2 Pounds of Turtle Meat (cubed)
3 Bay leaves
2 Sticks Butter (unsalted)
1/2 Tsp. Oregano
Cup All Purpose Flour
1/2 Tsp. Thyme
1 Cup Celery (diced)
1 Tsp. Course Black Pepper
2 Cups Yellow Onions (diced)
1 Shot Dry Sherry
1 1/2 Cups Tomato Puree
3 Tbs. Minced Parsley
1 Quart Beef Stock
Juice of One Lemon
6 Hard Boiled Eggs (chopped fine)
Salt and Pepper to Taste

INSTRUCTIONS

In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the side.

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• creole turtle soup recipe

1 cup mayonnaise
1 tablespoon minced onion, or shallots
1 tablespoon capers
1 teaspoon vinegar
1 tablespoon chopped sweet pickles
1/2 teaspoon prepared mustard
1 hard boiled egg, finely chopped

INSTRUCTIONS

Combine all ingredients and mix well. Chill in covered dish until ready to use. Serve with almost any fried fish.

COOKING TIP: If there is any leftover tartar sauce, it can be used on a salad.

1 small onion, diced
3 stalks celery, finely sliced
3 tablespoons butter
2 1/2 cups peeled sweet potatoes, diced
2 quarts chicken broth
Pinch of cinnamon
1/2 pound andouille sausage, casings removed and coarsely chopped
1/4 teaspoon cayenne or to taste
Pinch of nutmeg
3 drops hot sauce or to taste
1/4 teaspoon white pepper or to taste
Salt to taste

INSTRUCTIONS

Melt butter and saute onion and celery until translucent and celery is tender. Add potatoes and cover with chicken broth, then cook over medium heat for 15 minutes. Add 3 cups chicken broth and simmer until potatoes are tender.
In the meantime, saute 1/2 pound andouille sausage until it begins to brown. Remove from heat. When sweet potatoes are tender, puree the mixture in batches in a food processor. Return to pan, add the sauteed sausage and more broth or water if necessary to make a velvety smooth consistency. Add cinnamon, nutmeg, cayenne, hot sauce, white pepper and salt. Simmer over low heat for 20 minutes. Verify seasoning and serve piping hot with chopped parsley. Serves 6.

2 Eggs
½ cup each, shallots & celery
4 Tablespoons paprika
4 cloves garlic
2 Teaspoons salt
5 stalks parsley
½ cup Creole mustard
¼ cup tomato catsup
1-½ pints of vegetable or olive oil
3 bay leaves
½ cup vinegar
2 Tablespoons horseradish
1 lemon
4 shots of Tabasco or to taste

INSTRUCTIONS

Put eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crabmeat.

2 pounds ground beef
1 pound ground pork
1/3 cup cooking oil
1 medium onion
1 cup bell pepper
2 cups broth
2 teaspoons Creole seasoning
1/2 cup parsley
1/2 cup green onion tops
1/3 cup celery
3 cups cooked rice
4 tablespoons of all purpose flour

INSTRUCTIONS

In large dutch oven, brown flour and meat in oil for about 20 to 25 minutes or until light brown. Add 1 cup broth, onion, bell pepper, celery and cook covered 15 minutes over medium heat. Add Creole seasonings to taste. Add second cup of broth, parsley, onion tops and cook for 5 minutes. Add cooked rice to meat mixture. Let stand for 5 minutes before serving.

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• creole ground pork recipes

1 1/2 Pound Red Snapper
1 Lemon or Lime (juice)
1 Tsp. Oil or Butter
1 Tbls. Finely chopped green pepper
1 Tbls. Chopped scallions
3 Mushrooms, finely chopped
1 Large shallot
3 Cloves garlic diced fine
1 Tomato peeled and chopped
1 Tsp. Red Salsa or to taste
1 Tbls. Chopped celery
1 Tsp. Salt and cayenne pepper

INSTRUCTIONS

Season fish with salt, pepper, and lemon or lime juice. Combine all other ingredients in the butter and simmer covered, until flavors are blended. Broil fish about 6 minutes on each side on rack closest to heat. Test with fork. When fish flakes, it is done. Do not overcook. Add juice from broiler pan to sauce. Pour Vera Cruz Sauce over the broiled red snapper. Serve with rice.

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• broiled seafood

2 to 3 Toes of garlic, Crushed
1 tsp of salt
1/2 tsp of pepper
1/3 cup Balsamic Vinegar (or other Vinegar)
2 to 3 tsp of Creole Mustard (Zatarain’s or Grey Poupon, Do NOT use yellow mustard!)
2 tsp of honey, syrup, sugar (only one of these) dissolved in the vinegar, plus one artificial sweetener packette
1 tsp of worchestershire sauce
A few dashes of Tabasco or any other hot sauce
Oil to fill up the rest of the pint jar ( I use a mixture of olive oil and Canola oil)
Optional: You may add 1 or 2 mashed anchovies or anchovy paste

Directions:

Place all ingredients except oil in the jar and stir with a spoon, then add your oil and shake to blend.
Taste so as to adjust for more salt, sugar, etc.
Spoon onto your salad greens and add a generous amount of freshly grated Romano Cheese.
Have plenty of bread with this salad for everyone can sop up the dressing from their empty salad plate.

1/2 lb. cooked flaked Crab
1 8 oz. pkg. softened Cream Cheese
1 1/2 Tbl. Lemon Juice
1/4 cup Sour Cream
1/8 tsp. Cayenne
1/4 tsp. dry Dill Weed
1/4 cup minced Scallion
1/4 cup minced Green Pepper
1 Tbl. Milk

Cooking Instructions

Combine all ingredients in a food processor; blend.
Chill at least two hours.
Serve with raw veggies or crackers

1/2 cup margarine
2 large onions, chopped
1/3 cup chopped celery
4 slices bread
Water
1 egg, beaten
2 t chopped parsley
1 pint oysters, drained
Salt
Pepper
Pinch Basil
Pinch sage
Pinch thyme
Pinch marjoram
Bread crumbs (optional)
Dots of Margarine

Cooking Instructions:

Melt margarine in a 10-inch skillet.

Saute onions and celery until transparent.

Soak the bread in water

Drain and squeeze water out of bread.

Tear into small pieces.

Add to onion mixture.

Add egg, parsley and oysters.

Season with salt, pepper and spices to taste.

Simmer until oysters begin to curl.

If mixture if soggy, add bread crumbs; it should be very moist but there should be no excess liquid.

Turn into a 2-quart casserole.

Dot with margarine.

Bake 350 degrees for about 30 minutes.

1/4 chopped green pepper
1 can (1 pound 13 ounces) tomatoes
1/2 cup chopped onion
2 stalks celery, chopped
2 tbs butter
2 tsp sugar
1 sprig thyme
1 clove garlic, minced
1 tsp chili powder
1 bay leaf
salt and pepper to taste

Cooking Instructions:

Saute green pepper, onion, celery and garlic in butter
Add tomatoes and seasonings
Simmer for 40 minutes, stirring frequently.

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• creole sauce