Broiling Chicken

Ingredients

• Chicken
• Salt
• Pepper
• Sweet oil

Directions

1. Wash chicken thoroughly. 
2. Dry carefully the chicken with a cloth.
3. Salt and pepper the chicken 2 or 3 hours before cooking and put in refrigerator.
4. Add sweet oil on the chicken before broiling it over a slow fire.
5. Occasionally baste chicken with water while broiling.

Source — Cooking in Old Creole Days
Prepared by Caleb Reese
Louisiana Anthology
February 13, 2020

Broiling Chicken

Ingredients

• Chicken
• Salt
• Pepper
• Sweet oil

Directions

1. Wash chicken thoroughly. 
2. Dry carefully the chicken with a cloth.
3. Salt and pepper the chicken 2 or 3 hours before cooking and put in refrigerator.
4. Add sweet oil on the chicken before broiling it over a slow fire.
5. Occasionally baste chicken with water while broiling.

Source — Cooking in Old Creole Days
Prepared by Caleb Reese
Louisiana Anthology
February 13, 2020

Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Roast chicken
• Slice of ham
• Tablespoon of lard
• One or two spoonfuls of cooked tomatoes
• Optional: oysters, shrimp, turkey, or sausage

Directions

1. Wash and soak pound of rice.
2. Cut up cold roast chicken and the slice of ham.
3. Add the chicken and ham into a pot, along with the spoonful of lard to fry.  Optional: add the cut up oysters, shrimp, turkey, or sausage at this time as well.
4. Stir in the rice while adding a pint of hot water.
5. Cover pot and let cook slowly until rice is almost dry.
6. Once rice is nearly dry, add one or two spoonfuls of cooked tomatoes upon your choosing.

Source — Creole Cookery Book
Prepared by Caleb Reese
Louisiana Anthology
February 11, 2020

Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Roast chicken
• Slice of ham
• Tablespoon of lard
• One or two spoonfuls of cooked tomatoes
• Optional: oysters, shrimp, turkey, or sausage

Directions

1. Wash and soak pound of rice.
2. Cut up cold roast chicken and the slice of ham.
3. Add the chicken and ham into a pot, along with the spoonful of lard to fry.  Optional: add the cut up oysters, shrimp, turkey, or sausage at this time as well.
4. Stir in the rice while adding a pint of hot water.
5. Cover pot and let cook slowly until rice is almost dry.
6. Once rice is nearly dry, add one or two spoonfuls of cooked tomatoes upon your choosing.

Source — Creole Cookery Book
Prepared by Caleb Reese
Louisiana Anthology
February 11, 2020

Terrapin Soup

Ingredients

• Terrapin (as many as needed)
• Pint of meat and liquor
• Half pound of butter
• A pinch of dry mustard
• Wineglass of sherry or maderia
• Salt
• Optional: About a cup of cream

Directions 

1. Put them in a tub of cold water for about a hour.
2. Throw them into a tub of boiling water until dead.
3. Wipe thoroughly until black skin/dirt is removed.
4. Return them back into boiling water until soft enough to remove shell and claws easily.
5. Once soft, hold over bowl to remove shell and take out the liver, which would spoil the terrapin.
6. In another bowl pick the meat off the terrapin, leaving the small bones.
7. Add liquor until mixture amounts to a pint.
8. Add a half pound of butter.
9. Sprinkle a pinch of dry mustard.
10. Add a wineglass of sherry or madeira.
11. Add salt to taste.
12. Heat when ready to serve, using hot plates.
13. Optional: Add about a cup of cream.

Source — Cooking in Old Creole Days
Prepared by Caleb Reese
Louisiana Anthology
February 10, 2020 

Terrapin Soup

Ingredients

• Terrapin (as many as needed)
• Pint of meat and liquor
• Half pound of butter
• A pinch of dry mustard
• Wineglass of sherry or maderia
• Salt
• Optional: About a cup of cream

Directions 

1. Put them in a tub of cold water for about a hour.
2. Throw them into a tub of boiling water until dead.
3. Wipe thoroughly until black skin/dirt is removed.
4. Return them back into boiling water until soft enough to remove shell and claws easily.
5. Once soft, hold over bowl to remove shell and take out the liver, which would spoil the terrapin.
6. In another bowl pick the meat off the terrapin, leaving the small bones.
7. Add liquor until mixture amounts to a pint.
8. Add a half pound of butter.
9. Sprinkle a pinch of dry mustard.
10. Add a wineglass of sherry or madeira.
11. Add salt to taste.
12. Heat when ready to serve, using hot plates.
13. Optional: Add about a cup of cream.

Source — Cooking in Old Creole Days
Prepared by Caleb Reese
Louisiana Anthology
February 10, 2020 

Feta Shrimp Pasta

Ingredients

• 1 lb. shrimp, large, peeled, deveined
• 1 lb spaghetti, cooked according to package directions
• 1 cup feta cheese
• 1 lemon, zested, juiced
• 1/2 cup chicken broth, low sodium
• 1/2 cup pasta cooking water
• 1 clove garlic, minced
• 4 tablespoons olive oil
• 1 tablespoon butter, unsalted
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Cayenne pepper to taste
• green onions to garnish

Directions

1. Cook pasta in a large pot of salted water, according to package directions.
2. Reserve 1/2 cup of pasta cooking water.
3. Drain pasta, rinse with warm water, drain again, coat in a 1 tablespoon of olive oil to prevent sticking and set aside.
4. Place shrimp in a bowl, coat in 1 tablespoon of olive oil and all the spices, mix well.
5. In a skillet add remaining olive oil and butter over medium heat.
6. Add shrimp and saute 2 minutes on each side.
7. Add garlic, lemon zest and saute 1 minute more.
8. Add broth, pasta cooking water, cook 1 minute more.
9. Add feta cheese, pasta, mix well.
10. Add lemon juice and green onions, toss well.
11. Serve immediately.

Source — Creole Contessa
Prepared by Bruce R. Magee
Louisiana Anthology
July 16, 2019