Blackened Catfish

Ingredients

• 1/2 cup of Cajun seasoning 
• 1 tablespoon of paprika 
• 1 tablespoon of pepper
• 1 teaspoon of onion powder 
• 1 teaspoon of garlic powder 
• 1 teaspoon of dried oregano
• 1 teaspoon of thyme 
• Pinch of cayenne pepper
• 4 skinless catfish fillets 
• 3/4 teaspoon of kosher salt
• 1 tablespoon of olive oil
• 2 tablespoons of unsalted butter
• 1/4 cup of fresh herb leaves 

Directions

1. Stir the first 8 ingredients in a bowl together. 
2. Sprinkle salt over the fish and let sit for 20 minutes.
3. Heat a large cast iron skillet over high heat. 
4. Sprinkle fillets with 1/4 cup of spice mixture and press spice in.
5. Add butter to skillet and swirl to coat.
6. Cook each fillet for 2-3 minutes per side. 
7. Remove fish to serving plates.
8. Sprinkle with fresh herbs and lemon juice. 

Source — www.cookinglight.com
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Blackened Catfish

Ingredients

• 1/2 cup of Cajun seasoning 
• 1 tablespoon of paprika 
• 1 tablespoon of pepper
• 1 teaspoon of onion powder 
• 1 teaspoon of garlic powder 
• 1 teaspoon of dried oregano
• 1 teaspoon of thyme 
• Pinch of cayenne pepper
• 4 skinless catfish fillets 
• 3/4 teaspoon of kosher salt
• 1 tablespoon of olive oil
• 2 tablespoons of unsalted butter
• 1/4 cup of fresh herb leaves 

Directions

1. Stir the first 8 ingredients in a bowl together. 
2. Sprinkle salt over the fish and let sit for 20 minutes.
3. Heat a large cast iron skillet over high heat. 
4. Sprinkle fillets with 1/4 cup of spice mixture and press spice in.
5. Add butter to skillet and swirl to coat.
6. Cook each fillet for 2-3 minutes per side. 
7. Remove fish to serving plates.
8. Sprinkle with fresh herbs and lemon juice. 

Source — www.cookinglight.com
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Stewed Ducks

Ingredients

• Whole duck
• Onions
• Butter
• Bread
• Lard
• Bacon
• Giblets 
• Pepper
• Salt
• Water
• Mace
• Cloves
• Lemon juice
• Lemon pickle
• Flour

Directions

1. Truss up wings and legs of duck
2. Stuff duck with bread, butter, and onions
3. Place stuffed duck in frying pan with lard
4. Prepare mixture in an iron pot of the following:
• Slips of bacon
• Giblets
• Pepper
• Salt
• Water
• Mace
• Cloves
5. Put mixture inside ducks
6. Stew gently for two hours
7. Flower the ducks each time you turn them
8. Add butter to flower to thicken if needed

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Stewed Ducks

Ingredients

• Whole duck
• Onions
• Butter
• Bread
• Lard
• Bacon
• Giblets 
• Pepper
• Salt
• Water
• Mace
• Cloves
• Lemon juice
• Lemon pickle
• Flour

Directions

1. Truss up wings and legs of duck
2. Stuff duck with bread, butter, and onions
3. Place stuffed duck in frying pan with lard
4. Prepare mixture in an iron pot of the following:
• Slips of bacon
• Giblets
• Pepper
• Salt
• Water
• Mace
• Cloves
5. Put mixture inside ducks
6. Stew gently for two hours
7. Flower the ducks each time you turn them
8. Add butter to flower to thicken if needed

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Boiled Potatoes

Ingredients

• Fresh white potatoes 
• Water
• Salt 
• Pepper

Directions

1. Add enough water in a pot to cover the potatoes.
2. Bring the water to a boil.
3. Add the potatoes with skin still intact. 
4. Boil potatoes until done.
5. Squeeze potatoes dry in a cloth. 
6. Add salt and pepper as desired. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Boiled Potatoes

Ingredients

• Fresh white potatoes 
• Water
• Salt 
• Pepper

Directions

1. Add enough water in a pot to cover the potatoes.
2. Bring the water to a boil.
3. Add the potatoes with skin still intact. 
4. Boil potatoes until done.
5. Squeeze potatoes dry in a cloth. 
6. Add salt and pepper as desired. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Salmi of Ducks, Venison or Birds

Ingredients

• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 cup of soup broth
• 2 whole leeks
• Carrots
• Thyme 
• Parsley 
• Salt
• Pepper
• 1 cup of claret wine
• 1/2 a lemon 
• Fried pieces of break

Directions

1. Add one tablespoon of butter to saucepan.
2. Stir in two tablespoons of flour.
3. Allow to melt without browning. 
4. Add one cup of soup broth along with 2 leeks.
5. Add carrots, thyme and parsley, salt and pepper. 
6. Let it boil for 30 minutes. 
7. Remove the vegetables from the pan. 
8. Add pieces meat and let simmer til done.  
9. Add one cup of claret wine.
10. Squeeze the juice from half a lemon into the pan.
11. Lay pieces of fried bread around dinner plate.
12. Place wild game in the middle of plate. 
13. Pour remaining sauce over the dish.
14. Garnish the dish with slices of lemon. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020