Crawfish Etouffee

Ingredients

• 1 pack of cooked, frozen crawfish tails (Louisiana brand)
• 1 seasoning blend packet (contains onions, celery, green and red bell pepper, and parsley) 
• 1 stick of butter 
• 1 large can of cream of mushroom 
• 1 small can of cream of celery 

Directions

1. Set crawfish tails out to thaw 
2. Cook down stick of butter 
3. Saute seasoning blend in butter until the onions turn clear
4. Add cream of mushroom 
5. Add cream of celery
6. Add crawfish tails 
7. Add seasonings 
8. Cook down for 15 minutes
9. Serve over rice 

Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

Crawfish Etouffee

Ingredients

• 1 pack of cooked, frozen crawfish tails (Louisiana brand)
• 1 seasoning blend packet (contains onions, celery, green and red bell pepper, and parsley) 
• 1 stick of butter 
• 1 large can of cream of mushroom 
• 1 small can of cream of celery 

Directions

1. Set crawfish tails out to thaw 
2. Cook down stick of butter 
3. Saute seasoning blend in butter until the onions turn clear
4. Add cream of mushroom 
5. Add cream of celery
6. Add crawfish tails 
7. Add seasonings 
8. Cook down for 15 minutes
9. Serve over rice 

Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

Macaroons

Ingredients

• 2 ounces of blanched almonds 
• 2 egg whites 
• 1 lb of sugar

Directions

1. Pound almonds in a mortar till it becomes a paste 
2. Beat egg whites till they become a froth and add to almonds 
3. Sift in sugar till it becomes a stiff dough 
4. Form into small cakes and put on sheet of tin 
5. Bake in oven till done 

Source — Creole Cookery Book
Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

Macaroons

Ingredients

• 2 ounces of blanched almonds 
• 2 egg whites 
• 1 lb of sugar

Directions

1. Pound almonds in a mortar till it becomes a paste 
2. Beat egg whites till they become a froth and add to almonds 
3. Sift in sugar till it becomes a stiff dough 
4. Form into small cakes and put on sheet of tin 
5. Bake in oven till done 

Source — Creole Cookery Book
Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

White Cake

Ingredients

• One pound of powdered sugar
• 3/4 pound of unsalted butter
• 3/4 pound of flour 
• 1/4 pound of corn starch
• 15 egg whites 

Directions

1. Whip butter into a cream 
2. Add sugar to cream
3. Add flour and cornstarch gradually
4. Beat the egg whites 
5. Add egg whites 
6. Flavor with almonds
7. Bake as pound cake

Source — Creole Cookery Book

Prepared by Jacob Tidwell

Louisiana Anthology

June 5,2020

White Cake

Ingredients

• One pound of powdered sugar
• 3/4 pound of unsalted butter
• 3/4 pound of flour 
• 1/4 pound of corn starch
• 15 egg whites 

Directions

1. Whip butter into a cream 
2. Add sugar to cream
3. Add flour and cornstarch gradually
4. Beat the egg whites 
5. Add egg whites 
6. Flavor with almonds
7. Bake as pound cake

Source — Creole Cookery Book

Prepared by Jacob Tidwell

Louisiana Anthology

June 5,2020

Boiled Salmon

Ingredients

• 8 pounds of salmon
• Lobster (optional)
• Parsley sauce (optional)
• Piece of cloth 

Directions

1. Boil water in pot of your choosing
2. Wrap salmon in cloth
3. Boil salmon for 1 hour 
4. Let cool and then enjoy

Source — Creole Cookery Book 

Prepared by Jacob Tidwell
Louisiana Anthology
June 6, 2020