6 cups fresh broccoli florets and pieces
1 garlic clove, grated
2 cups milk
1/4 tsp kosher salt
1 tsp mixed Cajun seasoning (any spicy blend you like)
salt and black pepper as needed
Put broccoli in a large pot, add about 1 inch of water, and place pot over medium-high heat. When the water comes to a boil, cover the pot and reduce heat to medium. Cook the broccoli until just tender.
Remove from the heat and let cool slightly.
Spoon the cooked broccoli (along with the liquid in pot) into a blender or food processor and blend until chopped very fine, then pour out into a clean soup pot.
Add the remaining ingredients to the pot, put heat on medium, and stir, cooking until the soup begins to boil gently, then turn heat to low and simmer for 5 minutes, just long enough for flavors to meld.
Taste and adjust seasoning as you wish.
Serve hot, ladling into soup bowls.
Will serve 4 to 6.
Showing posts with label Cajun recipes. Show all posts
Showing posts with label Cajun recipes. Show all posts
Wednesday, October 8, 2014
Tuesday, September 23, 2014
Louisiana Slow Simmered Red Beans And Rice Recipe
1 cup dry red kidney beans
5 cups fresh water (to soak beans)
4 cups fresh water (to cook beans)
1 ham bone (ham hock)
2 Tbsp salt
1/2 tsp crushed red pepper flakes
1/2 tsp dried thyme leaves
2 cups white rice
1 cup water
Put the dry red kidney beans and the 5 cups of water in a glass bowl and place in refrigerator overnight.
The next day, drain the beans and put them in a large soup pot with 4 cups of fresh water, add the remaining ingredients EXCEPT the rice.
Put over medium-high heat, bring to a boil, reduce heat to low, cover pot with lid, and simmer slowly until beans are just about tender, 1 hour should do it.
When beans are ready, add the rice and 1 cup of water to the beans, stir, turn heat to medium-high and bring to a boil, then reduce heat to low, cover pot with lid, and simmer until the rice is cooked and liquid has absorbed, 20 to 30 minutes.
Remove ham bone, (add any good meat back into the pot), stir again, then taste and adjust seasoning.
Serve hot.
Will serve 6 to 8.
5 cups fresh water (to soak beans)
4 cups fresh water (to cook beans)
1 ham bone (ham hock)
2 Tbsp salt
1/2 tsp crushed red pepper flakes
1/2 tsp dried thyme leaves
2 cups white rice
1 cup water
Put the dry red kidney beans and the 5 cups of water in a glass bowl and place in refrigerator overnight.
The next day, drain the beans and put them in a large soup pot with 4 cups of fresh water, add the remaining ingredients EXCEPT the rice.
Put over medium-high heat, bring to a boil, reduce heat to low, cover pot with lid, and simmer slowly until beans are just about tender, 1 hour should do it.
When beans are ready, add the rice and 1 cup of water to the beans, stir, turn heat to medium-high and bring to a boil, then reduce heat to low, cover pot with lid, and simmer until the rice is cooked and liquid has absorbed, 20 to 30 minutes.
Remove ham bone, (add any good meat back into the pot), stir again, then taste and adjust seasoning.
Serve hot.
Will serve 6 to 8.
Sunday, September 14, 2014
Creole Style Remoulade Sauce Recipe
6 spring onions with green tops
4 tender celery stalks with leaves, chopped
1/2 cup flat leaf parsley
1 cup Creole mustard
1/2 cup olive oil
4 Tbsps paprika
1/2 tsp cayenne pepper
1 tsp kosher salt
1 lemon, juiced
Put the spring onions, celery, and parsley in a food processor and pulse until minced, then with motor running, add the remaining ingredients and process until creamy smooth.
Spoon into a container and refrigerate for later use or serve immediately. This makes a good dipping sauce for crab fritters or a nice sauce on top of fried green tomatoes.
Makes about 1 1/2 cups sauce.
