Feta Shrimp Pasta

Ingredients

• 1 lb. shrimp, large, peeled, deveined
• 1 lb spaghetti, cooked according to package directions
• 1 cup feta cheese
• 1 lemon, zested, juiced
• 1/2 cup chicken broth, low sodium
• 1/2 cup pasta cooking water
• 1 clove garlic, minced
• 4 tablespoons olive oil
• 1 tablespoon butter, unsalted
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Cayenne pepper to taste
• green onions to garnish

Directions

1. Cook pasta in a large pot of salted water, according to package directions.
2. Reserve 1/2 cup of pasta cooking water.
3. Drain pasta, rinse with warm water, drain again, coat in a 1 tablespoon of olive oil to prevent sticking and set aside.
4. Place shrimp in a bowl, coat in 1 tablespoon of olive oil and all the spices, mix well.
5. In a skillet add remaining olive oil and butter over medium heat.
6. Add shrimp and saute 2 minutes on each side.
7. Add garlic, lemon zest and saute 1 minute more.
8. Add broth, pasta cooking water, cook 1 minute more.
9. Add feta cheese, pasta, mix well.
10. Add lemon juice and green onions, toss well.
11. Serve immediately.

Source — Creole Contessa
Prepared by Bruce R. Magee
Louisiana Anthology
July 16, 2019

Feta Shrimp Pasta

Ingredients

• 1 lb. shrimp, large, peeled, deveined
• 1 lb spaghetti, cooked according to package directions
• 1 cup feta cheese
• 1 lemon, zested, juiced
• 1/2 cup chicken broth, low sodium
• 1/2 cup pasta cooking water
• 1 clove garlic, minced
• 4 tablespoons olive oil
• 1 tablespoon butter, unsalted
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Cayenne pepper to taste
• green onions to garnish

Directions

1. Cook pasta in a large pot of salted water, according to package directions.
2. Reserve 1/2 cup of pasta cooking water.
3. Drain pasta, rinse with warm water, drain again, coat in a 1 tablespoon of olive oil to prevent sticking and set aside.
4. Place shrimp in a bowl, coat in 1 tablespoon of olive oil and all the spices, mix well.
5. In a skillet add remaining olive oil and butter over medium heat.
6. Add shrimp and saute 2 minutes on each side.
7. Add garlic, lemon zest and saute 1 minute more.
8. Add broth, pasta cooking water, cook 1 minute more.
9. Add feta cheese, pasta, mix well.
10. Add lemon juice and green onions, toss well.
11. Serve immediately.

Source — Creole Contessa
Prepared by Bruce R. Magee
Louisiana Anthology
July 16, 2019

Eggplants

Ingredients

• Three eggplants
• Half pack of bacon
• One large yellow onion
• Two cups of crumbs of bread
• One raw egg

Directions

1. First, parboil eggplants, split them in half, then scrape out the insides. 
2. Fry bacon, then add to bowl with eggplant, chop it up. 
3. Dice onion and add crumbs of bread to the eggplant and bacon with a raw egg.
4. Next, fill the eggplant skin with stuffing and bake nicely.
5. When cooked, add grated crumbs of bread to top, enjoy.

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Eggplants

Ingredients

• Three eggplants
• Half pack of bacon
• One large yellow onion
• Two cups of crumbs of bread
• One raw egg

Directions

1. First, parboil eggplants, split them in half, then scrape out the insides. 
2. Fry bacon, then add to bowl with eggplant, chop it up. 
3. Dice onion and add crumbs of bread to the eggplant and bacon with a raw egg.
4. Next, fill the eggplant skin with stuffing and bake nicely.
5. When cooked, add grated crumbs of bread to top, enjoy.

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Fried Irish Potatoes

Ingredients

• One sac of potatoes
• Lard

Directions

1. Boil desired amount of potatoes, peel, then mash them into small cakes. 
2. Next, fry them in appropriate amount of lard.
3. Remove from cooking when both sides are rich brown, enjoy. 

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Spanish Rolls

Ingredients

• One quart of good flour
• Pinch of salt
• One spoonful of yeast
• Two eggs well beaten
• One half pint of milk
• One ounce of butter. 

Directions

1. First, add first five ingredients to a bowl.
2. Then, knead it and set to rise. 
3. After enough time is allowed to rise, work in one ounce of butter.
4. Make the dough into small rolls and bake them. The top crust should not be hard.

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019

Spanish Rolls

Ingredients

• One quart of good flour
• Pinch of salt
• One spoonful of yeast
• Two eggs well beaten
• One half pint of milk
• One ounce of butter. 

Directions

1. First, add first five ingredients to a bowl.
2. Then, knead it and set to rise. 
3. After enough time is allowed to rise, work in one ounce of butter.
4. Make the dough into small rolls and bake them. The top crust should not be hard.

Source — Creole Cookery Book
Prepared by Gabrielle Kirchem
Louisiana Anthology
December 28, 2019