Cheater Cajun White Beans

Ingredients

• 2 pounds Great Northern Navy Beans
• One box of Creative Cajun Cooking bean magic
• 7 cups of water
• 1 pound of cubed ham
• 1 cup of chopped green onions

Directions

1. Rinse beans with water for 5-10 minutes.
2. In a six quart slow cooker, add the beans, ham, water and bean magic seasoning.
3. Set on low heat and cook for 8 hours, stirring occasionally if possible.
4. If you prefer a creamier consistency, smash some of the beans on the side and re-add them to the mix.
5. Serve the beans over a bed of white rice, adding chopped green onions to the top.

Prepared by Travis Shaw
Louisiana Anthology
May 18, 2020

Cheater Cajun White Beans

Ingredients

• 2 pounds Great Northern Navy Beans
• One box of Creative Cajun Cooking bean magic
• 7 cups of water
• 1 pound of cubed ham
• 1 cup of chopped green onions

Directions

1. Rinse beans with water for 5-10 minutes.
2. In a six quart slow cooker, add the beans, ham, water and bean magic seasoning.
3. Set on low heat and cook for 8 hours, stirring occasionally if possible.
4. If you prefer a creamier consistency, smash some of the beans on the side and re-add them to the mix.
5. Serve the beans over a bed of white rice, adding chopped green onions to the top.

Prepared by Travis Shaw
Louisiana Anthology
May 18, 2020

Baked Cheesy Chicken Spaghetti

Ingredients                                                                               

• 2 lbs chicken breast
• 1 2 lb box Velveeta cheese
• 2 10.5 oz cans cream of chicken soup
• 2 10 oz cans spicy Rotel
• 3 large bell peppers (chopped)
• 3 cloves garlic (minced)
• 2 lbs spaghetti noodles
• Onion powder 
• Garlic powder
• Cayenne pepper
• White pepper
• Black pepper
• Salt

Directions

1. In a large gumbo pot, boil chicken breasts until almost cooked thoroughly then remove and shred.
2. Remove all of the chicken stock from the pot saving 1 cup.
3. In the large pot, add 1 box of Velveeta cheese, 2 cans cream of chicken soup, 2 cans spicy Rotel, chopped bell peppers, minced garlic, shredded chicken, 1 cup chicken stock, and spices to taste and cook on medium heat until cheese is melted.
4. In a separate large pot, boil 2 lbs of spaghetti noodles until al dente and drain.
5. In a large baking pan, add the spaghetti noodles and cheese mixture and toss until all noodles are covered.
6. Place pan in a 375-degree preheated oven and bake for 15-20 minutes.
7. Remove pan and let cool for 10 minutes.
8. Plate and enjoy!

Source — Zachary Toney
Prepared by Zachary Toney
Louisiana Anthology
May 14, 2020

Baked Cheesy Chicken Spaghetti

Ingredients                                                                               

• 2 lbs chicken breast
• 1 2 lb box Velveeta cheese
• 2 10.5 oz cans cream of chicken soup
• 2 10 oz cans spicy Rotel
• 3 large bell peppers (chopped)
• 3 cloves garlic (minced)
• 2 lbs spaghetti noodles
• Onion powder 
• Garlic powder
• Cayenne pepper
• White pepper
• Black pepper
• Salt

Directions

1. In a large gumbo pot, boil chicken breasts until almost cooked thoroughly then remove and shred.
2. Remove all of the chicken stock from the pot saving 1 cup.
3. In the large pot, add 1 box of Velveeta cheese, 2 cans cream of chicken soup, 2 cans spicy Rotel, chopped bell peppers, minced garlic, shredded chicken, 1 cup chicken stock, and spices to taste and cook on medium heat until cheese is melted.
4. In a separate large pot, boil 2 lbs of spaghetti noodles until al dente and drain.
5. In a large baking pan, add the spaghetti noodles and cheese mixture and toss until all noodles are covered.
6. Place pan in a 375-degree preheated oven and bake for 15-20 minutes.
7. Remove pan and let cool for 10 minutes.
8. Plate and enjoy!