4 tender celery stalks with leaves, chopped
1/2 cup flat leaf parsley
1 cup Creole mustard
1/2 cup olive oil
4 Tbsps paprika
1/2 tsp cayenne pepper
1 tsp kosher salt
1 lemon, juiced
Put the spring onions, celery, and parsley in a food processor and pulse until minced, then with motor running, add the remaining ingredients and process until creamy smooth.
Spoon into a container and refrigerate for later use or serve immediately. This makes a good dipping sauce for crab fritters or a nice sauce on top of fried green tomatoes.
Makes about 1 1/2 cups sauce.
Wednesday, September 3, 2014
Cajun Crawfish Etouffee Recipe
1/2 cup peanut oil
3/4 cup flour
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
4 tsp Cajun seasoning mix, divided
3 cups shrimp stock or vegetable stock
salt to taste
1 cup butter
2 lbs cleaned crawfish tails
1 cup chopped green onions
cooked rice for serving
In a large heavy cast iron Dutch oven or deep skillet, add the peanut oil and flour over medium-high heat and whisk constantly until you have a deep nutty brown color roux; reduce heat immediately to medium and remove skillet from burner to let cool slightly before adding next ingredients.
Add the "Holy Trinity" of onion, green bell pepper, and celery, along with 2 tsp of the Cajun seasoning mix, stir, and return to burner over medium heat. Continue cooking and stirring until the vegetables soften slightly, crisp tender is good.
Slowly stir in the shrimp stock and bring to a gentle boil, turn heat down and let simmer for 10 minutes. Add salt as needed.
Meanwhile, in a large skillet, melt the butter over medium heat, add the crawfish and the green onions, stir and cook for about 2 or 3 minutes until heated through.
When the pot with the stock has finished simmering for 10 minutes, add the crawfish mixture into the pot and stir, then simmer gently together for about 5 minutes or until the mixture comes together. Do not stir this vigorously, rather just give the final mixture a few gentle swirls with a wooden spoon a few times as it simmers.
Ladle over bowls filled with cooked rice to serve.
Will serve 4 to 6.
3/4 cup flour
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
4 tsp Cajun seasoning mix, divided
3 cups shrimp stock or vegetable stock
salt to taste
1 cup butter
2 lbs cleaned crawfish tails
1 cup chopped green onions
cooked rice for serving
In a large heavy cast iron Dutch oven or deep skillet, add the peanut oil and flour over medium-high heat and whisk constantly until you have a deep nutty brown color roux; reduce heat immediately to medium and remove skillet from burner to let cool slightly before adding next ingredients.
Add the "Holy Trinity" of onion, green bell pepper, and celery, along with 2 tsp of the Cajun seasoning mix, stir, and return to burner over medium heat. Continue cooking and stirring until the vegetables soften slightly, crisp tender is good.
Slowly stir in the shrimp stock and bring to a gentle boil, turn heat down and let simmer for 10 minutes. Add salt as needed.
Meanwhile, in a large skillet, melt the butter over medium heat, add the crawfish and the green onions, stir and cook for about 2 or 3 minutes until heated through.
When the pot with the stock has finished simmering for 10 minutes, add the crawfish mixture into the pot and stir, then simmer gently together for about 5 minutes or until the mixture comes together. Do not stir this vigorously, rather just give the final mixture a few gentle swirls with a wooden spoon a few times as it simmers.
Ladle over bowls filled with cooked rice to serve.
Will serve 4 to 6.
Tuesday, September 2, 2014
Louisiana Seafood Gumbo Recipe
1 Tbsp peanut oil
1 Tbsp butter
2 Tbsps flour
1 1/2 cups finely diced celery
1 1/2 cups finely diced green bell pepper
3 cups finely diced sweet onions
2 garlic cloves, grated
4 cups crushed tomatoes
1/2 Tbsp Worcestershire Sauce
2 quarts shrimp stock
2 cups water
1 bay leaf
1 tsp cayenne
1 tsp cumin
3 lbs medium shrimp, cleaned
8 oz clean lump crab meat
1 cup chopped Andouille sausage
4 cups frozen cut okra, thawed
In a large heavy soup pot over medium heat, add the peanut oil and butter, and heat until butter melts, then sprinkle in the flour and whisk constantly until you have a nut colored 'roux.'
