"Louisiana Cooking in a way you'll never forget."


Anne and Harriet on the WWL morning show

Corn & Crab Bisque


1/4 C. flour 1 Lb. Crab meat (claw)
1/4 C. butter 2 C. chopped green onion
1 Quart heavy cream 24 Oz. Whole corn with liquid
1 Quart milk 1 Tbsp. chopped parsley (for garnish)
1 C. stock Salt to taste
Joe's seasoning to taste


Combine milk, heavy cream and stock. Bring to a boil then reduce to a simmer for about 10-12 minutes.

Make a roux with equal parts of butter and flour to desired color; add in to your simmering pot. Stir in your corn with liquid,
crabmeat and simmer for another 5 minutes.

Gradually add in half of your green onions and parlsey for garnish.

Note: Use the other half of your green onions and parsley for garnish.

Pecan Pie Tarts

1/4 Butter or Margarine 1/4 tsp. Salt
1 tbsp. All-purpose flour 1 c. Pecans
1 tbsp. Cornstarch 2 Eggs
1 1/2 c. Steen's cane syrup 1 tsp. Vanilla
1/2 c. Sugar 1 package of unbaked Dutch Anne Frozen Tart Shells


Unbaked Dutch Anne Frozen Tart Shells. Melt Butter, add the flour and cornstarch, salt and stir until smooth. Then add Steen's Syrup and Sugar and boil 3 minutes. Cool. Add beaten eggs, pecans, and vanilla blend well. Pour into pan lined with unbaked pastries. Bake in hot oven 450 degrees for 10 minutes, then reduce to 350 degrees, and bake for 30-35 minutes.

* Makes 8 mini pecan pie tarts.

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