• 6 pounds fresh or frozen green beans, cleaned and cut into two-inch pieces
• 1 large onion, chopped medium
• 1 pound pickled seasoning ham
• 1 tablespoon Creole seasoning-spice mix
• 1 tablespoon black pepper
• 1/2 cup vegetable oil
• 2 cups water
• 3 medium Irish potatoes, peeled and coarsely chopped

Note: Four heads of coarsely chopped cabbage or four bunches fresh mustard or collard greens may be substituted for green beans. If using mustard greens, add one tablespoon sugar when adding spices. This tempers the bitter flavor of the mustard greens.

 Creole Smothered Green Beans

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Image courtesy of George Graham

• 1 bunch mustard greens
• 1 bunch collard greens
• 1 bunch turnip greens
• 1 bunch watercress
• 1 bunch beet tops
• 1 bunch carrot tops
• 1 bunch spinach
• 1 bunch lettuce
• 1 head cabbage
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• water, as needed
• 1 pound smoked sausage
• 1 pound smoked ham
• 1 pound brisket stew meat
• 1 pound boneless brisket
• 1 pound hot chaurice sausage
• 5 tablespoons flour
• 1 teaspoon thyme leaves
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 tablespoon filé powder

Queen of Creole Cooking Leah Chase

• 2 tablespoons salt butter
• 4 cups onion, chopped
• 2/3 cup green pepper, chopped
• 1/3 cup scallions, thinly sliced
• 1 tablespoon garlic, minced
• 2 tablespoons parsley, minced
• 1 lb lean pork, cut into 3/4 inch cubes
• 1 cup baked ham, finely chopped
• 6 Creole smoked sausage, sliced  1/2 inch thick
• 1½ cup long grain rice
• 3 cups rich beef stock
• 2½ teaspoons salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1/2 teaspoon chili powder
• 2 whole bay leaves, crushed
• 1/4 teaspoon dried thyme
• 1/8 teaspoon cloves.

Jambalaya

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• 2 lbs dried butter beans, soaked overnight in water twice the depth of beans
• 2 cups onion, chopped
• 2 teaspoons celery leaves, minced
• 2 tablespoons parsley, minced
• 1 tablespoon garlic, minced
• 1 lb slab bacon, cut into 3/4 inch cubes
• 1 lb ham cut into 1 inch cubes
• 5  teaspoons salt
• 1 teaspoon black pepper, fresh ground always best
• 1/8 teaspoon cayenne
• 3 whole bay leaves, broken into  3 pieces each
• 3/4 teaspoon dried thyme
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon mace
• boiled rice

Butter Beans and Rice with Bacon

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• 5 lb ready-to-eat ham
• 10 whole cloves
• 1 (10-ounce jar) Southern Candymaker's Praline Sauce
• 2/3 cup butter

Note: To order Praline Sauce on line click here

Southern Candymakers Praline Sauce

• 3 lb. snap beans
• 2 lb. new potatoes
• 3 tbsp. olive oil or cooking oil
• 1 large onion, chopped
• ½ lb. ham pieces for seasoning
• Salt and pepper to taste
• 2 tsp. sugar

• Italian or French bread
• 1/4 pound Genoa salami, thinly sliced
• 1/2 pound ham, thinly sliced
• 1/4 pound mortadella, thinly sliced
• 1/3 pound provolone cheese, thinly sliced
• Prepared olive salad

Muffuletta Italian Sandwich

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• 2 eggs
• 1 cup milk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 4 U.S. Farm-Raised Catfish fillets
• Vegetable oil for deep frying
• 3 tablespoons butter, melted
• 12 shrimp, shelled and deveined
• 1/2 teaspoon chopped garlic
• 12 3 x 1/4 inch strips of ham
• 1 tablespoon dry vermouth
• 1/2 cup heavy cream
• 1 tablespoon chopped green onions
• 1 teaspoon lemon juice
• salt (to taste)
• dash of cayenne pepper
• parsley sprigs and lemon wedges

Catfish and Shrimp La Fitte

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• 6 tablespoons butter
• ½ cup chopped yellow onion
• ½ cup chopped celery
• 1 large bell pepper, cut into strips
• 1 teaspoon minced garlic
• ½ pound medium-size shrimp, peeled and deveined
• ½ pound boiled ham, coarsely chopped
• ½ pound smoked sausage, sliced
• 1 (1 lb.) can whole tomatoes, mashed with their liquid
• 2 bay leaves
• 1 cup chicken broth
• 1 cup Mahatma or WaterMaid rice
• Salt and cayenne pepper to taste
• ¼ cup chopped green onion (green part only)

Traditional "Mahatma Rice" Jambalaya

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• 4 slices bacon, cut into 1/2" pieces
• 1 cup yellow onions, diced small
• 1/2 cup celery, diced small
• 1/2 cup green pepper, diced small
• 1 tablespoon garlic, minced
• 1/2 pound ham, cut into 1/2-inch pieces
• 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
• 2 cans white beans, drained, liquid reserved
• 1 can black beans, drained, liquid reserved
• 6 cups low sodium chicken broth
• 1 can Rotel tomatoes
• 1 teaspoon cumin
• 1 teaspoon black pepper
• cayenne pepper to taste
• salt to taste
• hot sauce to pass at the table

Hearty White Bean Soup With Ham and Tasso

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