Add the celery, green bell pepper, and onion (add salt) and cook stirring until vegetables soften.
Add the garlic and cook for 1 minute more, stirring constantly, immediately add the tomatoes and
Worcestershire sauce (add more salt) and stir, cooking for 5 minutes.
Add the shrimp stock (use other stock if you don't have shrimp stock), water, bay leaf, cayenne, and cumin, and bring to a boil, then reduce the heat to low and simmer gently for 30 minutes, stirring often.
Add the shrimp, crab meat, Andouille sausage, and okra, bring up to a gentle boil, turn heat to low immediately, and simmer gently for about 3 to 5 minutes, just until the seafood and okra is cooked. Do not overcook at this point or okra will get slimy and seafood will get tough.
Taste and add salt if needed. Serve in large bowls with a scoop of hot cooked rice.
1 Tbsp butter
2 Tbsps flour
1 1/2 cups finely diced celery
1 1/2 cups finely diced green bell pepper
3 cups finely diced sweet onions
2 garlic cloves, grated
4 cups crushed tomatoes
1/2 Tbsp Worcestershire Sauce
2 quarts shrimp stock
2 cups water
1 bay leaf
1 tsp cayenne
1 tsp cumin
3 lbs medium shrimp, cleaned
8 oz clean lump crab meat
1 cup chopped Andouille sausage
4 cups frozen cut okra, thawed
In a large heavy soup pot over medium heat, add the peanut oil and butter, and heat until butter melts, then sprinkle in the flour and whisk constantly until you have a nut colored 'roux.'
Add the celery, green bell pepper, and onion (add salt) and cook stirring until vegetables soften.
Add the garlic and cook for 1 minute more, stirring constantly, immediately add the tomatoes and
Worcestershire sauce (add more salt) and stir, cooking for 5 minutes.
Add the shrimp stock (use other stock if you don't have shrimp stock), water, bay leaf, cayenne, and cumin, and bring to a boil, then reduce the heat to low and simmer gently for 30 minutes, stirring often.
Add the shrimp, crab meat, Andouille sausage, and okra, bring up to a gentle boil, turn heat to low immediately, and simmer gently for about 3 to 5 minutes, just until the seafood and okra is cooked. Do not overcook at this point or okra will get slimy and seafood will get tough.
Taste and add salt if needed. Serve in large bowls with a scoop of hot cooked rice.
Wednesday, August 27, 2014
Louisiana Candied Yams Recipe
3 medium yams, cooked, peeled, and sliced
1/4 cup packed brown sugar
1 tsp flour
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp orange zest
1 Tbsp cold butter, cut into small pieces
1/2 cup orange juice
Preheat oven to 350 degrees.
In a bowl, combine the sugar, flour, salt, cinnamon, nutmeg, and orange zest.
Arrange 1/2 the sliced yams in a buttered casserole, sprinkle with 1/2 the sugar/spices mixture, scatter 1/2 the butter pieces over the top, then repeat layers.
Finish by pouring the orange juice over the top.
Bake uncovered in preheated oven at 350 degrees for 20 to 30 minutes or until the casserole is bubbling hot.
Remove and let sit for 5 minutes before serving.
Spoon out into small dishes and serve as a side or a dessert.
Will serve 4.
1/4 cup packed brown sugar
1 tsp flour
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp orange zest
1 Tbsp cold butter, cut into small pieces
1/2 cup orange juice
Preheat oven to 350 degrees.
In a bowl, combine the sugar, flour, salt, cinnamon, nutmeg, and orange zest.
Arrange 1/2 the sliced yams in a buttered casserole, sprinkle with 1/2 the sugar/spices mixture, scatter 1/2 the butter pieces over the top, then repeat layers.
Finish by pouring the orange juice over the top.
Bake uncovered in preheated oven at 350 degrees for 20 to 30 minutes or until the casserole is bubbling hot.
Remove and let sit for 5 minutes before serving.
