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

Potato Paste

Ingredients

• Potatoes
• Water
• 1 quart of flour

Directions

1. Boil mealy potatoes soft.
2. Rub the potatoes together through a sieve while hot.
3. Put them in a stew pan over the fire with as much water as needed to make a mush.
4. Sift 1 quart of flour in.
5. Make into paste.
6. Kneed it till very light.

Source — Creole Cookery Book
Prepared by Alana McGee
Louisiana Anthology
May 12, 2024

Sample recipe

Ingredients

• Nine pounds of nice peaches
• Four pounds of sugar
• One pint of good vinegar
• Whole allspice

Directions

1. Pare, stone [take the pit out], and halve the peaches.
2. Boil the peaches in water until tender.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. For immediate use, and a very good embellishment for cold meats. Apples are very nice done the same way.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Tasty.co Cheesy Chicken Alfredo Pasta Bake

 Ingredients

• 1 Tbsp olive oil
• 3 chicken breasts, cubed
• 4 cloves garlic, minced
• 2 1/2 cups chicken broth
• 2 1/2 cups heavy cream
• 1/2 lb penne pasta, uncooked
• 2 cups parmesan cheese
• 2 cups mozzarella cheese
• 1 handful fresh parsley, chopped
• Salt and pepper to taste

Directions

1. Heat oil and cook chicken in a pot.
2. Season the chicken with salt and paper to taste.
3. Add garlic, and then brown the chicken.
4. Add broth, heavy cream, and pasta, and boil.
5. Cover the pot and reduce the heat to simmer for 15 to 20 minutes.
6. Turn off heat and stir 1 1/2 cups of parmesan cheese.
7. Pour half the pasta to a greased baking dish.
8. Sprinkle with mozzarella cheese.
9. Broil for 10 to 15 minutes, or until the cheese is golden brown.
10. Sprinkle with fresh parsley.

source — BuzzFeed Tasty
prepared by Hojun Lee
Tasty
April 3, 2024

BBQ Shrimp

Ingredients

• Five pounds shrimp
• Large bottle of wishbone Italian dressing
• One pound butter
• One half cup lemon juice
• Worcestershire
• Tabasco
• Garlic Salt

Directions

1. Place unpeeled shrimp in a large baking pan.
2. Pour wishbone dressing and lemon juice over shrimp.
3. Cut sticks of butter into small pieces scattering over shrimp.
4. Sprinkle mixture with seasonings.
5. When melted, this liquid should just about cover the shrimp.
6. Bake at 300 for about an hour. 

Prepared by Clayton Head
Louisiana Anthology
December 9,2021

Milk Soup

 

Ingredients

• Four cups of milk
• Two cups of water
• Small piece of cinnamon
• Lemon peel
• Table spoon of sago and sugar
• Teaspoonful of butter

Directions

1. Add to 4 cups of milk, 2 cups of water, a small piece of cinnamon, a piece of lemon peeling, a teaspoonful of butter.
2. When boiling add a little salt and a tablespoonful of sago, boil until clear.

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

Thin Rich Cookies

 

Ingredients

• One cup butter
• One cup sugar
• 3 eggs
• enough flower to mix and roll thin

Directions

1. 1 cup butter, 1 cup sugar, 3 eggs, all beaten together to a cream.
2. Use just enough flour to mix and roll thin.

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

Lasagna

 

Ingredients

• one lb. ground beef
• 16oz traditional spaghetti sauce
• 8oz ricotta cheese
• Parmesan cheese
• Mozzarella cheese
• one egg
• Pack of lasagna noodles

Directions

1. Brown your hamburger meat and drain then add spaghetti sauce.
2. Put 1/2c of meat sauce into bottom of 9x13 pan and shake around so bottom is covered.
3. In a bowl combine 8oz ricotta cheese, 1 1/2c parmesan, one egg, 1 1/2c mozzarella. Mix
4. Cover bottom of pan in lasagna noodles
5. Put 1/3 of cheese mixture on top of noodles and spread.
6. Put one cup (or a little more) of meat sauce over cheese.
7. Repeat two more times. 
8. Sprinkle 1/2c parmesan and 1/2c mozzarella over top layer 
9. Cover with sprayed foil and bake at 350 for 45 minutes.
10. Remove foil and bake 15 more minutes.
11. Enjoy!

