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Started By
Message
1962 Crawfish Festival program recipes
Posted on 11/25/20 at 6:31 pm
Posted on 11/25/20 at 6:31 pm
I posted on the OT this 1962 program I found and said I would post all the recipes here.
10
Posted on 11/25/20 at 6:35 pm to theantiquetiger
Gumbo recipe very interesting. Thanks for sharing!
Posted on 11/25/20 at 6:58 pm to theantiquetiger
Not a tomato to be found! Thanks for sharing.
Posted on 11/25/20 at 7:02 pm to titmouse
quote:
Gumbo recipe very interesting.
Only 3 spoons of flour. I guess that's a big serving spoon?
Posted on 11/25/20 at 8:57 pm to theantiquetiger
L M Pellerin did work in that book, maybe a relative of someone here.
What does cook until "greasy" mean?
What does cook until "greasy" mean?
Posted on 11/25/20 at 9:36 pm to burgeman
quote:
What does cook until "greasy" mean?
I imagine cook until the oil reseperates from the flour.
Posted on 11/25/20 at 11:29 pm to theantiquetiger
So the "goo" in courtbouillion de poisson is fish I assume, can anyone explain the etymology?
This post was edited on 11/25/20 at 11:36 pm
Posted on 11/25/20 at 11:41 pm to nes2010
quote:
So the "goo" in courtbouillion de poisson is fish I assume, can anyone explain the etymology?
Gasper goo.
Posted on 11/26/20 at 5:39 am to lazy
quote:
Only 3 spoons of flour. I guess that's a big serving spoon?
My mother-in-law had a handwritten recipe like this, after failing with her dish she showed me her large kitchen spoon. A large spoon you would use to stir a big pot of gumbo.
Happy thanksgiving guys. I am thankful for TD.
Posted on 11/26/20 at 7:08 am to theantiquetiger
All the recipes are from the same 2 people.
Posted on 11/26/20 at 8:20 am to theantiquetiger
I'm gonna get on my soapbox. Folks, it's really important to save old stuff like this. ULL has some, maybe all of these programs, but in case they don't please check with them. They would love to have a copy, regardless of condition.
There are very, very few printed collections of cajun recipes from the baby boom generation, and even fewer that survive. The 1st cookbook (Cajun and Creole Cookery) was an insert in the Daily Iberian from 1952. Sadly, it has all but disappeared. No one in Louisiana seems to have a copy of this.
Thanks for sharing the photos!
There are very, very few printed collections of cajun recipes from the baby boom generation, and even fewer that survive. The 1st cookbook (Cajun and Creole Cookery) was an insert in the Daily Iberian from 1952. Sadly, it has all but disappeared. No one in Louisiana seems to have a copy of this.
Thanks for sharing the photos!
Posted on 11/26/20 at 10:31 am to Btrtigerfan
I've never eaten goo and don't think I've seen a recipe for it. Nice find 
Posted on 11/26/20 at 10:46 am to Btrtigerfan
quote:
Not a tomato to be found!
I saw tomato paste in the etouffee recipe.
Posted on 11/26/20 at 4:23 pm to theantiquetiger
Thanks for sharing. Happy Thanksgiving!
Posted on 11/26/20 at 5:33 pm to pochejp
quote:
I saw tomato paste in the etouffee recipe
I stand corrected. 1/2 a teaspoon. Makes one wonder why?
Posted on 11/26/20 at 5:40 pm to Btrtigerfan
Large can of tomatoes in one recipe also
This post was edited on 11/26/20 at 5:41 pm
Posted on 11/26/20 at 5:53 pm to theantiquetiger
Sticky this!
Posted on 11/26/20 at 10:58 pm to theantiquetiger
Thank you
Posted on 11/27/20 at 3:59 pm to theantiquetiger
That courtbouillon made with goo is money. We’ve caught goo in brackish waters that had a light pink color to them. After filleted those bones make a great stock. Thanks for posting antique
This post was edited on 11/27/20 at 4:05 pm
Posted on 11/27/20 at 4:29 pm to LSUEnvy
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