Spoon out into small dishes and serve as a side or a dessert.
Will serve 4.
Monday, August 25, 2014
Louisiana Style Baked Oysters Recipe
1 dozen shucked oysters, drained, liquor reserved
3 Tbsps butter
2 Tbsps finely diced red pepper
2 tsps chopped onions
3 Tbsps flour
pinch cayenne
salt and black pepper to taste
1/4 cup grated Parmesan cheese
Preheat oven to 325 degrees and butter a small casserole dish.
Melt the butter in a skillet, add the red pepper and onion and fry until onion softens slightly.
Stir the flour into the skillet, whisking while you add, then slowly stir in the liquor reserved from the shucked oysters.
Bring to a boil, whisking constantly, until mixture thickens slightly; remove from heat and add cayenne and salt and black pepper to taste, stirring.
Arrange the oysters in a small buttered casserole dish, pour the thickened sauce over the top, sprinkle with the grated Parmesan cheese and bake in preheated oven until oysters curl, cheese melts, and mixture is hot.
Serve immediately with hearty crackers or toast points.
3 Tbsps butter
2 Tbsps finely diced red pepper
2 tsps chopped onions
3 Tbsps flour
pinch cayenne
salt and black pepper to taste
1/4 cup grated Parmesan cheese
Preheat oven to 325 degrees and butter a small casserole dish.
Melt the butter in a skillet, add the red pepper and onion and fry until onion softens slightly.
Stir the flour into the skillet, whisking while you add, then slowly stir in the liquor reserved from the shucked oysters.
Bring to a boil, whisking constantly, until mixture thickens slightly; remove from heat and add cayenne and salt and black pepper to taste, stirring.
Arrange the oysters in a small buttered casserole dish, pour the thickened sauce over the top, sprinkle with the grated Parmesan cheese and bake in preheated oven until oysters curl, cheese melts, and mixture is hot.
Serve immediately with hearty crackers or toast points.
Sunday, April 20, 2014
Cajun Chicken And Rice Casserole Recipe
1 cup rice, uncooked
2 cups water or broth
2 cups frozen onion/celery/pepper seasoning blend
4 to 6 pieces chicken (your choice)
2 to 3 Tbsp Cajun seasoning mix
Preheat your oven to 350 degrees. Lightly oil a casserole dish.
Pour the rice, water or broth, and frozen seasoning blend in the casserole and gently stir to combine.
Lay the chicken on top, then sprinkle the Cajun seasoning all over.
Cover tightly and bake in preheated oven for 1 hour or until chicken is thoroughly cooked and rice is tender.
Will serve 4 to 6.
2 cups water or broth
2 cups frozen onion/celery/pepper seasoning blend
4 to 6 pieces chicken (your choice)
2 to 3 Tbsp Cajun seasoning mix
Preheat your oven to 350 degrees. Lightly oil a casserole dish.
Pour the rice, water or broth, and frozen seasoning blend in the casserole and gently stir to combine.
Lay the chicken on top, then sprinkle the Cajun seasoning all over.
Cover tightly and bake in preheated oven for 1 hour or until chicken is thoroughly cooked and rice is tender.
Will serve 4 to 6.
Wednesday, April 2, 2014
Saucy Red Beans And Rice Recipe
1 cup uncooked long grain white rice
2 cans (16 oz ea) red kidney beans, plus 2 cans water
8 oz cooked smoked sausage, chopped
1 small onion, diced
1/2 tsp any Creole seasoning blend
1/4 tsp hot sauce
1/4 tsp cayenne pepper
1/8 tsp black pepper
Get rice cooking according to package directions.
While rice is cooking, put the remaining ingredients in a large saucepan over low heat. Stir together and simmer for about 25 minutes or until rice is done cooking.
Put the cooked rice in the saucepan with the kidney bean sauce, stir, taste and season if needed. Continue to heat over low heat until nice and hot then spoon into large bowls and serve immediately.
Will serve 4 to 6.
