Welcome to my Creole Cookin' Joint!

"New Orleans food is as delicious as the less criminal forms of sin."
-- Mark Twain, 1884

This site is best viewed with Internet Explorer.

Thank you for visiting Gumbo Mojo! The emphasis of this site is on Cajun and Creole cooking. I will be passing on some authentic family recipes as well as a little lagniappe (that's Cajun for "extra").

In brief,  I am Creole, born and raised in New Orleans. I am not a professional cook, but I am an authentic Southern cook. All the women in my family were excellent cooks, and I had the good fortune of being taught the art of Cajun and Creole cooking from my mother and grandmother. To this day, people come to my house hoping to get a taste of some authentic Cajun or Creole food, and lucky for them, I can deliver.

Laissez le bon temps roulez!

____________________________________________________________

Cooking In Old Créole Days. La Cuisine Créole À L'Usage Des Petits Ménages

By Célestine Eustis, with an introduction by S. Weir Mitchell
New York, R. H. Russell, 1904.

This book is considered one of the classic expositions of Creole cuisine. It offers an excellent overview of Creole cooking in and around New Orleans at the beginning of the 20th century. The book itself contains a series of nice illustrations by Harper Pennington, which are included in the ebook version. The book is bilingual, with a big section of recipes in English, and the rest in French.

And what splendid recipes; every aspect of Creole cuisine is covered: Jambalaya, Oyster and Peanut Soup, Crawfish Bisque, Pot au Feu, New Orleans Veal with Oysters, Couche Couche, Grillades, Gombo Zherbes - and so much more.

Sign up for my newsletter and get this cookbook absolutely free! _____________________________________________________________

Delicious Cajun Recipes: The Cookbook for
America's Favorite Cajun and Creole Recipes

Click here for details!

________________________________________________________________

How to make your own healthy baby Food

________________________________________________________________

FEATURED RECIPE

Shrimp Bogged Down in Rice 

Here's a good shrimp dish my mother used to serve. It is simple and relatively quick to make, but most of all it is delicious!

INGREDIENTS

1 1/2 c. uncooked rice
1 pod garlic
1/8 tsp, black pepper
3 lbs. fresh shrimp
1 large onion
1/2 tsp lemon-pepper seasoning
1/2 tsp parsley, chopped
1/2/ tsp lemon juice

Cook rice in 3 cups of boiling water and 1 teaspoon of salt. Boil gently without stirring for 15 minutes. Reduce heat to simmer covered 5 to 10 minutes. Set aside. Peel and devein shrimp, wash well, and drain. Put butter in skillet with lemon juice and let melt. Add onion and garlic; sauté until soft. Add shrimp, lemon pepper, seasoning and black pepper. Add parsley. Turn shrimp until cooked. Pour this into cooked rice and toss gently.

Shrimp Bogged Down in Rice

Gumbo Mojo's

Cookbooks 'n Mo' Sto'