Chicken and Sausage Gumbo

Ingredients

• 1 cup vegetable oil plus extra for greasing
• 1 cup flour
• 1 lb. chicken breast
• 1 lb. andouille sausage
• Salt and Pepper
• 1 large yellow onion
• 2 large celery ribs
• 1 green bell pepper
• 4 cloves garlic
• 1 quart chicken stock
• 0.5 lb. okra
• 2 dried bay leaves
• 1 large sprig thyme
• 3 dashes Worcestershire sauce
• 3 dashes Tabasco sauce
• salt and pepper, to taste
• White rice, to serve
• Scallions, thinly sliced, to serve
• Parsley, finely minced, to serve

Directions

1. Lightly oil a frying pan and heat on medium high until shimmering.
2. Season chicken on both sides with salt and pepper.
3. Slice chicken and sausages into bite sized pieces.
4. Cook chicken until seared on both sides, followed by the sausage.
5. Prepare the vegetables by finely slicing onion, celery, pepper, and garlic.
6. Combine oil and flour in a saucepan over medium low heat and cook, whisking constantly, until a dark mahogany brown roux, about 40 minutes.
7. Add in all vegetables except garlic to stop the roux from cooking further; cook vegetables until tender, about 10 minutes.
8. Add in garlic, cooking until fragrant, a minute.
9. Slowly add in chicken stock in streams into saucepan.
10. Bring stew to a simmer and add in chicken, sausage, and remaining ingredients to the saucepan.
11. Lightly simmer for as long as convenient, at lease 1.5 hours.
12. Remove bay leaves and thyme sprig; serve over hot rice and top with parsley and scallions.

Source — Father's Recipe
Prepared by James McPherson
Louisiana Anthology
September 26, 2022

Skillet Spaghetti

Ingredients

• 1/2 lb. ground beef
• 1/4 lb. bulk Italian sausage
• 1 15 ounce can tomato sauce
• 1 14-1/2 ounce can stewed tomatoes
• 1 cup water
• 4 ounces uncooked spaghetti, broken in half
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. Cook beef and sausage in a skillet over medium heat, drain.
2. Add remaining ingredients and bring to a boil.
3. Reduce heat, simmering for 14-16 minutes, or until pasta is tender.

Prepared by Sam Greer
Louisiana Anthology
26 September 2022

Pickled Chine (Backbone)

Ingredients

• One gallon water
• 1 quart salt
• 1/2 lb. sugar
• 1/4 lb. sodium nitrate
• Chine(backbone) or beef

Directions

1. Combine all ingredients in a tub
2. Immerse your chine or beef.

Source — Creole Cookery Book
Prepared by Sam Greer
Louisiana Anthology
26 September 2022

Pickled Beef

Ingredients

• Sodium nitrate and salt
• 20 quarts cold water, salted enough to float an egg
• 3 lb. brown sugar
• 1/2 to 1 lb. sodium nitrate
• 2 lb. of alum salt

Directions

1. Salt beef with sodium nitrate and salt.
2. Combine all ingredients in a tub or barrel.
3. Let brine rest for 4 to 5 weeks according to the size of the meat.
4. Hang meat to dry in a cool, dry place. Rub with wheat bran frequently.
5. Smoke meat or head into small barrels, covering in brine or wrapping in a tight course cloth to protect it from bug and worm.

Source — Creole Cookery Book
Prepared by Sam Greer
Louisiana Anthology
26 September 2022

Terrine de Boeuf

Ingredients

• 1 lb. beef
• 0.25 lb. beef suet (rendered kidney fat)
• 1 teaspoon allspice
• 4 large portabella mushrooms, finely diced
• 4 egg yolks
• 1 cups brandy
• 0.5 lb. lard

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Combine beef, suet, allspice, mushrooms, egg yolks, and brandy with clean hands in bowl.
3. Line the inside of an earthen pot with lard, reserving excess.
4. Put beef mixture into the pot and top with remaining lard.
5. Cover the pot and bake in the oven for 3 hours or until beef is soft.

Combine Source — Creole Cookery Book
Prepared by James McPherson
Louisiana Anthology
September 26, 2022

Spiced or Smoked Beef

Ingredients

• 50 lb. beef round
• 3 lb. fine salt
• Equal parts clove and mace, ground
• 1 ounce sodium nitrate
• 2 lb. brown sugar
• 2 quarts molasses

Directions

1. Wash and dry the meat.
2. Rub the clove and mace into the meat well.
3. Boil the remaining ingredients for 20 minutes, skimming occasionally.
4. With beef in a tub or barrel, pour the brine. Cover with a thick cloth.
5. Let rest about 2 weeks, skimming occasionally.
6. Hang meat and smoke for 6 days.

Source — Creole Cookery Book
Prepared by Sam Greer
Louisiana Anthology
26 September 2022

Bacon Wrapped Jalapenos

Ingredients

• Eight jalapenos
• One block of cream cheese
• Tony Chachere's
• Bacon
• Shredded pepper jack cheese

Directions

1. Add cream cheese, shredded pepper jack cheese, and Tony Chachere's to taste to a mixing bowl
2. Use a hand mixer to blend all ingredients, this is your filler
3. Cut the jalapenos down the middle long way, remove and cut out all the seeds
4. Scoop out the filling and completely fill the center of the jalapenos.
5. Add cream cheese, shredded pepper jack cheese, and Tony Chachere's to taste to a mixing bowl
6. Once all the jalapenos are filled, wrap an entire piece of bacon around the filled jalapenos
7. Place the jalapenos on a hot grill and occasionally flip until the bacon is cooked all the way through
8. Enjoy!
Source— Family Recipe
Prepared by Katherine McCorkle
Louisiana Anthology

September 29, 2022