€€€€€€€€€
*Sweet Chili Sauce Recipe
Submitted By Clifford Burdette
Yield: Makes 1/2+ ~ Cup of Sauce
Ingredients:
1/2 cup rice vinegar
1/2 cup + 2 tbsp. white sugar
1/4 cup water
3 tbsp. fish sauce
2 tbsp. sherry
3 cloves garlic, minced
1/2 to 1 tbsp. dried crushed chili (1 tbsp. makes spicy-hot sauce) or (we used chili pepper flakes)
1+1/2 tbsp. cornstarch dissolved in 3-4 tbsp. cool water
Preparation:
Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot.
Bring to a rolling boil.
Reduce heat to medium and let boil for 10 minutes, or until reduced by half.
Reduce heat to low and add the cornstarch-water mixture.
Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
Remove from heat and taste-test.
You should taste "sweet" first, followed by sour, then spicy and salty notes.
If the sauce isn't sweet enough, add a little more sugar.
If not spicy enough, add more chili.
Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls.
Also makes an excellent marinade for grilled chicken, fish, or seafood.

06/21/2023

Buttermilk Cornbread
Ingredients
8 Tbsp. Butter unsalted
½ C. Granulated sugar
1 C. Yellow cornmeal
2 Large eggs
1 C. Buttermilk
1 tsp. Baking soda
1 C. All purpose flour
Salt to taste
How To Make Grandmother’s Buttermilk Cornbread
Preheat the oven to 375 degrees.
Mix together all of the ingredients except for the butter until smooth and creamy.
Place the butter into an oven safe skillet on the stove, and melt it over medium heat.
Once the butter is melted, remove the skillet from the heat, and pour the batter into it. Whisk the batter in with the butter until well combined.
Bake for 25-30 minutes until browned and cooked through

06/15/2023

Cajun Shrimp Scampi
Ingredients :
12 raw shrimps (as many as you’d like, I like having a lot in my pasta)
1 serving of pasta (preferably a linguine)
2 cloves garlic, minced
2 tbs. butter
1/2 c. heavy cream
shredded parmesan cheese
1/8 tsp. basil
salt and pepper to taste
flour (to thicken)
cajun seasoning
1/4 c. parsley
White wine (not shown)
olive oil (not shown)
Directions :
Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine and bring to a boil.
Add the garlic and cook for another 2 minutes.
Add the shrimps.
Next, season the shrimps with the Cajun seasoning., be generous (to your liking)!
When the shrimps are pink on one side, flip them and cook for another minute and remove them from the pan, leaving the liquid.
Add the heavy cream, basil, parsley, salt and pepper.
Bring to a boil and whisk in sprinkles of flour until sauce thickens.
Lower heat to medium-low and add shrimp again.
Toss shrimp to coat with sauce, and serve over pasta. Topping with parmesan cheese, and ENJOY!

06/09/2023

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE
Ingredients
2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (16 ounce) package frozen chopped broccoli
1 pound processed cheese food, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
¼ cup butter, cubed
1 small white onion, chopped
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Bring water to a boil in a medium saucepan; stir in instant rice, cover, and remove from heat. Let stand for 5 minutes.
Mix prepared rice, chicken, broccoli, processed cheese, condensed mushroom soup, condensed chicken soup, milk, butter, and onion in a 9x13-inch baking dish.
Bake in the preheated oven until cheese is melted, about 30 to 35 minutes. Stir halfway through cooking to help cheese melt evenly.
Enjoy

