Duck, Duck, Turkey

Ingredients

• 2 ducks
• 1 turkey
• 2 gallons apple juice
• 2 gallons cranberry-grape juice
• 3 cups sugar
• 2 cups salt
• 3/4 cup cayenne pepper
• 3/4 cup black pepper
• 3/4 cup Tony Chachere's spice
• 3/4 cup sage
• 3/4 cup rosemary
• 1 16 oz. jar Louisiana Fish Fry Cajun Butter Marinade with Injector
• 1 ice chest
• 20 pounds of ice 
• A smoker with charcoal and wood chunks (I use hickory, cherry, and pecan).

Directions

1. Thaw the birds if necessary.  Wash them.
2. Pour the juice in the ice chest.
3. Mix the sugar, salt, and spices in with the juice.
4. Put the birds into the water..
5. Put the ice in the ice chest.  Make sure the birds are submerged.
6. Marinate for 24 hours.
7. Soak the wood chips in water during the same 24 hours.
8. Prepare the smoker and light the charcoal.
9. Remove the birds from the ice chest. Leave some of the juice in the cavities. 
10. Inject the turkey with Louisiana Marinade (follow the directions on the jar).
11. Pour some of the juice into water pan.
12. Put the birds in the smoker.
13. Smoke for six hours.
14. Preheat the oven to 250°.
15. Place the birds in cooking bags and put them in the oven.
16. Cook the ducks for an hour or two.  Cook the turkey for around 4 hours (Mine weighed 24 pounds.).
17. Remove them from the oven and let them sit 20 minutes.
18. Carve and serve.

Source - Adapted from Ross Wallingford

Prepared by Bruce R. Magee

Louisiana Anthology

December 20, 2014

Duck, Duck, Turkey

Ingredients

• 2 ducks
• 1 turkey
• 2 gallons apple juice
• 2 gallons cranberry-grape juice
• 3 cups sugar
• 2 cups salt
• 3/4 cup cayenne pepper
• 3/4 cup black pepper
• 3/4 cup Tony Chachere's spice
• 3/4 cup sage
• 3/4 cup rosemary
• 1 16 oz. jar Louisiana Fish Fry Cajun Butter Marinade with Injector
• 1 ice chest
• 20 pounds of ice 
• A smoker with charcoal and wood chunks (I use hickory, cherry, and pecan).

Directions

1. Thaw the birds if necessary.  Wash them.
2. Pour the juice in the ice chest.
3. Mix the sugar, salt, and spices in with the juice.
4. Put the birds into the water..
5. Put the ice in the ice chest.  Make sure the birds are submerged.
6. Marinate for 24 hours.
7. Soak the wood chips in water during the same 24 hours.
8. Prepare the smoker and light the charcoal.
9. Remove the birds from the ice chest. Leave some of the juice in the cavities. 
10. Inject the turkey with Louisiana Marinade (follow the directions on the jar).
11. Pour some of the juice into water pan.
12. Put the birds in the smoker.
13. Smoke for six hours.
14. Preheat the oven to 250°.
15. Place the birds in cooking bags and put them in the oven.
16. Cook the ducks for an hour or two.  Cook the turkey for around 4 hours (Mine weighed 24 pounds.).
17. Remove them from the oven and let them sit 20 minutes.
18. Carve and serve.

Source - Adapted from Ross Wallingford

Prepared by Bruce R. Magee

Louisiana Anthology

December 20, 2014

New Orleans Praline Pumpkin Pie

Ingredients

Pie

• 1 1/2 cups canned pumpkin
• 1 cup light brown sugar
• 1 tsp. cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• pinch of cloves
• pinch of nutmeg
• 3 eggs
• 1 cup milk
• 1 cup half and half
• Frozen pie shell (9 inch)
• Whipped cream

 Praline Topping

• 3/4 cup brown sugar
• 1/4 cup softened butter
• 1 cup pecan halves
• 1 tbs half and half

 

Directions

Pie

• Preheat the oven to 425 degrees.
• Mix the pie ingredients.
• Pour into the pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees and continue baking for 40 minutes.
• Cool on rack.

Praline topping

• Cream the butter and brown sugar by blending them together.
• Add the pecans and half and half.
• Spread on the cooled pie.
• Broil until brown and bubbly.
• Cool.
• Serve with whipped cream topping.

