Stuffed Mirlitons

Ingredients

• 8 medium mirlitons (chayotes) (about 4 1/2 pounds total weight)

Stuffing

• 3/4 pound medium shrimp, peeled and deveined
• 1 teaspoon Basic Creole Seasoning Blend
• 1/2 teaspoon cayenne pepper
• 1/2 cup (1 stick) unsalted butter, plus about 5 tablespoons
• 1 yellow onion, chopped
  
  
  
• 2 celery stalks with leaves, finely diced
• 1/4 large green bell pepper, seeded and chopped
• 1/4 cup minced fresh flat-leaf parsley
• 3 tablespoons finely chopped green onions, white and tender green parts
• 2 1/2 tablespoons finely chopped garlic
• 1/2 cup very fine dried bread crumbs, plus about 5 tablespoons
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 large egg, lightly beaten

Basic Creole Seasoning

• 1 1/2 tablespoons table salt
• 1 teaspoon celery seed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons granulated onion
• 2 tablespoons granulated garlic
• 2 1/2 tablespoons sweet paprika
• 1 tablespoon ground white pepper
• 2 tablespoons coarsely ground black pepper
  
  
  
• 1 1/2 tablespoons ground cayenne
• 1/2 tablespoon kosher salt

Directions

1. Make the creole seasoning: Combine all the ingredients for the seasoning in a blender or food processor and process until thoroughly mixed. Use immediately, or store in an airtight container for up to 4 weeks.
2. Prepare the mirlitons: 
1. Put the mirlitons in a 3-gallon pot, or two large stockpots, and cover with water. 
2. Bring to a boil over high heat. 
3. Cover the pot(s) and continue boiling, just until the mirlitons are fork tender, 45 minutes to 1 hour. 
4. Remove from the heat and, using a slotted spoon, immediately transfer the mirlitons to a colander to drain and cool.
3. Once cool enough to handle, place the mirlitons on a cutting board or other flat surface. Cut them
   in half lengthwise. With a paring knife, shallowly trim away any spiny or blemished spots from the skin, and tough pulp from the end nearest to the seed. Remove and discard the seed and use a small spoon to carefully remove the pulp from the inside of each half, leaving a 1/4- to 1/2-inch-thick shell. Drain the mirliton pulp in a colander, lightly squeezing it to release excess moisture, then chop the pulp. Set aside the pulp and shells.
   
4. Preheat the oven to 350°F.
5. To make the stuffing: Season the shrimp with the Creole seasoning and cayenne, mixing well. Set aside. In a heavy 5-quart saucepan or large Dutch oven over low heat, melt the 1/2 cup of butter. Add the onions and cook until they start to soften, about 5 minutes, stirring occasionally. Stir in the celery, bell pepper, parsley, green onions, and garlic, and cook and stir for 2 minutes. Add the reserved mirliton pulp and cook for 6 minutes. Put 1/2 cup of the bread crumbs into a small bowl.
6. Once the mirliton pulp mixture has cooked for 6 minutes, add 2 tablespoons of the reserved bread crumbs, mixing thoroughly, then continue adding 2 tablespoons at a time until you have added all of them, stirring thoroughly between additions.
7. Cook the mixture over low heat, until it is noticeably dryer but still moist, about 3 minutes, stirring as needed. Next, add the seasoned shrimp, salt, and pepper.
8. Continue cooking until the shrimp turn pink, about 1 minute more, stirring almost constantly. Remove from the heat and stir in the egg, blending well.
9. Mound the stuffing in the 16 mirliton shells, using it all. Place the stuffed shells in a baking pan, such as a 12-by-17-inch baking pan, that will hold the shells in a single layer touching each other lightly to help support their shapes as they cook. Sprinkle about 1 teaspoon more bread crumbs evenly over the top of each stuffed shell and center a scant 1 teaspoon butter on the top of each. Cover tightly with aluminum foil and bake in the hot oven for 10 minutes. Remove the foil and continue baking until the tops are browned, about 1 hour more. Serve at once.
10. Note: To make ahead, prepare through the point of stuffing up to 1 day in advance. Cover the stuffed mirlitons tightly and refrigerate. Bake as directed when ready to serve.

— Lolis Elie. Used by permission. All rights reserved.

Source — Tremé: Stories and Recipes from the Heart of New Orleans
Prepared by Bruce R. Mgee
Louisiana Anthology
July 27, 2025

Mother Spell’s Gingersnaps

My grandmother, Mother Spell, was famous for her great cooking. One favorite at Christmas or anytime was her gingersnaps. They lasted a long time, so she often had some ready for when people dropped by.

Some time after she had passed away, my Mom got a call from one of her sisters. “Do you know Mother’s gingersnap recipe? Nobody else has it.”

Mom said, “Yeah, I have it.”

“How did you get it?”

“It’s in the Salem Baptist Church Cookbook.”

