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.

1 pound dried red beans or kidney beans
1 large hamhock from left over ham, or sausage
2 tablespoons margarine or ham fat
1 large onion, finely chopped
1 or 2 clove garlic, finely minced
1 teaspoon salt
1/4 teaspoon red pepper
1 small piece bay leaf
1/2 teaspoon oregano powder
2 large ripe tomatoes or canned whole tomatoes

INSTRUCTIONS

Pick and wash red beans.
In a large sauce pan boil 1-1/2 quarts water, drop in the beans, boil 1 minute. Set aside until they cool.
Cook onion in fat until tender. Add to beans, with garlic, hamhock, tomatoes, bayleaf, salt, and pepper. Cook over high heat, then reduce to simmer until tender, about 2-1/2 to 3 hours.
Take out hamhock, cut meat away from bone and add to pot of beans. Add oregano. Discard the bone.
Serve in soup plates over rice. Chopped scallions over this is delicious.
COOKING TIP: If using sausage, do not cook them longer than 1 hour. If there are left over beans, chill in individual servings and freeze.

How visitors found this page:

• recipe for creole rice and beans

¼ Pound of butter (1 stick)
6 Ears of fresh corn, cut off cob
2 Large onions, chopped
2 Medium tomatoes, diced
2 Cloves of garlic, diced fine
½ Cup milk
1 Bell Pepper, chopped Salt, black and red pepper to taste

INSTRUCTIONS

Sauté onions, garlic and bell pepper in heavy bottomed pot with butter for 6 minutes or until mixture starts to soften. Next add the corn that has been cut off of the cob along with its milk (its own juices). Stir to mix all ingredients and cook on medium heat for about 10 minutes then add tomatoes, milk and seasoning to taste. Simmer or about 1 hour covered on low heat. Stir occasionally and if mixture becomes dry add a little water. When finished cooking check seasoning; add black pepper if not spicy enough.

1/2 pound fresh snap beans
3 tablespoons bacon drippings
4 or 5 new potatoes, soaked in water with a little soda, then scraped
1 small onion, chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup boiling water

INSTRUCTIONS

Combine all the ingredients in a small stew pan; cover with a tight fitting lid; cook over medium heat 5 minutes. Reduce heat; cook about 15 minutes longer. The beans should be tender crisp.

GREEN BEANS WITH HORSERADISH SAUCE
Prepare green beans as snapbeans above but omit bacon drippings. After cooking drain off liquid.
1-1/2 tablespoons butter or margarine 1-1/2 tablespoons all-purpose flour
3/4 cup milk 1 tablespoon grated onion
1/4 teaspoon prepared mustard 1/2 teaspoon prepared horseradish
Saute onion in butter, add flour, stir, then add milk. Cook until smooth and thick; add horseradish and mustard. Pour sauce over heated beans. Serve hot.

12 or 14 cabbage leaves, cut large ones in half along thick ridge
3 tablespoons bacon grease or sausage drippings
1 clove garlic, finely minced
1 small onion, finely chopped
1/2 pound ground beef
3/4 cup cooked rice
1/2 of a well beaten egg
1 teaspoon salt
1/2 teaspoon red pepper

INSTRUCTIONS

Cook onion and garlic in bacon grease until tender.
In a large bowl, thoroughly mix meat, rice, egg, salt, pepper and cooked onion. Place about 1 tablespoon of the mixture in soft end of the cabbage, ending with the large end of the leaf. continue until all are rolled.
In a saucepan that has a tight fitting lid, place a pan rack, crumbled foil, or pieces of cabbage on bottom and add water. Place cabbage rolls hard end down.

CREOLE SAUCE
1 cup canned whole tomatoes and juice
1 teaspoon salt
1/2 teaspoon red pepper
1 teaspoon sugar
1/2 lemon (for juice)
1 cup water

INSTRUCTIONS:

Combine tomatoes, salt, sugar and pepper. Pour over cabbage. Squeeze lemon over all.
Cover with a tight fitting lid. Cook 15 minutes, then reduce heat to low. Cook 45 minutes longer.

COOKING TIP: For a different taste treat, cook the cabbage rolls without tomatoes. Add 1/2 cup water and lemon juice, a few mint leaves and salt. Make your favorite tomato sauce and spread over them when served. Make a double batch – they freeze deliciously.