2 cans (16 oz ea) red kidney beans, plus 2 cans water
8 oz cooked smoked sausage, chopped
1 small onion, diced
1/2 tsp any Creole seasoning blend
1/4 tsp hot sauce
1/4 tsp cayenne pepper
1/8 tsp black pepper
Get rice cooking according to package directions.
While rice is cooking, put the remaining ingredients in a large saucepan over low heat. Stir together and simmer for about 25 minutes or until rice is done cooking.
Put the cooked rice in the saucepan with the kidney bean sauce, stir, taste and season if needed. Continue to heat over low heat until nice and hot then spoon into large bowls and serve immediately.
Will serve 4 to 6.
Monday, March 24, 2014
Creole Dirty Rice Recipe
1/2 lb beef or chicken liver, cut into 1/2 inch pieces
1 Tbsp cooking oil
1/4 cup finely diced green bell pepper
1/4 cup finely diced celery
1/4 cup finely diced onion
1 can (28 oz) crushed tomatoes
1/2 tsp dried basil
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 cups COOKED rice
Put a large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook quickly until just browned; remove pieces using a slotted spoon and set aside.
Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; then turn heat down to low.
Add the liver back into the skillet, then add the crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 30 minutes.
Remove cover and stir in cooked rice, then serve.
Will serve 4 to 6.
1 Tbsp cooking oil
1/4 cup finely diced green bell pepper
1/4 cup finely diced celery
1/4 cup finely diced onion
1 can (28 oz) crushed tomatoes
1/2 tsp dried basil
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 cups COOKED rice
Put a large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook quickly until just browned; remove pieces using a slotted spoon and set aside.
Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; then turn heat down to low.
Add the liver back into the skillet, then add the crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 30 minutes.
Remove cover and stir in cooked rice, then serve.
Will serve 4 to 6.
Sunday, March 16, 2014
Cajun Rice With Andouille Casserole Recipe
1/2 lb Andouille sausage
1/2 tsp paprika
1/2 tsp dried marjoram
1/2 tsp dried basil
1/8 tsp (more or less to taste) hot sauce
1 tsp Worcestershire
1/2 cup tomato puree
1 can (14.5 oz) diced tomatoes
4 cups COOKED brown rice
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped onion
Put sausage on broiler pan about 5 inches from heat element and broil just until slightly crisp, turning to cook evenly. Remove and set aside.
Turn oven to Bake, 350 degrees. Get out casserole dish.
Put remaining ingredients in a large bowl and stir to combine.
Cut andouille sausage into 1/2 inch circles, then add to the other ingredients and toss to combine.
Turn mixture into a casserole dish, cover, then put in preheated oven and bake for 20 to 25 minutes or until bubbly hot.
Remove and let stand for 5 minutes before uncovering to serve.
Will serve 6.
1/2 tsp paprika
1/2 tsp dried marjoram
1/2 tsp dried basil
1/8 tsp (more or less to taste) hot sauce
1 tsp Worcestershire
1/2 cup tomato puree
1 can (14.5 oz) diced tomatoes
4 cups COOKED brown rice
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped onion
Put sausage on broiler pan about 5 inches from heat element and broil just until slightly crisp, turning to cook evenly. Remove and set aside.
Turn oven to Bake, 350 degrees. Get out casserole dish.
Put remaining ingredients in a large bowl and stir to combine.
Cut andouille sausage into 1/2 inch circles, then add to the other ingredients and toss to combine.
Turn mixture into a casserole dish, cover, then put in preheated oven and bake for 20 to 25 minutes or until bubbly hot.
Remove and let stand for 5 minutes before uncovering to serve.
Will serve 6.
Tuesday, January 21, 2014
Low Carb Andouille Tomato Jambalaya - Slow Cooker
3 lbs Andouille sausage, coarse chopped
2 green bell peppers, diced
1 large onion, diced
4 stalks celery, diced
2 garlic cloves, minced
2 cans (15 oz size) diced tomatoes (do not drain)
1 can (28 oz) crushed tomatoes
1 tsp dried thyme
1 tsp cumin
1 tsp cayenne pepper
1 tsp oregano
kosher salt and black pepper to taste
dash hot sauce, optional
Put all ingredients in slow cooker, stir to combine.
