Lena Richard: A Trailblazing Chef’s Culinary Legacy

In 1939, New Orleans chef Lena Richard revolutionized the culinary landscape by self-publishing Lena Richard’s Cook Book, the first cookbook by an African American woman to spotlight Creole cuisine. Beyond her groundbreaking achievements—hosting the first Black cooking show, operating multiple restaurants, launching a frozen food line, and founding a catering company and cooking school—Richard’s work celebrated accessible, homey dishes for everyday occasions, including her dedicated chapter on sandwiches for luncheons and tea time in her cookbook.

Lena Richard’s Four-Ingredient Creole Tea Sandwich Filling

Among the enduring recipes from Lena Richard’s Cook Book is a deceptively simple four-ingredient mix that embodies her philosophy of balancing complexity and comfort. Below, we honor her original formulation with modern twists.

Ingredients (4 components):

• 2 cups cooked, shredded chicken (preferably poached or roasted for tenderness)

• ½ cup mayonnaise (use Creole-style mayonnaise for authenticity, or regular mayonnaise with a pinch of salt)

• 1 stalk celery, finely diced (about ¼ cup)

• 1 tablespoon Creole seasoning (or a blend of 1 tsp salt, ½ tsp black pepper, ½ tsp paprika, ¼ tsp garlic powder, and ¼ tsp dried thyme)

Preparation Steps

1. Cook and cool the chicken: Poach raw chicken in lightly salted water until internal temperature reaches 165°F (74°C), then shred with forks. Let cool completely to prevent the filling from becoming soggy.

2. Combine ingredients: In a mixing bowl, gently stir shredded chicken, mayonnaise, diced celery, and Creole seasoning until evenly integrated. Avoid overmixing to preserve texture.

3. Season to taste: Adjust with extra Creole seasoning or mayonnaise if needed. The filling should be creamy but not overly wet.

4. Assemble sandwiches: Spread 1–2 tablespoons of filling on crustless white bread (or lightly toasted sourdough). Top with a second slice, press gently, and cut into small triangles or squares.

Lena’s Timeless Tips for Modern Cooks

• Make-ahead strategy: Prepare the filling up to 24 hours in advance and refrigerate. Let it rest at room temperature for 15 minutes before assembling for optimal flavor.

• Texture enhancements: Add ¼ cup chopped pecans or raisins for a sweet-savory balance, or a squeeze of lemon juice for brightness.

• Versatility: Substitute chicken with smoked ham, tofu, or mashed chickpeas for dietary flexibility. Serve with pickled vegetables or a side of hot tea to honor Richard’s original luncheon vision.

This recipe, rooted in Creole tradition, reminds us that great cooking lies in simplicity and heritage—values that defined Lena Richard’s legacy.