Source - Epicurious.com

Prepared by Bruce R. Magee

Louisiana Anthology

November 25, 2014

New Orleans Praline Pumpkin Pie

Ingredients

Pie

• 1 1/2 cups canned pumpkin
• 1 cup light brown sugar
• 1 tsp. cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• pinch of cloves
• pinch of nutmeg
• 3 eggs
• 1 cup milk
• 1 cup half and half
• Frozen pie shell (9 inch)
• Whipped cream

 Praline Topping

• 3/4 cup brown sugar
• 1/4 cup softened butter
• 1 cup pecan halves
• 1 tbs half and half

 

Directions

Pie

• Preheat the oven to 425 degrees.
• Mix the pie ingredients.
• Pour into the pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees and continue baking for 40 minutes.
• Cool on rack.

Praline topping

• Cream the butter and brown sugar by blending them together.
• Add the pecans and half and half.
• Spread on the cooled pie.
• Broil until brown and bubbly.
• Cool.
• Serve with whipped cream topping.

Source - Epicurious.com

Prepared by Bruce R. Magee

Louisiana Anthology

November 25, 2014

String Beans

Ingredients

• Small green onion
• Some parsley
• Laurel leaf
• Very small bit of thyme
• String beans
• Clean piece of cheesecloth
• Butter
• Pepper
• Salt.

Directions

1. Make a bouquet of a small green onion, some parsley, a laurel leaf, a very small bit of thyme. 
2. Tie all together with a long string, add your string beans, and when the bouquet has boiled fifteen minutes, take it out, leaving the string beans to boil fifteen minutes longer. 
3. Let them, like spinach, dance around in plenty of hot water. 
4. When cooked, strain them in a colander at once. Do not let them get cold. 
5. Let them drip in a clean piece of cheesecloth that has been well washed: never use it new. 
6. Then put the beans in a frying-pan with a little butter, pepper and salt. 
7. Serve hot. Do not let them stand.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

String Beans

Ingredients

• Small green onion
• Some parsley
• Laurel leaf
• Very small bit of thyme
• String beans
• Clean piece of cheesecloth
• Butter
• Pepper
• Salt.

Directions

1. Make a bouquet of a small green onion, some parsley, a laurel leaf, a very small bit of thyme. 
2. Tie all together with a long string, add your string beans, and when the bouquet has boiled fifteen minutes, take it out, leaving the string beans to boil fifteen minutes longer. 
3. Let them, like spinach, dance around in plenty of hot water. 
4. When cooked, strain them in a colander at once. Do not let them get cold. 
5. Let them drip in a clean piece of cheesecloth that has been well washed: never use it new. 
6. Then put the beans in a frying-pan with a little butter, pepper and salt. 
7. Serve hot. Do not let them stand.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Roast Duck

Ingredients

• Small piece of onion
  
• Salt
• Pepper
• Spoonful of olive oil
• Slice or two of bacon
• One carrot
• One leek
• Two bay leaves
• A piece of celery
• Any dressing you would make for a roast chicken
• Piece of onion
• Celery
• Parsley.

Directions

1. Don't wash your ducks, but wipe them thoroughly with a clean cloth, inside and outside.
2. Rub the back (inside and outside) with a small piece of onion.
3. Salt and pepper them the same way.
4. Tie them up tightly so the juice does not escape.
5. Rub the breast of each duck with a spoonful of olive oil.
6. Lay in your dripping-pan a slice or two of bacon, one carrot, one leek, two bay leaves, a piece of celery.
7. Place the ducks on this, and let them cook in a moderate oven twenty-five minutes.
8. Put in any dressing you would make for a roast chicken.
9. With all your roast meats put in the bottom of your roast-pan a carrot cut in half, a piece of onion, celery and parsley.
10. The same with boiled meats or fish, to give a foundation taste to your food.

— Katie Seabrook, President McKinley’s Colored Cook.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Roast Duck

Ingredients

• Small piece of onion
  
• Salt
• Pepper
• Spoonful of olive oil
• Slice or two of bacon
• One carrot
• One leek
• Two bay leaves
• A piece of celery
• Any dressing you would make for a roast chicken
• Piece of onion
• Celery
• Parsley.

