Clear Pea Soup

Ingredients

• Two quarts of good beef or veal soup stock 
• Quart of young green peas
• Lettuce heads
• Mint sprig
• Salt and pepper

Directions

1. Take two quarts of good beef or veal soup stock (recommended boiling the day before).
2. Put a quart of young green peas.
3. Put heads of lettuce and a sprig of mint. 
4. Add salt and pepper to taste. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 11, 2021

Clear Pea Soup

Ingredients

• Two quarts of good beef or veal soup stock 
• Quart of young green peas
• Lettuce heads
• Mint sprig
• Salt and pepper

Directions

1. Take two quarts of good beef or veal soup stock (recommended boiling the day before).
2. Put a quart of young green peas.
3. Put heads of lettuce and a sprig of mint. 
4. Add salt and pepper to taste. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 11, 2021

Simple Okra Gombo

Ingredients

• Pound of beef 
• Half pound of veal brisket
• Three dozen okra pods
• One onion
• Pod of red pepper
• Rice

Directions

1. Chop a pound of beef and half a pound of veal brisket into an inch thick squares.
2. Slice three dozen okra pods, one onion, and a pod of red pepper.
3. Fry everything until brown.
4. Pour half a gallon of water.
5. Add more as it boils away.
6. Serve with rice.
   
   
   

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Simple Okra Gombo

Ingredients

• Pound of beef 
• Half pound of veal brisket
• Three dozen okra pods
• One onion
• Pod of red pepper
• Rice

Directions

1. Chop a pound of beef and half a pound of veal brisket into an inch thick squares.
2. Slice three dozen okra pods, one onion, and a pod of red pepper.
3. Fry everything until brown.
4. Pour half a gallon of water.
5. Add more as it boils away.
6. Serve with rice.
   
   
   

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Broth in Haste

Ingredients

• Rare roast meat or broiled steak 
• Desired Seasoning
• Cracker

Directions

1. Cut some rare roast meat or broiled steak very fine.
2. Boil pint and a half of water. 
3. Put the boiled water to a teacupful of the cut meat.
4. Put in some cracker with the meat.
5. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Broth in Haste

Ingredients

• Rare roast meat or broiled steak 
• Desired Seasoning
• Cracker

Directions

1. Cut some rare roast meat or broiled steak very fine.
2. Boil pint and a half of water. 
3. Put the boiled water to a teacupful of the cut meat.
4. Put in some cracker with the meat.
5. 

Source — La Cuisine Creole.
Prepared by  Ashish Khanal
Louisiana Anthology
November 10, 2021

Creole Red Beans and Rice

 

Creole Red Beans and Rice

September 26, 2021

Ingredients

• 1 and 1/4 gallon beef stock
• 1 pound dried red beans
• 1 pound Adouille sausage
• 2 cups diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced celery
• 1 can rotel tomatoes
• 1 tablespoon minced garlic
• 1 teaspoon hot sauce
• 2 tablespoons worcestshire sauce
• 1 tablespoon creole seasoning
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/4 cup chopped green onion

Directions

1. Place beeth stock, dried beans and garlic in 8 quart stock pot. Bring to a boil.
2. Boil for 10 minutes. Then add onion, bell pepper, celery, rotel, hot sauce, worcestshire,white and black pepper.
3. Simmer for 20 minutes then Adouille. Brown Adouille in a skillet before adding to stock pot.
4. Simmer for 2 1/2 hours, make sure it does not cook dry.
5. Add parsley and green onion serve over rice.
6. Serves 8.
7. Keeps well in Freezer for upto 6 months

Source — Personal Recipe
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021