SMACK YOUR MAMA RECIPES

Name: Old Fashioned Coconut Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 9-inch pie pastries; 2 1/2 cups sugar; 1/2 cup butter (1 stick), at room temperature; 4 eggs; 1/3 cup flour; 1 teaspoon salt; 3 cups milk; 2 teaspoons coconut extract; 1 14-ounce bag sweetened flaked coconut (about 4 cups)

SOUTH YOUR MOUTH: OLD FASHIONED COCONUT PIE

South Your Mouth: Old Fashioned Coconut Pie image

The perfect recipe for classic, old fashioned baked coconut custard pie that's both creamy and chewy in all the best ways!

Provided by Mandy Rivers | South Your Mouth

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Number Of Ingredients 9

Ingredients

2 9-inch pie pastries
2 1/2 cups sugar
1/2 cup butter (1 stick), at room temperature
4 eggs
1/3 cup flour
1 teaspoon salt
3 cups milk
2 teaspoons coconut extract
1 14-ounce bag sweetened flaked coconut (about 4 cups)

Steps:

Add sugar, butter, eggs, flour and salt to a large bowl then beat with an electric mixer until creamy. Add milk and extract and mix until thoroughly incorporated. Stir in coconut.
Pour filling evenly into pie pastries. Bake at 350 degrees for 45 minutes or until golden brown and set in the center.

ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA RECIPE | ALLRECIPES

Andouille, Shrimp, and Chicken Jambalaya Recipe | Allrecipes image

A Cajun jambalaya that suits the whole family!

Provided by Mandy Williams

Categories Shrimp Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

3 cups chicken broth, divided
1 ½ cups white rice
1 pound andouille sausage, diced
1 large sweet onion (such as Vidalia®), chopped
3 green onions, or to taste, chopped
1 cup chopped celery
1 large green bell pepper, chopped
2 tablespoons Creole seasoning (such as Tony Cachere's®)
2 tablespoons minced garlic
1 teaspoon hot sauce (such as Frank's® RedHot ®)
ground black pepper to taste
1 (14.5 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 pound shrimp, peeled and deveined
1 cooked whole chicken breast, shredded
1 cup chicken broth

Steps:

Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
Scoop rice into bowls and ladle jambalaya over the rice.

Nutrition Facts : Calories 422.9 calories, CarbohydrateContent 36.5 g, CholesterolContent 135.2 mg, FatContent 18.6 g, FiberContent 2.2 g, ProteinContent 24.8 g, SaturatedFatContent 6.1 g, SodiumContent 1467.5 mg, SugarContent 3.4 g

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