Seafood Enchiladas

Ingredients

• 3 tablespoons unsalted butter
• 1 small onion chopped
• 1 green pepper chopped
• 2 cloves garlic crushed
• 1 lb cooked and chopped shrimp
• 1 lb cooked crab meat
• 2 tablespoons flour
• 1 cup half and half
• 1 8 oz. can spicy enchilada sauce
• 4 oz. shredded cheddar cheese
• 1 package fajita-sized flour tortillas

Directions

Sauce

1. Melt 2 tablespoons butter in a saucepan.
2. Mix in the flour gradually until a paste-like consistency is achieved.
3. Add the half and half then whisk until thickened.
4. Add the enchilada sauce.

Seafood Mixture

1. Add 1 tablespoon of butter to a frying pan on medium heat.
2. Add the onion, pepper, and garlic.
3. Cook for 7 minutes.
4. Stir in shrimp and crab meat and remove from heat.
5. Stir in 3/4 cup of the sauce and 1/2 cup of cheese.

Enchiladas

1. Fill the tortillas with the seafood mixture, roll them up, and lay them in a greased casserole dish.
2. pour the remaining sauce over the enchiladas and top with cheese.
3. Bake at 375 degrees for 20 minutes.

Source — Gunner St. John 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Seafood Enchiladas

Ingredients

• 3 tablespoons unsalted butter
• 1 small onion chopped
• 1 green pepper chopped
• 2 cloves garlic crushed
• 1 lb cooked and chopped shrimp
• 1 lb cooked crab meat
• 2 tablespoons flour
• 1 cup half and half
• 1 8 oz. can spicy enchilada sauce
• 4 oz. shredded cheddar cheese
• 1 package fajita-sized flour tortillas

Directions

Sauce

1. Melt 2 tablespoons butter in a saucepan.
2. Mix in the flour gradually until a paste-like consistency is achieved.
3. Add the half and half then whisk until thickened.
4. Add the enchilada sauce.

Seafood Mixture

1. Add 1 tablespoon of butter to a frying pan on medium heat.
2. Add the onion, pepper, and garlic.
3. Cook for 7 minutes.
4. Stir in shrimp and crab meat and remove from heat.
5. Stir in 3/4 cup of the sauce and 1/2 cup of cheese.

Enchiladas

1. Fill the tortillas with the seafood mixture, roll them up, and lay them in a greased casserole dish.
2. pour the remaining sauce over the enchiladas and top with cheese.
3. Bake at 375 degrees for 20 minutes.

Source — Gunner St. John 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Crabs

Ingredients

• 12 crabs
• 1 large onion chopped
• lard
• 1/2 loaf stale bread with crumbs
• 2 eggs
• Salt and pepper to taste
• Chopped parsley to taste

Directions

1. Boil the crabs for about 20 minutes.
2. Pick the meat from the shells, wash and dry the shells, and set the shells aside.
3. Fry the onion in lard until soft.
4. Soak the stale bread and squeeze tight.
5. Add the eggs and 1 cup of soaked bread to the frying pan and mix.
6. Add salt, pepper, and parsley to taste.
7. Remove the pan from the heat and stuff the mixture into the crab shells.
8. Sprinkle bread crumbs on top of each stuffed crab.
9. Bake at 350 degrees for 10 minutes.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Crabs

Ingredients

• 12 crabs
• 1 large onion chopped
• lard
• 1/2 loaf stale bread with crumbs
• 2 eggs
• Salt and pepper to taste
• Chopped parsley to taste

Directions

1. Boil the crabs for about 20 minutes.
2. Pick the meat from the shells, wash and dry the shells, and set the shells aside.
3. Fry the onion in lard until soft.
4. Soak the stale bread and squeeze tight.
5. Add the eggs and 1 cup of soaked bread to the frying pan and mix.
6. Add salt, pepper, and parsley to taste.
7. Remove the pan from the heat and stuff the mixture into the crab shells.
8. Sprinkle bread crumbs on top of each stuffed crab.
9. Bake at 350 degrees for 10 minutes.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Eggs

Ingredients

• 8 eggs
• 2 teaspoons melted butter
• 1 teaspoon mustard
• 3 or 4 finely chopped pickles
• Salt and pepper
• Celery seeds (if desired)
• Finely chopped ham (if desired)

Directions

1. Hard boil the eggs.
2. Peel the eggs when cold and cut them in half.
3. Take out the yolks very carefully so as not to break the whites.
4. Mash and mix the yolks with butter, mustard, and pickles.
5. Mix in salt and pepper, celery seed, and ham to taste if desired.
6. Add the mixture into the empty egg whites and serve cold.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Eggs

Ingredients

• 8 eggs
• 2 teaspoons melted butter
• 1 teaspoon mustard
• 3 or 4 finely chopped pickles
• Salt and pepper
• Celery seeds (if desired)
• Finely chopped ham (if desired)

Directions

1. Hard boil the eggs.
2. Peel the eggs when cold and cut them in half.
3. Take out the yolks very carefully so as not to break the whites.
4. Mash and mix the yolks with butter, mustard, and pickles.
5. Mix in salt and pepper, celery seed, and ham to taste if desired.
6. Add the mixture into the empty egg whites and serve cold.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Graham Bread

This method calls for using equal parts of Graham and white flour. Bake and treat as you would ordinary white bread. The addition of white flour to the Graham prevents the bread from drying up. The recipe that follows is an example using a white bread recipe found online.

Ingredients

• 2 1/2 cups warm water
• 1 tablespoon active-dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 3 1/2 cups Graham flour
• 4 tablespoons unsalted butter

Directions

1. Combine the graham flour and bread flour.
2. Whisk together sugar, yeast, and 1/2 cup warm water in a small bowl.
3. Mix 3 1/2 cups flour and 2 cups warm water in a large bowl.
4. Add 1 cup flour to the water and flour mixture and mix.
5. Continue mixing the flour and water and slowly add the yeast mixture.
6. Mix until the dough comes together; add flour if needed.
7. Knead the dough for five minutes while slowly adding the butter, then shape into a ball.
8. Place the dough aside and let it rise until it doubles in size.
9. Divide the dough in two and place each half in a bread pan.
10. Let the dough rise until doubled in size.
11. Bake at 375 for about one hour.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021