Shrimp Alfredo

 Ingredients

• Shrimp
• Parmesean
• Pasta
• Butter
• Cream cheese
• Heavy cream
• Chicken broth
• Garlic

• 
  

Directions

1. Thaw frozen shrimp.
2. Boil water and cook the pasta. 
3. Add butter, cream cheese, heavy cream, chicken broth, garlic to a skillet on medium heat for five minutes.
4. Stir in parmesan cheese and let melt for one minute. 
5. Add the shrimp and cook for 5-6 minutes. 
6. Add pasta. 

Source — Salt & Lavender
Prepared by Brileigh Rossitter
Louisiana Anthology
September 24, 2023

Virginia Buns

Ingredients

• Two pounds of flour
• One pint of milk 
• 3/4 pounds of butter
• Eight eggs
• One and a half grated nutmegs
• One teaspoon of cinnamon 
• one and a half wineglasses full of yeast
• One pound of white sugar

Directions

1. Shift flour into a pan. 
2. Add warm milk.
3. Add butter and stir.
4. Beat eggs lightly.
5. Add grated nutmeg.
6. Add cinnamon. 
7. Beat everything together.
8. Add the yeast and set it to rise. 
9. Stir in white sugar.
10. Set to rise in pan. 

Source —  Creole Cookery Book
Prepared by Brileigh Rossitter
Louisiana Anthology
September 24, 2023

German Flour Soup

Ingredients

• Flour
• Milk
• Powdered cinnamon
• Powdered sugar 
• Egg yolk
• Bread
• Fried croutons 
• 
  

Directions

1. Brown some flour. 
2. Thin it while warm with sufficient milk.
3. Add powdered cinnamon and powdered sugar.
4. Cook it while stirring continuously. 
5. Thicken it with beaten egg yolk 
6. Pour it over slices of bread

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
September 23, 2023

Chow Chow

Ingredients

- Five Onions 

- One Peck of tomatoes

- Three Heads of Cabbage 

- A dozen Green Peppers 

- One pound of Brown Sugar

- Half a teaspoon of grated Horseradish

- One teaspoon ground black pepper

- One table spoon ground mustard 

- One tablespoon of celery seed

- One table spoon of white mustard seed

- Cover Pint of vinegar 

Directions

1. Chop all ingredients separately 

2. Mix all together well

3. Add salt

4. Drain all night

5. Put in a kettle one pound of brown sugar 

6. Add 1/2 teaspoon of grated horseradish 

7. Add 1/2 teaspoon ground black pepper 

8. Add 1 Teaspoon ground mustard 

9. Add1 table spoon of celery seed 

10. Add One table spoon of white mustard seed 

11. Cover with a pint of vinegar 

12. Boil and pour over chopped mixture

Source — New Orleans Cookbook 

Prepared by Mrs. Ella Everett, Shubuta, Miss.

Louisiana Anthology
September20, 2023

Lemon Pepper Chicken Skewers

Ingredients:

• wooden skewers, soaked in water for 30 minutes

For Chicken:

• 2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
• 2 tablespoons of extra virgin olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon of lemon pepper
• 1/2 teaspoon garlic, minced
• 1 1/2 teaspoons Cajun Seasoning

For Seasoned Butter:

• 1/4 cup unsalted butter, melted
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon garlic, minced
• 1 1/2 teaspoons Cajun Seasoning
• 1 teaspoon freshly chopped parsley

Directions:

For Chicken:

1. In a large bowl, combine the oil, paprika, salt, lemon pepper, garlic, Cajun Seasoning, and chopped parsley, and chicken cubes. Toss to coat the chicken evenly.
2. Thread the chicken cubes onto the soaked skewers. There should be about 4-5 pieces per skewer
3. Add the skewers to the basket of your air fryer. There may need to be multiple batches. Air Fry at 400 degrees fahrenheit for 11-12 minutes. Flip skewer halfway. 

For Seasoned Butter:

1. In a small bowl, mix melted butter with paprika, lemon pepper, garlic, Cajun seasoning, and chopped parsley.
2. Brush the seasoned butter over the chicken skewers. And Serve.

Source — I Am Homesteader

Prepared by Kylie O'Connor

Louisiana Anthology

October 31, 2021

Loaded Mexican Chicken and Potato Skillet

 Ingredients:

• 3 tbsp vegetable oil
• 20 oz refrigerated cooked diced tomatoes with onions
• 1 lb boneless skinless chicken breasts (cut into 1/2 inch cubes
• 14.5 oz mexican style diced tomatoes (undrained)
• 1/2 cup bacon pieces
• 1/4 cup chopped green onions
• 2 cups shredded cheddar cheese
• 8 oz of sour cream
• 1 tbsp Old El Paso taco seasoning mix

Directions:

1.  Heat 2 tablespoons of oil over medium heat in a 12 inch nonstick skillet. Add potatoes: cover and  cook for 12 to 15 minutes. Be sure to stir occasionally! Transfer to bowl. Keep warm!
2. In the same skillet, heat 1 tablespoon of oil. Add chicken and let cook for 5-7 min. Stir in potatoes and tomatoes. Cook for 2 to 3 more minutes. Sprinkle with bacon pieces and 3 tablespoons of onions and cheese. Reduce heat and allow to cook until cheese is completely melted.
3. Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve dinner with sour cream mixture and the remaining 1 tablespoon of onions.

Source — Betty Crocker

Prepared by Kylie O'Connor

Louisiana Anthology

October 31, 2023

Blackened Chicken Alfredo

Ingredients

• Two boneless chicken breast
• One teaspoon of blackening seasoning
• Twelve ounces of fettuccine 
• Eight ounces of butter
• Two garlic cloves
• One tablespoon of flour
• 1/2 cup of parmesan cheese
• 1/2 of Romano cheese
• One pint of heavy whipping cream
• One tablespoon of olive oil
• Dry parsley flakes (optional)

Directions

Noodles

1. Add fettuccine to boiling, salted water.
2. Allow pasta to cook to al dente. (roughly nine minutes)
3. Drain noodles and set aside.

Alfredo Sauce

1. Heat a cast iron pot over medium-high heat.
2. Add butter and allow to melt.
3. Add garlic and stir until fragrant.
4. Add flour and stir constantly.
5. Add heavy whipping cream and allow to thicken.
6. Add cheese on low heat and allow to melt.
7. Pour over pasta noodles and stir.

Blackened Chicken

1. Add seasoning packet to flattened chicken breast.
2. Rub seasoning well and evenly.
3. Heat olive oil in cast iron skillet.
4. Add chicken to skillet and allow to cook.
5. Cook chicken breast for four minutes on each side.
6. Slice chicken and place over pasta and sauce.
7. Garnish with parsley flakes.
   

Source — Graham Stephenson

Louisiana Anthology
Prepared by Graham Stephenson
June 20, 2022