Tagged: Louisiana Eats

Crepe Batter (Yields 18 - 24 crepes)

2 cup sifted all purpose flour
3 eggs
1 cup milk
4 tablespoons melted butter
1 teaspoon salt

From Lolis Eric Elie's Smokestack Lightening

2 cups sugar
  1/4 cup seasoned salt
1/4 cup celery salt
1/4 cup garlic salt
1/4 cup onion salt
1/4 cup paprika
1/4 cup chili seasoning
6 tablespoons ground black pepper
4 tablespoons ground white pepper
4 tablespoons cayenne pepper
2 teaspoons ground cloves
 1 teaspoon ground cumin
1 teaspoon marjoram
 1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon ground coriander

Buster Holmes World Famous Red Beans and Rice (Serves 6 - 8)

1 lb. red beans
1 lb. smoked ham hock
1 onion, chopped
1 green bell pepper, chopped
Salt and pepper to taste
2 cloves garlic
1 stick margarine

Pick through beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire till done (about 2 hours). Add salt, pepper and margarine and cook five minutes. Serve on rice with Louisiana hot sauce and French bread and butter.