Jambalaya

Ingredients

• 1 Package of Jambalaya (Zatarains)
• 1 Pound of Chicken
• 1 Pound of Sausage
• 5 Cups of Water

Directions

1. Prep the chicken and sausage by cutting into small pieces.
2. Once cut up brown the chicken in a pot.
3. After chicken is brown add sausage to brown as well.
4. Once both are brown add your water and Zatarains mix in and mix well.
5. Once mixed bring to a boil.
6. When it starts boiling reduce heat to simmer and cover for 25-30 minutes.
7. Remove from heat mix up and serve.

Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Jambalaya

Ingredients

• 1 Package of Jambalaya (Zatarains)
• 1 Pound of Chicken
• 1 Pound of Sausage
• 5 Cups of Water

Directions

1. Prep the chicken and sausage by cutting into small pieces.
2. Once cut up brown the chicken in a pot.
3. After chicken is brown add sausage to brown as well.
4. Once both are brown add your water and Zatarains mix in and mix well.
5. Once mixed bring to a boil.
6. When it starts boiling reduce heat to simmer and cover for 25-30 minutes.
7. Remove from heat mix up and serve.

Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Cornmeal Rusk

Ingredients

• 6 Cups of Cornmeal
• 4 Cups of Flour
• 2 Cups of Molasses
• 2 Teaspoons of Saleratus

Directions

1. Mix all ingredients together well. 
2. Knead it into a dough.
3. Make two cakes out of the dough and place on a pan.
4. Bake the two cakes as you pone for 1 hour.
5. Pull cakes out, let them cool and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Cornmeal Rusk

Ingredients

• 6 Cups of Cornmeal
• 4 Cups of Flour
• 2 Cups of Molasses
• 2 Teaspoons of Saleratus

Directions

1. Mix all ingredients together well. 
2. Knead it into a dough.
3. Make two cakes out of the dough and place on a pan.
4. Bake the two cakes as you pone for 1 hour.
5. Pull cakes out, let them cool and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Roast Fowl

Ingredients

• 1 Fowl
• 2 Tablespoons of Butter
• 1 Teaspoon of Pepper
• 1 Teaspoon of Salt

Directions

1. Clean and defeather the fowl thoroughly.
2. Season the fowl on both sides.
3. Place a skillet on the stove heat and add butter.
4. Once butter is melted and pan is hot add the fowl to the pot.
5. Roast the Fowl for 20 minutes some may take longer or shorter depending on the size.
6. Once the Fowl is done serve with a sauce if wanted and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Roast Fowl

Ingredients

• 1 Fowl
• 2 Tablespoons of Butter
• 1 Teaspoon of Pepper
• 1 Teaspoon of Salt

Directions

1. Clean and defeather the fowl thoroughly.
2. Season the fowl on both sides.
3. Place a skillet on the stove heat and add butter.
4. Once butter is melted and pan is hot add the fowl to the pot.
5. Roast the Fowl for 20 minutes some may take longer or shorter depending on the size.
6. Once the Fowl is done serve with a sauce if wanted and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020

Egg Sauce

Ingredients

• 4-5 Hard Boiled Eggs
• 3 Tablespoons of Butter
• 1 Teaspoon Salt
• 1 Teaspoon Cayenne Pepper

Directions

1. Fill a medium size pot with water and boil the eggs.
2. Once eggs are boiled and shell is peeled off mash the eggs in a bowl until very smooth.
3. After mashed add in your butter and blend together.
4. Then add salt and cayenne pepper to your sauce and enjoy.

Source — Creole Cookery Book
Prepared by Connor Breaux
Louisiana Anthology
June 8, 2020