Oysters, duck, and pumpkin pie

Red Beans and Rice · The Picayune’s Creole Cook Book, 1910

Dried red beans cooked with ham, onion, carrot, and herbs, served with boiled rice.

Oyster Gumbo · The Picayune’s Creole Cook Book, 1910

Oysters and oyster liquor thickened with a dark roux, herbs, and filé; served with rice.

Jambalaya of Fowls and Rice · La Cuisine Creole, 1885

A fowl, raw rice, and ham cooked together until the rice absorbs the seasoned broth.

Gumbo d’Herbes (Green Gumbo) · The Creole Cookery Book, 1885

A long-simmered gumbo of mixed greens, herbs, beef, ham, and hot pepper.

Shrimp Jambalaya · The Picayune’s Creole Cook Book, 1910

Shrimp, tomatoes, onion, rice, and herbs cooked together in seasoned broth.

Crawfish Bisque · The Picayune’s Creole Cook Book, 1910

Crawfish tails and a deeply flavored shell broth, traditionally served with stuffed crawfish heads.

Crab Jambalaya · The Picayune’s Creole Cook Book, 1910

Crab, rice, tomatoes, and herbs cooked together in broth with a little roux.

Crab Gombo, With Okra · La Cuisine Creole, 1885

A historic Creole dish of crabs, lard, onions, bunch of parsley and browned flour. Adapted from Crab Gombo, With Okra, from La Cuisine Creole (1885).

Cold Slaw With Hot Sauce · La Cuisine Creole, 1885

A historic Creole dish of firm white head of cabbage, strong vinegar, cabbage, mustard and butter. Adapted from Cold Slaw With Hot Sauce, from La Cuisine Creole (1885).

Chicken Saute a la Creole · The Picayune's Creole Cook Book, 1910

A historic Creole dish of fine spring chickens, butter, flour, fresh tomatoes and fresh, sweet green peppers. Adapted from Chicken Saute a la Creole, from The Picayune's Creole Cook Book (1910).

Stewed Okra, Creole Style · The Picayune's Creole Cook Book, 1910

A historic Creole dish of okras, butter, tomatoes, onion and green pepper. Adapted from Stewed Okra, Creole Style, from The Picayune's Creole Cook Book (1910).

Veal Loaf · The Creole Cookery Book, 1885

A historic Creole dish of veal, salt pork, eggs, boston crackers and nutmeg. Adapted from Veal Loaf, from The Creole Cookery Book (1885).

Curried Oysters · The Picayune's Creole Cook Book, 1910

A historic Creole dish of oysters, butter, flour, rich cream and curry powder. Adapted from Curried Oysters, from The Picayune's Creole Cook Book (1910).

Macaroni, Neapolitan Style · The Picayune's Creole Cook Book, 1910

A historic Creole dish of macaroni, sauce espagnole, tomato sauce, parmesan cheese and mushrooms. Adapted from Macaroni, Neapolitan Style, from The Picayune's Creole Cook Book (1910).

Plain Beef Soup · La Cuisine Creole, 1885

A historic Creole dish of the leg, celery, carrots, onions and turnips. Adapted from Plain Beef Soup, from La Cuisine Creole (1885).

Baked Corn à la Crème · The Picayune's Creole Cook Book, 1910

A historic Creole dish of large ears of young corn, milk, eggs, black pepper and butter. Adapted from Baked Corn à la Crème, from The Picayune's Creole Cook Book (1910).

Deviled Chicken · The Picayune's Creole Cook Book, 1910

A historic Creole dish of chicken, butter, flour, onion and bay leaf. Adapted from Deviled Chicken, from The Picayune's Creole Cook Book (1910).

Ox Tails à la Bourgeoise · The Picayune's Creole Cook Book, 1910

A historic Creole dish of ox tails, onions, carrots, turnip and green peas. Adapted from Ox Tails à la Bourgeoise, from The Picayune's Creole Cook Book (1910).

