Louisiana Recipes - Louisiana Gumbo Recipe Collection

Louisiana Gumbo Recipe

Take two young chickens, cut in pieces, roll in flour and fry to light brown. Take the fried chicken, a ham bone stripped of meat for flavor, a tablespoonful of chopped thyme, of rosemary, two bay leaves, a sprig of tarragon and boil in four quarts of water until the meat loosens from the bones. Slice and fry brown two large onions and add two heaping quarts of sliced okra and one cut up pod of red pepper. Stir all over the fire until the okra is thoroughly wilted then remove the larger bones and let cook three quarters of an hour before serving. Half an hour before serving add a can of tomatoes or an equal quantity of fresh ones, and a pint of shrimps, boiled and shredded. Have a dish of well boiled and dry rice and serve with two or three tablespoonfuls in each soup plate.

 

Louisiana Seafood Gumbo Recipe with Shrimp & Crab

2 medium onions
2 pounds of shrimp
8 crabs
a small can of tomatoes (strained)
3 pounds of small tender okra
1 bay leaf
1 clove garlic
salt and pepper to taste

Clean shrimp and wash thoroughly. Fry shrimp in small amount of oil on low heat for about 10 minutes. Add two finely cut onions and continue frying slowly until onions are transparent.
Scald 8 crabs. Clean, removing legs and cut in half. Fry crabs separately. Using a tablespoon of oil until brown about 10 minutes.
Put crabs and shrimp together in large pot and blend. Do not use cast iron pot.
Slice thin okra. Cook separately on low heat for about 20 minutes. Okra will separate. Add okra and 1 small can straines tomatoes to crabs and shrimp. Add bay leaf, garlic, salt and pepper. Boil lightly for one hour or until desired consistency is reached. serves 12-14

Louisiana Jambalaya Recipe

Cut a young chiken into small pieces and stew until tender, having the meat covered with the broth when done. Remove the meat, drain and fry to light brown with two slices of onion. Put in the chicken, onion, and one hundred oysters, back into the broth and season with salt, pepper, juice of a lemon, bruised clove of garlic, chopped green pepper, and a pinch of red pepper. Let all come to a boil. Wash and dry two cups of rice and put into the soup and cook until thoroughly done and moderately dry (twenty-five minutes). Serve hot or cold.

Louisiana Style Chicken Gumbo Recipe

Put in a saucepan 4 tablespoons butter and 1 chopped onion. Cook and stir 5 minutes. Add 1 quart chicken stock or canned chicken broth, 1/2 chopped green pepper, 1 cup cooked okra,  2 teaspoons pepper, 1 cup canned tomatoes. Bring to a boiling and then simmer for 40 minutes.

Louisiana Shrimp Recipe

Cook together 5 minutes 2 tablespoons butter and 1 teaspoon chopped onion. Add 2/3 cup cooked or canned shrimp, cut up into pieces, 2/3 cup hot boiled rice, 2/3 cup heavy cream. Heat well. Add 1/2 teaspoon of slat, 1/4 teaspoon celery salt, dash of cayenne. Serves 4.

Louisiana Catfish Recipe with Ya-Ya Rice

1/2 lb Catfish
3 bay leaves
2 cups cooked rice
1/3 cup minced onions
1/4 cup minced green peppers
1/4 cup minced sweet peppers
2 tomatoes, peeled seeded and chopped
1/4 cup celery
3 cloves garlic
1 hot chili pepper, cut up
1/2 tsp. chili powder
1/2 tsp. cumin powder
2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1/2 tsp dry mustard
2 tsp. butter
2 green onions, cut up

Fry catfish in 2 tablespoons of oil until done. Do not overcook. Remove from pan. Add onions and garlic cook until tender. Combine rice, cooked onions, garlic, peppers, tomatoes, celery, chilies, chili powder, cumin, Worcestershire sauce, hot peper sauce, mustard and oregano. Stir in cooked catfish. Add butter and mix. Serves 4.

 

Oysters Louisiane

Parboil 1 quart oysters. Reserve the liquid and add enough water to make 1 1/2 cups. Cook together 5 minutes 3 tablespoons butter, 2 tablespoons chopped red pepper, 1/2 tablespoon chopped shallot (green onion). Add the oyster liquid gradually, stirring constantly. Bring to a boiling and season with 1/2 teasponn salt, 1/8 paprika and dash of cayenne. Put the oysters in large buttered dish and cover with the sauce. Sprinkle with 1/2 grated Parmesan Cheese. Bake at 400 degrees until hot.

Creole Soup

Melt in a saucepan 2 tablespoons of bacon fat. Add 1 tablespoon chopped green pepper and 1 tablespoon of chopped onion. Cook for 5 minutes and stir in 2 tablespoons of flour. Add 1 cup tomatoes and 3 cups canned consommé or beef broth. Simmer 15 minutes. Strain. Season with salt, pepper and cayenne. add enough water to make 4 cups. Add 1 tablespoon grated horseradish before serving.

Salad Mardi Gras New Orleans Recipe

1 can green peas
1 can French style green beans
1 1/2 cups diced celery
1 green pepper diced
small jar chopped pimento
1 small onion diced
1 cup sugar
1/2 cup vegetable oil
Salt to taste
3/4 cup vinegar

Drain juices from beans, peas and pimento. Mix all ingredients in mixing bowl with cover. Let Marinate in covered bowl in refrigerator for 12 hours. Serves 4.

 

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