Red Beans and Rice

Ingredients

• One pound of Kidney Beans
• Two cups of rice
• One half pound of sausage
• Tony Chachere's
• Salt
• Pepper

Directions

1. Wash beans and rice.
2. Boil beans until beans are soft.
3. Cook rice in the rice cooker.
4. Warm sausage in the oven.
5. Mix beans, rice, and sausage together.
6. Add seasonings to taste.

Source — Phillpott's Family Cookbook
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Chicken Fricassee

Ingredients

• One pound of tender chicken
• Five cups of water
• Tablespoon of butter
• One cup of flour
• Salt
• Pepper

Directions

1. Cut chicken.
2. Boil chicken in water for a few minutes.
3. Make gravy from flour.
4. Put chicken in gravy.
5. Salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Lemon Sherbet

Ingredients

• 10 Lemons
  
• 3 quarts of Water
• 2.5 pounds of sugar
• 3 Eggs

Directions

1. To make a gallon of Lemon Sherbet, you will need to gather at least 10 lemons. (More than 10 if the lemons are small.)
2. Measure 3 quarts of cold water and sweeten the water by adding 2.5 of loaf sugar to the cold water.
3. Next, beat the whites of the three eggs and add a pinch sugar to the eggs.
4. After mixing the sugar and egg whites, you can now stir the eggs and sugar into the the sweetened water mix.
5. Once you have mixed the lemon, water, sugar and eggs, you may then place the mixture in a bowl into the freezer. Surround the bowl with ice and salt to freeze.
6. Pineapple and orange sherbet could be made the same way if you substitute the lemons for pineapple or oranges. 

Source — La Cuisine Creole
Prepared by Chris Swedburg
Louisiana Anthology
July 18, 2022

Stuffed Pepper

 

Ingredients

• One half bell pepper
• One half green pepper
• Any cut of beef
• Two small tomatoes
• One half cup of rice
• Tablespoon of butter
• Sprig of parsley
• Salt
• Pepper

Directions

1. Cut bell pepper in half.
2. Clean out the core and seeds to create a hallow pepper.
3. Chop up the other half of the bell pepper and tomatoes.
4. Mix the chopped bell pepper, tomatoes, rice, salt, and pepper together well.
5. Stuff pepper with the mixed ingredients.
6. Set stuffed pepper in a pan with water, butter, and parsley.
7. Bake pepper until peppers are tender and brown.

Source — New Orleans Cook Book
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Stuffed Eggs

Ingredients

• 
  Eight eggs
• Two teaspoons of butter
• One cucumber
• Salt
• Pepper

Directions

1. Boil eggs.
2. Chill eggs.
3. Cut eggs in half carefully so the whites are not damaged beyond the cut.
4. Take yolks out and mash yolks with melted butter and finely chopped cucumbers.
5. Salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Rice Cakes

Ingredients

• 1 pint of Rice
  
• 1 teacup of Flour
• 2 Eggs
• 1/2 cup of Milk
• 1 tablespoon of Butter

Directions

1. Boil 1 pint of rice until the rice is soft.
2. After boiling the pint of rice; add 1 teacup of flour, 2 well beaten eggs, a pinch of salt and slowly add milk until you have reached a desirable thickness of batter.
3. Once all of those ingredients are mixed together,  add 1 tablespoon of melted butter or lard and mix the batter again.
4. Following the addition of butter, scoop out decent size portions on to a baking griddle and bake the cakes on there until the cakes are cooked through. 

Source — La Cuisine Creole
Prepared by Chris Swedburg
Louisiana Anthology
July 18, 2022

Shrimp and Grits

 

Shrimp and Grits

Ingredients

• Shrimp
• Old Fashion Quaker Grits
• Butter
• Any spices

Directions

1. Bring water to boil and add a teaspoon of salt
2. Pour one serving of Quaker Grits into water and wisk until fully cooked
3. Turn grits all the way down and let sit
4. Add butter to a sauce pan and stir around until butter is lathered
5. Place 10 shrimp into fully buttered pan
6. Cook on high for 10 minutes
7. Add shrimp to your grits and you are ready to serve

Source —Kittisubcharoen Cookbook 
Prepared by Thanapol Kittisubcharoen
July 16, 2019