3 Whole eggplants (medium size)
1/2 Pound Lump Crab Meat
1/2 Pound medium shrimp peeled
1/4 Pound Butter
2 Medium Onions (chopped fine)
1/4 Cup Parsley (chopped)
1 Stalk of Celery (chopped fine)
3 Cloves Garlic (chopped fine)
2 Bell Peppers (chopped)
Salt and Pepper to taste
1 tsp. Paprika
1/2 Cup Bread Crumbs
2 tps. Olive oil

INSTRUCTIONS

Place whole eggplants in large pot with enough water to cover the whole eggplants, and simmer until they are soft. When soft remove from heat and cool in cool water. When cool cut the eggplants in half and scrape the eggplant out. Be careful not to tear skin. Next saute onions, celery, bell pepper in butter until soft. Add the eggplant meat that you scraped out and cook until all the liquid had evaporated. Add shrimp and cook about five minutes. Turn fire off and fold in crab meat and parsley and enough bread crumbs to give the mixture consistency. Fill the empty shells with the mixture and lightly spread bread crumbs on top and sprinkle the olive oil on top of each half eggplant, and bake in 350 degree oven for about twenty-five minutes.

How visitors found this page:

• eggplant stuffed with jumbo lump crab recipe

1 or 2 sweet potatoes, enough for 2 servings; peel and cut in large chunks
1 tablespoon soda warm water to cover
3/4 cup sugar
1 cup water
a pinch of salt
a slice lemon, cut in small pieces
1/4 cup shredded coconut
1 teaspoon butter

INSTRUCTIONS

Peel potatoes and cut in diagonal chunks. Sprinkle soda over them and pour warm water to cover. Let soak in solution 5 minutes. Drain in a colander.
In a saucepan combine water, sugar, salt, yams, and lemon. Boil, cover. Cook over medium heat 10 minutes, turn over the yams and cook uncovered 10 minutes longer. Add coconut and butter.
COOKING TIP: For a different taste treat substitute coconut using either of the following: nutmeg, orange, pineapple, apple chunks, pecans,walnuts, or raisins.

1/2 cup butter
1/4 pound hot link sausage, diced
1/4 pound chicken gizzards, diced
3 medium eggplants, peeled and diced
3 green bell peppers, seeded and chopped
3 medium onions, chopped
2 garlic cloves, minced
1 bunch green onions, chopped
1/2 cup celery, chopped
1/2 pound fresh small shrimp, peeled and deveined
1 cup cooked rice
1/4 cup fresh parsley, chopped
1 teaspoon Italian seasoning
Salt to taste
1/2 pound lump crabmeat
1/3 to 1/2 cup Italian bread crumbs
2 to 3 tablespoons butter
Lemon slices and chopped
fresh parsley for garnish

INSTRUCTIONS

Melt 1/2 cup butter in Dutch oven or large saucepan over medium-high heat. Add sausage and gizzards and saute until browned, about 5 minutes. Stir in eggplant, bell pepper, onion, garlic, green onion and celery. Continue to cook about 15 minutes, stir-ring occasionally. Add shrimp, rice, parsley, Italian seasoning and salt. Cook, stirring occasionally, until shrimp is pink and translucent, about 15 minutes. Remove from heat.
Preheat oven to 350 degrees. Add crabmeat to eggplant mixture with enough bread crumbs to absorb remaining butter. Spoon into individual ramekins. Sprinkle with remaining bread crumbs and dot with butter. Bake until tops are browned. Garnish with lemon and parsley. Serve immediately. Serves 8 to 10.

1 stick butter
2 cans of cream of mushroom soup
1 condensed milk
1 pt. half and half
1 tea. liquid crab boil
1 can of whole corn
1 white or claw crabmeat
(you may also add other seafood, i.e. boiled shrimp, oysters or crawfish tails)

Cooking Instructions

Cut green onions (using a sisscors is quickest).
Melt 1 stick of butter in a large pot and add the cut onions – sautee.
Add all other ingredients.
Simmer for about 20 minutes and enjoy.
You may choose to leave out the crab boil if your seafood was previously boiled in seasoning; however, I don’t suggest leaving it out of par-boiled seafood hence you miss out on the true flavor intended.