Shrimp Alfredo

Ingredients

• One pound of medium shrimp
• One cup of mozzarella cheese
• Chopped garlic
• Chopped green onions
• Allspice
• Crushed red pepper
• Angel hair pasta
• Half can of hot rotel
• Olive oil
• Classico Sun dried tomato alfredo

Directions

1. Heat two tablespoons of olive oil with Allspice and crushed red pepper.
2. Boil water for angel hair.  Add angel hair pasta and boil until done.
3. Add shrimp on medium heat, cook for 7 to 8 minutes.
4. Add angel hair pasta.
5. A half a can of hot rotel, chopped green onions, mix well.
6. Add one cup of mozzarella cheese, parsley flakes, one half jar of Classico sun dried tomato Alfredo.
7. Mix all ingredients well and serve.

Source — Yvette Booker

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Shrimp Alfredo

Ingredients

• One pound of medium shrimp
• One cup of mozzarella cheese
• Chopped garlic
• Chopped green onions
• Allspice
• Crushed red pepper
• Angel hair pasta
• Half can of hot rotel
• Olive oil
• Classico Sun dried tomato alfredo

Directions

1. Heat two tablespoons of olive oil with Allspice and crushed red pepper.
2. Boil water for angel hair.  Add angel hair pasta and boil until done.
3. Add shrimp on medium heat, cook for 7 to 8 minutes.
4. Add angel hair pasta.
5. A half a can of hot rotel, chopped green onions, mix well.
6. Add one cup of mozzarella cheese, parsley flakes, one half jar of Classico sun dried tomato Alfredo.
7. Mix all ingredients well and serve.

Source — Yvette Booker

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019

Crayfish Bisque

Ingredients

• 1 dozen crayfish, boiled
• 1/2 cup rice
• 2 bay leaves
• 1 tsp parsley
• 1 onion, chopped
• 1 tbsp black pepper
• 1 tbsp salt
• 2 eggs
• 1 clove garlic, minced
• some bread
• 1 turnip, chopped
• 1 carrot, sliced
• 1/2 cup flour
• 2 tomatoes, chopped
• 1 tsp thyme
• 3 slices ham, chopped
• 1/2 stick butter
• 1 tsp nutmeg

Directions

1. Separate the crayfish heads from the tails and remove the claws
2. Peel and chop the crayfish tails, peel and chop the crayfish claws, and clean out the heads
3. Combine crayfish tails, bread, half of the onion, salt, black pepper, and eggs
4. Fill the crayfish heads with this mixture and bake them in the oven until brown
5. Combine the crayfish claws, garlic, ham, turnip, carrot, tomatoes, thyme, bay leaves, parsley, rice, 1 cup of water, and the rest of the onion
6. Bring this mixture to a boil until the ingredients are cooked down and then strain
7. Season with salt and pepper
8. Place the stuffed crayfish heads in a large dish and then pour the soup mixture on top
9. Stir in nutmeg and butter until melted and serve hot

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Crayfish Bisque

Ingredients

• 1 dozen crayfish, boiled
• 1/2 cup rice
• 2 bay leaves
• 1 tsp parsley
• 1 onion, chopped
• 1 tbsp black pepper
• 1 tbsp salt
• 2 eggs
• 1 clove garlic, minced
• some bread
• 1 turnip, chopped
• 1 carrot, sliced
• 1/2 cup flour
• 2 tomatoes, chopped
• 1 tsp thyme
• 3 slices ham, chopped
• 1/2 stick butter
• 1 tsp nutmeg

Directions

1. Separate the crayfish heads from the tails and remove the claws
2. Peel and chop the crayfish tails, peel and chop the crayfish claws, and clean out the heads
3. Combine crayfish tails, bread, half of the onion, salt, black pepper, and eggs
4. Fill the crayfish heads with this mixture and bake them in the oven until brown
5. Combine the crayfish claws, garlic, ham, turnip, carrot, tomatoes, thyme, bay leaves, parsley, rice, 1 cup of water, and the rest of the onion
6. Bring this mixture to a boil until the ingredients are cooked down and then strain
7. Season with salt and pepper
8. Place the stuffed crayfish heads in a large dish and then pour the soup mixture on top
9. Stir in nutmeg and butter until melted and serve hot

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Buffalo Chicken Dip

Ingredients

• 2 Cans Chicken in Water
• Frank's Buffalo Sauce
• 1 Stick of Cream Cheese
• Ranch Dressing
• 1 bag of Cheddar Cheese

Directions

1. Set oven to 350 degrees
2. Drain the chicken, place it into a mixing bowl, and shred it
3. Pour buffalo sauce until the chiken is saturated
4. Soften cream cheese and mix everything together
5. Pour everything into a 9x9 baking pan
6. Cover the top of the pan with cheese and then drizzle it with ranch
7. Bake for 30 minutes and cool before serving

Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Buffalo Chicken Dip

Ingredients

• 2 Cans Chicken in Water
• Frank's Buffalo Sauce
• 1 Stick of Cream Cheese
• Ranch Dressing
• 1 bag of Cheddar Cheese

Directions

1. Set oven to 350 degrees
2. Drain the chicken, place it into a mixing bowl, and shred it
3. Pour buffalo sauce until the chiken is saturated
4. Soften cream cheese and mix everything together
5. Pour everything into a 9x9 baking pan
6. Cover the top of the pan with cheese and then drizzle it with ranch
7. Bake for 30 minutes and cool before serving

Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019

Chicken Pie, Plain

Ingredients

• 2 whole chickens
• 2 eggs
• 1 tsp parsley
• 1 tsp salt
• 1 tsp pepper
• 2 onions, chopped
• 4 Irish potatoes, sliced
• 3 slices of fat meat
• 2 refrigerated pie crusts
• 1 cup milk
• 1/2 cup butter

Directions

1. chop chickens up into pieces, removing any bones
2. Place in a large pot with the fat meat and let stew for 30 minutes
3. Add milk, eggs, butter, parsley, salt, pepper, onions, and potatoes until well cooked
4. Line a 5 quart pan with one of the pie crusts, put the chickens and gravy into the pan, and place the other pie crust on top
5. Bake at 425 degrees until the crust is well done

Source — Creole Cookery Book
Prepared by McKenzie Crooks
Louisiana Anthology
July 16, 2019