Brown Roux

Ingredients

• Butter
• Browned Flour

Directions

1. Melt some butter very slowly.
2. Stir in browned flour till it is even brown.
3. Add as much flour to the butter to make it a thicker paste.
4. Stir well with wooden spoon. Be careful not to cook to hot. Once cold it should be thick enough to cut with a knife. 

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
Feb. 2,  2020

Brown Roux

Ingredients

• Butter
• Browned Flour

Directions

1. Melt some butter very slowly.
2. Stir in browned flour till it is even brown.
3. Add as much flour to the butter to make it a thicker paste.
4. Stir well with wooden spoon. Be careful not to cook to hot. Once cold it should be thick enough to cut with a knife. 

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
Feb. 2,  2020

Rice Paste

Ingredients

• Three ounces of butter
• One pounds of sugar
• Water 
• Flour

Directions

1. Rub three ounces of butter well into one pound of ground rice. 
2. Moisten the rice in water.
3. Roll it out with a little flour.

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
February 2 , 2020

Rice Paste

Ingredients

• Three ounces of butter
• One pounds of sugar
• Water 
• Flour

Directions

1. Rub three ounces of butter well into one pound of ground rice. 
2. Moisten the rice in water.
3. Roll it out with a little flour.

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
February 2 , 2020

Crawfish Etoufee

Ingredients

• two pounds of crawfish tails
• two onions, chopped
• two bell peppers chopped
• salt
• four cloves of garlic
• one stick of butter
• One tablespoon of butter
• one cup of water

Directions

1. Over Medium-Low heat melt butter, add onions, bell pepper and garlic.
2. Cook until tender. Then stir in one tablespoon of flour. 
3. Add crawfish tails. Season with salt, red and black pepper. 
4. Add 1 cup water, cover and simmer until crawfish tails are tender. Then serve over rice. 

Source — My Recipe
Prepared by Nathan Williamson
Louisiana Anthology
February  1, 2020

Crawfish Etoufee

Ingredients

• two pounds of crawfish tails
• two onions, chopped
• two bell peppers chopped
• salt
• four cloves of garlic
• one stick of butter
• One tablespoon of butter
• one cup of water

Directions

1. Over Medium-Low heat melt butter, add onions, bell pepper and garlic.
2. Cook until tender. Then stir in one tablespoon of flour. 
3. Add crawfish tails. Season with salt, red and black pepper. 
4. Add 1 cup water, cover and simmer until crawfish tails are tender. Then serve over rice. 

Source — My Recipe
Prepared by Nathan Williamson
Louisiana Anthology
February  1, 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