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Recipes

Every Day's A Party Cookbook

  • Jambalaya Grits

    Jambalaya Grits

    Traditional Jambalaya is made with rice, but grits work equally well. For a different twist on this Louisiana staple, try this hearty dish.

    • Yield: 8 appetizer servings or 4 main-course servings
    Tags: Shrimp

  • Crabmeat Deviled Eggs

    • Yield: 12 servings (2 deviled egg halves per person)
  • Gumbo Ya-Ya

    Gumbo Ya-Ya

    This is a take on the famous gumbo created by Chef Paul Prudhomme. The secret to making this flavorful stock is to use a big stewing hen (you can substitute two smaller chickens if you would prefer). Use at least 6 pounds of chicken so that the stock is very rich. Good stock makes good gumbo!

    • Prep Time: 2 hours (includes time for making broth)
    • Total Time: 4 hours
    • Yield: 10 to 12 servings
    Tags: cajun/creole cuisine, gumbo, chicken, mardi gras eats

  • Marinated Crab Claws

    • Yield: 8 to 10 appetizer servings
  • Royal Cup

    Royal Cup

    Grand Marnier and bitters have a way of balancing one another in this amazing Champagne cocktail. This is an elegant drink that is perfect for a celebration.

    • Prep Time: 3 minutes
    • Total Time: 5 minutes
    • Yield: 4 serving
    Tags: Holiday Cocktails, New Year's Eve
  • Sugared Popcorn

    Sugared Popcorn

    Sweet, salty, crunchy!! Need I say more?

    • Prep Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: 6 servings
    Tags: snack, kids

  • Suzanne's Carrot Ring

    • Yield: About 12 servings
  • Angel Food Cake with Marinated Peaches

    Angel Food Cake with Marinated Peaches

    A guilt-free, fat-free dessert that will indulge everyone! Make the marinated peaches only when peaches are in season -- otherwise, use another favorite fruit such as strawberries, blueberries, or nectarines.

    • Prep Time: 15 minutes
    • Total Time: 1 hour
    • Yield: 1 cake to serve 12
    Tags: cake, desserts, peaches, stone fruit

  • Cold Cucumber Soup

    • Prep Time: 10 minutes
    • Yield: 8 servings
  • Oysters Bienville

    Oysters Bienville

    Oysters Bienville is great for entertaining and it is very popular in New Orleans. This dish is even named in honor of of Jean-Baptiste Le Moyne, Sieur de Bienville, the French Colonial Governor of Louisiana, who founded New Orleans in 1718. 

    • Prep Time: 30 minutes
    • Total Time: 1 hour
    • Yield: 12 servings (3 oysters per person)
    Tags: oysters, classic new orleans, New Year's Eve

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