Cajun

Sprinkle chicken with Cajun seasoning, coating well.

Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done.

Combine all ingredients EXCEPT water and mix well.

Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.

Sauté onion, thyme, marjoram, and crushed red pepper in butter in large saucepan until onion is tender, about 5 minutes.

Wipe hops with damp paper towel, trim excess fat.

In a wooden salad bowl, mash garlic and salt with a strong fork.

Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender.

Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage.

Melt the butter in a medium saucepan over medium heat.

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks.

Mix mayonnaise and Durkee's Famous Sauce.

Combine the seasoning mix ingredients in a small bowl and set aside.

Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well.

Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well.

Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water.

Put ingredients, except shrimp, in chicken stock.

Brown off duck breasts in some olive oil. Make a roux with oil and flour .

Put everything in a large bowl and mix it up.

Mix all ingredients well and refrigerate overnight for best flavour.

Salt and pepper liver. Saute over medium to high heat in the margarine (oleo).

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.

Mix all of the ingredients really well and then pour over whole beef brisket.

Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes.

Mash garlic with salt to make a gritty paste, Add avocado and mash some more.

Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish.

Wash the crawfish well and pick out any fish bones or other debris.

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.

Combine the seasoning mix ingredients in a small bowl and set aside.

Remove fat cap off top of meat (butcher can do this for you) and save.

Chop catfish and crawfish in food processor.

The bacon drippings are for browning the chicken.

In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender.

Melt butter in heavy saucepot. Saute vegetables until soft.

In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems.

In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper.

Put all the dried ingredients in a pot and add water.

Mix all ingredients together and stir well.

Combine the seasoning mix ingredients in a small bowl and set aside.

Shrimp should be of a size to number 30-35 per pound.

Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up.

Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside.

Combine first eight ingredients. Add remaining ingredients except bacon.

Mix all ingredients together in a small bowl.

Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings.

Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well.

Fill a large (10-quart) stockpot one-third full with water.

Saute onions and bell pepper in olive oil.

Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill.

Place all ingredients in a pot that is big enough to hold them.