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New orleans Recipes

New Orleans Creole Gumbo

  • 1/4 cup butter
  • 1 green pepper, diced
  • 1 stock celery, diced
  • 1 onion minced
  • 3 cloves garlic, pounded
  • 2 hard-shelled crabs, cooked
  • 1 pound shrimps, cleaned
  • 1 1/2 quarts rich stock
  • 2 tablespoons paprika
  • 1 cup tomato puree
  • 1/2 small ham bone
  • 1 cup canned okra
  • 2 tablespoons gumbo file (dissolved in water)
  • Salt and pepper
  • 1 1/4 cups raw rice, boiled
Smother in butter the first 5 ingredients; add crabs, cut in pieces, the shrimps and paprika , cook a few minutes (be patient, you rascal). Add everything else except the rice and cook for 2 hours. Serve with the boiled rice (should be 5 cups when cooked). Serves 10.

New Orleans Corn Bread

  • 1 1/2 pint cornmeal
  • 1/2 pint flour
  • 1 tablespoon sugar
  • 2 eggs
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1 1/4 pints milk
  • 1 tablespoon lard
Sift together cornmeal, flour, salt, sugar and powder; rub in lard; cold; add those eggs (beaten), and the milk; mix into a moderately stiff batter; pour from bowl into a shallow cake pan. Bake in rather hot oven thirty minutes (be patient, you rascal).

Maryland Gingerbread

  • 1 cup sour cream
  • 1/2 pound butter
  • 2 cups brown cane sugar
  • 4 eggs
  • 4 cups flour
  • 1 cup New Orleans molasses
  • 1 teaspoon soda
  • ginger
Beat egg yolks well and add to butter and sugar, which have been creamed together. Mix soda and molasses, creaming together, and add to eggs, butter and sugar. Add cream and stir in flour. Spice to taste or omit together. Beat in stiffly beaten egg whites, and bake in a slow oven. A variety of spices may be used.
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