So from Mother Spell to Salem Baptist Church to my Mom to me and now to you, here is Mother Spell’s secret recipe for ginger snaps. 

Ingredients

• 1 cup oleo or butter (I use butter — Tech Farm)
• 1 cup dark brown sugar. [I recommend piloncillo sugar if your store has a good Mexican food section. It's real brown sugar. American “brown sugar” is actually refined white sugar with some molasses added for flavor  —  BRM.]
• 1 cup molasses (cane kind)
• 6 cups plain four
• 1 tsp. Ground ginger (I use more. I sometimes go to the health food store and buy candied ginger, cut it fine and stir into the dough.) 
• t tsp. Cinnamon (or more)
• 1 tsp. Of any other spice of your choice
• 1 tsp. Soda
• ½ cup hot water

Directions

1. Cream shortening and sugar. 
   
2. Add syrup.
3. Sift dry ingredients together
4. Add to mixture.
5. Dissolve soda in hot water, add. 
6. Made a stiff batter to roll easily. 
7. Divide in small enough pieces to roll thin. 
8. Flour your dough board well to keep your batter from sticking. 
9. When it is thin enough, sprinkle with granulated sugar, (I have used granulated brown sugar).
10.  Smooth off, then roll sugar in by pressing with rolling pen as you roll pin over dough. [[These should be very thin to make them crisp when done  —  BRM.]
11. Cut with knife [You can cut these in shapes, but usually they're cut in strips about 1" wide and 6" long.  —  BRM.] 
    
12. Bake at 350° on a cookie sheet until brown. Keep an eye on them for they burn quickly.

My mother’s recipe as copied from her Salem Baptist Church cook book published in 1988. Her name is Ella Spell. —  Vivian Magee.

— Ella Spell
— Vivian Magee

Source — Dinner on the Ground.
Salem Baptist Church. 1988.
Prepared by Bruce R. Magee
Louisiana Anthology
December 30, 2024

Stuffed Tomatoes

 

Ingredients

• 4 Large Tomatoes
• Parsley
• Onions
• Salt and Pepper
• 1 teaspoon of butter
• 3 tablespoons of corn
• 
  3 tablespoons of breadcrumbs

Directions

1. Take 4 large tomatoes cut top off and use the inside, chopped fine with parsley, onions, salt and pepper.
2. Mix with this, 1 teaspoonful of butter, 3 tablespoonsful of corn, 3 tablespoonsful of bread crumbs.
3. Then replace in tomato skins and bake.

Source — New Orleans Cookbook
Prepared by Hunter Clayton
Louisiana Anthology
April 16, 2024

Simple Tomato Soup

 

Ingredients

• One pint of tomatoes
• One pint of water
• Bayleaf
• 1/4 Teaspoon of celeary seed
• 2 Table spoons of butter and flout

Directions

1. Add to 1 pint of tomatoes, 1 pint of water, a bay leaf, 1/4 teaspoon of celery seed
2. Rub together 2 tablespoons of butter and 2 of flour, stir in the first mixture and cook for 5 minutes, strain, reheat and serve.

Source — New Orleans Cookbook
Prepared by Hunter Clayton
Louisiana Anthology
April 16, 2024

Candied Bacon

Ingredients

• Your choice of bacon
• Brown sugar or brown coconut sugar
• Tony Chacheres

Directions

1. Twist the bacon.
2. Sprinkle on some brown sugar and Tony’s.
3. Flip it over and sprinkle on more seasoning.
4. Bake it in the oven at 360 for 25 minutes.
5. After 15 minutes pull it out and flip the bacon, then stick it back in.

Source — Creole Cookery Book
Prepared by Alana McGee
Louisiana Anthology
July 16, 2019

Strawberry Cream

Ingredients

• 1 pint of milk
• Strawberries
• Spoonful of flour

Directions

1. Boil 1 pint of milk, well sweetened and moisten.
2. Add in a spoonful of flour to the hot milk.
3. Stir with a wooden spoon.
4. Crush up some strawberries and drain the juice in a cup.
5. Pour the juice of the crushed strawberries till the cream becomes a pretty color.
6. Strain the whole through a sieve.

Source — Creole Cookery Book
Prepared by Alana McGee
Louisiana Anthology
July 16, 2019

Cumberland Cake

Ingredients

• 1 1/2 lbs of flour.
• 1 lb of sugar
• 12 ounces of butter
• 10 eggs
• 1 glass of orange or lemon brandy
• A few cloves, mace, or nutmeg

Directions

1. Mix the flour and sugar together.
2. Melt the butter in a microwave for around 30 seconds.
3. Mix in the butter with flour and sugar.
4. Mix in the eggs, your choice of brandy, and spices.
5. Stir all ingredients.
6. Beat as a poundcake.
7. Bake in small tins.

Source — Creole Cookery Book
Prepared by Alana McGee
Louisiana Anthology
July 16, 2019