Sausage Alfredo

Ingredients

• One package of sausage
• Eight ounces of pasta
• Two cups of heavy cream
• Two teaspoons of Cajun seasoning
• Half a cup of grated Parmesan cheese

Directions

1. Prepare pasta according to package directions; drain and set aside
2. Cut sausage diagonally into 1/4 in. slices
3. Saute sausage in a large skillet over medium - high heat for 5 minutes, turning occasionally
4. Add the cream and Cajun seasoning; bring to a boil
5. Reduce heat; simmer for 3 - 4 minutes or until mixture thickens
6. Remove from heat; stir in Parmesan cheese
7. Add pasta to sauce and toss

Source — allrecipes.com
Prepared by Caleb Reese
Louisiana Anthology
February 18, 2020

Sausage Alfredo

Ingredients

• One package of sausage
• Eight ounces of pasta
• Two cups of heavy cream
• Two teaspoons of Cajun seasoning
• Half a cup of grated Parmesan cheese

Directions

1. Prepare pasta according to package directions; drain and set aside
2. Cut sausage diagonally into 1/4 in. slices
3. Saute sausage in a large skillet over medium - high heat for 5 minutes, turning occasionally
4. Add the cream and Cajun seasoning; bring to a boil
5. Reduce heat; simmer for 3 - 4 minutes or until mixture thickens
6. Remove from heat; stir in Parmesan cheese
7. Add pasta to sauce and toss

Source — allrecipes.com
Prepared by Caleb Reese
Louisiana Anthology
February 18, 2020

Chicken Croissants

Ingredients

• 2 pounds of chicken breast
• 1-8oz package of cream cheese
• 1-8oz package of croissants dough or puff pastry
• 2 large jalapeno peppers
• 1/4 of a sweet onion
• 1/2 cup mushrooms
• 1 tbsp beef tallow
• Salt, pepper, and garlic powder to taste

Mix Thoroughly

Directions 

1. Start by slicing chicken into 2" strips and boiling in a one gallon pot until internal temperature reaches 165 degrees and set aside to cool.
2. chop jalapeno peppers, onion, and mushrooms finely
3. Sauté jalapenos, onion, and mushroom in 1 tbsp of beef tallow over medium heat until onion becomes translucent.
4.  Shred chicken breast and mix into medium mixing bowl with jalapenos, onion, mushroom, and cream cheese, season to taste with salt, pepper, and garlic powder.
5. Wrap pre-cut croissant dough (or 3" squares of puff pastry) around a handful of the mixture and place on a well oiled baking pan
6. Place on middle rack of an oven preheated to 375 degrees.
7. Bake until golden brown and allow to cool.

Prepared by Travis King
Louisiana Anthology
July 16, 2019

Chicken Croissants

Ingredients

• 2 pounds of chicken breast
• 1-8oz package of cream cheese
• 1-8oz package of croissants dough or puff pastry
• 2 large jalapeno peppers
• 1/4 of a sweet onion
• 1/2 cup mushrooms
• 1 tbsp beef tallow
• Salt, pepper, and garlic powder to taste

Mix Thoroughly

Directions 

1. Start by slicing chicken into 2" strips and boiling in a one gallon pot until internal temperature reaches 165 degrees and set aside to cool.
2. chop jalapeno peppers, onion, and mushrooms finely
3. Sauté jalapenos, onion, and mushroom in 1 tbsp of beef tallow over medium heat until onion becomes translucent.
4.  Shred chicken breast and mix into medium mixing bowl with jalapenos, onion, mushroom, and cream cheese, season to taste with salt, pepper, and garlic powder.
5. Wrap pre-cut croissant dough (or 3" squares of puff pastry) around a handful of the mixture and place on a well oiled baking pan
6. Place on middle rack of an oven preheated to 375 degrees.
7. Bake until golden brown and allow to cool.

Prepared by Travis King
Louisiana Anthology
July 16, 2019

To Boil Salmon

Ingredients

• Eight pounds of Salmon
• Lobster or parsley sauce

Directions

1. Place salmon in a cloth
2. Cook in boiling water for 1 hour
3. Drain water and allow salmon to cool
4. Plate with lobster or parsley sauce

Source — Creole Cookery Book
Prepared by Travis King
Louisiana Anthology
February 16, 2020

To Boil Salmon

Ingredients

• Eight pounds of Salmon
• Lobster or parsley sauce

Directions

1. Place salmon in a cloth
2. Cook in boiling water for 1 hour
3. Drain water and allow salmon to cool
4. Plate with lobster or parsley sauce

Source — Creole Cookery Book
Prepared by Travis King
Louisiana Anthology
February 16, 2020

Veal Gravy Soup

Ingredients

• One pound veal cutlet
• Three slices of ham
• Two tablespoons of lard
• Three sliced onions
• Two carrots
• Two parsnips
• One head of celery
• A few cloves
• One cup of mushrooms
• One pint of beef broth (optional)

Directions

1. Throw into stewpan veal cutlets, ham, and lard, allow them to fry gently
2. Before browning, add onions carrots, parsnips, celery and cloves
3. Let them cook slowly until lightly browned
4. Add one pint of beef broth or water, let this cook for an hour
5. Add one cup of mushrooms
6. Skim and strain

Source — La Cuisine Creole
Prepared by Travis King
Louisiana Anthology
February 16, 2020