Seafood Pastalaya

Ingredients

• One tablespoon olive oil
  
• 1/2 pound andouille sausage
• 1/2 white onion
  
• 1/2 cup diced celery
• 1 can of diced tomatoes
• 1 lb of penne pasta 
• 1 tablespoon of cajun seasoning 
• 3 cups chicken stock 
• 1 lb large shrimp, peeled and deveined
  
• salt and pepper 

Directions

1. Add 1 tablespoon of olive oil to a large pot over medium heat. 
2. Add sliced sausage, white onion and celery to the pot and cook about 4 minutes or until veggies soften.
3. Peel and devein the shrimp. Leave tails on and set aside.
4. Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the pot. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
5. Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
6. Add the peeled and deveined shrimp to the pot and stir to combine. Cover and cook 3 minutes more.
7. Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking.

Source — Krystal Peterson
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Seafood Pastalaya

Ingredients

• One tablespoon olive oil
  
• 1/2 pound andouille sausage
• 1/2 white onion
  
• 1/2 cup diced celery
• 1 can of diced tomatoes
• 1 lb of penne pasta 
• 1 tablespoon of cajun seasoning 
• 3 cups chicken stock 
• 1 lb large shrimp, peeled and deveined
  
• salt and pepper 

Directions

1. Add 1 tablespoon of olive oil to a large pot over medium heat. 
2. Add sliced sausage, white onion and celery to the pot and cook about 4 minutes or until veggies soften.
3. Peel and devein the shrimp. Leave tails on and set aside.
4. Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the pot. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
5. Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
6. Add the peeled and deveined shrimp to the pot and stir to combine. Cover and cook 3 minutes more.
7. Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking.

Source — Krystal Peterson
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Grilled Ham and Cheese

Ingredients

• 1 slice of ham
• 3 slices of cheese (any kind)
• Sliced bread
• Butter

Directions

1. Put 3 slices of cheese and 1 slice of ham between two pieces of bread.
2. Heat a skillet over medium-low heat. Apply butter to the outside of the bread slices.
3. Add the sandwich to the skillet and cook for 2-3 minutes until golden. Cook until cheese is melted and then serve.

Source — Lauren Allen - Tastes Better From Scratch
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Grilled Ham and Cheese

Ingredients

• 1 slice of ham
• 3 slices of cheese (any kind)
• Sliced bread
• Butter

Directions

1. Put 3 slices of cheese and 1 slice of ham between two pieces of bread.
2. Heat a skillet over medium-low heat. Apply butter to the outside of the bread slices.
3. Add the sandwich to the skillet and cook for 2-3 minutes until golden. Cook until cheese is melted and then serve.

Source — Lauren Allen - Tastes Better From Scratch
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021

Sweet Potato Pone

Ingredients

• 1 quart of grated sweet potatoes 
• 2 cups sugar
• 1 cup flour
• 3 eggs
• 2 pints milk
• 1 small teaspoon soda
• 1 teaspoon allspice

Directions

1. Beat eggs and sugar together
2. Mix with flour and grated potatoes
3. Add milk, soda, and spice 
4. Bake in a slow oven until cooked

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
August 12, 2021

Sweet Potato Pone

Ingredients

• 1 quart of grated sweet potatoes 
• 2 cups sugar
• 1 cup flour
• 3 eggs
• 2 pints milk
• 1 small teaspoon soda
• 1 teaspoon allspice

Directions

1. Beat eggs and sugar together
2. Mix with flour and grated potatoes
3. Add milk, soda, and spice 
4. Bake in a slow oven until cooked

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
August 12, 2021

Baked Macaroni and White Sauce

Ingredients

• 1/2 pound of macaroni
• Salt and pepper
• Butter
• Grated cheese
• 1/2 milk
• 1 heaping teaspoon of flour

Directions

1. Boil 1/2 of macaroni in water until tender
2. To make white sauce, add 1 teaspoon of butter in a pan and stir until it melts and bubbles. Do not brown it. Add the teaspoon of flour to the butter and stir until mixed. Pour 1/3 of the half pint of milk into the pan and allow it to boil, all the while stirring until thick. Gradually add the rest of the milk, salt, and pepper. 
3. Drain the macaroni into a buttered pudding dish in alternating layers with the grated cheese. 
4. Pour the white sauce over all of the macaroni and top off with grated cheese and a little butter. 
5. Bake until brown

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021