New Orleans Recipes

New Orleans Recipes

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Sweet potatoes have always been a must for our holiday dinners.  Sometimes I try out new recipes to try them in a different way.  This recipes lets you kill two birds with one stone- sweet potato side dish and stuffing.

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creole gumbo recipes

In anticipation of turkey leftovers after Thanksgiving, I have been searching out different turkey gumbo recipes. Below is an original recipe I found from a very old cookbook.

Gumbo, of all unique dishes of the New Orleans cuisine, represents a most distinctive type of the evolution of good cookery under the hands of the famous Creole cuisinieres of old New Orleans.

Indeed, the word “evolution” fails to apply when speaking of Gumbo, for it is an original conception, a something “sui generis” in cooking, peculiar to this ancient Creole city alone, and to the manor born.

With equal ability the older Creole cooks saw the possibilities of original and delicious combinations in making Gumbo, and hence we have many varieties, till the occult science of making a good “Gombo a la Creole” seems too fine an inheritance of gastronomic lore to remain forever hidden away in the cuisines of this old Southern metropolis.

The following recipes, gathered with care from the best housekeepers of New Orleans, have been handed down from generation to generation. They need only to be tried to prove their perfect claim to the admiration of the many distinguished visitors and epicures who have paid tribute to our Creole Gumbo.

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charbroiled oyster

There are many versions of charbroiled oysters and Black’s makes a good one. Some restaurants use fresh garlic and Parmesan while others use blue cheese and vinegar. Black’s version utilizes a shot of Worcestershire sauce and lemon. This is a very simple dish well worth trying at your next dinner party, especially since oysters are back in season. You will need someone who is handy with shucking oysters.

Ingredients:

  • Charboiled Oysters
  • 1 lb. butter
  • 1/3 lemon
  • ½ shot of Worcestershire sauce
  • Black’s Special Seasoning to taste
  • 12 oysters on the half shell.

Melt the butter then add lemon juice, Worcestershire sauce, salt and pepper to taste, and mix together to create a sauce. Put the oysters on a hot grill; drizzle the sauce on the oysters while cooking. Cook oysters for four to five minutes. Remove from grill, add a little more sauce on the oysters, and season with a little of Black’s Special Seasoning.

(Serves 1-2)

Courtesy of Black’s Oyster Bar

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