today is my birthday and i want to celebrate with real louisiana cooking. all of these recipes come from louisiana cookery by mary land (1972 dated....no age jokes ya'll).....all of these pre-date emeril (who i like but makes things way too complicated)....here we go....simple and beautiful.... duck hunters camp gumbo (you could easily substitute chicken parts....very rich and very good): make a roux and add on pint of hot water. add five cups of duck gizzards, salt, pepper and a dash of tabasco. slowly add another pint of hot water and cook for forty minutes or until gizzards are done. then add duck livers, two bay leaves, a pinch of rosemary, and celery salt. add more hot water and simmer thirty minutes until livers are done. serve in a bowl with boiled rice and file. serve with hot french bread and red wine (serves 4-6). quick bisque pound one pound of cooked crawfish tails and saute for five minutes in butter with minced parsley and minced shallots. add on e can of bouillon and one can of tomato soup. simmer twenty minutes (serves two). soupe aux crabs tally-ho cook one dozen fat crabs in three quarts of gently boiling (never hard boiling) water seasoned with spices, salt and pepper. pick out crab meat and put aside. put four tablespoons of cooking oil in a frying pan, heat, and brown two tablespoons of flour slowly. when brown, add one medium size onion, on clove of garlic, two tablespoons of celery, one tablespoon of lemon and two tablespoons of parsley, all chopped fine, and cook for ten minutes. next put in one can of tomato paste and let fry until it leaves the pan dry when stirred with a spoon. add picked crab meat and let come to a boil. add one box of vermicelli and boil ten minutes longer. season with bay leaves and thyme (serves 8). bayou court bouillon use slices of any large fish. dip in pancake flour and fry in olive oil about twenty minutes. put aside. next mix one quart of chicken soup stock, one pod of garlic, one cup of chopped parsley, one cup of chopped shallots, two sprigs of thyme, two bay leaves, one sprig of marjoram, and one dash of red pepper. simmer ten minutes and add one cup of dry white wine. pour over fried fish and serve with garlic bread (serves 4). turtle soup cut one pound of turtle meat into small pieces. boil meat with spices one hour or until meat is tender. drain and make a roux. add meat to roux with six peeled tomatoes, four minced peppers, and one cup of minced shallots. add on quart of stock and simmer one hour. add any desired herbs. lace with sherry. top with minced hard cooked eggs (serves 2). oyster soup new orleans mince one green spring onion and one sprig of celery. smother in butter, adding one teaspoon of flour and one dozen minced oysters and simmer two minutes. add one pint of hot water or hot chicken broth. simmer slowly ten minutes. add a pinch of chopped parsley. season with salt and pepper to taste. (serves 2). red bean cajun soup soak one pack of red beans in cold water overnight. drain and place in pot with one cup of minced shallots, on cup of minced peppers, on teaspoon of salt, two quarts of water, six teaspoons of worcestershire sauce, and a ham hock or piece of game or fowl. simmer for two hours or until beans are tender. mash the beans and strain. lace with sherry (serves 4). spanish corn soup saute grated corn cut from six ears with two cups of minced green peppers and two cups of minced shallots. add one quart of fowl stock, four teaspoons of chili powder one can of minced pimiento, salt and pepper. simmer about an hour. add cream if desired (serves 2). onion soup slice ten large onions. saute in butter. add one quart of beef or game stock and simmer fifteen minutes. add one teaspoon of blackstrap molasses, one fourth teaspoon of salt, and one teaspoon of white pepper. simmer for ten minutes. sprinkle pieces of toasted french bread with parmesan cheese and drop in soup when ready to serve (serves 2). cracklin' salad make one cup of cracklings and keep crisp in warm oven. mix with one bunch of water cress and one head of garden lettuce. serve with french dressing or mayo (serves 6). okra salad boil two pounds of young okra in salted water for twenty minutes or until tender. chill and sprinkle with minced shallots. serve on lettuce with french dressing (serves 4). hot potato salad peel and boil two pounds of old potatoes. mash with a little olive oil and season with salt and white pepper. add a dash of tabasco and prepared mustard. mix with minced sweet pickles. serve hot on water cress with a little bit of mayonnaise (serves 6). salada mince