Crawfish Fettucine

Ingredients

• 2 onions, chopped
• 
  2 sticks of butter 
  
• 1 can of cream of celery
• 1 1/2 green bell pepper, chopped
• 2 garlic cloves, chopped
• 1/4 cup of flour
• 1 pound of Mexican velveeta 
• 1 can of cream of mushroom soup
• 1 can of Rotel original
• Dash of Tabasco
• 2 pounds of crawfish (and/or shrimp) peeled
• 1 bag of egg noodles
• grated cheese (amount is up to preference)

Directions

1. Preheat oven to 350℉. 
2. Sauté onions, bell peppers, and garlic in butter.
3. Add cream of celery, cream of mushroom soup, and velveeta. 
4. After the cheese is melted, add crawfish and cook with a simmer for about 10 minutes.
5. Cook egg noodles. 
6. Combine the egg noodles and mixture and place into large casserole dish.
7. Top with grated cheese.
8. Bake uncovered for 20 minutes.
9. Remove from oven. 

Source — Personal Recipe
Prepared by Madelyn Williams
Louisiana Anthology
July 18, 2021

Crawfish Fettucine

Ingredients

• 2 onions, chopped
• 
  2 sticks of butter 
  
• 1 can of cream of celery
• 1 1/2 green bell pepper, chopped
• 2 garlic cloves, chopped
• 1/4 cup of flour
• 1 pound of Mexican velveeta 
• 1 can of cream of mushroom soup
• 1 can of Rotel original
• Dash of Tabasco
• 2 pounds of crawfish (and/or shrimp) peeled
• 1 bag of egg noodles
• grated cheese (amount is up to preference)

Directions

1. Preheat oven to 350℉. 
2. Sauté onions, bell peppers, and garlic in butter.
3. Add cream of celery, cream of mushroom soup, and velveeta. 
4. After the cheese is melted, add crawfish and cook with a simmer for about 10 minutes.
5. Cook egg noodles. 
6. Combine the egg noodles and mixture and place into large casserole dish.
7. Top with grated cheese.
8. Bake uncovered for 20 minutes.
9. Remove from oven. 

Source — Personal Recipe
Prepared by Madelyn Williams
Louisiana Anthology
July 18, 2021

Daube

Ingredients

• 4 to 5 pounds (4 to 5 lb) of beef from the round primal cut, e.g: rump roast
• Pork fat
• Garlic
• Lard
• Flour
• Onion
• Tomatoes
• Garlic
• Spices
• 1 pint (1 pt) of water

Directions

1. Prepare the beef by making holes on the surface and filling with small pieces of the pork fat and garlic.
2. Heat the lard in a large pot.
3. Brown the beef on both sides in the lard and remove.
4. In the same pot, brown the flour and onion.
5. Boil the water.
6. Add to the browned flour and onion the water, tomatoes, garlic, and spices.
7. Return the beef to the pot and slowly simmer for three hours.

Source — New Orleans Cook Book
Prepared by Carter Kelly
Louisiana Anthology
July 20, 2021

Daube

Ingredients

• 4 to 5 pounds (4 to 5 lb) of beef from the round primal cut, e.g: rump roast
• Pork fat
• Garlic
• Lard
• Flour
• Onion
• Tomatoes
• Garlic
• Spices
• 1 pint (1 pt) of water

Directions

1. Prepare the beef by making holes on the surface and filling with small pieces of the pork fat and garlic.
2. Heat the lard in a large pot.
3. Brown the beef on both sides in the lard and remove.
4. In the same pot, brown the flour and onion.
5. Boil the water.
6. Add to the browned flour and onion the water, tomatoes, garlic, and spices.
7. Return the beef to the pot and slowly simmer for three hours.

Source — New Orleans Cook Book
Prepared by Carter Kelly
Louisiana Anthology
July 20, 2021

Roast Chickens

Ingredients

• Chicken
• Bread and butter stuffing
• Butter
• Bacon fat
• Sweet herbs
• 1 Tablespoon flour
• 1 Cup of hot water
• Chopped parsley
• Hard Boiled eggs

Directions

Chicken

1. Draw the chickens.
2. Stuff Chickens with bread and butter stuffing.
3. Combine butter, bacon fat, and sweet herbs.
4. Baste chicken with bacon fat mixture.
5. Browns chickens nicely.
6. Serve with Gravy and hard boiled eggs.

Gravy

1. Sift 1 tablespoon of flour into cup of hot water.
2. Add chopped parsley.

Source —La Cuisine Creole 

Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Roast Chickens

Ingredients

• Chicken
• Bread and butter stuffing
• Butter
• Bacon fat
• Sweet herbs
• 1 Tablespoon flour
• 1 Cup of hot water
• Chopped parsley
• Hard Boiled eggs

Directions

Chicken

1. Draw the chickens.
2. Stuff Chickens with bread and butter stuffing.
3. Combine butter, bacon fat, and sweet herbs.
4. Baste chicken with bacon fat mixture.
5. Browns chickens nicely.
6. Serve with Gravy and hard boiled eggs.

Gravy

1. Sift 1 tablespoon of flour into cup of hot water.
2. Add chopped parsley.

Source —La Cuisine Creole 

Prepared by Brittney Clark
Louisiana Anthology
July 19, 2021

Broiled Beef Steak

Ingredients

     Steak

• 1 beef steak
• Butter
• Salt
• Pepper
• Parsley

    Plating

• A pre-heated plate

Directions

1. Flatten the steak with the broad side of a hatchet or other utensil.
2. Finely chop the parsley.
3. Prepare a strong fire.
4. Butter a gridiron, a grilling surface, and place over the fire.
5. Broil the steak on the gridiron.
6. Place the steak on the preheated plate and season with the salt, pepper, butter, and chopped parsley.
7. Serve immediately.

Source — New Orleans Cook Book
Prepared by Carter Kelly
Louisiana Anthology
July 20, 2021