Boiled Brisket of Beef, Stuffed

 

Ingredients

• One brisket 
• Bread crumbs 
• Pepper  
• Butter 
• Salt 
• Sweet herbs 
• Mace 
• One onion 
• One egg

Directions

1. Before boiling the beef make a dressing of breadcrumbs, pepper, butter, salt, sweet herbs, mace, and an onion, all chopped fine and mixed with a beaten egg. 
2. Put the dressing between the fat and the lean of the beef; sew it up to keep the dressing in. 
3. Flour a cloth, tie the beef up tight in it, and let it boil five or six hours for a piece weighing about eight pounds.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Boiled Brisket of Beef, Stuffed

 

Ingredients

• One brisket 
• Bread crumbs 
• Pepper  
• Butter 
• Salt 
• Sweet herbs 
• Mace 
• One onion 
• One egg

Directions

1. Before boiling the beef make a dressing of breadcrumbs, pepper, butter, salt, sweet herbs, mace, and an onion, all chopped fine and mixed with a beaten egg. 
2. Put the dressing between the fat and the lean of the beef; sew it up to keep the dressing in. 
3. Flour a cloth, tie the beef up tight in it, and let it boil five or six hours for a piece weighing about eight pounds.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Maigre Shrimp Gombo

 Ingredients

• One pint of shrimp 
• Quart of water 
• Three dozen okra pods
• Two onions 
• One pepper
• Parsley 
• Butter 
• Salt 
• Pepper 

Directions

1. Boil a pint of shrimp in a quart of water; give them only one boil up; then set them to drain and cool, reserving the water they were boiled in.
2. Chop up three dozen okra pods, two onions, a pod of pepper, and a little parsley.
3. Fry okra, onions, pepper, and parsley brown in a little butter.
4. Add to the okra the shrimp and the strained water in which they were boiled. 
5. Let all boil for an hour, and season with salt and pepper to taste. 
6. All gombo should be thickened with a little flour — browned if preferred — and stirred in just before adding the water. 
7. Boil an hour.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Maigre Shrimp Gombo

 Ingredients

• One pint of shrimp 
• Quart of water 
• Three dozen okra pods
• Two onions 
• One pepper
• Parsley 
• Butter 
• Salt 
• Pepper 

Directions

1. Boil a pint of shrimp in a quart of water; give them only one boil up; then set them to drain and cool, reserving the water they were boiled in.
2. Chop up three dozen okra pods, two onions, a pod of pepper, and a little parsley.
3. Fry okra, onions, pepper, and parsley brown in a little butter.
4. Add to the okra the shrimp and the strained water in which they were boiled. 
5. Let all boil for an hour, and season with salt and pepper to taste. 
6. All gombo should be thickened with a little flour — browned if preferred — and stirred in just before adding the water. 
7. Boil an hour.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Chocolate Icing

 

Ingredients

• One pound of sugar 
• Half pint cold water 
• Six ounces of graded chocolate 
• Vanilla 

Directions

1. Mix sugar and water together.
2. Boil over a brisk fire until the sugar, when pressed with fingers, presents the appearance of strong glue.
3. Add graded chocolate.
4. Flavor to taste with vanilla.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 2021

Chocolate Icing

 

Ingredients

• One pound of sugar 
• Half pint cold water 
• Six ounces of graded chocolate 
• Vanilla 

Directions

1. Mix sugar and water together.
2. Boil over a brisk fire until the sugar, when pressed with fingers, presents the appearance of strong glue.
3. Add graded chocolate.
4. Flavor to taste with vanilla.

Source — La Cuisine Creole
Prepared by Wes Thibodeaux
Louisiana Anthology
January 5, 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