Seafood and Andouille Gumbo

Ingredients

• 1 lb of Chicken
• 1/2 lb of Celery
• 1 lb of Gulf Shrimp
• 2 small bags of salted shrimp
• 1 lb of Andouille Sausage
• 1 lb of Okra
• 1/2 lb of Onions
• 2 Green Bell Peppers
• 2 lbs of Blue Crabs
• 1 cup of flour
• Half pot of water

Directions

1. Fry the flour in the pot until brown
2. Add water periodically
3. Continue to stir flour roux
4. In a separate pot cook the okra, celery, onions, and bell peppers then add to roux
5. Add salted shrimp to roux
6. In a separate pot cook the diced chicken and add to roux
7. In a separate pot fry the andouille sausage and add to roux
8. Add blue crabs to the roux
9. Add gulf shrimp to the roux
10. Allow the gumbo to cook for 35 minutes
11. Take gumbo off the heat and allow cooking time for 20 minutes.

Prepared by Vernisha Cotton
Louisiana Anthology
January 6,2020

Seafood and Andouille Gumbo

Ingredients

• 1 lb of Chicken
• 1/2 lb of Celery
• 1 lb of Gulf Shrimp
• 2 small bags of salted shrimp
• 1 lb of Andouille Sausage
• 1 lb of Okra
• 1/2 lb of Onions
• 2 Green Bell Peppers
• 2 lbs of Blue Crabs
• 1 cup of flour
• Half pot of water

Directions

1. Fry the flour in the pot until brown
2. Add water periodically
3. Continue to stir flour roux
4. In a separate pot cook the okra, celery, onions, and bell peppers then add to roux
5. Add salted shrimp to roux
6. In a separate pot cook the diced chicken and add to roux
7. In a separate pot fry the andouille sausage and add to roux
8. Add blue crabs to the roux
9. Add gulf shrimp to the roux
10. Allow the gumbo to cook for 35 minutes
11. Take gumbo off the heat and allow cooking time for 20 minutes.

Prepared by Vernisha Cotton
Louisiana Anthology
January 6,2020

Pickled Oysters

Ingredients

• Oysters
• Mace
• Pepper
• Vinegar
• Salt

Directions

1. Boil oysters in their own liquor until done 
2. Add mace and pepper
3. Strain the liquor and vinegar
4. Place oysters in a mason jar
5. Add salt for taste
6. Cover oysters in the mixture

Source — Creole Cookery Book
Prepared by Vernisha Cotton
Louisiana Anthology
January 6, 2020

Pickled Oysters

Ingredients

• Oysters
• Mace
• Pepper
• Vinegar
• Salt

Directions

1. Boil oysters in their own liquor until done 
2. Add mace and pepper
3. Strain the liquor and vinegar
4. Place oysters in a mason jar
5. Add salt for taste
6. Cover oysters in the mixture

Source — Creole Cookery Book
Prepared by Vernisha Cotton
Louisiana Anthology
January 6, 2020

Oyster Pie

Ingredients

• Puff pastry
• Oysters
• Eggs
• 2-3 pieces of butter
• Mace
• Salt and pepper
• Flour

Directions

1. Create a crust with puff paste and coat with flour
2. Lay the oysters at the bottom of the dish
3. Boil 3-4 hard eggs 
4. Add 2-3 pieces of butter
5. Add salt, pepper, and mace
6.  Add more oysters and eggs (according to your liking) 
7. Cover the dish is puff paste and bake until brown

Source — Creole Cookery Book
Prepared by Vernisha Cotton
Louisiana Anthology
January 6, 2020

Oyster Pie

Ingredients

• Puff pastry
• Oysters
• Eggs
• 2-3 pieces of butter
• Mace
• Salt and pepper
• Flour

Directions

1. Create a crust with puff paste and coat with flour
2. Lay the oysters at the bottom of the dish
3. Boil 3-4 hard eggs 
4. Add 2-3 pieces of butter
5. Add salt, pepper, and mace
6.  Add more oysters and eggs (according to your liking) 
7. Cover the dish is puff paste and bake until brown

Source — Creole Cookery Book
Prepared by Vernisha Cotton
Louisiana Anthology
January 6, 2020

Oyster Sausage

Ingredients

• Pint of Oysters
• Quarter pound of veal 
• Quarter pound of suet
• Bread crumbs
• One egg
• Flour
• Salt and pepper

Directions

1. Chop a pint of oysters with a 1/4 of a pound of veal and suet
2. Add bread crumbs
3. Add an egg
4. Add a little flour (however much for you liking)
5. Season with salt and pepper 
6. Pound all them in a mortar
7. Fry in small cakes for 2 minutes on both sides until brown

Source — Creole Cookery Book
Prepared by Vernisha Cotton
Louisiana Anthology
January 6, 2020