6/18/2020 | By Seniors Guide Staff

Enjoy the following recipes shared by executive chefs at some of the area’s finest senior living communities.

Shrimp Etouffee

Westside Garden Plaza Culinary Director, John Johnson likes to spice things up for the residents with his popular shrimp etouffee recipe. Impressive to the eye and pleasing to the taste, Chef Johnson says this recipe is fairly simple, yet makes a big impression.

John Johnson Culinary Director, Westside Garden Plaza


2 lb. shrimp

1/2 cup celery

2 tablespoons garlic

1/2 cup green peppers

2 tablespoons parsley, fresh

1/4 scallions

2 tablespoons thyme, fresh

1 (14.5 oz) can tomatoes

4 cups chicken broth, low sodium

2 teaspoons hot sauce

2 teaspoons lemon juice, fresh

1 tablespoon Worcestershire sauce

2-1⁄2 brown rice

1/4 all-purpose flour

1 tablespoon Cajun seasoning

5/16 cup butter


1. Season shrimp with Cajun seasoning. Mix well and refrigerate until ready to use.

2. Melt butter in a large saucepan over medium heat, cook until melted, add flour whisking constantly until dark brown (color of peanut butter), about 10 minutes.

3. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.

4. Add the garlic and thyme and cook for a minute.

5. Whisk in the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes.

6. Add the shrimp and cook until fully cooked, about 5 minutes.

7. Season with hot sauce, salt and pepper to taste.

8. Mix in the butter, lemon juice, scallions and parsley.

To make the rice: Bring two cups of chicken broth to a boil. Stir in rice, bring to a boil, lower heat to low and simmer for 5 minutes. Fluff with a fork. Arrange shrimp and rice in bowls, garnish to your liking and serve. And voila! Shrimp etouffee.

Classic Lasagna with Vodka Sauce

Our open concept kitchen allows me to interact with residents as I plan and prepare meals. I bring comfort food classics and the secret to any good dish is love. It’s gratifying to be part of this family on a daily basis. Cooking done with care is an act of love and you can’t go wrong with that!

Heather Repass Culinary Manager, Grand Brook Memory Care of Greenwood


For the Vodka sauce:

1/2 cup butter
1 onion (diced)
1 cup Vodka
(2) 28 ounce cans crushed tomatoes 1 pint heavy cream

For the meat sauce:

1/2 pound ground beef

1/2 pound Italian Sausage

1 medium onion (diced)

2 teaspoon minced garlic

1 teaspoon Italian Seasoning

For the cheese mixture:

1 cup mozzarella cheese (shredded) 1 cup Italian cheese (shredded)
1/2 cup parmesan cheese (shredded) 16 ounces cottage cheese

1 egg

For the noodles:

12 lasagna noodles (cook according to package)

For the reserve:

1 cup mozzarella cheese 1 cup Italian cheese
1/2 cup parmesan cheese


For Vodka sauce:

Saute onion in butter until soft, add Vodka, cook for 10 minutes, Mix in crushed tomato, cook 30 minutes, Pour in heavy cream and cook for another 30 minutes. All Done!

For meat sauce:

Brown beef and sausage, drain excess fat, add onion, garlic and seasoning. Cook until onions are tender, add the vodka sauce, simmer for 15 minutes. Preheat oven 350 degrees.

Cover bottom of 9×13 dish with meat sauce, layer on 4 lasagna noodles. Continue to build layers with meat sauce and cheese mixture and 4 noodles until complete.

Top off with your reserved cheese. Cover & bake 45 minutes. Uncover & bake additional 15 minutes or until cheese is bubbly.

Find more Seniors Guide-approved recipes here!

Seniors Guide Staff

Seniors Guide has been addressing traditional topics and upcoming trends in the senior living industry since 1999. We strive to educate seniors and their loved ones in an approachable manner, and aim to provide them with the right information to make the best decisions possible.

Seniors Guide Staff