By Bonnie Suggs
Chrissy Loupe Akin was born and raised in Port Allen. She currently resides in Erwinville with her husband Jimmy. Their blended family includes five children ranging from 19 to 5-years-old: Madisyn, Karlie, Camryn , Ethan and Christian .
What is your favorite thing to do? Having cookouts with family & friends is #1 on my list. I very much enjoy skydiving – I’ve been twice, and plan a third trip soon. I also enjoy art projects, like creating my son’s Pennywise costume from scratch this past Halloween.
What is a big staple meal that everyone likes you to cook? We call it “Grand Isle Breakfast” – it’s a recipe I learned from my step-mom, Lori. It’s basically a breakfast casserole (eggs, sausage, cheese, biscuits). It’s a recipe she cooked for our large family while in Grand Isle. My whole family LOVES it, and it’s easy to make!
Is there something everyone likes to cook but you really don’t like to eat? This may sound crazy, especially being from Louisiana, but, BOILED CRAWFISH! I can’t stand the smell on my hands afterwards, too much work for so little meat or maybe I’ve eaten too many in 39 years! I do love them in a stew, étouffée and bisque though.
You seem to enjoy life, do you enjoy work? Yes, I work for WBR Parish Council at the WBR Registrar of Voters office, where I plan to retire one day.
Does your Husband Jimmy enjoy cooking? My husband is an excellent cook! He makes an amazing Sauce Picante, Smoked Brisket, Pulled Pork & many other dishes! His mother is one of the best home cooks I know, she cooks everything from scratch. She even has her own cookbook, Cajun Cousins Cook – The Lasseigne Family Recipes. She donates all proceeds to St. Jude.
This week Chrissy shares her maternal grandmother’s French Toast recipe that was prepared for her as a child from the Theriot/Blanchard side of her family. The two notes at the bottom are highly recommended.
MAWMAW MILDRED’S FRENCH TOAST
- 4 -5 Eggs
- ½ – ¾ Cup Milk / Pet Milk (both can be used)
- ½ Teaspoon Vanilla or ¼ Teaspoon
- 1 Teaspoon Cinnamon Sugar
- 6 – 8 Slices of Bread
- Beat eggs in a shallow bowl.
- Add milk, vanilla, and cinnamon sugar, and
beat until mixed well.
- Coat both sides of bread in the egg
mixture, first. Do not let bread sit longer than
otherwise bread will fall apart.
- Cook both sides in a buttered skillet, until
- Sprinkle with cinnamon sugar. Serve with
your favorite syrup!
- FROZEN BREAD – slightly thawed,
- HIGHLY RECOMMEND – SWEET
TREAT by CAJUN POWER – Cinnamon
Sugar with Pure Vanilla!
- HIGHLY RECOMMEND –
TOASTED PECAN SYRUP FROM
Po-Folks Fruit & Vegetables in Port Allen!