Crawfish Fettucine

Ingredients 

• 1 (16 oz.) package fettucine 
• 1 stick butter 
• ½ red bell pepper, chopped 
• 1 celery stalk, chopped 
• 1 yellow onion, chopped 
• 6 garlic cloves, minced 
• 1 pound crawfish tails 
• 2 teaspoons Cajun seasoning, like Tony Chachere’s 
•  ½ teaspoon black pepper 
• 3 tablespoons flour 
• ¾ cup half-and-half 
• 4 oz Velveeta cheese, cut into cubes 
• ½ cup sour cream 
• 2/3 cup freshly grated Parmesan cheese 
• 2 green onions, chopped 
• 2 tablespoons chopped fresh parsley – optional 

Directions 

1. Cook pasta according to package directions. Drain and set aside. 
2. While pasta cooks, melt butter over medium heat in a Dutch oven. 
3. Add red bell pepper, celery, and onion. Cook until soft, about 5-7 minutes. 
4. Add garlic and cook 2 more minutes. 
5. Add crawfish (along with any liquid in the bag), Cajun seasoning, and black pepper. Cook 2-3 minutes. 
6. Sprinkle flour over crawfish mixture. Stir and cook 1 minute. 
7. Stir in half-and-half. Cook until mixture comes to a simmer. 
8. Add Velveeta cheese, sour cream, and Parmesan cheese. Cook over medium heat until cheese is melted. 
9. Stir in cooked pasta and green onions. Serve hot. 
10. Top with parsley if desired. 

Source – Spicy Southern Kitchen 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Crawfish Fettucine

Ingredients 

• 1 (16 oz.) package fettucine 
• 1 stick butter 
• ½ red bell pepper, chopped 
• 1 celery stalk, chopped 
• 1 yellow onion, chopped 
• 6 garlic cloves, minced 
• 1 pound crawfish tails 
• 2 teaspoons Cajun seasoning, like Tony Chachere’s 
•  ½ teaspoon black pepper 
• 3 tablespoons flour 
• ¾ cup half-and-half 
• 4 oz Velveeta cheese, cut into cubes 
• ½ cup sour cream 
• 2/3 cup freshly grated Parmesan cheese 
• 2 green onions, chopped 
• 2 tablespoons chopped fresh parsley – optional 

Directions 

1. Cook pasta according to package directions. Drain and set aside. 
2. While pasta cooks, melt butter over medium heat in a Dutch oven. 
3. Add red bell pepper, celery, and onion. Cook until soft, about 5-7 minutes. 
4. Add garlic and cook 2 more minutes. 
5. Add crawfish (along with any liquid in the bag), Cajun seasoning, and black pepper. Cook 2-3 minutes. 
6. Sprinkle flour over crawfish mixture. Stir and cook 1 minute. 
7. Stir in half-and-half. Cook until mixture comes to a simmer. 
8. Add Velveeta cheese, sour cream, and Parmesan cheese. Cook over medium heat until cheese is melted. 
9. Stir in cooked pasta and green onions. Serve hot. 
10. Top with parsley if desired. 

Source – Spicy Southern Kitchen 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

How to Boil a Ham

Ingredients 

• Ham 
• Water 

Directions 

1. Place the ham in a pot. 
2. Cover the ham with water. 
3. Bring the water to a boil then reduce the heat to a simmer. 
4. Simmer for 12 hours. 
5. Remove the ham and place in cold water. 
6. Return the ham to the warm water. Turn the heat higher, bringing the water to a boil. 
7. Let the ham boil for 5-6 hours, depending on the size. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

How to Boil a Ham

Ingredients 

• Ham 
• Water 

Directions 

1. Place the ham in a pot. 
2. Cover the ham with water. 
3. Bring the water to a boil then reduce the heat to a simmer. 
4. Simmer for 12 hours. 
5. Remove the ham and place in cold water. 
6. Return the ham to the warm water. Turn the heat higher, bringing the water to a boil. 
7. Let the ham boil for 5-6 hours, depending on the size. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Stewed Tomatoes

Ingredients 

• Tomatoes 
• Salt – to taste 
• Cayenne pepper – to taste 
• 1 tsp brown sugar 
• Grated bread or cracker
• Butter 
• Powered mace 

Directions 

1. Peel the tomatoes. 
2. Cut the tomatoes in half and squeeze out the seeds. 
3. Place the tomatoes into a stewpan. 
4. Add the remaining ingredients to the tomatoes in the stewpan. 
5. Stew them slowly, till perfectly done. 
6. Serve the stewed tomatoes hot. The tomatoes make a very nice appendage to beefsteak, and other tasteless dishes. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Stewed Tomatoes

Ingredients 

• Tomatoes 
• Salt – to taste 
• Cayenne pepper – to taste 
• 1 tsp brown sugar 
• Grated bread or cracker
• Butter 
• Powered mace 

Directions 

1. Peel the tomatoes. 
2. Cut the tomatoes in half and squeeze out the seeds. 
3. Place the tomatoes into a stewpan. 
4. Add the remaining ingredients to the tomatoes in the stewpan. 
5. Stew them slowly, till perfectly done. 
6. Serve the stewed tomatoes hot. The tomatoes make a very nice appendage to beefsteak, and other tasteless dishes. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Okra Soup

Ingredients 

• ¼ of a peck of okra (1.5 pounds) 
• ½ of a peck of potatoes (7.5 pounds) 
• Leg of beef 
• 10 quarts cold water 
• Cayenne – to taste 
• Salt – to taste 
• Pepper – to taste 

Directions 

1. Fill a pot with 10 quarts of cold water. 
2. Cut the okra into small pieces. 
3. Skin the potatoes. 
4. Place all ingredients in the pot. 
5. Boil gently for 7 hours. There may be white froth that rises to the top from the ingredients when boiling. Remove (skim) this froth with a spoon and discard. 
6. Season with cayenne, black pepper and/or salt to your liking. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021