Category Archives: Creole Cooking

Crabmeat and Mushroom Bisque

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6 tablespoons butter or margarine
4 tablespoons finely chopped onion
4 tablespoons finely chopped green pepper
1 scallion, including top, coarsely chopped
2 tablespoons chopped parsley
1 cup sliced fresh mushrooms
2 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground mace
Dash Tabasco
1 cup half-and-half (half milk, half cream)
1 1/2 cups cooked crabmeat*
3 tablespoons dry sherry

1. In medium skillet, heat 4 tablespoons butter. Add onion, green pepper, scallion, parsley, and mushrooms; sauté until soft but not brown. Set aside.

2. In large saucepan, heat remaining 2 tablespoons butter; remove from heat. Stir in flour. Gradually add milk; cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace, and Tabasco.

3. Add sautéed vegetables and half-and-half. Bring to boiling, stirring. Reduce heat, and add crabmeat; simmer, uncovered, 5 minutes.

4. Just before serving, stir in sherry.

Makes 4 servings.

*Or use 2 pkg (6-oz size) frozen crabmeat, thawed.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Jambalaya

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1 tablespoon butter or margarine
1 large onion, thinly sliced
1/2 cup coarsely chopped green pepper
1 clove garlic, minced
2 tablespoons flour
1 lb smoked pork sausage or ham, cut in 1/2-inch cubes
3 cups cooked shrimp shelled and deveined (about 1 lb)
5 cups diced peeled tomatoes
2 tablespoons chopped parsley
2 cups raw long-grain white rice
2 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon dried thyme leaves
1/8 to 1/4 teaspoon cayenne

1. In large, deep skillet or Dutch oven, heat butter. Add onion, green pepper, and garlic; sauté 5 minutes, until tender.

2. Remove from heat. Stir in flour. Gradually add 2 1/2 cups water, stirring until smooth.

3. Return to heat. Add remaining ingredients; bring to boiling, stirring.

4. Reduce heat to simmer; cook, covered but stirring occasionally – about 30 minutes, or until rice is tender.

5. Serve sprinkled with additional chopped parsley, if desired.

Makes 8 servings.

©1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Deviled Eggs

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deviled_eggs

Cooking time: 35-40 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
Creole rice:
1 small onion, peeled
1 stalk celery
1 small green sweet pepper
2 tablespoons butter
1/2 cup mushrooms
3/4 cup rice
1 1/2 cups stock
seasoning

Eggs and sauce:
4 eggs
2 tablespoons butter
1/4 cup flour
1 1/4 cups tomato juice
salt
1 teaspoon made mustard
1 teaspoon Worcestershire sauce
pinch brown sugar

1. Chop onion coarsely with celery and pepper, removing core and seeds.

2. Fry in the butter for 5 minutes without browning.

3. Add sliced mushrooms and rice, cook for further 4 minutes, add stock.

4. Cover pan, cook for 20 minutes or until no moisture remains. Season well.

5. Meanwhile hard-cook the eggs and make the sauce.

6. Melt the butter, stir in flour, cook for 2 minutes, remove from heat.

7. Gradually blend in tomato juice, simmer until thickened, add remaining ingredients, and cook for 5-10 minutes. Season well.

TO SERVE: Put rice into a hot dish, top with halved shelled eggs. Pour sauce over or serve separately.

TO VARY: If green pepper is not available, use canned pimiento. Omit mushrooms and add chopped bacon.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Deep-Fried Frogs’ Legs

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12 pairs frogs’ legs
Milk
Salad oil for frying
1/2 cup unsifted all-purpose flour
1/2 teaspoon salt
Dash pepper
Lemon Wedges
Tartar Sauce (below)

1. In shallow baking dish, arrange frogs’ legs in single layer. Add enough milk to just cover legs. Let stand 1 hour.

2. Heat oil (2 to 2 1/2 inches deep) in medium saucepan to 375° on deep frying thermometer.

3. In plastic bag, combine flour, salt and pepper.

4. Drain frogs’ legs, but do not dry. Add to flour mixture, a few at a time, and shake to coat evenly.

5. Drop, a few at a time, into hot oil, and cook until golden brown, turning once – about 5 minutes. Drain on paper towels.

6. Serve with lemon wedges and Tartar Sauce.

Makes 4 to 6 servings.

Tartar Sauce

1 cup mayonnaise
1/3 cup drained sweet-pickle relish
1 tablespoon lemon juice
1 tablespoon drained capers
1 tablespoon chopped parsley
1 teaspoon grated onion
1/8 teaspoon salt

1. In bowl, combine all ingredients; mix well.

2. Cover, and refrigerate – about 1 hour.

Makes 1 1/3 cups.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.