Source — Zachary Toney
Prepared by Zachary Toney
Louisiana Anthology
May 14, 2020

Chestnut Soup

Ingredients

• Lean ground beef, lamb, or deer meat
• Cayenne pepper
• Salt
• A maximum of one quart of water for every pound of meat
• A minimum of one quart of chestnuts, pre boiled and peeled
• Butter
• Flour

Directions

1. First, prepare a soup of your choice of meat, in whichever manner you prefer.
2. Season with cayenne pepper.
3. Bring the mixture to a boil, continuously skimming from the top of the mixture, until the meat fall from the bone.
4. While the mixture is boiling, cut small pieces of butter and roll them into the flour.
5. Strain the mixture, and in a new pot, add in the chestnuts as well as the butter/flour pieces prepared in the previous step.
6. Before serving, bring the soup to a boil for ten additional minutes.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

Chestnut Soup

Ingredients

• Lean ground beef, lamb, or deer meat
• Cayenne pepper
• Salt
• A maximum of one quart of water for every pound of meat
• A minimum of one quart of chestnuts, pre boiled and peeled
• Butter
• Flour

Directions

1. First, prepare a soup of your choice of meat, in whichever manner you prefer.
2. Season with cayenne pepper.
3. Bring the mixture to a boil, continuously skimming from the top of the mixture, until the meat fall from the bone.
4. While the mixture is boiling, cut small pieces of butter and roll them into the flour.
5. Strain the mixture, and in a new pot, add in the chestnuts as well as the butter/flour pieces prepared in the previous step.
6. Before serving, bring the soup to a boil for ten additional minutes.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

Oyster Soup

Ingredients

• One hundred oysters
• Two quarts of water
• One tablespoon of butter
• One pint of rich milk or cream
• Mace
• Nutmeg
• Salt and pepper (to taste)
• White flour (if needed, to thicken the soup to your liking)

Directions

1. Strain the oysters through a cullender, bring the mixture to a boil.
2. Once the scum from the oysters rises, remove it.
3. Add in the water, butter, rich milk or cream, mace, nutmeg, and salt and pepper to taste.
4. Bring the mixture to a boil.
5. Just before serving the dish, add in the oysters.
6. If the soup is too thin, add in the flour in order to thicken it to your liking.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

Oyster Soup

Ingredients

• One hundred oysters
• Two quarts of water
• One tablespoon of butter
• One pint of rich milk or cream
• Mace
• Nutmeg
• Salt and pepper (to taste)
• White flour (if needed, to thicken the soup to your liking)

Directions

1. Strain the oysters through a cullender, bring the mixture to a boil.
2. Once the scum from the oysters rises, remove it.
3. Add in the water, butter, rich milk or cream, mace, nutmeg, and salt and pepper to taste.
4. Bring the mixture to a boil.
5. Just before serving the dish, add in the oysters.
6. If the soup is too thin, add in the flour in order to thicken it to your liking.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

French Soup

Ingredients

• Rump of beef
• Thyme
• Parsley
• Salt
• White Onions
• Carrots (cut small)
• Garlic cloves
• Allspice

Directions

1. Early in the morning, bring the fleshy part of a rump of beef to a boil.
2. Carefully skim all of the grease off the top of the surface.
3. Add in thyme, parsley, and salt.
4. Once the soup is sufficiently boiled, add the small white onions and a few round cut carrots.
5. Add in the garlic cloves and the allspice.
6. Just before you serve the dish, add in two teaspoons of brown sugar in order to turn the soup dark.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020

French Soup

Ingredients

• Rump of beef
• Thyme
• Parsley
• Salt
• White Onions
• Carrots (cut small)
• Garlic cloves
• Allspice

Directions

1. Early in the morning, bring the fleshy part of a rump of beef to a boil.
2. Carefully skim all of the grease off the top of the surface.
3. Add in thyme, parsley, and salt.
4. Once the soup is sufficiently boiled, add the small white onions and a few round cut carrots.
5. Add in the garlic cloves and the allspice.
6. Just before you serve the dish, add in two teaspoons of brown sugar in order to turn the soup dark.

Source — Creole Cookery Book
Prepared by Travis Shaw
Louisiana Anthology
May 9, 2020