Crab Gombo with Okra

Ingredients:

• 6 large crabs
• 1 cup lard
• 1 cup onions (cut)
• 1 bunch of parsley (small)
• 2 tablespoons browned flour
• 1 quart okra (sliced)
• 2 pints boiling water
• 1 slice lean ham
• 1 quart veal or beef stock
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper
• 1 quart oysters (optional)

Directions:

1. Place the crabs in cold water while still alive and cut off the limbs
2. Clean meat off the crabs and fry them (with shells on) in the lard, onions, parsley, and browned flour
3. Cook them 15 minutes
4. Pour 2 pints of boiling water and sliced okra on the mixture
5. Let stew for 30 minutes
6. Add slice of ham and beef or veal stock
7. Add salt, black pepper, and red pepper
8. Boil for 30 minutes
9. Oysters can be used during oyster season if desired

                                                                                                                        -Source: La Cuisine Creole

                                                                                                                Prepared by: Jennifer A. Auzenne

                                                                                                                                     Louisiana Anthology

                                                                                                                                               June 6th, 2020

Crab Gombo with Okra

Ingredients:

• 6 large crabs
• 1 cup lard
• 1 cup onions (cut)
• 1 bunch of parsley (small)
• 2 tablespoons browned flour
• 1 quart okra (sliced)
• 2 pints boiling water
• 1 slice lean ham
• 1 quart veal or beef stock
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper
• 1 quart oysters (optional)

Directions:

1. Place the crabs in cold water while still alive and cut off the limbs
2. Clean meat off the crabs and fry them (with shells on) in the lard, onions, parsley, and browned flour
3. Cook them 15 minutes
4. Pour 2 pints of boiling water and sliced okra on the mixture
5. Let stew for 30 minutes
6. Add slice of ham and beef or veal stock
7. Add salt, black pepper, and red pepper
8. Boil for 30 minutes
9. Oysters can be used during oyster season if desired

                                                                                                                        -Source: La Cuisine Creole

                                                                                                                Prepared by: Jennifer A. Auzenne

                                                                                                                                     Louisiana Anthology

                                                                                                                                               June 6th, 2020

Gombo with Crabs or Shrimp

Ingredients:

• 1 pound of beef (or chicken if preferred)
• 1/2 pound of ham knuckle
• 2 tablespoons lard
• 4 large crabs (cut up), or 1 pound shrimps (peeled) or both
• 4 dozen okra pods (small)
• 1 onion (large)
• Red pepper and salt (to taste)

Directions:

1. Chop ham knuckle and beef (or chicken) into inch pieces
2. Fry pieces to brown color in boiling lard
3. Add crabs or shrimps (or both)
4. Cut the okra pods and add them into the mixture
5. Add the onion, chopped
6. Add salt and pepper to taste
7. Simmer on low for 20 minutes
8. Add enough warm water to cover all contents + 2 inches more
9. Boil for two hours
10. Add water to thin if gombo becomes too thick

                                                                                                                        -Source: La Cuisine Creole

                                                                                                                  Prepared by Jennifer A. Auzenne

                                                                                                                                Louisiana Anthology

                                                                                                                                            June 6th, 2020

Gombo with Crabs or Shrimp

Ingredients:

• 1 pound of beef (or chicken if preferred)
• 1/2 pound of ham knuckle
• 2 tablespoons lard
• 4 large crabs (cut up), or 1 pound shrimps (peeled) or both
• 4 dozen okra pods (small)
• 1 onion (large)
• Red pepper and salt (to taste)

Directions:

1. Chop ham knuckle and beef (or chicken) into inch pieces
2. Fry pieces to brown color in boiling lard
3. Add crabs or shrimps (or both)
4. Cut the okra pods and add them into the mixture
5. Add the onion, chopped
6. Add salt and pepper to taste
7. Simmer on low for 20 minutes
8. Add enough warm water to cover all contents + 2 inches more
9. Boil for two hours
10. Add water to thin if gombo becomes too thick

