Charbroiled Oysters

Ingredients

• Oysters on the half-shell
• Parmesan Cheese 
• Bacon Pits 
• Tony Chachere's (or other Cajun spice blend)
• One stick butter
• Handful of parsley

Directions

Compound Butter

1. Fold in parsley leaves with butter (mush together)

Oysters

1. Shuck oysters and leave on half shell
2. Dress oysters with Parmesan, compound butter, bacon bits, and Tony Chachere's to taste
3. Grill for approximately 10 minutes 
4. Serve on half shell and enjoy 

Source — My Father
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Charbroiled Oysters

Ingredients

• Oysters on the half-shell
• Parmesan Cheese 
• Bacon Pits 
• Tony Chachere's (or other Cajun spice blend)
• One stick butter
• Handful of parsley

Directions

Compound Butter

1. Fold in parsley leaves with butter (mush together)

Oysters

1. Shuck oysters and leave on half shell
2. Dress oysters with Parmesan, compound butter, bacon bits, and Tony Chachere's to taste
3. Grill for approximately 10 minutes 
4. Serve on half shell and enjoy 

Source — My Father
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Boiled Potatoes

Ingredients

• Potatoes 
• Water

Directions

1. Place potatoes with skins on in pot of water (just enough water to cover potatoes)
2. Bring water to boil
3. Once potatoes are done remove from pot
4. Squeeze potatoes dry with a cloth
5. Serve hot 

Source — Creole Cookery Book
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Boiled Potatoes

Ingredients

• Potatoes 
• Water

Directions

1. Place potatoes with skins on in pot of water (just enough water to cover potatoes)
2. Bring water to boil
3. Once potatoes are done remove from pot
4. Squeeze potatoes dry with a cloth
5. Serve hot 

Source — Creole Cookery Book
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020

Crunchy Shrimp Rolls

Crunchy Shrimp Roll

Ingredients

• 8 large, peeled shrimps
• 2 cups of sushi rice (Botan is my personal favorite)
• 1/3 cup of rice
  
  vinegar
• Vegetable oil 
• Can of panko crumbs
• Salt
• Flour
• 2 beaten eggs
• 4 large sheets of Nori

• 1 avocado cut into 8 strips 
• 1 peeled and longly sliced cucumber

Directions

1. Cook the sushi rice according to the package directions. Generally, rice is cooked by using 2 cups of water for every 1 cup of rice. 
2. Pour sushi vinegar into cooked rice and mix well.
3. Boil the vegetable oil in a large pan. 
4. Season the shrimp with salt and then dust them with flour. 
5. Roll the shrimp in the beaten eggs and then roll the shrimp in the panko bread crumbs. 
6. Add the shrimp to the large pan and fry them until they are golden brown on both sides. Place them aside once done.
7. Put a sheet of nori on a bamboo mat. Spread the rice evenly across the nori and pat it down. Place 2 shrimps, a strip of cucumber, and 2 avocado slices in the middle. 
8. Roll the bamboo mat and cut the finished roll into eight slices.        
   
                                                              

Prepared by Lauren Burke
Personal Recipe
June 5, 2020

Crunchy Shrimp Rolls

Crunchy Shrimp Roll

Ingredients

• 8 large, peeled shrimps
• 2 cups of sushi rice (Botan is my personal favorite)
• 1/3 cup of rice
  
  vinegar
• Vegetable oil 
• Can of panko crumbs
• Salt
• Flour
• 2 beaten eggs
• 4 large sheets of Nori

• 1 avocado cut into 8 strips 
• 1 peeled and longly sliced cucumber

Directions

1. Cook the sushi rice according to the package directions. Generally, rice is cooked by using 2 cups of water for every 1 cup of rice. 
2. Pour sushi vinegar into cooked rice and mix well.
3. Boil the vegetable oil in a large pan. 
4. Season the shrimp with salt and then dust them with flour. 
5. Roll the shrimp in the beaten eggs and then roll the shrimp in the panko bread crumbs. 
6. Add the shrimp to the large pan and fry them until they are golden brown on both sides. Place them aside once done.
7. Put a sheet of nori on a bamboo mat. Spread the rice evenly across the nori and pat it down. Place 2 shrimps, a strip of cucumber, and 2 avocado slices in the middle. 
8. Roll the bamboo mat and cut the finished roll into eight slices.        
   
                                                              

Prepared by Lauren Burke
Personal Recipe
June 5, 2020

Crawfish Etouffee

Ingredients

• 1 pack of cooked, frozen crawfish tails (Louisiana brand)
• 1 seasoning blend packet (contains onions, celery, green and red bell pepper, and parsley) 
• 1 stick of butter 
• 1 large can of cream of mushroom 
• 1 small can of cream of celery 

Directions

1. Set crawfish tails out to thaw 
2. Cook down stick of butter 
3. Saute seasoning blend in butter until the onions turn clear
4. Add cream of mushroom 
5. Add cream of celery
6. Add crawfish tails 
7. Add seasonings 
8. Cook down for 15 minutes
9. Serve over rice 

Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020