Miss Estelle FournetLooking at Cooking with Mildred Swift 1 hen cut into serving pieces5 tablespoons flour5 tablespoons shortening1 cup each of the following: onion, celery, green bell pepper1 clove garlicA few bay leavesSalt, pepper, and cayenne to tasteFile to taste4 quarts water Make a roux by slowly browning the flour in the fat. This is … Continue reading Chicken Gumbo
Cajun Cooking
Okra Gumbo
Miss Estelle Fournet Looking at Cooking with Mildred Swift 1 chicken weighing 4 to 5 pounds (old fowl may be used)1 cup chopped onions1 pint canned tomatoes6 tablespoons shortening2 bay leaves1 tablespoon clove1/2 teaspoons thyme2 tablespoons salt (or salt to taste)4 quarts boiling water2 quarts sliced okra1/2 cup chopped celery Clean and cut the chicken … Continue reading Okra Gumbo
Creole Porcupines
Shaped Christmas Cookies 3 tablespoons butter, softened1 cup firmly packed brown sugar2 eggs 1 1/2 cups chopped pecans1 cup chopped dates3 cups shredded coconut, divided Cream butter in a large mixing bowl; add sugar, beating well. Add eggs, beating well. Stir in pecans, dates, and 1 cup coconut. Cover and chill dough at least 8 hours. … Continue reading Creole Porcupines
Microwave Roux
Jeanette Price Vaughan Family Treasures 2/3 cup vegetable oil2/3 cup flour Mix oil and flour in a 1 quart measuring bow. Microware uncovered on high for 6 minutes. Stir. Cook for 30 seconds to 1 minute longer or until it browns.
Crawfish or Shrimp Etouffee
Jeanette Price VaughanFamily Treasures 1 cup oleo1/4 tsp black pepper1 - 1/2 tsp salt2 Tbsp paprika1 big onion, chopped1 green bell pepper, chopped4 cloves garlic, minced2 Tbsp flour2 Tbsp finely chopped parsley1/4 tsp cayenne pepper (I use 1/8 tsp)1/4 tsp chili powder2 lbs peeled crawfish tails (I use the ones already cooked)I bunch of green … Continue reading Crawfish or Shrimp Etouffee
Red Beans and Rice
Cindy Fomby DickinsonFamily Treasures 1 lb red or pinto beans1 Tbsp1 ham hock2 large onions, chopped2 cloves garlic, minced2 bay leaves1 tsp salt1/2 tsp black pepper1/4 tsp crushed red pepper water1 lb hot link sausage Wash beans and soak overnight. Sauté onions in bacon drippings. Mix with beans, seasonings, and ham hock. Cook over low … Continue reading Red Beans and Rice
Chef Tim Hall’s Fried Turkey
Kathy TettletonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 12 to 15 lb turkey3 gallons oilTony's® seasoning1 stick oleo3 Tbsp lemon juice1/2 tsp liquid smoke1/2 tsp Worcestershire® sauce1/2 onion powder1/2 tsp garlic powder Thaw turkey completely. Melt oleo and add seasonings to it. With a large syringe inject this liquified seasoning mix into the turkey breast, … Continue reading Chef Tim Hall’s Fried Turkey
Barbecued Shrimp
Kathy TettletonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Wash and drain 3 pounds of large shrimp (unpeeled). Place in 7x11 inch glass dish. Place the following ingredients in a 4 cup measuring cup: 1 1/2 lb butter or oleo3 Tbsp black pepper or lemon pepper1 tsp red pepper (cayenne)1/2 tsp paprika1 Tbsp Lea & Perrin® … Continue reading Barbecued Shrimp
Chicken and Sausage Gumbo
Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 You have requested a copy of Bro. Vernal Soileau's recipe of his Chicken and Sausage Gumbo, so here it is Cajun Style. Roux: Use 2 cups of all purpose flour to 1 cup of cooking oil. Use a black pot if you have one. Put the oil … Continue reading Chicken and Sausage Gumbo
Shrimp Creole
Ricky AlbrittonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb raw shrimp1/2 cup onion, chopped1 small clove garlic1/2 cup celery, chopped1/2 cup parsley, chopped1/3 cup bell pepper, chopped3 Tbsp olive oil2 cup water2 cup stewed tomatoes1 1/2 cup tomato sauce1/2 tsp Worcestershire® sauce1/2 tsp Louisiana Hot Sauce®1 tsp salt3 cup rice, cooked Sauté onion, celery, … Continue reading Shrimp Creole
Shiloh To Canaan Kitchen 