Oyster Cocktail
This recipe is from Iberville Parish, Louisiana.
1 cup ketchup
2 tablespoons vinegar
1 tablespoon horseradish
1 tablespoon celery, finely minced
1 tablespoon onion, finely diced
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
Few drops Tabasco sauce
Blend and chill all ingredients. Serve over freshly-shucked oysters.
Old-Time Louisiana Cream Fudge
3 cups granulated sugar
2 cups whipping cream
1 cup cornstarch
1/4 cup real butter
1/2 cup flour
2 cups whole pecans
Cook sugar, whipping cream and cornstarch to the soft ball stage on a candy thermometer. Remove from heat and add butter; beat for 5 minutes. Blend in flour and beat until creamy and thick. Add whole pecans. When thick, pour into a buttered 13 x 9-inch pan. Cool and cut.
Okra Creole
1 pound cooked okra
1 onion, chopped
1/2 green bell pepper, sliced
1 garlic clove, chopped
2 tablespoons butter
1 cup strained tomatoes
Drain cooked okra. Brown onion, pepper and garlic lightly in butter; add tomato and simmer 5 minutes. Add okra. Reheat and serve hot.
Louisiana Red Beans and Rice
2 (16 ounce) cans kidney beans, rinsed and drained
4 cups water
1 onion, chopped
1 sweet green pepper, chopped
1/4 cup snipped fresh parsley
4 cloves garlic, minced
1 chile pepper, seeded and minced
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon ground red pepper
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried basil
2 cups cooked rice
In a 4-quart pot, combine the beans, 2 cups of the water, onions, sweet peppers, parsley, garlic, chile peppers, pepper flakes, ground red pepper, bay leaves, thyme and basil. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer for 40 to 45 minutes, stirring occasionally.
Remove the bay leaves from the bean mixture and discard them. Serve the beans over the rice.
Louisiana Fried Spicy Cabbage
Serves 6.
2 pounds cabbage, finely diced
1 pound bacon, finely chopped
1 medium onion, chopped
2 tablespoons red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
Fry bacon until crisp and bell browned. Add chopped onion and stir until limp. Add pepper flakes, cabbage, salt and pepper. Stirring well until all cabbage is coated. Cover and cook until cabbage is limp and tender.
Louisiana Spicy Fried Cabbage
2 pounds finely diced cabbage
1 pound finely chopped bacon
1 medium onion
2 tablespoons red pepper flakes
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
Fry bacon until crisp and well browned. Add chopped onion and stir until limp. Add pepper flakes, cabbage, salt and pepper, stirring well so that all the cabbage is coated. Cover and cook over low heat until cabbage is limp and tender.
Fried Okra
4 cups fresh okra, sliced
Salt
Pepper
1/2 to 3/4 cup yellow cornmeal
1/4 cup flour
1 to 2 cups vegetable oil
Rinse okra and slice. Lightly salt and pepper okra. Add cornmeal and flour. Mix well. Heat oil in cast iron skillet until very hot. Add 1/2 okra mixture. Cook until light brown, about 5 or 6 minutes. Remove to platter with paper towels for draining. Add next batch of okra mixture. Cook the same as above.
Fried Green Tomatoes
4 green tomatoes, cut 1/4-inch thick
1 teaspoon onion salt
1/2 teaspoon pepper
1/4 cup cornmeal
1/2 cup drippings
Sprinkle tomatoes with onion salt and pepper. Dredge in cornmeal. Fry in drippings until browned.