three pounds of raw spinach with four hard cooked eggs and a little minced onion. add one fourth cup of chopped olives, on half cup of pieces of salami, and one can fo anchovies. mix with french dressing chopped raw asparagus may be added (serves 6). crab cups boil twelve crabs and remove meat and claw meat. mix with two teaspoons of minced onion and a dash of cayenne, salt, pepper, and one-fourth cup of minced celery, two minced pimientoes, and chili powder. mix with mayo or french dressing or both. this salad may be served in pimiento cups (serves 4) salade louisiane fry six frog legs, remove meat from bone, and cut up. mix the meat with one cup of flaked, cooked fish and one pound of boiled crawfish. dress with mayo. serve on water cress with crackers toasted with butter, celery salt, and paprika (serves 8) brennan's shrimp remoulade make a sauce of six tablespoons of olive oil, one half teaspoon of pepper, one fourth cup of minced celery hearts, one half cup of chopped white onions, two tablespoons of vinegar, four teaspoons of creole mustard, a little horse radish, a little minced parsley, and salt and pepper to taste; chill several hours. chill two pounds of boiled, cleaned and peeled shrimp for several hours. place the shrimp on shredded lettuce and top with the sauce (serves 8). turkey salad cut up two cups of cold, cooked turkey (or chicken) and mix with two minced apples and one cup of shelled walnuts (or pecans). mix with mayo. serve on water cress (or on french bread) (servers 6). ok....i'm takin' a break...we've covered soups and salads....will be back to cover all the entrees and desserts. entree's: ethel stevens' roast rub a five-pound roast with salt and pepper and insert one clove of garlic in center. roast in oven at 130 degrees, increasing to 170 degrees by the time meat is done (about three hours). (use meat thermometer). baste often with butter and white wine. (serves 10). garlic butter roast fry three minced pods of garlic in olive oil until brown. rub thin roast with salt, pepper, and olive oil. fry for forty minutes in garlic oil. when done, romeove meat and add a small amount of hot water to garlic and oil to make gravy. add a small amount of garlic if desired. beer steaks soak thin, tender steaks in beer overnight. bake for forty minutes or more in ginger beer. spread powdered ginger mixed with honey over top and brown. blanquette fry steaks for forty minutes. add some stock and a bouquet garni. simmer a few minutes. add cooked green peas and sliced hard cooked eggs. cajun steak first you make a roux, then add two jars of wild grap jelly and let melt. add one cup of good red wine and let steep. in another skillet, fry for thirty minutes steak that has been prepared by rubbing with salt, pepper and flour. when done, pour roux into skillet and add more wine if desired. nesbitt's fried steak use tender meat, which does not need to be marinated. pound salt and pepper into steak rounds. dust with flour and fry in butter thirty minutes or until done. sauteed mushrooms may be served with it. brennan's pompano en papilotte cut pompano into fillets of five oz. each. parboil for five minutes. for the sauce, mix one tablespoon of melted butter and one tablespoon of flour, and add flour chopped green onions, some chopped mushrooms, two truffles, tow ounces of white wine, and one pint of fish stocke. simmer for ten munutes. season to taste. add eight boiled, cleaned, peeled shrimp to the sauce. add the same number of oysters and saute with a dash of white wine and the yold of one egg. moisten a heart shaped parchment bag with butter. fill the bag with alternating layers of sauce and fish. fold bag and bake in a hot oven for ten minutes (serves 1). redbone bass use any fresh water fish. clean and scale. make a roux. add two cups of cream, two tbl of dry mustard, two teaspoons of minced dill, a dash of cayenne, and salt. pour sauce over fish and bake in a casserole. cook fifteen minutes per pound (serves one or two). walleye skin, clean and stuff a fish with a dressing of bread crumbs, egg yolks, creole mustard, pickles, salt, and pepper. baste with a sauce or diluted mushroom soup. this fish may also be barbecued or broiled. cook fifteen minutes per pound. (serves 2). crab pie saute in butter one pound of boiled crab meat with three teaspoons of minced chives, three teaspoons, of minced celery, three minced pimientos, andone minced bell pepper. soak two cups of toast crumbs in white wine. mix with other ingredients and one cup of cooked rice. place in a casserole and bake twenty minutes (serves 6).