Senator Ellender was called “Chef Supreme” and “#1 in the Senate, #1 in the Kitchen.” His Cajun cuisine has been tasted by Presidents, first ladies, Congressmen, and many other political dignitaries. Even today the U.S. Senate cafeteria serves an “Ellender gumbo.” Below are a few of the recipes taught to Senator Ellender, by his mother, when he was still a boy in Terrebonne Parish. Get all of his recipes when you visit the museum. Ask for your complimentary Ellender Recipes brochure after your tour!
Oyster Stew
U.S. Senator, Allen J. Ellender
2 1/2 Tbsp Fresh Bacon Fat1 Lb Onions - Finely Chopped2 Pints Fresh Oysters3 Cups MilkParsley & Green Onion Tops - Finely ChoppedAbout 1 handful, mixed togetherPut fat into a 3 quart saucepan and when hot, add chopped onions. Cook Onions until clear but not brown, on slow flame. Add Oysters, with liquid, and cook until Oysters curl. In the meantime, add a handful of Parsley & Green Onion Tops. Add hot Milk. Serve Immediately.
Courtboullion
U.S. Senator, Allen J. Ellender
Roux (If a thicker sauce is preferred, make roux with 2 to4 Tbsp of flour instead of 1 Tbsp.)6 lbs Fish, Preferrably Channel Bass or Red SnapperCut into Large Pieces2 - 6 oz cans Tomato Paste1 - 15 oz can Tomato SauceCook Tomato Sauce and Tomato Paste with Roux very thoroughly. Add Fish and cook slowly until done, stirring very gently so as not to break up fish pieces. Serve over rice.These recipes will serve from 12 to 16 people. Recipes may be cut down by halving ingredients, if desired. To make sauce of proper consistency to suit the taste, add water as needed during last stages of cooking. The gumbo should be of the consistency of a thick soup and the remainder of the dishes should be the consistency of a stew.
Roasted Duck
U.S. Senator, Allen J. Ellender
Salt & Pepper inside of Duck to taste, then stuff with a few stalks of celery, the apple and the quartered onion. Pierce breast portion in several places with knife and insert small slivers of garlic clove inside. Salt & Peppe outside to taste, then smear liberally with Peanut, Vegetable or Coconut Oil or Bacon Fat.In an Iron Dutch Oven with a tight fitting lid, place Chopped Onion, 1 Clove Garlic, 1 Stalk Celery, Bell Pepper, Bay Leaf, a few dashes of Thyme, Tobasco, Worcestershire and a little Salt. Add a small amount of water, just enough to keep ingredients from burning, and add more water from time to time as needed.Place Duck on rack in Dutch oven and cook with above mixture so that flavors will steam through duck on rack. Keep cover on tightly and cook until duck is tender.Remove pulp from bottom of pot; remove rack and brown duck in gravy, either by continuing to cook on top of stove or by putting in the oven. Cooked pulp may be returned to gravy, along with mushrooms, and served over rice with the duck.
Marketplace Corn Soup
Southdown Marketplace Artisan Craft Show
2 lbs salt meat 2 links smoked sausage 2 lbs chopped ham 6 large onions 4 large bell peppers 4 large stalks celery 1 large can Rotel tomatoes 4 cans chopped tomatoes 6 cans creamed com 6 cans whole kernel com 1 large can V-8 Chop all meat into bite sizes. Chop onions, bell peppers, and celery. Saute down meats, then add onions, bell peppers and celery. Saute until slightly brown. Add whole tomatoes and Rotel, cream corn, and whole com. Smother down for about one hour. Add V-8 juice and enough water to make five gallons. Boil about two more hours.