Directions

1. Don't wash your ducks, but wipe them thoroughly with a clean cloth, inside and outside.
2. Rub the back (inside and outside) with a small piece of onion.
3. Salt and pepper them the same way.
4. Tie them up tightly so the juice does not escape.
5. Rub the breast of each duck with a spoonful of olive oil.
6. Lay in your dripping-pan a slice or two of bacon, one carrot, one leek, two bay leaves, a piece of celery.
7. Place the ducks on this, and let them cook in a moderate oven twenty-five minutes.
8. Put in any dressing you would make for a roast chicken.
9. With all your roast meats put in the bottom of your roast-pan a carrot cut in half, a piece of onion, celery and parsley.
10. The same with boiled meats or fish, to give a foundation taste to your food.

— Katie Seabrook, President McKinley’s Colored Cook.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Loaf Bread

Ingredients

• Three quarts of flour (for four loaves)
• One teaspoonful salt
• One tablespoonful sugar
• One tablespoonful of lard dissolved in hot water
• Three-fourths cupful of milk
• Small yeast cake
• Tablespoonful of tepid water.

Directions

1. Dissolve three quarts of flour (for four loaves), one teaspoonful salt, one tablespoonful sugar and one tablespoonful of lard in hot water.
2. Soak three-fourths cupful of milk and small yeast cake for half hour in tablespoonful of tepid water.
3. Stir all together with knife until knife stands up in the sponge.
4. Let rise over night.
5. Knead out and put in pans not quite half full, that it may rise to the edge in about an hour.
6. Bake in oven of moderate heat about an hour and a half.

Source — Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Loaf Bread

Ingredients

• Three quarts of flour (for four loaves)
• One teaspoonful salt
• One tablespoonful sugar
• One tablespoonful of lard dissolved in hot water
• Three-fourths cupful of milk
• Small yeast cake
• Tablespoonful of tepid water.

Directions

1. Dissolve three quarts of flour (for four loaves), one teaspoonful salt, one tablespoonful sugar and one tablespoonful of lard in hot water.
2. Soak three-fourths cupful of milk and small yeast cake for half hour in tablespoonful of tepid water.
3. Stir all together with knife until knife stands up in the sponge.
4. Let rise over night.
5. Knead out and put in pans not quite half full, that it may rise to the edge in about an hour.
6. Bake in oven of moderate heat about an hour and a half.

Source — Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Monkey Pudding

Ingredients

• Half a loaf of stale bread
• Milk (as much as you would put for a bread pudding)
• Cream
• Three heaping spoonfuls of brown sugar
• Two heaping spoonfuls of powdered cinnamon
• Few stoned raisins
• Stiff sugar
• Butter sauce
• Wine.

Directions

1. Take about half a loaf of stale bread. Let it soak in nice milk for several hours.
2. Add a little cream to it.
3. Put in three heaping spoonfuls of brown sugar, two heaping spoonfuls of powdered cinnamon, a few stoned raisins.
4. Cook in the oven with a slow fire until it looks like an old monkey.
5. Serve with a stiff sugar and butter sauce, flavored with a little wine.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Monkey Pudding

Ingredients

• Half a loaf of stale bread
• Milk (as much as you would put for a bread pudding)
• Cream
• Three heaping spoonfuls of brown sugar
• Two heaping spoonfuls of powdered cinnamon
• Few stoned raisins
• Stiff sugar
• Butter sauce
• Wine.

Directions

1. Take about half a loaf of stale bread. Let it soak in nice milk for several hours.
2. Add a little cream to it.
3. Put in three heaping spoonfuls of brown sugar, two heaping spoonfuls of powdered cinnamon, a few stoned raisins.
4. Cook in the oven with a slow fire until it looks like an old monkey.
5. Serve with a stiff sugar and butter sauce, flavored with a little wine.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Bruce's Red Beans and Rice

Ingredients

• 2 pounds red kidney beans, dry
• 1 pound lean ground beef
• 2 quarts stock — beef, chicken, or vegetable
• 1 pound andouille sausage
• 1 pound ham hocs
• 2 large onions, chopped
• 2 bell peppers, chopped
• 7 ribs celery, chopped
• As much garlic as you like, pressed (5 cloves) 
• Cayanne pepper to taste (1-3 tsp)
• Tony Chachere's Creole Seasoning to taste (1-3 tsp)
• 1/2 Tablespoon lemon juice
• 1 Tablespoon Zatarain's Creole Mustard
• 2 Tablespoons Zatarain's Parsley Flakes
  
• 2 tablespoons soy sauce
• 1 cup tomato sauce
• 1 can Rotel Tomatoes
• 3 cups white rice — cooked
  *The pictures are of double the recipe — 4 pounds of beans, etc.

