RECIPES SERVED IN MY HOME!


Please note on all recipes measurements are approximate as I gadge by taste, color, smell and texture when cooking. Also note that I have only put recommended spices with most recipes. Since they vary according to personal taste. If you are not familar with using spices I recommend you use them sparingly at first, increasing according to your personal preference. For amounts and descriptions see SPICES


COUCHE COUCHE



2 cps cornmeal                       1 1/2 cp milk or water
1 1/2 tsp salt                       1/2 cp oil
1 tsp baking powder

Mix thoroughly--cornmeal, salt, baking powder, milk or water and add to hot oil in hot heavy skillet over high heat. Let a crust form. Give a good stir and lower heat to low. cover and cook about 15 minutes; stir often. Serve with milk and sugar as a cereal, or with cane syrup and crisp bacon.

COURTBOUILLON


1 cp cooking oil                      2 1/2 qt. water
1 cp flour                            2 Tbsp chopped onion tops
1 large can tomatoes                  2 Tbsp parsley, chopped
3 large onions chopped                3 cloves garlic, chopped
4 lb fish (catfish, goo, red fish     1 cp chopped celery
     or large sac-a-lait)             Salt and pepper to taste
2 small cans tomato paste

***Recommended Spices: Bay leaves, Sweet Basil, Oregano, Thyme.***

Make brown roux of oil and flour (see recipe for roux)--add onions, celery, and garlic; let cook until soft. Add tomatoes and tomato paste. cook slowly stirring for 5 minutes. Add water, stir and simmer 1 hour. Add 4 pounds of any firm fish, cut in pieces. Be careful not to cook too much, about 15 minutes. Season to taste and add parsley and onion tops about 5 minutes before serving. Serve over rice in large soup plates.

CRAWFISH: BOILED


Note this can be prepared in many ways; the easiest is to acquire the concentrated Crab and shrimp boil from Zatarain's and follow directions. However, if you can not get this then the following is also adequate. To be sure everyone has enough to eat, calculate 5 lbs per adult to be served. Clean and purge live crawfish by filling a wash tub with water, pour in crawfish, and cover with salt. Pour out water and repeat several times, discarding any dead crawfish. This recipe is best prepared outside over a butane burner as the spices permeate the air very strongly. 
                    (per 10 pounds of Crawfish)
5 whole peeled onions            4 bay leaves
5 new potatoes with peels        5 lemons quartered
5 ears of corn on the cob        5 whole carrots
1 head of garlic unpeeled        1 1/4 pound of salt.  
1 Tbsp whole cloves              1 Tbsp Thyme
2  Tsp Marjoram
 Approx. 4 heaping Tbsp  
  of red pepper
Note: seafood requires alot of seasonings

Put all whole vegetables in a large mesh bag like in which the onions are sold. In a large Soup style pot (10 gallon size) with wire basket add about 6 inches of water in the pot and place all other ingredients in pot, as well as bag of vegetables. Cover, and over very high heat bring to a rapid boil. Boil for approx. 7-10 minutes until vege's are almost tender, add crawfish 10 lbs at a time, adding enough water to be sure to cover all ingredients. bringing back to a rapid boil, cover and cook another 7-10 minutes, crawfish will be very red and very hot, as you pull out wire basket, tilt to side to aid in draining of water. Pour out on table covered with plastic bags and newspaper. Return basket to water and repeat until all crawfish desired are cooked. If you wish you can empty the crawfish into one ice chest and the vegetables into another. This will keep them nice and hot until ready to serve all together. Have available on table for sauce mixes, Tabasco, Mayonaise, Horse raddish, ketchup, and Worecestershire sauce. Many combinations of these are used. Serve with lots of your favorite cold beer and beverages.

Creole: Shrimp


1 cp flour                      1 lrg can tomatoes
1 cp oil                        1 small can tomato paste
2 cp chopped onions             1 cp chopped celery
1/2 cp bell peppers             2 cloves chopped garlic
3lb raw deveined shrimp         2 Tbsp chopped parsley
2 Tbsp chopped onion tops   
(optional: 1 cp chopped mushrooms, 1 can cream of mushroom soup)
***Recommended Spices: Oregano, Rosemary, Thyme.***


Using oil and flour make roux. (See Roux recipe). Adding vegetables as instructed, except the parsley and onion tops. Add tomatoes and tomato paste, mix well and cook about 5 minutes. Add 6 cups of water, and soup, let simmer about 1 hour. Add 3 pounds of raw deveined shrimp, and mushrooms, and cook for 15 minutes. Add parsley and onion tops 5 minutes before serving. Serves over hot steaming rice. Serves about 10.

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