Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou by Melissa M. Martin

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    • Categories: Stocks; Main course; Cajun & Creole
    • Ingredients: celery; onions; ground cayenne pepper; shrimp; butter; red potatoes; corn; crackers
    • Accompaniments: Maria's seafood dip
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    • Categories: How to...; Cajun & Creole
    • Ingredients: shrimp
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    • Categories: Main course; Cajun & Creole
    • Ingredients: shrimp; egg yolks; Louisiana hot sauce; yellow mustard; ground cayenne pepper; cornmeal
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    • Categories: Main course; Cajun & Creole
    • Ingredients: shrimp; Louisiana hot sauce; ground cayenne pepper; green peppers; green onions; celery; parsley
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    • Categories: Sandwiches & burgers; Main course; Cajun & Creole
    • Ingredients: shrimp; Louisiana hot sauce; ground cayenne pepper; egg yolks; yellow mustard; cornmeal; baguette bread; mayonnaise; ketchup of your choice; tomatoes; dill pickles; iceberg lettuce
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: yellow onions; celery; green peppers; bay leaves; shrimp; ground cayenne pepper; Louisiana hot sauce; parsley; scallions; medium grain rice
    • Accompaniments: White beans; Pickled okra; Pickled banana peppers; Pickled beets
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    • Categories: Pasta, doughs & sauces; Main course; Cajun & Creole
    • Ingredients: yellow onions; celery; green peppers; bay leaves; shrimp; ground cayenne pepper; Louisiana hot sauce; parsley; tomato sauce; spaghetti pasta; Parmesan cheese; green onions
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    • Categories: Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: yellow onions; celery; green peppers; bay leaves; shrimp; ground cayenne pepper; Louisiana hot sauce; parsley; green onions; chicken stock
    • Accompaniments: Boiled rice; Pickled okra; Pickled banana peppers; Pickled beets
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    • Categories: Snacks; Cajun & Creole
    • Ingredients: shrimp
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cajun & Creole
    • Ingredients: shrimp; cream cheese; celery; ground cayenne pepper; Louisiana hot sauce; parsley; green onions; Ritz crackers
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    • Categories: Stocks; Main course; Cajun & Creole
    • Ingredients: celery; yellow onions; lemons; bay leaves; ground cayenne pepper; blue crabs; red potatoes; corn; crackers
    • Accompaniments: Maria's seafood dip
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    • Categories: How to...; Main course
    • Ingredients: blue crabs
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    • Categories: Dips, spreads & salsas; Cajun & Creole
    • Ingredients: crab shells; butter
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: crab shells; yellow onions; celery; bay leaves; green peppers; gumbo crabs; ground cayenne pepper; Louisiana hot sauce; medium grain rice; lump crabmeat; scallions; parsley; crab claws; chicken stock
    • Accompaniments: Cucumber and tomato salad; Pickled okra
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    • Categories: Main course; Cajun & Creole
    • Ingredients: parsley; garlic; blue crabs; ground cayenne pepper; Louisiana hot sauce; bay leaves; lemons
    • Accompaniments: Boiled rice
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    • Categories: Appetizers / starters; Cajun & Creole
    • Ingredients: yellow onions; green peppers; celery; bay leaves; heavy cream; crabmeat; shrimp; scallions; parsley; ground cayenne pepper; Louisiana hot sauce; cornmeal
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    • Categories: Stuffing; Main course; Cajun & Creole
    • Ingredients: cornmeal; ground cayenne pepper; crab shells; yellow onions; green peppers; celery; bay leaves; heavy cream; crabmeat; shrimp; scallions; parsley; Louisiana hot sauce
    • Accompaniments: Boiled rice
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    • Categories: Stuffing; Appetizers / starters; Cajun & Creole
    • Ingredients: cornmeal; ground cayenne pepper; crab shells; yellow onions; green peppers; celery; bay leaves; heavy cream; crabmeat; shrimp; scallions; parsley; Louisiana hot sauce; yellow mustard; egg yolks; jumbo shrimp
    • Accompaniments: Boiled rice
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    • Categories: Sauces for fish; Appetizers / starters; Cajun & Creole
    • Ingredients: crab claws; butter; parsley; green onions
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    • Categories: Dressings & marinades; Appetizers / starters; Cajun & Creole
    • Ingredients: lemons; Worcestershire sauce; green onions; parsley; Louisiana hot sauce; crab claws; Steen's cane vinegar
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    • Categories: Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: yellow onions; green peppers; Louisiana hot sauce; ground cayenne pepper; celery; bay leaves; parsley; green onions; chicken stock; hard-shell crabs
    • Accompaniments: Boiled rice
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    • Categories: Soups; Main course; Cajun & Creole
    • Ingredients: yellow onions; ground cayenne pepper; celery; bay leaves; parsley; green onions; female crabs; nutmeg; lump crabmeat; heavy cream; chicken stock; crusty bread
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    • Categories: Main course; Cajun & Creole
    • Ingredients: ground cayenne pepper; celery; parsley; green onions; heavy cream; cornmeal; egg yolks; Louisiana hot sauce; soft-shell crabs; all-purpose flour
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    • Categories: How to...; Cajun & Creole
    • Ingredients: soft-shell crabs
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    • Categories: Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: salt pork; yellow onions; tomatoes; garlic; ground cayenne pepper; oyster liquor; oysters; pasta shells; parsley; green onions
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Notes about this book

