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    12 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I made this up after looking at all the leftover corn and potatoes (and crawfish) from our last crawfish boil. The leftovers just screamed "USE US!" so I did. I usually have leftover Andouille, onion, garlic, corn, and potatoes in addition to the crawfish. If I have other stuff leftover, like mushrooms, I throw that in the stock. The good thing is, if you had anybody worth his salt actually doing the boiling, all that residual spice from the boil will come out in the chowder, so you shouldn't have to season at all!

    Recipe #501383

    Got this from Better Homes and Gardens. This is really, really good! Let it go the full 5 1/2 hours and it will just melt. I left out the shaved chocolate and parsley garnishes, as well as the cumin and garlic because I was out. Don't be scared of the cocoa, it doesn't taste like chocolate covered pork, I promise! Ideas for the leftovers: I added cumin, rotel, and chicken broth to the leftover sauce to make enchiladas with mole sauce with some of the leftovers; I also added BBQ sauce to more leftovers to make traditional pulled pork sandwiches.

    Recipe #463523

    Easier than chocolate cake! Moist and not too sweet, this batter bread recipe comes from the White-Westinghouse Bread Machine manual.

    Recipe #400441

    My "tweaked" version of a Commander's Palace recipe. This has quickly become an instant Thanksgiving favorite. Really, a taste of New Orleans! If mirliton (or chayote squash) is unavailable, you can substitute eggplant. Important: Boil the mirlitons BEFORE peeling them, as peeling raw mirliton is murder on your hands!

    Recipe #400420

    My Mom's recipe that is a family and community cookbook favorite. This came from Reader's Digest decades ago... I have served it succesfully at everything from elegant dinners to family brunches. Mom says: "Make sure to use the sharpest cheddar you can get your hands on and don't fail to squeeze that spinach dry!"

    Recipe #324564

    What do you do when you have several pounds of crawfish left over from a crawfish boil? You peel 'em and put 'em in this easy to make, fabulous quiche that has gotten rave reviews from everyone who's ever eaten it! This even makes a great brunch course.

    Recipe #229534

    From Everday Italian on the Food Network, this recipe is absolutely amazing! Do not hesitate, go out, buy your ingredients, and start cooking!!!

    Recipe #170287

    Mexican variation on stuffed peppers. Vegetarian and delicious!

    Recipe #168892

    In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this.

    Recipe #139337

    From Whole Foods Market, these tasty burritos are low-fat and vegetarian - yet will still fulfill your Mexican food craving!

    Recipe #132296

    These amazing enchiladas will satisfy the Mexican food lover in all of us! Absolutely delicious! Enjoy!

    Recipe #132182

    From Woman's Day magazine, this recipe is a favorite in my family! Elegant enough for company and easy enough for anytime! Toddler-friendly too - my 2 year old gobbles this up!

    Recipe #132180


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