New Orleans Cooking by Judith Ferguson

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  • Shrimp bisque (page 10)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Soups; Cajun & Creole; French
    • Ingredients: onions; red peppers; celery; dry mustard; ground cayenne pepper; paprika; fish stock; thyme sprigs; bay leaves; shrimp; chives
    show

  • Oeufs marchand de vin (page 12)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Egg dishes; Sauces, general; Breakfast / brunch; Cajun & Creole; French
    • Ingredients: Hollandaise sauce; eggs; smoked bacon; beefsteak tomatoes; bread; mushrooms; brown stock
    show

  • Oysters Rockefeller (page 14)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Cajun & Creole
    • Ingredients: oysters with shells; rock salt; bacon; spinach; green onions; bread crumbs; Tabasco sauce; anisette; Parmesan cheese
    show

  • Chicken and shrimp peppers (page 16)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Main course; Cajun & Creole
    • Ingredients: peppers of your choice; onions; celery; chicken breasts; shrimp; parsley; ground cayenne pepper; stale French bread; eggs; bread crumbs
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  • Eggs Sardou (page 18)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Egg dishes; Sauces, general; Appetizers / starters; Breakfast / brunch; Suppers; Cajun & Creole; French; Vegetarian
    • Ingredients: spinach; milk; nutmeg; artichoke hearts; eggs; egg yolks; butter; canned pimentos
    show

  • Coush-coush (page 20)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Breakfast / brunch; Side dish; Cajun & Creole; Vegetarian
    • Ingredients: yellow cornmeal; store-cupboard ingredients
    show

  • Shellfish boil (page 22)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: lemons; onions; celery; bay leaves; dried red chiles; whole cloves; allspice berries; coriander seeds; mustard seeds; celery seeds; dill weed; shrimp; mussels
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  • Hot pepper egg salad (page 24)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Egg dishes; Salads; Main course; Cajun & Creole
    • Ingredients: eggs; green onions; red peppers; green peppers; shrimp; jarred artichoke hearts; dry mustard; dried red pepper flakes
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  • Crabmeat imperial (page 26)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Salads; Appetizers / starters; Lunch; Suppers; Cajun & Creole
    • Ingredients: small crabs; green onions; green peppers; celery; mayonnaise; Tabasco sauce; Worcestershire sauce; canned pimentos; parsley
    show

  • Red beans and rice (page 28)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Rice dishes; Cajun & Creole
    • Ingredients: red kidney beans; thyme sprigs; ham; onions; green peppers; celery; ground cayenne pepper; cooked rice; green onions
    show

  • Shrimp Creole (page 30)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Rice dishes; Main course; Cajun & Creole
    • Ingredients: green peppers; celery; onions; canned tomatoes; bay leaves; ground cayenne pepper; thyme; shrimp; cooked rice
    show

  • Chicken St. Pierre (page 32)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Stews & one-pot meals; Main course; Cajun & Creole; French
    • Ingredients: chicken; red peppers; green peppers; green onions; chicken stock; lima beans; thyme; nutmeg
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  • Paneed lemon veal (page 34)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Sauces for meat; Main course; Cajun & Creole
    • Ingredients: veal cutlets; green peppers; lemons; store-cupboard ingredients
    show

  • Poisson en papillote (page 36)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Sauces for fish; Main course; Entertaining & parties; Cajun & Creole; French
    • Ingredients: whitefish fillets; fish bones and trimmings; bay leaves; thyme sprigs; parsley; black peppercorns; lemons; dry white wine; shrimp; crab claws; onions; egg yolks
    show

  • Seafood gumbo filé (page 38)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: shrimp; whole cloves; allspice berries; coriander seeds; mustard seeds; onions; green peppers; thyme; bay leaves; parsley; Worcestershire sauce; oysters; tomatoes; cooked rice; filĂ© powder
    show

  • Fried chicken Creole (page 40)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Sauces for poultry; Main course; Cajun & Creole
    • Ingredients: whole chicken; onions; bacon; tomatoes; thyme; parsley
    show

  • Trout with oyster stuffing (page 42)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Stuffing; Main course; Cajun & Creole
    • Ingredients: trout; butter; onions; celery; red peppers; green onions; oysters with shells; white pepper; ground cayenne pepper; parsley; dill; bread crumbs; eggs
    show

  • Crawfish pie (page 44)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Pies, tarts & pastries; Main course; Cajun & Creole
    • Ingredients: all-purpose flour; butter; crawfish; green peppers; green onions; celery; light cream; whole cloves; allspice berries; coriander seeds; mustard seeds
    show

  • Backbone stew (page 46)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: lamb neck; ground cayenne pepper; white pepper; onions; red peppers; celery; stock; parsley
    show

  • Pigeons in wine (page 48)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Main course; French; Cajun & Creole
    • Ingredients: pigeons; ground cayenne pepper; white pepper; button onions; celery; carrots; chicken stock; dry red wine; button mushrooms; lima beans; parsley
    show

  • New Orleans jambalaya (page 50)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: onions; red peppers; canned tomatoes; fish stock; ground ginger; ground allspice; thyme; ground cayenne pepper; Tabasco sauce; rice; shrimp; green onions
    show

  • Braised rabbit with peppers (page 52)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Stews & one-pot meals; Main course; Cajun & Creole; French
    • Ingredients: rabbit joints; lemons; dry mustard; paprika; ground cayenne pepper; white pepper; garlic powder; dill; onions; green peppers; red peppers; canned tomatoes; bay leaves; dry white wine
    show

  • Creole tomatoes (page 54)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Side dish; Summer; Cajun & Creole; Vegetarian
    • Ingredients: tomatoes; green peppers; green onions; ground cayenne pepper; heavy cream
    show

  • Green rice (page 56)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Rice dishes; Side dish; Cajun & Creole; Vegetarian
    • Ingredients: long-grain rice; herbs of your choice; green onions
    show

  • Bread pudding with whiskey sauce (page 58)

    from New Orleans Cooking New Orleans Cooking by Judith Ferguson

    • Categories: Baked & steamed desserts; Sauces for desserts; Dessert; Cajun & Creole
    • Ingredients: stale French bread; milk; eggs; raisins; ground ginger; butter; sugar; bourbon; nutmeg
    show

Notes about this book

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Notes about Recipes in this book

  • Eggs Sardou

    • lkgrover on September 05, 2022

      Good egg & creamed spinach recipe. I prefer Michel Roux's Hollandaise recipe (from his Sauces book).

  • Seafood gumbo filé

    • lkgrover on February 24, 2020

      Excellent, thick gumbo. Perfect for Mardi Gras!

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  • ISBN 10 051707298X
  • ISBN 13 9780517072981
  • Published Jan 01 1993
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Crescent Books


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