Prepare your taste buds for the irresistible flavors of Cajun cuisine, guided by our very own New Orleanian, Samantha Renard. As a talented System Engineer at Arkansas Valley Electric, Samantha is renowned for her exceptional culinary skills, and this week, she brings her family's treasured recipes to our kitchen. 

Lively Shrimp Casserole 

Recipe by Kolleen Herndon

• 1 medium onion, diced
• 1 medium bell pepper, diced 1-1/2 sticks butter
• 2 lb. shrimp
• 1 can onion soup (10-1/2 ounces)
• 1 can cream of chicken soup (10 1/2 ounces) 1 can Rotel tomatoes (10 1/2 ounces)
• 2 cups rice

1. Sauté onion and bell pepper in butter. 

2. Cook shrimp in butter mixture. 

3. Mix soup and tomatoes together. 

4. Mix in rice and shrimp mixture with soup mixture. 

5. Pour into buttered casserole dish - covered. 

6. Bake in 350° oven for 1 hr. 15 min.

Nana's Seafood Gumbo 

Yield 10 Servings | Recipe by John and Kathleen Kilpatrick

• 3 pounds shrimp 
• 1 -1/2 pints oysters 
• 1 bell pepper, chopped 
• 1 can whole tomatoes, regular size 
• 1 can tomato sauce, small size 
• 2 large onions, chopped 
• 1-1/2 cups flour 
• 1 cup shortening 
• 2 quarts water or more if desired 
• 1/2 cup green onions, chopped 
• 1/4 cup parsley, chopped 
• 3 ribs celery, chopped 
• 3 pods garlic, minced 
• 2 boxes frozen okra, 10 oz size 
• 1 can crab meat, regular size 
• Salt, pepper, and tabasco to taste

1. Make roux in heavy skillet by stirring flour and shortening until well browned.

2. Transfer to deep gumbo pot.

3. Add water, tomatoes, tomato sauce and cook five minutes.

4. Add celery, bell pepper, okra, onion and garlic and cook 10 more minutes.

5. Then add parsley, onion tops, shrimp, oysters and crab meat.

6. Season to taste with salt, pepper and Tabasco. Cook thirty minutes longer.
   If too thick, add more water.
   
   

   

    

   Calamia Sand Tarts 

   
   

“A favorite of my dad and uncle from their childhood. A true family recipe handed down through the generations from their mother's family.” |

Recipe by Calamia Family

• 1 pound confectioner sugar
• ¼ pound butter 
• 1/4 pound butter
• 1/4 pound margarine
• 1 ounce pure vanilla 
• 2-1/2 cups plain flour 
• 1/2 teaspoon salt
• 1/4 cup pecans, chopped

1. Preheat oven to 350 degrees.

2. Sift together flour, salt & 1/2 cup conf. sugar. Cream butter and margarine with a small amount of this mixture. Add vanilla and blend thoroughly. Add remainder of dry ingredients and mix well. Add pecans

3. Roll Dough into uniform "cocoon" shapes and bake 25-30 minutes until firm to touch and evenly tan. Watch closely for they burn easily.

4. Coat heavily with balance of powdered sugar while hot. Remove from sugar & set aside until completely cooled.

5. Reroll & pack in air tight container.

6. Walnuts may be substituted for pecans in equal amounts either with the same amount of vanilla or 2 teaspoons of almond extract.