Aren't her and her hubs sooo cute?
(First comes love, then comes marriage... ;)
She was one of the first people to inspire/encourage me to get all this stuff going with her incredible blog, when she posted on Mae Mae's nursery! Anyway Laurie is one of my dearest friends, and it just so happens that she has incredible taste and throws fabulous parties, so it is very fitting that she is our Santa Baby Dinner Party Diva! Take a look at her gorgeous table and yummy recipe!!!
I love how sparkly and festive this setting is. It just makes me feel so merry and bright! From the little frosted pinecones to the shimmery napkins and poinsettia...this table is perfection!!!
Laurie got the beautiful candy cane stripe placemats
by Kitchen Papers from Mint Julep Paperie in Shreveport!
MJP has really really great looking paper products and does fabulous custom stuff! Laurie does a lot of design work for them and she has made some of the most gorgeous invites/stationary that I have ever seen! Owner of MJP, Claire, is a friend of mine too, and not only does she own the cutest shop in Shreveport, but she has a blog too, and it's awesome of course (It's called Writing & Inviting...so stinking cute!! Y'all should really check out Mint Julep, they are so good!
Anyway back to the party...it's time for the yummy stuff!
Laurie's favorite dish to make is Crawfish Etouffee!
This is her mama's recipe!
Ingredients:
1 stick of real butter
1 bunch of green onions
1 large onion
4 cans of Golden Mushroom Soup
1 can of Cream of Celery
2 (1 pound) packages of Crawfish Tails
3 teaspoons of Tony's Seasoning
1 pound bag of White Rice
In a large pot saute the chopped onion and green onions in the stick of butter.
Lower to medium temperature and add the remaining ingredients.
Stir often because it can burn easily.
When it becomes bubbly decrease the temperature to low and let cook for 20 minutes.
Cook your rice according to the directions on the box/bag.
Serve the Etouffee over the rice.
Laurie likes to cook the etouffee the night before she serves it so that you really taste all of the seasonings! '
And she usually serves a light Spinach Salad with it since the etouffee is on the rich side...
Ingredients:
A bag of spinach
Brianna's Real French Vinaigrette Dressing
Croutons
Shredded Parmesan Cheese
Mix everything in your salad bowl, place in the refrigerator until ready to serve.
Thank you so much for sharing Laurie!!! You're the best!
XO
P + P
looks so great! i love this series, Em!!
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