Potato Croquets

Ingredients

• Six boiled potatoes (or cold mashed potatoes)
• Three tablespoons of grated ham
• A pinch of pepper
• A pinch of salt
• Two tablespoons of chopped parsley
• Three egg yolks
• Bread crumbs

Directions

1. Boil the potatoes in water until tender.
2. Mash the potatoes and form into balls.
3. Dip in egg and roll in bread crumbs. 
4. Fry in hot lard until golden brown.
5. Garnish with parsley. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Potato Croquets

Ingredients

• Six boiled potatoes (or cold mashed potatoes)
• Three tablespoons of grated ham
• A pinch of pepper
• A pinch of salt
• Two tablespoons of chopped parsley
• Three egg yolks
• Bread crumbs

Directions

1. Boil the potatoes in water until tender.
2. Mash the potatoes and form into balls.
3. Dip in egg and roll in bread crumbs. 
4. Fry in hot lard until golden brown.
5. Garnish with parsley. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Corn Bread

Ingredients

• 1 1/2 pint of rich buttermilk with cornmeal
• 1 teaspoon of soda
• 1 cup of milk
• 1 teaspoon of salt
• 1 tablespoon of butter

Directions

• Thicken buttermilk with cornmeal with whisp
• Dissolve soda in a cup of milk 
• Add salt
• Beat very lightly
• Spread butter in pan
• Pour mix into pan
• Bake for 2 hours at 300 degrees
• Serve hot

Source — Creole Cookery Book
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 2020

Corn Bread

Ingredients

• 1 1/2 pint of rich buttermilk with cornmeal
• 1 teaspoon of soda
• 1 cup of milk
• 1 teaspoon of salt
• 1 tablespoon of butter

Directions

• Thicken buttermilk with cornmeal with whisp
• Dissolve soda in a cup of milk 
• Add salt
• Beat very lightly
• Spread butter in pan
• Pour mix into pan
• Bake for 2 hours at 300 degrees
• Serve hot

Source — Creole Cookery Book
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 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

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