Creole Jambalaya · The Picayune's Creole Cook Book, 1910

A historic Creole dish of rice, fresh pork, ham, fine chaurice (pork sausage) and onions. Adapted from Creole Jambalaya, from The Picayune's Creole Cook Book (1910).

Gombo Filee With Oysters, No. Z · La Cuisine Creole, 1885

A historic Creole dish of flour, lard, oysters, leeks and slice of ham. Adapted from Gombo Filee With Oysters, No. Z, from La Cuisine Creole (1885).

Potato Corn Bread · The Creole Cookery Book, 1885

A historic Creole dish of fine cornmeal, milk, half pound of sweet potatoes, butter and brown sugar. Adapted from Potato Corn Bread, from The Creole Cookery Book (1885).

A Nice Chicken Salad · La Cuisine Creole, 1885

A historic Creole dish of white parts of four, green celery leaves, fine baked chicken, hard-boiled eggs and mixed mustard. Adapted from A Nice Chicken Salad, from La Cuisine Creole (1885).

Stuffed Cabbage · The Picayune's Creole Cook Book, 1910

A historic Creole dish of fine white cabbage, fine chaurice, onions, tomato and garlic. Adapted from Stuffed Cabbage, from The Picayune's Creole Cook Book (1910).

Chicken Stewed With Green Peas · The Picayune's Creole Cook Book, 1910

A historic Creole dish of nice chicken of a year old, green peas, butter, onions and garlic. Adapted from Chicken Stewed With Green Peas, from The Picayune's Creole Cook Book (1910).

Flounder à la Normande · The Picayune's Creole Cook Book, 1910

A historic Creole dish of flounder, shallots, bay leaves, thyme and garlic. Adapted from Flounder à la Normande, from The Picayune's Creole Cook Book (1910).

Veal en Ratatouille · The Picayune's Creole Cook Book, 1910

A historic Creole dish of brisket of veal, ham, garlic, tomatoes and fresh okra. Adapted from Veal en Ratatouille, from The Picayune's Creole Cook Book (1910).

French Fish · The Creole Cookery Book, 1885

A historic Creole dish of boiled fish, flour, milk, onions and parsley. Adapted from French Fish, from The Creole Cookery Book (1885).

Potato Croquettes · The Picayune's Creole Cook Book, 1910

A historic Creole dish of potatoes, parsley, cream, onion juice and butter. Adapted from Potato Croquettes, from The Picayune's Creole Cook Book (1910).

Roast Turkey With Truffles · The Picayune's Creole Cook Book, 1910

A historic Creole dish of fine young hen turkey, lean ham, truffles, nutmeg and a teaspoonful of pepper. Adapted from Roast Turkey With Truffles, from The Picayune's Creole Cook Book (1910).

Creole Canapés · The Picayune's Creole Cook Book, 1910

A historic Creole dish of boiled ham, onion, garlic, tomato and green pepper. Adapted from Creole Canapés, from The Picayune's Creole Cook Book (1910).

Partridge, Creole Style · The Picayune's Creole Cook Book, 1910

A historic Creole dish of fine partridges, butter, flour, tomatoes and each of thyme and parsley. Adapted from Partridge, Creole Style, from The Picayune's Creole Cook Book (1910).

Lamb en Blanquette · The Picayune's Creole Cook Book, 1910

A historic Creole dish of brisket of lamb, onion, carrots, cloves and leek. Adapted from Lamb en Blanquette, from The Picayune's Creole Cook Book (1910).

Rabbit Pie · La Cuisine Creole, 1885

A historic Creole dish of mushrooms, parsley, shallots chopped, thyme and white wine. Adapted from Rabbit Pie, from La Cuisine Creole (1885).

Baked Grouper · The Picayune's Creole Cook Book, 1910

A historic Creole dish of fine grouper, oysters, boiled shrimp, boiled crawfish and onions. Adapted from Baked Grouper, from The Picayune's Creole Cook Book (1910).