Source — My Mom
Prepared by Cayden Scott
Louisiana Anthology
April 15, 2024

Catahoula Rabbit Stew

 

Ingredients

• Good healthy rabbit
• Half pound of ham
• Two onions
• Garlic
• Salt
• Pepper
• glassful of good bouillon
• Sliced Mushrooms
• Glass of white wine

Directions

1. Skin, clean, and cut up your rabbit
2. chop up half a pound of ham; put it in a frying-pan with two sliced onions
3.  Add your rabbit and half a clove of garlic, mashed, salt and pepper
4. cook twenty minutes over a quick fire
5. add a glassful of good bouillon, some sliced mushrooms, a glassful of white wine
6. Serve and enjoy!

Source — The Unrivalled Cook-Book 
Prepared by Cayden Scott
Louisiana Anthology
April 15, 2024

Ragout of Squirrels

Ingredients

• One large Onion
• A Tablespoon of Butter
• Squirrells (enough to fill you up)
• Two Tablespoons of Browned flour
• Quarter of a pound of bacon
• Glass of wine
• Half a lemon
• Five tablespoons of broth

Directions

1. Slice a tolerably large onion and fry brown in a tablespoonful of butter.
2. Next stir into the frying-pan five tablespoonfuls of boiling broth and thicken with two tablespoonfuls of browned flour.
3. Then put the squirrels into a saucepan with a quarter of a pound of bacon cut into strips.
4. After that, add the onions and their gravy
5.  Then season to taste, and put in a cupful of tepid water
6. Cover and stew for forty minutes or until tender,
7. Finally, pour in a glassful of wine and the juice of half a lemon, shake well, and turn into a deep covered dish.
8. Serve and enjoy.                                                                                                                                                                                                                                Source —The Unrivalled Cook-Book 

Prepared by Cayden Scott
Louisiana Anthology
April 15, 2024

Boiled Shrimps à la Créole

 Boiled Shrimps à la Créole

Ingredients

• However much big shrimp you like
• Ripe red pepper
• Salt
• Parsley

Directions

1. Wash the shrimps carefully,
2. Boil them in salt and water
3.  While at boil add several pods of ripe red pepper 
4.  Heap the shrimps in the dish then surround by crimped parsley and serve                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Source — The Unrivalled Cook-Book                                                                                                        Prepared by Cayden Scott

Louisiana Anthology
April 15, 2024

Garlic Bread Pizza

Ingredients

• 
  One box of garlic bread (or homemade if you would like!)
• Pizza sauce
• Shredded mozzarella cheese
• Pepperonis

Directions

1. Preheat the oven to 425 degrees.
2. Paper a pan and place the garlic bread on it.
3. Coat each garlic bread with a nice layer of pizza sauce.
4. Place pepperonis on the garlic bread to your liking (or other toppings if you'd like).
5. Put a nice layer of cheese on top of the bread, until you can hardly see the pepperonis.
6. Put the pan in the oven and bake for about 10 minutes, then take it out.
7. Let cool for a minute or two then serve!
   

Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

Dried-Pea Soup

Ingredients

• One gallon of water
• One quart of split peas
• One pound of salt pork
• One half pound lean beef
• One head of celery
• One tablespoon of sugar
• Salt
• Pepper
• Powdered parsley
• Fried bread

Directions

1. Soak the peas overnight.
2. Cut the salt pork into dice.
3. Boil all ingredients together slowly until the liquid does not exceed two quarts.
4. Pour into a colander and press through it with a silver spoon.
5. Return to the pot and add sugar.
6. Add salt and pepper to taste; and add a little powdered parsley.
7. Serve with dice of fried bread.

Source — The Unrivalled Cook-Book
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

Corn Soup

Ingredients

• One large chicken
• Twelve ears of green corn, young and tender
• One gallon of water
• Salt
• Pepper
• Corn flour

Directions

1. Boil the chicken to rags (very tender).
2. Cut the corn from the cob and put into the pot.
3. Stew and hour longer, still gently.
4. Remove the chicken and season with salt and pepper.
5. Thicken with corn flour, and serve at once.

Source — The Unrivalled Cook-Book
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024