Crawfish Time in the Country

Thursday – is usually my Food Post. But this week I’am changing it up for you.

Tomorrow is Good Friday and my family does it’s annual Crawfish Boil in the Country and Easter Egg Hunt.  I thought I would share that Live tomorrow to Celebrate!

But today I’am cooking my desert (Yes -I will share)  and give you a little background on


are freshwater crustaceans resembling small lobsters, to which they are related; taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams where there is running fresh water, while others thrive in swamps, ditches, and rice paddies. ( from Wikipedia)


This is the 13th annual events for friends and family to come together and enjoy family, fun and good foods. Everyone brings extras and deserts and they cook massive amount of crawfish.

How to Cook them-

Cajun Crawfish Website


Let’s Eat

Start with a large one to learn on.

Hold the head in one hand and the tail in the other.

Twist the head from the Tail. ( Sucking the fat from the Head

is optional )

Take the tail and carefully peel off the top two rings.

Then Pinch the end of the tail and pull the Tail from the shell.

  • The tail meat is not very large so sit and have fun while doing this most people can eat about 5lb of crawfish and it takes a while to peel. Usually Potatoes and Corn is in the Crawfish Pot to help fill you up.  Enjoy    Lisa


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Louisiana Boudin

Boudin – what is it ? Have you heard of it? Have you tried it?

I’m lucky to be from southern Louisiana where this item  is made. It’s history dates back the the Acadians that settled in Louisiana as a way to use up slaughtered pig parts. These days it can be found all over South Louisiana and each place  seems to have there own family recipe . If you are ever in the area and want to explore  here a link to the

St Landry Boudin Trail


Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat.”

A great article about boudin and its History–  Check it out for more information.


Cannatella Grocery was kind enough to show us how it’s made

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Our You Tube Video      Showing the process.



Basic recipe is you want to try it.

Put your meat mix into a large bowl and add the cooked rice, parsley and green onions. Mix well, and add up to 4 cups of the reserved cooking liquid. Mix this for 3 to 5 minutes so you make a more cohesive mixture to stuff into a casing. You now have boudin.

But if that does’t make you hungry how about this?


Mr. Grant’s Seasoning –


Thursday – Cannatella Grocery

Thursday – tour of My Little Town brings us too. Cannatella Grocery .


421 Landrum St.
Melville, LA 71353

Cannatella GroceryThis fourth generation grocery/hardware store has been serving the people of Melville since 1923. If you haven’t already gathered from their name, the Cannatella are Italian immigrants, and have brought with them to St. Landry Parish authentic Italian sausage . Also great muffalettas and homemade boudin. If that doesn’t make you hungry there daily plate lunch will. So if you are in the area drop bye and say Hi !

Monday-Friday 7am-6pm |Saturday 7am-7pm | Sunday 9am-3pm

Pictures of the Old Hardware store with Pam Cannatella

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Tuesday’s Book Club

Welcome to  Tuesday ‘s   Book Club   Post – Today book is actually a local cookbook.

As you can see well used and loved in my kitchen. Liss.


The Atchafalaya Legacy 1 and 2  was published to raise money for the local branch of

General Federation of Women’s Club – the world largest and oldest women’s volunteer service  organization.

Melville’s Women Club -founded in 1953 is still going strong and  dedicated to the community it serves This former church in town now  serves as the club house for this organizLisa.





A Recipe from the Book-       Italian Stuffed Bell Peppers

6 med bell peppers

1 lb ground meat

2 tbls olive oil

1 lg onion chopped

1 stalk of celery / chopped

1/4 c bell pepper chopped

1 (15oz)can cream style corn

2 tbls Parmesan cheese

1/2 c Italian bread crumbs

salt & pepper to taste.

Cut peppers in half and clean out. put  in hot in water until wilted. -take out and let  dry.  Brown beef in oil with onion,celery,bell pepper and salt/pepper for 15 minutes. Add in Cream corn mix and take off stove. Add in cheese and bread crumbs. Stuff mixtures into bell pepper and more bread crumbs to the tops then  place bell pepper in a baking pan with a small amount of water. And bake in the oven for 15 minutes at 400 degrees.

From Atchafalaya legacy 2 – Marlys Wyble Thomasson MWC ( my Mom)


Pecan Crusted Catfish with Honey Sauce



8 catfish fillets ( boneless)

3 cups pecans

Salt & pepper to taste

1 c flour

1 teaspoon paprika

½ c water

2 eggs

½ c honey

¼ c butter

½ cup chopped parsley

Peanut oil for frying

Place pecans in food processor – pulse into fine meal. Season fillets with salt & pepper. Dip catfish into flour and paprika mixture and then dip in water/egg mixture. Shake off and Dip in pecans dust. Pan fry in skillet until done.

Sauce – Melt butter and honey in microwave. Drizzle over fish and sprinkle with parsley.


Visitor information found here-



St. Landry Parish Visitor Center
Monday-Saturday 9am-5pm

978 Kennerson Road (I-49 exit 23)
PO Box 1415 Opelousas, LA 70570

St. Landry Parish Tourism

Spring time- Daylilies

Welcome Spring !

We start a new celebrating  the joy of Spring time – flowers, warm weather,crafts ,recipes and books. Monday’s post is all about – the perfect Perennial in my yard.





The Perfect Perennial” from Wikipedia 

The daylily is often called “the perfect perennial”, due to its brilliant colors, ability to tolerate drought and frost and to thrive in many different climate zones, and generally low maintenance. It is a vigorous perennial that lasts for many years in a garden, with very little care and adapts to many different soil and light conditions.[6] Daylilies have a relatively short blooming period, depending on the type. Some will bloom in early spring while others wait until the summer or even autumn. Most daylily plants bloom for 1 through 5 weeks, although some bloom twice in one season (“rebloomers)”.

Cat loves * toxic to cats. 

Hemerocallis species are toxic to cats and ingestion may be fatal. Treatment is usually successful if started before renal failure has developed


The Daylily Festival & Garden Show

Daylily Festival

Held the Saturday after Memorial Day. This festival features plant and flower booths, educational seminars, garden items and more. Free.

70510 Abbeville

Phone: 337-898-4110

8:30 am-3 pm

Strawberry Time

Happy Friday ! It’s 71 and cloudy and looks like rain for the weekend but that can change fast in Louisiana.

In Louisiana March also symbolizes  the start of Strawberry time in Louisiana.With fresh Louisiana strawberries  being sold along the roads and in the stores.  In Ponchatoula ,Louisiana they  hold an  annual strawberry festival in April.If you are in the area its always a fun and lots of strawberries to eat.



This cake recipe uses frozen but you can use fresh-

Strawberry cake

1 pkg white cake mix

1 pkg strawberry jell o

3 tbsp flour

1 c Wesson oil

4 eggs

1 tsp vanilla

½ c frozen strawberries

Mix –cake mix,jell-o,flour water and Wesson oil. Add eggs 1 at a time .add vanilla and strawberries . bake at 350 for 25 minutes


1 box of powdered sugar

1 stick margarine.

½ c strawberries

Mix together and spread between layers.

The Top can be topped with Cool Whip and fresh berries . Are you can Ice the cake your choice .  Lisa