  • jluvs2bake on March 01, 2021

    First recipe I made from this book, and we really enjoyed it. Selected it based on note from EYB member khopkins1012. Preparing in advance is important if you want to eat before bedtime ;) But it isn't time-intensive as far as how long you actually have to work on it. I had to cook my eggplant about 30 min. longer than suggested in the recipe before it got cooked down, and I didn't have to stir it every 10 min. Also, it said to use a heavy 8-quart Dutch oven, so I didn't use my cast iron, which is about 5 quarts. It was nice that the eggplant was just about in a single layer in my bigger Dutch oven, but if you don't have an 8-quart, don't worry. My 5 would have worked fine. Probably just would have stirred more frequently to make sure all the eggplant was getting plenty of time on the bottom of the pot :)

Notes about Recipes in this book

  • Boiled rice

    • khopkins1012 on September 25, 2020

      This is a dead simple way to make rice. Plus it tastes good.

  • Redfish courtbouillon

    • khopkins1012 on September 25, 2020

      My boyfriend made this for me with fresh redfish. I can’t comment on the making of this dish but it sure tasted good. A nice dish to make on a weekend when you’ll be home all afternoon.

  • Smothered eggplant and shrimp

    • khopkins1012 on October 19, 2020

      Straight forward instructions for a delicious result. Time is the key ingredient here as this is a 2 hour recipe. Well worth it.

  • Chauvin crab stew

    • khopkins1012 on September 25, 2020

      Had a nice, sweet, mild taste. I used normal butter.

  • Maria's seafood dip

    • Baxter850 on August 02, 2021

      This was really good. Served with boiled shrimp.

  • Cocktail sauce

    • Baxter850 on August 02, 2021

      I like spicy/hot, but this was too hot for me. Added more ketchup and lemon juice. Also like Worcestershire sauce in my cocktail sauce.

  • Crawfish étouffée

    • MarciK on June 03, 2021

      The recipe said to use a 15 quart pot. It fit fine in my 8 quart.

  • Trout meunière

    • foodgloriousfood on September 16, 2021

      Simple but lovely quick trout recipe in an egg and buttermilk wash and cayenne seasoned flour. A keeper.

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  • ISBN 10 1579658474
  • ISBN 13 9781579658472
  • Published Apr 14 2020
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

Every hour of the day, Louisiana loses a football field’s worth of land to the Gulf. And so before her hometown disappears entirely, chef Melissa Martin wants to document the recipes, ingredients, and customs of the Cajun people. Cocoderie, Louisiana, may soon no longer be listed on maps, but the incredible traditions of the region should remain. In the same way Zora Neale Hurston documented and shared oral histories of the South before its keepers passed on, Martin will tell the stories of her people. She has organized the book into 12 chapters highlighting the key ingredients of this cuisine—from shrimp and oysters to poultry and sugarcane—and the recipe and customs that surround each. The recipes are for accessible home-cooked meals that readers can make on a weeknight or for a celebration—with stories to be savored along with the food. Each chapter is punctuated with an essay explaining the context for the ingredient, whether it’s picking and putting up blackberries each February to shrimping every August or celebrating Fat Tuesday with a king cake. This is a cookbook, but the underlying messages of heeding environmental warnings and highlighting the Cajun woman’s authority in the kitchen showcase the book’s compelling media hooks. Martin also documents the region’s traditions, from the Blessing of the Boats at the beginning of every fishing season to Mardi Gras and the many dozens of ways to make a Cajun gumbo.