Alzina Toups' Cookbook (Recipes)

I just received a cookbook that I had long sought. It's Alzina Toups' Cajun Joy: Cookin''n Eatin'.



It has over 500 recipes, although a few are recipes submitted by her friends.

Here are a few to try:

SHRIMP AND SPAGHETTI ETOUFFEE

1 1/2 lb raw shrimp, peeled 2 large onions, chopped
1 sweet pepper, chopped
1/2 lb salted meat, parboil, diced /s cup cooking oil
2 (8 oz) cans tomato sauce
1 (6 oz) can tomato paste
2 tsp sugar
4 tbsps butter
1 lb #3 spaghetti (uncooked)
Salt and pepper to taste
1 qt hot water

Saute onions in oil until lightly brown. Add 1/4 cup water, sweet pepper and salted meat. Cook for 20 minutes on low heat. Add tomato sauce, tomato paste and sugar. Simmer for 1 1/2 hours. Add shrimp, cook for 25 minutes. Add hot water, bring to a boil. Add spaghetti, stirring often. Cook on low heat until spaghetti are tender. Add hot water as needed. Remove from heat. Stir in butter.

SHRIMP ALA CREOLE

1 lb shrimp
oil
2 onions, chopped fine
1 sweet pepper, chopped fine
4 stalks celery, chopped fine
1 clove garlic, minced
1 fresh tomato, chopped
1/8 tsp paprika
1/2 tsp red hot sauce
1 tbsp worcestershire sauce
Salt to taste

In oil, add Onions, pepper, celery, and garlic. Cook until wilted. Add tomato, seasonings and shrimp. Cover and cook on low for 30 to 40 minutes. Serve with rice.

SHRIMP STEW

2 tbsps oil
2 tbsps flour
1/3 cup onions, chopped
1/2 cup shallots, chopped
1/3 cup celery, chopped
2 cloves garlic, minced
1 tbsp parsley, minced
2 cups small shrimp, peeled cup shrimp broth, boil peel in 1 1/4 cup water
2 hard boiled eggs
Salt and cayenne to taste

Make a roux using oil and flour. Add onions, shallots, celery and garlic. Cook over low heat until oil separates, stir often. Add shrimp, broth, parsley, salt and cayenne. Cover and simmer for 30 minutes. Set aside about 10 minutes to flavor. Garnish with egg wedges tipped in chopped chives.