What's Cookin'
Spice it up every weekend with hosts Mitch Olivier and Joey Quebedeaux as we feature guests from around Acadiana and share family recipes, Cajun traditions, and down-home cookin'!
Saturdays at 11:30 am
Replays - Tuesdays at 12 Noon
Thursdays at 12 Noon
Bakery Manager Alexis Guillory Of Piggly Wiggly South

Andouille & Oyster Stuffed Cornish Hens, & Banana’s Foster Bread Pudding

Andouille & Oyster Stuffed Cornish Hens
Stuffing- 1 Tbsp butter
- ½ cup diced onion, bell pepper & celery
- 1 cup med. diced Andouille
- 2 cups crumbled bred or savory cornbread
- 1-12 oz frozen oysters (defrosted, drained & juices reserved)
- 2 Cornish hens
- Seasoning to taste

Banana’s Foster Bread Pudding
- 1 loaf French bread (broken into pieces)
- 1 can evaporated milk
- 3 eggs
- 2 cups whole milk
- 1 cup sugar
- 1 tbsp. vanilla extract
- ¼ tsp. imitation banana extract
- 1/3 recipe uncooked caramel
- 2 lg. bananas (cut into ¼ in. disk)
Caramel
- 1 box dark brown sugar
- 1 stick soften butter
- ½-3/4 cup corn syrup
Enjoy!
Email Mitch or Joey if you'd like to be a guest on the show! whatscookin@kdcg.com