05/12/2023

CRAWFISH CREOLE
Makes 4 Servings
Ingredients
• 1 pound crawfish tails
• 2 teaspoons Creole seasoning
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• ½ cup chopped yellow onion
• ½ cup chopped green bell pepper
• ¼ cup chopped celery
• 2 cloves garlic, minced
• I added 1 Cup Green Olives with Pimentos (sliced) This is what my Mom always did for Shrimp Creole and I do it, too
• 1 (28-ounce) can fire-roasted crushed tomatoes (I made my own - recipe posted below)
• 1 cup water
• 2 teaspoons kosher salt
• 2 teaspoons hot sauce
• 1 teaspoon chopped fresh oregano
• 1 teaspoon ground black pepper
• ½ teaspoon dried thyme
• 2 dried bay leaves
• ¼ cup chopped fresh parsley
• Hot cooked rice, to serve
• Garnish: chopped fresh parsley
Instructions
1. In a medium bowl, combine crawfish and Creole seasoning.
2. In a large Dutch oven, melt butter over medium-low heat. Gradually add flour, whisking until combined. Cook, stirring frequently, until roux resembles the color of peanut butter, 8 to 10 minutes.
3. Add onion, bell pepper, celery, and garlic to roux; cook, stirring occasionally, until tender, about 10 minutes. Add tomatoes, 1 cup water, salt, hot sauce, oregano, black pepper, thyme, and bay leaves. Bring to a gentle boil over medium heat. Simmer, stirring occasionally, until thickened, 10 to 15 minutes.
4. Add crawfish to vegetable mixture, and stir until combined. Cook, stirring occasionally, until heated through, 5 to 10 minutes. Discard bay leaves. Stir in parsley. Serve with white rice. Garnish with parsley, if desired.
Fire-Roasted Crushed Tomatoes (amiraspantry)
INGREDIENTS
• 2 lbs Roma tomatoes (20-25 Roma Tomatoes (core removed and washed)
• 3 Tablespoons olive oil
• 1 teaspoon salt or to taste½ teaspoon black pepper
• 2 cloves garlic minced
• 2 teaspoon fresh rosemary chopped
• 1 Tablespoon fresh basil chopped
INSTRUCTIONS
1. Wash and xcut the core out and cut tomatoes lengthwise.
2. In a medium bowl combine all the ingredients except for the tomatoes and mix well.
3. Add the tomatoes and toss to combine.
4. Preheat the oven to 450°F.
5. Place the tomatoes on a rimmed baking sheet and bake in the center of your oven for 25-30 minutes until completely done.
6. Place in mason jars and cover with a thin layer of oil. Remove skins before using in a dish.

05/06/2023

Hudson's Coffee House & Ice Cream @ 100 Gulley Street, Farmerville Louisiana

05/06/2023

Cracked Crab Cheese Bread
Ingredients:
• 1 – 8oz Cream Cheese, softened
• 1 – 8oz Can of Crab Meat
• 1 C Shredded Colby Jack Cheese
• 1 C Shredded Mozzarella Cheese
• 2 tbsp old bay seasoning
• 1 Loaf of French Bread, sliced in the middle then the middle of the bread hulled
Instructions:
• Preheat oven to 350 degrees and line a cookie sheet with parchment paper
• Using a large bowl, mix together the cream cheese, colby jack cheese, and mozzarella until combined
• Mix the crab meat with the cream cheese mixture
• Place french loaf bread onto the cookie sheet
• Fill the bread with the with the crab mixture and top with some more cheese
• Place into the oven and bake for about 10 minutes or until the cheese has melted and the bread has toasted
• Remove and top with fresh parsley

04/18/2023

Crawfish Gumbo
crawfish gumbo and added , shrimp and yes andouille. Delicious !
⅓ cup vegetable oil
½ cup all-purpose flour
1 cup finely chopped white onion
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 cup chopped celery
5 cloves garlic, minced
8 cups water
2 tablespoons Cajun seasoning
1 pound large fresh shrimp, peeled and deveined (tails left on)
2 cups sliced fresh okra
2 (16-ounce) packages cooked crawfish tails, undrained
Hot cooked rice (for serving)
Garnish: chopped parsley and sliced green onion
Instructions
In a large Dutch oven, add oil, and heat over medium heat for 5 minutes. Add flour, and whisk until combined. Lower heat to medium-low, and cook, stirring, until a dark chocolate roux forms, 30 to 40 minutes.
Add onion, bell peppers, and celery, and cook, stirring, until onions are tender, about 15 minutes. Add garlic, and cook 30 seconds. Add 8 cups water, Cajun seasoning, and tomato. Bring to a boil; reduce heat, and simmer 1 hour.
Stir in shrimp, okra, and crawfish. Bring to a boil; reduce heat, and simmer 15 minutes. Serve with rice. Garnish with parsley and green onion, if desired.

Louisiana Cuisine

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