MARDI GRAS RECIPES

Jambalaya

Jambalaya is a Spanish-Creole dish, which is a great favorite in New Orleans, and is made according to the following recipe:

l 1/2 Cupfuls of Rice
A Pound of Fresh Pork
A Slice of Ham
A Dozen Fine Chaurice (Pork Sausage)
2 Onions
2 Tablespoonfuls of Butter
2 Cloves of Garlic
2 Sprigs Each of Thyme and Parsley
2 Bay Leaves
2 Cloves, Ground Very Fine
3 Quarts of Beef Broth, or Hot Water (Broth Preferred)
1/2 Spoonful of Chili Pepper
Salt, Pepper and Cayenne to Taste

CUT THE PORK VERY FINE, lean and fat, into pieces of about half an inch square. Chop the onions very fine, and mince the garlic and fine herbs. Grind the cloves. Put two tablespoonfuls of butter into the saucepan, and add the onions and pork, and let them brown slowly. Stir frequently, and let them continue browning slightly.

When slightly brown, add the ham, chopped very fine, and the cloves of garlic. Then add the minced herbs, thyme, bay leaf and parsley and cloves. Let all this brown five minutes longer, and add a dozen fine Chaurice, cut apart, and let all cook five minutes longer.

Then add the three quarts of water or broth, always using in preference the broth. Let it all cook for ten minutes, and when it comes to a boil add the Rice, which has been carefully washed. Then add to this a half teaspoonful of Chili pepper, and salt and Cayenne to taste. The Creoles season highly with Cayenne.

Let all boil a half hour longer, or until the rice is firm, and serve hot. Stir often, to mix all well. You will then have a real Creole Jambalaya. Some use the brisket of veal instead of the pork, but there is no comparison in the flavor, the pork being so superior. But again, this is a matter of taste.

Plain Corn Bread

A Quart of the Finest Indian Corn Meal
A Teaspoonful of Salt
A Heaping Tablespoonful of Lard, or Butter
A Teaspoonful of Soda
A Pint of Water

POUR JUST ENOUGH boiling water over the Meal to scald it through and through, without making a dough or batter. Stir it well, and then let it grow tepid. It will then be quite dry.

Add a melted tablespoonful of lard or butter. Mix this well, and add water, and beat till the batter is very smooth.

Dissolve one teaspoonful of soda in a little boiling water, and add to the mixture, and grease a baking pan.

Turn the mixture in and bake in a quick oven for about thirty-five minutes, till a golden brown.

Take the Bread from the pan whole, and place on a hot platter, and serve, cutting it at the table into slices about three inches long and two wide, and serving with butter.

Under the heading of Corn might properly be classed the White Corn Grits, without which no breakfast in Louisiana is considered complete. Grits are not only used for breakfast, but may appear on the table several times a day, the left-over Grits from breakfast being utilized either in dainty cakes or entremets, or else warmed over, and served with gravies. This is a most delicious dish.  

Grits

2 Cupfuls of Grits
2 Quarts of Water
2 Teaspoonfuls of Salt

WASH THE GRITS in fresh cold water, and throw off the refuse. Wash again and drain. Into two quarts of cold water put the Grits. Add the salt, and stir frequently while they are coming to the boiling point. Then set back on the stove and let them cook slowly for about an hour. It must be of the consistency of a very thick starch, or drier, if so preferred. For invalids it may be cooked like a Cornmeal Mush. Serve hot, with any meat, with gravy, or serve with milk, as Oatmeal, as a preliminary to breakfast, or, again, simply eat with butter. In any manner in which they are served they are always relishable and palatable. If half milk, instead of water, is added in cooking, the dish is all the more delicious.

  Turkey Gumbo

The Remains of a Turkey
1/2 Pound of Lean Ham
2 Tablespoons of Butter, or 1 of Lard
A Bay Leaf
3 Sprigs of Parsley
3 Dozen Oysters
A Large Onion
A Sprig of Thyme
2 Quarts of Oyster Liquor
1/2 Pod of Red Pepper, Without the Seeds
2 Tablespoonfuls of File
Salt, Pepper and Cayenne to Taste

Chop turkey fine and add to the hot lard, and then put in the ham, cut fine into dice shape. Cover closely and fry for about five or ten minutes.

Then add the onion, parsley and thyme, stirring occasionally to prevent burning. When nicely browned add the boiling water and throw in the bones and carcass of the Turkey.

Add the oyster stock which has been thoroughly heated. Add the bay leaf, chopped very fine, and the pepper pod, cut in two, and set the Gumbo back to simmer for about an hour longer.

When nearly ready to serve dinner, and while the Gumbo is boiling, add the fresh oysters. Let the Gumbo remain on the stove for about three minutes longer and then remove the pot from the fire.

Have ready the tureens, set in a bainmarie, or hot water bath, for once the "File" is added the Gumbo must never be warmed over.

Take two tablespoonfuls of the "File" and drop gradually into the pot of boiling hot Gumbo, stirring slowly to mix thoroughly. Serve with Boiled Rice.

Macaroni a la Creole

1/2 Pound of Macaroni
1/2 Can of Tomatoes, or 6 Fresh Ones
A Tablespoonful of Butter
A Tablespoonful of Flour
Salt and Pepper to Taste

BOIL THE MACARONI. When done, drain through a colander without breaking the lengths. Season well with salt and pepper. Put one tablespoonful of butter in a frying pan and add one tablespoonful of flour; blend well, and as it browns add the tomatoes, which have been chopped fine in their own juice. Let this stew, after stirring well for about ten minutes, and when it begins to boil, add the Macaroni or Spaghetti, mixing well without breaking the lengths. Let it boil up once and then serve hot. This dish may be served with any meats. 

CRAB MEAT MIX