Directions

1. Wash the red beans and soak them overnight
2. In the morning, drain them and put them in boiling water 
3. Add bay leaves and chicken stock.  Put them on a low boil all day.
4. Cook the sausage.  I like to use the BBQ grill.  Cut it into bite-size pieces.
5. Sauté the ground beef.  Drain.
6. Sauté the garlic and onions.
7. Sauté the peppers.  Than the celery.  I add the celery last so that it will stay crunchy.
8. Add cayanne pepper, lemon juice, mustard, parsley, soy sauce, tomato sauce, & Rotel tomatoes.
9. Remove about 1/4 of the beans, mash them, return them to the boiler.
10. Add the meat, vegetables, and spices to the beans.  
11. Let it all boil together for about another 30 minutes.
12. Serve over cooked rice.

Chicken Stock

Bring some help!

Source — Bruce R. Magee

Prepared by Bruce R. Magee

Louisiana Anthology
November 8, 2014

Asparagus in the Oven

Ingredients

• Four bundles of asparagus
• One pint of sweet milk
• Two or three eggs
• One teaspoonful of flour 
• Teaspoonful of butter
• Salt
• Pepper
• Butter
• Onion juice
• Parsley
• A soupcon [a pinch] of grated cheese.

Directions

1. Boil the asparagus. 
2. Cut off the soft tips about an inch long. 
3. Add to them a pint of sweet milk. 
4. Mix two or three eggs, a teaspoonful of flour (into which a teaspoonful of butter is mixed), salt, pepper, butter, onion juice, parsley. 
5. Add all together with a soupcon [a pinch] of grated cheese on top
6. Put in the oven to bake for fifteen minutes.

Source — Cooking in Old Creole Days 
Prepared by Morgan Payne
Louisiana Anthology
November 5, 2014

Asparagus in the Oven

Ingredients

• Four bundles of asparagus
• One pint of sweet milk
• Two or three eggs
• One teaspoonful of flour 
• Teaspoonful of butter
• Salt
• Pepper
• Butter
• Onion juice
• Parsley
• A soupcon [a pinch] of grated cheese.

Directions

1. Boil the asparagus. 
2. Cut off the soft tips about an inch long. 
3. Add to them a pint of sweet milk. 
4. Mix two or three eggs, a teaspoonful of flour (into which a teaspoonful of butter is mixed), salt, pepper, butter, onion juice, parsley. 
5. Add all together with a soupcon [a pinch] of grated cheese on top
6. Put in the oven to bake for fifteen minutes.

Source — Cooking in Old Creole Days 
Prepared by Morgan Payne
Louisiana Anthology
November 5, 2014

Caramel Pudding

 Ingredients

• Five eggs, the four yolks and one whole one
• One gill of cream [1/2 cup], one half-pint of milk, 
• One ounce of sifted sugar, 
• One quarter of a pound of lump sugar,

Directions

Caramel

1. Moisten the lump sugar with cold water
2. Boil to a light golden color 
3. Pour into a mold. 

Custard

1. Beat the eggs, cream, sugar and milk together
2. When the caramel is set, then pour in custard
3. Tie down with foolscap paper and 
4. Steam very gently for an hour and a half
5. When cooked it should be buried in ice until required for use.

— Leonie Penin.

Source — Cooking in Old Creole Days.
Prepared by Bruce R. Magee
Louisiana Anthology
November 5, 2014

Caramel Pudding

 Ingredients

• Five eggs, the four yolks and one whole one
• One gill of cream [1/2 cup], one half-pint of milk, 
• One ounce of sifted sugar, 
• One quarter of a pound of lump sugar,

Directions

Caramel

1. Moisten the lump sugar with cold water
2. Boil to a light golden color 
3. Pour into a mold. 

Custard

1. Beat the eggs, cream, sugar and milk together
2. When the caramel is set, then pour in custard
3. Tie down with foolscap paper and 
4. Steam very gently for an hour and a half
5. When cooked it should be buried in ice until required for use.

— Leonie Penin.

Source — Cooking in Old Creole Days.
Prepared by Bruce R. Magee
Louisiana Anthology
November 5, 2014

Louisiana Anthology Cookbook

This is the cookbook for the Louisiana Anthology.  If you have a favorite Louisiana recipe you'd like to see on our site, please leave a message below.

Louisiana Anthology Cookbook

This is the cookbook for the Louisiana Anthology.  If you have a favorite Louisiana recipe you'd like to see on our site, please leave a message below.