Hi everyone! I'm adding a new segment to my American Regional Cuisine Site called... "Regional Neighbors” where I will be interviewing people from different regions of the U.S. and having them share a simple recipe, tip and regional wisdom with us all.Today's interview...Cajun cooking straight from Katy Richard in Louisiana.


No matter where we're from across this great land, we all have so many stories, recipes, lifestyles and words of wisdom. Through this idea, “Regional Neighbors”, is born. I hope you enjoy sharing with our neighbors and do let me know if you have any ideas, a special recipe or any thoughts or comments you'd like me to know about.

I will still be posting my recipes and tips for you to enjoy. I just thought this would be a nice addition to my site.

Some of you know that I recently started a myspace tie-in page for my American Regional Cuisine (if you're a “myspacer” and would like to join in, my link is at the bottom of the page here....it would be fun to have you join me there and it's free to join also!)

So this is where I met Katy, I hope you enjoy the following interview and recipe of hers!


Sue........ First off Katy, Thank you for joining us and do I have your permission to use your recipe for this article?

Katy.......“Yes, you have my permission to use my recipe. I love to share a good recipe with anyone that needs one.”

Sue.......Have you always lived in Louisiana? And who has been your greatest cooking influence growing up and who would it be today?

Katy.......“I have lived in Louisiana all my 50 years. I would not want to live any other place. There has been many people to influence me in my cooking but, the greatest would have to be my great-grandmother. She was an awesome cook and she never used a cookbook it was all by memory. Now I just love Paula Deen, I know that is funny but, she cooks down home food. She also has a love for her family and that is really important to me. Family and Good Food that is what it's all about!!!!”

Sue......I agree about family and you have a large exciting family. A musician husband, 7 children and 8 grandchildren, are you the number one hostess and cook of the family?

Katy.......”Yes, when we get together I would be the one that cooks. I love to see people eat and really enjoy what they are eating.”

Sue........I couldn't agree more Katy. What are your favorite times or holidays to get together?

Katy....... “My favorites times are anytime I can get all my children together for a meal. Of course the holiday would be Christmas, I love to cook a variety of good food and sweets. My family laughs at me because there are certain things I only cook for the holidays, and they say why I don't cook it more often. I tell them it would not be special if I cooked it often. So I save it for the holidays.”

Sue......Ahhh, leaves them yearning for the next get together! How long have you been cooking and baking and have you ever cooked professionally? Although I'd have to say, those large family crowds, would be professional cooking!

Katy........ “I have been cooking since I was about 17 years old. No, I have never cooked professionally. I just love to cook good food.”

Sue........Katy, being a native of, Louisiana, how would you define "Cajun" for us?

Katy....... “Cajuns are special people. They have a great love for God, family, food and fun. Cajuns are always there to lend a hand to a neighbor in need. We work hard for what we have. I am so glad to be called a cajun!!!! I also think we have the best food in the world.”

Sue.....Sounds good Katy, what would be your best tip for this recipe? And what items and spices do you suggest keeping stocked in your pantry for Cajun cooking?

Katy........ “This recipe is so easy but, so good. I have been cooking this for years. I know some people cannot get crawfish so, shrimp could also be used in the place of crawfish. In cajun cooking the spice we always have in our pantry would be Tony Chachere's creole seasoning..also Gumbo File for all those gumbos that we cook.”


Thanks Katy for joining us at American Regional Cuisine and for sharing your recipe and tips with us, your “Regional Neighbors” We appreciate your time and contribution!!

Below is Katy's recipe and I've also included a link below to the seasonings she has suggested.

Cajun Crawfish or Shrimp Fettuccine: (This is really a easy dish, I have also used cooked chicken in the place of the seafood.....So yummy)

1-lb. crawfish or shrimp
1-lb. fettuccine noodles
1/2 cup butter (1 stick)
1- medium onion chopped
1- bell pepper chopped
1/2 cup flour
1/2 pint of half&half
1 can cream of mushroom soup
1 can rotel tomatoes (drained)
8oz. of Velveeta cheese


Saute onions and bell peppers in butter until tender.
Add other ingredients except noodles. Simmer until bubbly.
Add cooked noodles to mixture.
Pour in a greased 9x13 in pan
Bake at 350 degrees for 15 minutes





Well, you know I thrive on your feedback and comments, so I'll talk with you soon and as always, have a wonderful, and blessed week!

Sue