Pecan Pie

• 3 eggs

• 1 cup white sugar

• 1 block butter, melted

• 1 cup Steen’s syrup

• 1 teaspoon vanilla

• 2 cups pecans, chopped

• 2 pie shells, unbaked

Beat together the eggs and sugar, then add the melted butter and syrup. Mix well, then add the vanilla and pecans. Stir to mix together.

Pour the mixture into the unbaked pie shells and cover the edges with foil.

Bake at 350 degrees for 45 minutes.

Joyce C. Broussard, New Iberia

Green Tomato Pie

• 2 cups thinly sliced, peeled, green tomatoes

• 1/2 lemon, thinly sliced including rind

• 2 tablespoons water

• 2 tablespoons butter, cut in small pieces

• 1/4 teaspoon salt

• 1 cup sugar

• 2 tablespoons cornstarch

• 1/4 teaspoon cinnamon

Combine tomatoes, lemon, water and butter. Simmer in pot on stove until wilted. Mix together sugar and the dry ingredients and add to the wilted tomato and lemon mixture. Stir well while cooking on low heat until cornstarch clears and mixture thickens. Pour into unbaked pie shell and cover with top crust.

Bake at 400 degrees for 30 minutes until brown, then turn down heat to 350 degrees and bake another 15 minutes.

Note: this pie is delicious, but unfortunately the green tomatoes don’t make a very pretty presentation.

Mary Spreitzer, New Iberia

Chicken and Sausage Etouffee

• 1 pound Hillshire jalapeño smoked sausage

• 1 pound chicken breasts, seasoned and cut into bite size pieces

• 1 large onion, chopped

• 1 large red bell pepper, chopped

• 2 stalks celery, chopped

• 1 can mild Rotel tomatoes

• 3 tablespoons flour

• 1/2 cup onion tops, chopped

• 1/2 cup parsley, chopped

• 2 sticks of butter

• 4 to 5 cups chicken stock

• Salt, pepper and garlic, season to taste

Sauté the onions, bell peppers and celery in a little oil for about 30 minutes on medium to high heat. Lower the heat to medium then add the butter. When the butter melts, add the flour and cook until medium brown in color. Add the chicken and brown for about 15 minutes. Next, add the Rotel tomatoes and 2 to 3 cups of the chicken stock. Let cook for about 30 minutes. Add the sausage and 1 more cup of the stock. Cook for another 30 minutes, adding more stock if needed for desired consistency. Let cooks for another 15 minutes. Now add the onion tops and parsley, cooking for 10 minutes more on low heat or until done. Season to taste. Serve over cooked rice.

Serves 8 to 10

John Olivier, New Iberia