Jambalaya with Chicken and Sausage

Ingredients

• 
  Olive oil, vegetable oil, or bacon drippings
  
• Cajun seasoning
• Three pounds of chicken
• Two pounds of sausage
• Two cups of onion
• Two cups of celery
• One cup of green bell pepper
• Two tablespoons of chopped garlic
• One cup of sliced baby bella mushrooms
• Four cups of water
• Four cups of uncooked, parboiled rice
• Salt
• Pepper
• Soy sauce
• Hot sauce (e.g., Tabasco)

Directions

1. Finely chop onion, celery, bell pepper, and garlic. If using a food processor, keep leftover liquid for later.
2. Cube chicken into one-inch cubes and slice sausage.
3. Heat a large pot (for which you have a lid) as high as possible.
4. Add enough oil to pot to prevent sticking, then add chicken.
5. Sprinkle with Cajun seasoning and let cook with minimal stirring until browned (10-15 minutes). Chicken sticking to the sides of the pot is desired.
   

6. 

   The mixture of onions, celery,
   and bell peppers is colloquially
    referred to as "the Trinity."
   

   Add sausage and sprinkle with more Cajun seasoning once chicken is browned, stirring occasionally until sausage browns (10 minutes).
7. Add the chopped onion, celery, bell pepper, and garlic along with more seasoning. Cook until vegetables are translucent.
8. Add mushrooms when vegetables are almost translucent. Cook until they shrink, lowering heat as necessary.
9. Add water as well as any leftover liquid from food processor. Scrape anything stuck to the bottom and sides of the pot, as this is all flavor.
10. Let simmer for five minutes, then add rice and stir until evenly mixed.

11. 

    Jambalaya before simmering.

    Add enough water to cover jambalaya by one knuckle (half inch). Taste liquid and add extra Cajun seasoning, salt, pepper, soy sauce, and hot sauce as necessary. Be sure to over-season where the liquid tastes salty, as the rice will absorb all of the flavor.
    
12. Cover pot and place on a low simmer for 20-30 minutes. Leave covered so the rice may absorb the liquid.
13. Check rice to see if it is properly cooked with little liquid remaining. If rice is still hard, add water and simmer for an additional five minutes. If too much liquid remains, simmer uncovered for five minutes or until liquid is gone.
14. Add hot sauce to taste and enjoy.

Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Jambalaya with Chicken and Sausage

Ingredients

• 
  Olive oil, vegetable oil, or bacon drippings
  
• Cajun seasoning
• Three pounds of chicken
• Two pounds of sausage
• Two cups of onion
• Two cups of celery
• One cup of green bell pepper
• Two tablespoons of chopped garlic
• One cup of sliced baby bella mushrooms
• Four cups of water
• Four cups of uncooked, parboiled rice
• Salt
• Pepper
• Soy sauce
• Hot sauce (e.g., Tabasco)

Directions

1. Finely chop onion, celery, bell pepper, and garlic. If using a food processor, keep leftover liquid for later.
2. Cube chicken into one-inch cubes and slice sausage.
3. Heat a large pot (for which you have a lid) as high as possible.
4. Add enough oil to pot to prevent sticking, then add chicken.
5. Sprinkle with Cajun seasoning and let cook with minimal stirring until browned (10-15 minutes). Chicken sticking to the sides of the pot is desired.
   

6. 

   The mixture of onions, celery,
   and bell peppers is colloquially
    referred to as "the Trinity."
   

   Add sausage and sprinkle with more Cajun seasoning once chicken is browned, stirring occasionally until sausage browns (10 minutes).
7. Add the chopped onion, celery, bell pepper, and garlic along with more seasoning. Cook until vegetables are translucent.
8. Add mushrooms when vegetables are almost translucent. Cook until they shrink, lowering heat as necessary.
9. Add water as well as any leftover liquid from food processor. Scrape anything stuck to the bottom and sides of the pot, as this is all flavor.
10. Let simmer for five minutes, then add rice and stir until evenly mixed.

