Heavenly Recipes

Heavenly Recipes

Lisa Davies

Lisa Cooks an: EASY SOUP

Story and Photos by Lawrence Chatagnier

This month’s heavenly recipe comes from Lisa Davies, administrative assistant for the diocesan Office of Catholic Schools. Lisa shares her recipe of easy crab and corn soup. A native of Thibodaux, she now lives in Houma with her husband Jack. The couple, who are parishioners of the Cathedral parish of St. Francis de Sales, has two children, Jake who is 24 and Abigail who is 23.

Lisa remembers getting this recipe from a neighbor. “I remember the first time I had this soup was at Mulberry Elementary School in Houma when we were celebrating Teacher Appreciation Week. The soup was so good that I had to have the recipe.”

Lisa enjoys cooking. She says that she recalls cooking as a teenager. “I learned to cook from my mother. She was an excellent cook. She instilled the love of cooking and the gathering of family at the supper table. That was an important part of growing up.”

Lisa’s favorite thing to cook is gumbo. She says it’s a crowd pleaser. “Cooking can be a family affair. Cooking was always about family time when my children were growing up. Even when the cooking is done, the conversation during a family meal was important. Throughout my lifetime the presence of a good meal and family were a good recipe.”

The administrative assistant has a bachelor’s degree in home economics with a concentration in child, family social services. She worked for many years as a food stamp eligibility examiner, then as a paraprofessional for nine years at Mulberry Elementary School where she assisted in Pre-K classes. She has been married for 30 years and has lived in Mississippi, Indiana and South Carolina. “The people in South Carolina were great. We lived there for nine years.

Easy Crab and Corn Soup

INGREDIENTS:

1/2 stick butter 1 small onion, chopped 2 stalks celery, chopped 1 bunch green onion tops 1/2 medium bell pepper, chopped 1 lb. crab meat 1 can whole kernel corn, drained 2 cans cream of mushroom soup 1 can cream of celery soup 4 cans milk 1 capful of liquid crab boil 1 pint half and half 1 tsp. parsley flakes Salt to taste Pepper to taste Cajun seasoning to taste

DIRECTIONS:

In a large pot, sauté chopped onion, celery, bell pepper and green onion tops in 1/2 stick butter until softened. Add other ingredients and stir until smooth. Once the mixture come to a boil, lower heat and simmer for 20 minutes. To thicken, if desired, stir in a small amount of a flour and water paste until blended together. Season to taste.

There were many historical attractions for the family to enjoy. There was the opportunity for camping and fishing there, also.” This August will be Lisa’s fifth year working at the Pastoral Center. “I enjoy my time working for the diocese. It is wonderful to begin each day in prayer and with the support of the wonderful staff at the Pastoral Center. I am pleased to continue a family legacy of continued support of Catholic education in the diocese. My father was on the diocesan school board years ago when Sister Immaculata Paisant, M.S.C., was superintendent. I attended St. Genevieve and graduated from E.D. White. My children went to St. Bernadette and Vandebilt. The presence of great teachers had a profound impact on my life. I feel as though I am carrying on a family tradition of service to the Catholic Church.” BC