                                                                                                                        -Source: La Cuisine Creole

                                                                                                                  Prepared by Jennifer A. Auzenne

                                                                                                                                Louisiana Anthology

                                                                                                                                            June 6th, 2020

Sauteed Spinach

Ingredients:

• 1 Container of Baby Spinach Leaves
• 1 Stick Butter or Margarine
• 1 Tablespoon Paul Prudhome's Vegetable Magic Seasoning
• 1 Boiled Egg
• Finely Ground Black Pepper

Directions:

• Egg:

1. Boil the egg

   

   Boiling Eggs
   

2. Slice the egg

Spinach with butter on top

• 
  
•    Spinach:

1. Rinse spinach to cleanse thoroughly
2. Spray the pot with non-stick cooking spray
3. Place the whole container of spinach in the pot with the stick of butter on top
4. Turn the stove-top burner under the pot on medium heat
5. When the spinach begins to reduce slightly, add one tablespoon of Paul Prudhome's Vegetable Magic seasoning
6. When the butter is no longer visible on top of the spinach, stir the mixture so the seasoning distributes evenly
7. Cook until spinach is fully reduced and simmering in the melted butter for 10 minutes

• Final Touches:

1. Remove spinach from the burner and drain excess liquid
2. Place spinach on a plate
3. Garnish spinach with the sliced, boiled egg
4. Sprinkle finely ground black pepper on top of the egg
5. Enjoy!

Finished Product

                                                                                                              

                                                                                                            Prepared by Jennifer A. Auzenne

                                                                                                                           Louisiana Anthology

                                                                                                                                    June 6th, 2020

Sauteed Spinach

Ingredients:

• 1 Container of Baby Spinach Leaves
• 1 Stick Butter or Margarine
• 1 Tablespoon Paul Prudhome's Vegetable Magic Seasoning
• 1 Boiled Egg
• Finely Ground Black Pepper

Directions:

• Egg:

1. Boil the egg

   

   Boiling Eggs
   

2. Slice the egg

Spinach with butter on top

• 
  
•    Spinach:

1. Rinse spinach to cleanse thoroughly
2. Spray the pot with non-stick cooking spray
3. Place the whole container of spinach in the pot with the stick of butter on top
4. Turn the stove-top burner under the pot on medium heat
5. When the spinach begins to reduce slightly, add one tablespoon of Paul Prudhome's Vegetable Magic seasoning
6. When the butter is no longer visible on top of the spinach, stir the mixture so the seasoning distributes evenly
7. Cook until spinach is fully reduced and simmering in the melted butter for 10 minutes

• Final Touches:

1. Remove spinach from the burner and drain excess liquid
2. Place spinach on a plate
3. Garnish spinach with the sliced, boiled egg
4. Sprinkle finely ground black pepper on top of the egg
5. Enjoy!

Finished Product

                                                                                                              

                                                                                                            Prepared by Jennifer A. Auzenne

                                                                                                                           Louisiana Anthology

                                                                                                                                    June 6th, 2020

Sauce Hubert

Sauce Hubert

Ingrédients

• D’échalottes
• Vinaigre

Instructions

1. Cuire l’oignon vert dans une casserole de vinaigre. 
2. Une fois cuit, passer l’oignon vert à travers un tamis et recueillir le jus de vinaigre dans un bol.
3. Ajouter l’oignon vert à la cuisson du foie de poulet. 
4. Une fois le foie de poulet terminé, ajouter le jus de vinaigre et servir.

Ingredients

• Green onions
• Vinegar

Instructions

1. Cook the green onion in a pan of vinegar. 
2. Once cooked, pass the green onion through a sieve and collect the vinegar juice in a bowl.
3. Add green onion to cooking chicken liver.
4. Once the chicken liver is finished, add the vinegar juice and serve.

Source — Cooking in Old Creole Days.
Prepared by Lauren Burke
Louisiana Anthology
June 5, 2020