11. 

    Jambalaya before simmering.

    Add enough water to cover jambalaya by one knuckle (half inch). Taste liquid and add extra Cajun seasoning, salt, pepper, soy sauce, and hot sauce as necessary. Be sure to over-season where the liquid tastes salty, as the rice will absorb all of the flavor.
    
12. Cover pot and place on a low simmer for 20-30 minutes. Leave covered so the rice may absorb the liquid.
13. Check rice to see if it is properly cooked with little liquid remaining. If rice is still hard, add water and simmer for an additional five minutes. If too much liquid remains, simmer uncovered for five minutes or until liquid is gone.
14. Add hot sauce to taste and enjoy.

Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Scotch Bread

 

Ingredients

• 1 1/4 lb. of flour 
• 3/4 lb. of sugar
• 3/4 lb. of butter
• Lemon

Directions

1. Mix together the flour, sugar, and butter
2. Add lemon to taste
3. Bake for 20 min in a slow oven 

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Scotch Bread

 

Ingredients

• 1 1/4 lb. of flour 
• 3/4 lb. of sugar
• 3/4 lb. of butter
• Lemon

Directions

1. Mix together the flour, sugar, and butter
2. Add lemon to taste
3. Bake for 20 min in a slow oven 

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Venison Haunch

 

Ingredients

• 1 small Venison Haunch
• 3 cups of Milk
• Water
• 1/3 cup of Fresh Butter
• 1 tbsp. of flour
• 1 cup of Currant jelly

Directions

1. Hang Venison before preparing
2. Wash Venison haunch in warm milk and water
3. Dry the haunch with a clean cloth.
4. Wrap the haunch in paper greased in fresh butter.
5.  Cook in a roasting pan for 3.5 hours
6.  Baste the haunch very frequently
7. Remove the paper when finished and sift flour over the meat to produce a froth.
8. Take the haunch out, and dish the froth for gravy 
9. Serve gravy with currant jelly.

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Venison Haunch

 

Ingredients

• 1 small Venison Haunch
• 3 cups of Milk
• Water
• 1/3 cup of Fresh Butter
• 1 tbsp. of flour
• 1 cup of Currant jelly

Directions

1. Hang Venison before preparing
2. Wash Venison haunch in warm milk and water
3. Dry the haunch with a clean cloth.
4. Wrap the haunch in paper greased in fresh butter.
5.  Cook in a roasting pan for 3.5 hours
6.  Baste the haunch very frequently
7. Remove the paper when finished and sift flour over the meat to produce a froth.
8. Take the haunch out, and dish the froth for gravy 
9. Serve gravy with currant jelly.

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Empanadas Argentinas

 Ingredients

• Dozen empanada doughs (in circles)
• One pound of ground beef
• Three onions, finely chopped
• Two eggs, hard-boiled
• 1/2 cup of green olives
• Salt
• Pepper
• Paprika
• Two table spoons of olive oil

Directions

Meat Filling

1. Put the finely chopped onions into a pot with olive oil, and cook it until it becomes clear. 
2. Add the ground beef to the pot of onions; add salt and pepper to it to your liking.
3.  Once the meat is cooked and juicy, add paprika, the boiled eggs, and the olives. Mix it all in. 
4. Let the mixture with the meat cool. 

Filling and Cooking the Empanadas 

1.  Fill half of each dough circle with a spoonful of the meat filling.
2. Water the edges of the dough. 
3. Fold over the watered edges, and press the edges of the empanadas with a fork to seal them.
4.  Place the empanadas in a pan. Bake them in the oven for 15 minutes with the heat to 375 degrees Fahrenheit. The empanadas should be golden.
5. Let cool for 10 minutes outside of oven before eating. 

Prepared by Francisco Simoncini
Louisiana Anthology
June 10, 2021