Wednesday, September 28, 2016

Chicken and Shrimp with Broccoli and Cheese Casserole

Chicken and Shrimp with Broccoli and Cheese Casserole wasn't the first name for this recipe. It was originally named "Broccoli and Rice Supreme with Shrimp" and first published on November 17, 2009.

Linda Masters of Hooks, TX. first prepared and served this meal to her husband and me over 20 years ago. It is very delicious and easy to prepare. This recipe should not have been gathering dust in my recipe archives with only 29 views in 3 years. It's so good, it doesn't deserve to be hidden away. So, I have decided to change the title to create more interest.

I asked her if it was alright to share her recipe with the NEW title and she didn't mind. Hope you enjoy it!

Thanks again Linda!


  • 3 cups of cooked long-grain rice
  • 2 cups of broccoli, chopped
  • 2 boneless chicken breast, boiled and chopped
  • 1 cup uncooked shrimp, chopped
  • 1 cup onions, chopped
  • 1/4 cup butter
  • 2 (15 oz.) jars of  Cheez Whiz
  • 1 can sliced mushrooms
  • 1 can cream of chicken soup
  • salt and pepper to taste


Boil the 2 chicken breast until tender (using just enough water to cover them), then chop into small bite-size pieces and set aside, but reserve the broth for later use.

In a pan, sauté the broccoli and onions in the butter until they are translucent then slowly stir-in the cream of chicken soup and the Cheez Whiz. Blend together thoroughly on low-to-medium heat for a couple minutes then add the chopped uncooked shrimp and chopped already cooked chicken. Stir and mix well.

In a large bowl add the above mixture and 3 cups of cooked long-grain rice. Mix together thoroughly until well blended. If the mixture seems too dry at this point you can resolve the problem by adding a small amount of the reserved chicken broth to moisten it.

Next, pour the entire contents in a large casserole or baking dish (9 ½ x 12 inch) and bake at 350° F. for 1 hour.

6 servings
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Thursday, September 15, 2016

Gaspard's Cajun Potato Salad

This is a Real Cajun Cooking - Pure and Simple original recipe which makes 12 - 15 servings and takes less than an hour to prepare. Yummy!

Gaspard's Cajun Potato Salad

  • 5 lbs. Russet potatoes, boiled
  • 5 hard boiled eggs
  • 1 medium white onion, finely chopped
  • 1 small bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 1 bunch green onions, chopped
  • 3 cups mayonnaise
  • 1/4 cup yellow mustard
  • 3 Tbs. dill relish
  • 1 tsp. ground cayenne pepper
  • salt and black pepper to taste
  • 1 tsp. paprika


  1. peel, dice, boil and drain the potatoes then set aside
  2. boil, peel and finely chop eggs in a food chopper
  3. finely chop 1 medium white onion
  4. slice each stalk of celery in 4s (lengthwise) and finely chop
  5. chop green onions
  6. add chopped eggs, onions, bell pepper, celery, green onions, relish, mayo, mustard, cayenne pepper, salt and ground black pepper in a bowl and mix together thoroughly.
  7. in a larger bowl add everything together (except the paprika) then toss and mix well until all of the bits of potatoes are thoroughly coated. Try not to mash the potatoes in the process.
  8. level-off the salad and sprinkle paprika on top to add color
  9. set the salad in the refrigerator to cool before serving.
  10. makes 12 – 15 servings

Note: Do not use a blender to chopped your vegetables because it will cause your salad to lose the crunchiness. It is important to take your time to properly chop the onions, bell pepper and celery by hand to produce the perfect potato salad. The chopped pieces should be about the size of a pencil eraser. And, for a bit of extra color and eye-appeal you may want to add a few sprigs of parsley on top for good measure.

Enjoy! Ahheee!!

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