family, favorites, Louisiana, lunch, Uncategorized

A Louisiana Christmas

To say our holiday was full of blessings and relaxing would be an understatement. For years we have always been “busy” for Christmas. After all, trying to fit in multiple family celebrations into two days can and is daunting.

We have always had Christmas Day in our home. We started that when our boys were young because I refused to pull them away from their SANTA gifts, so we would host and entertain. This year we found ourselves being at home with the four of us and my mom for lunch.

So we lounged around in our pajamas ALL day! It was amazing! Of course this means that I have to provide lunch for my little family, and being in Louisiana a seafood dish is a must!

Shrimp Tchefuncte (bonus points for anyone that can pronounce it) with seasoned greens, and nice hot rolls with butter was our menu. You can opt to swap out any roasted vegetable or nice salad as your side.


Rice Pilaf:

  • 2 tablespoons butter
  • 2 cups rice
  • 1 medium onion, medium dice
  • 2.5 cups chicken broth

Heat instant pot on sauté, then add butter and melt. Add onions and rice. Brown rice and onion stirring constantly. Add the chicken broth, set on manual for 15 minutes. Allow to naturally release pressure for 10 minutes, then switch valve to release.

Meunière sauce:

  • 2 lemons, peeled and quartered
  • 7 tablespoons Worcestershire sauce
  • 2 tablespoons Crystal hot sauce
  • 1/2 cup heavy whipping cream
  • 2 tablespoons unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

In a large sauté pan combine the lemons, hot sauce, Worcestershire sauce and whipping cream. Blend with a wire whisk over medium heat, stirring constantly, for 3-4 minutes. As you stir, press gently on the lemon quarters to slowly release the juices. Slowly add the butter by pinching off a little bit at a time and squeezing it through your fingers into the sauce pan, stirring constantly (this is called mounting the butter). Strain through a fine strainer.

Sautéed Shrimp:

  • 3 cups white button mushrooms (or mix/substitute crimini or shiitake mushrooms if you like)
  • 60 medium shrimp
  • Salt and freshly ground black pepper
  • 3 cups chopped green onions (scallions)
  • 6 tablespoons butter

Wash shrimp in cold water and season with salt and pepper. Melt the butter in a medium sauté pan, add mushrooms and sauté for several minutes. Then add shrimp, green onions and cook over medium heat for 3-4 minutes, stirring constantly until shrimp just turn pink. Add the meunière sauce and heat through — do not overcook the shrimp!

After such a relaxing day I told my husband that this needed to be our new tradition. It was such a treat to stay in our pj’s most of the day, relax, nap, and just have family time together just the four of us. From here on out we would host my family for Christmas Eve, and we always have dinner with his family Christmas night.

What are some of your family traditions?


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