Cornmeal Pone · The Picayune's Creole Cook Book, 1910

A historic Creole dish of the finest indian meal, heaping teaspoonful of lard, sour milk and eggs. Adapted from Cornmeal Pone, from The Picayune's Creole Cook Book (1910).

Crayfish Bisque. A Creole Dish · La Cuisine Creole, 1885

A historic Creole dish of fifty crayfish, bread, quarter of a pound of butter, thyme and leaves of sage. Adapted from Crayfish Bisque. A Creole Dish, from La Cuisine Creole (1885).

Chaurice · The Picayune's Creole Cook Book, 1910

A historic Creole dish of lean, fresh pork, fat fresh pork, onions, garlic and cayenne pepper and chili pepper. Adapted from Chaurice, from The Picayune's Creole Cook Book (1910).

Sheepshead a la Creole · The Picayune's Creole Cook Book, 1910

A historic Creole dish of sheepshead, onions, parsley, thyme and bay leaves. Adapted from Sheepshead a la Creole, from The Picayune's Creole Cook Book (1910).

Smothered Tongue · The Picayune's Creole Cook Book, 1910

A historic Creole dish of fresh tongue of beef, onions, each of thyme and parsley, bay leaf and butter. Adapted from Smothered Tongue, from The Picayune's Creole Cook Book (1910).

Crab Croquettes · The Picayune's Creole Cook Book, 1910

A historic Creole dish of crabs, wet bread, onion, garlic and bay leaf. Adapted from Crab Croquettes, from The Picayune's Creole Cook Book (1910).

Stewed Shrimps · The Picayune's Creole Cook Book, 1910

A historic Creole dish of fine lake shrimp, onion, butter, tomatoes and celery stalks. Adapted from Stewed Shrimps, from The Picayune's Creole Cook Book (1910).

Okra Gumbo · The Picayune's Creole Cook Book, 1910

A historic Creole dish of chicken, onion, fresh tomatoes, okra, and pod of red pepper. Adapted from Okra Gumbo, from The Picayune's Creole Cook Book (1910).

Oyster Soup · The Creole Cookery Book, 1885

A historic Creole dish of oysters with the liquor, lean ham, onions, egg yolks and tablepoonfuls of wheat flour. Adapted from Oyster Soup, from The Creole Cookery Book (1885).

Beefsteak Smothered in Onions · The Picayune's Creole Cook Book, 1910

A historic Creole dish of round steak, onions, lard, flour and vinegar. Adapted from Beefsteak Smothered in Onions, from The Picayune's Creole Cook Book (1910).

Stew Ducks with Green Peas · La Cuisine Creole, 1885

A historic Creole dish of butter, flour, broth, ducks and green peas. Adapted from Stew Ducks with Green Peas, from La Cuisine Creole (1885).

Stuffed Eggplant · The Picayune's Creole Cook Book, 1910

A historic Creole dish of eggplants of good size, bread, wet and squeezed, tomato, onion and garlic. Adapted from Stuffed Eggplant, from The Picayune's Creole Cook Book (1910).

A French Pilou · The Picayune's Creole Cook Book, 1910

A historic Creole dish of chickens, rice, butter, eggs and bread crumbs. Adapted from A French Pilou, from The Picayune's Creole Cook Book (1910).

Courtbouillon a la Creole · The Picayune's Creole Cook Book, 1910

A historic Creole dish of fine slices of redfish, lard, flour, well-mashed allspice and thyme. Adapted from Courtbouillon a la Creole, from The Picayune's Creole Cook Book (1910).

Pumpkin Pie · The Picayune's Creole Cook Book, 1910

A historic Creole dish of stewed pumpkin, milk, butter, eggs and sugar. Adapted from Pumpkin Pie, from The Picayune's Creole Cook Book (1910).