Fresh collards
Mustard
Turnip greens
Or – can use all three of above mixed together. (Frozen ones taste just like the box. Don’t even fool with them).
1 turnip, soft-ball size
1/2 lb. lean side meat
Salt
Pressure-cooker
Fresh greens are sandy and must be thoroughly […]
Continue Reading →2 bunches collard greens
1 pkg. smoked pork shoulder, sliced into 5 to 6 pieces
Picnic ham, or any smoked ham
4 tbsp. bacon fat (no other kind)
1 tsp. Accent
1 tsp. black pepper
1/2 c. onions, chopped
1/2 c. […]
Continue Reading →1/2 pkg. onion soup
1 c. rice
1 pkg. smoked sausage
1 onion
1 1/2 c. water
Salt and pepper to taste
Directions:
Split and cut sausage into small pieces. Fry with onion until brown; add water, rice, and onion […]
Continue Reading →This recipe is somewhat a combination of Jambalaya and Gumbo. The flavor can be varied for your personal taste (hot & spicy) by the amounts of spice used. If preferred, the Jambalaya may be made thick or thin, just vary the quantity […]
Continue Reading →Ingredients:
6 OR 8 Russet Potatoes with Skins left on
2 Onions Chopped
Pimentos Chopped
Sweet Pickle Relish
Dill Pickle Relish or Chopped Dill Pickles
1 Big Tablespoon of Lousiana Hot Sauce
8 or 9 Strips of Fried Bacon Crumbled
A Little Bacon Grease
Mustard
Mayonnaise
Directions:
[…]
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1 1/2 pounds ground beef
1 1/2 pounds mild pork sausage
1 onion, chopped
1/2 bell pepper, chopped
1 rib of celery, chopped
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of […]
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4 boxes salt
6 packages crab boil
9 lemons
8 ounces cayenne pepper
5 lbs white onions
garlic
24 small potatoes
1 lb smoked sausage
corn
50 lbs live crawfish
Directions:
Bring seasonings to boil for 10 minutes, then add […]
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2 Cups water
2 pounds lean ground beef
1 pound chicken giblets, ground
1 Cup yellow onion, diced
1 Cup diced shallots or green onions
½ Cup diced bell peppers
¼ Cup garlic (preferably ground)
¼ Cup parsley, finely chopped
2 Cups celery, finely chopped […]
Continue Reading →This Creole pork sausage is an old local favorite dating back to the 19th Century, but isn’t as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, and was adapted to local custom and ingredients; the term […]
Continue Reading →Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993
Ingredients:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
[…]
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