ANNA MONICA / L’Observateur / May 5, 2000

“I clean up his mess and clean the garlic,” is what Diane Cambre Jacob says about husband Callan’s passion for cooking. That’s OK with Callan, as long as he can hearhis music. And, he certainly can hear it, whether in his special room or outside inthe garden, where he also spends considerable time.

As for that special room, Callan had it framed up and did the rest of it himself to fit his unique taste for history, love of music and, of course, cooking. It has quitea collection of music tapes, most of it 50’s music, an antique pool table, special, original card tables and a number of other historical artifacts as well as his special, well-used stove. Diane admits that the room is Callan’s own domain andshe mainly leaves it to him. Her own special place is in her home office where sheperforms her justice of the peace duties.

Callan’s interest in cooking began in the days when his dad owned a barroom where there were suppers cooked for his card-playing customers. Different men did thecooking along with “Big Marie” and Callan developed the desire to have his mom cook like they did. Marie Eve Vicknair Jacob of Reserve was always a good cook. Anaunt, the late Simone Jacob and the late Red Catoire were also good cooks and Callan was able to help them prepare the onions, garlic and other items needed for cooking. He also remembers that he and good friend, Brent Duhe, would helpBrent’s uncle dig potatoes, pack them in mud and bake them. Callan assures usthey were excellent that way.

Often, Callan has worked with Brent in his catering business and on his own, sometimes cooks for weddings and other events, as time allows. He has alsocooked for schools, the Red Cross, and churches, with much of his work being voluntary. There are a number of awards hung in the special room of the Jacobhome, a tribute to Callan’s cooking entries into several contests for gumbos and jambalaya in LaPlace, Gonzales and at the Strawberry Festival in Hammond.

The jambalaya contest was especially interesting because it was the first time Callan had to cook over an open, uncontrolled wood fire. The wood and certainother ingredients were supplied, but then he was on his own and did quite well.

Both of the Jacobs’ children, Tommy and Sidney, like to cook and so does Sidney’s husband, Darren Perret. Sometimes, Tommy goes with his dad to a cooking eventbut they don’t have too much time anymore. Callan also did some cooking at workbut now there are time constraints on that too.

Meanwhile, back at home, most often the cooking Callan indulges in includes gumbos, jambalaya, stews and sauce picantes.

Here are some of his favorite recipes:

STEWED PEAS 5 ozs. cooking oil4 ozs. flour1 medium chopped onion 2 cans Petit Pois peas Salt and black pepper

Mix flour and oil to make a roux, add onions and saut till clear. Add peas andwater from can. Add an additional can of water. Cook 1-1/2 hours. Add salt andpepper to taste. A teaspoon of sugar may be added to enhance flavor. Serve overrice.

MIRLETON CASSEROLE

18 medium mirletons 2 bunches of shallots 1/2 bell pepper 1 large onion 4 stalks celery 2 lbs. raw shrimp2 eggs 1 stick butter Salt, pepper (red and black), to taste 1 to 1-1/2 cups seasoned bread crumbs

Saut seasonings in butter. Add shrimp to the seasonings so that they can cook alittle. Add the mirletons which have been boiled and free of as much water aspossible. Add the beaten eggs and bread crumbs and cook a little. Pour into acasserole dish and sprinkle with bread crumbs. Bake for 10 to 15 minutes.

QUICK CRAYFISH SAUCE PICANTE’

1/2 to 3/4 block butter 1 bunch shallots 6 sprigs of parsley 1 lb. crayfish tails1 can golden mushroom soup Salt & pepper (red and black), to taste

Saute’ shallots in melted butter inside of a two to four quart pot. After shallotsare wilted, add crayfish. Cook for 3 to 4 minutes. Add one can golden mushroomsoup. Rinse can out with about a third of a can of water and add to mixture. Simmer for approximately 5 or 6 minutes. If sauce is not thick enough add twotablespoons of cornstarch dissolved in water and allow to thicken. Add salt andpepper, to taste. Garnish with chopped parsley. Serve over rice.

CRAYFISH OR CRAB MEAT AU GRATIN

1 stalk celery (chopped) 1 cup onion (chopped) 1 stick of butter 1/2 cup flour 1 can evaporated milk (13 ozs.)2 egg yolks 1 tsp. salt1/4 tsp. black pepper1/2 tsp. red pepper1 lb. crab meat or 1 lb. crayfish tails1/2 lb. grated cheese

Saut’ onions and celery in butter until wilted. Blend flour in with this. Pour in milkgradually, stirring constantly. Add egg yolks that have been beaten, salt andpeppers. Add to mixture and cook for 5 minutes. Put crab meat/crayfish tailsinto mixture. Blend well and transfer to a lightly greased baking dish (9X13) andsprinkle with grated cheese. Bake in a 375 degree oven for 10 to 15 minutes oruntil cheese is brown.

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