Set your slow cooker to LOW heat, cover, and cook for 6 to 8 hours.
Serve in big bowls with low-carb bread or crackers.
If you have shrimp or other seafood, you may add it during the last 15 to 20 minutes of cooking time, depending on the type and size of the seafood.
Will serve 4 to 6.
2 green bell peppers, diced
1 large onion, diced
4 stalks celery, diced
2 garlic cloves, minced
2 cans (15 oz size) diced tomatoes (do not drain)
1 can (28 oz) crushed tomatoes
1 tsp dried thyme
1 tsp cumin
1 tsp cayenne pepper
1 tsp oregano
kosher salt and black pepper to taste
dash hot sauce, optional
Put all ingredients in slow cooker, stir to combine.
Set your slow cooker to LOW heat, cover, and cook for 6 to 8 hours.
Serve in big bowls with low-carb bread or crackers.
If you have shrimp or other seafood, you may add it during the last 15 to 20 minutes of cooking time, depending on the type and size of the seafood.
Will serve 4 to 6.
Friday, November 22, 2013
Easy One Pot Fresh Fish Gumbo
2 Tbsp peanut oil
1 onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes
1 can (14 oz) vegetable broth
1 can (10.5 oz) whole corn kernels, drained
2 bay leaves
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1 can (14 oz) sliced okra, drained
1 lb fish filets (firm white fish), cut into 2 inch pieces
salt and pepper to taste
dashes of hot sauce if desired
cooked rice for serving if desired
Put oil in a large pot over medium heat, add the onion, green bell pepper, and celery, cooking until vegetables soften slightly.
Add garlic and cook just until fragrant; do not allow garlic to brown (30 seconds is enough time).
Add diced tomatoes, broth, corn, bay leaves, thyme, and cayenne pepper; bring to a boil, turn heat to low, cover pot and simmer gently for 10 minutes.
Add okra and fish pieces and let simmer uncovered (so you can keep an eye on it) for 5 minutes more, then remove from heat, cover pot and let sit for 5 minutes.
Taste and add salt and pepper as needed. Add hot sauce as you like. Scoop a spoonful of hot cooked rice on top of each serving if desired. Serves 4 to 6.
1 onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes
1 can (14 oz) vegetable broth
1 can (10.5 oz) whole corn kernels, drained
2 bay leaves
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1 can (14 oz) sliced okra, drained
1 lb fish filets (firm white fish), cut into 2 inch pieces
salt and pepper to taste
dashes of hot sauce if desired
cooked rice for serving if desired
Put oil in a large pot over medium heat, add the onion, green bell pepper, and celery, cooking until vegetables soften slightly.
Add garlic and cook just until fragrant; do not allow garlic to brown (30 seconds is enough time).
Add diced tomatoes, broth, corn, bay leaves, thyme, and cayenne pepper; bring to a boil, turn heat to low, cover pot and simmer gently for 10 minutes.
Add okra and fish pieces and let simmer uncovered (so you can keep an eye on it) for 5 minutes more, then remove from heat, cover pot and let sit for 5 minutes.
Taste and add salt and pepper as needed. Add hot sauce as you like. Scoop a spoonful of hot cooked rice on top of each serving if desired. Serves 4 to 6.
Thursday, April 18, 2013
Creole Smoked Sausage Breakfast Casserole
16 ounces smoked sausage
1/2 cup green bell pepper
1/2 cup onion, chopped
1 1/2 cups milk
6 eggs
1 teaspoon Creole seasoning
1 tablespoon fresh parsley, chopped
1/4 teaspoon pepper
4 slices bread, torn into 1 inch pieces
2 tomatoes, diced
2 cups Cheddar cheese, shredded
salt and pepper to taste
While preheating oven to 350 degrees, butter a 2 quart baking dish.
Cook the sausage in a large skillet with the green bell pepper and onion. Cook until the vegetables are translucent.
In a medium mixing bowl, whisk the milk, eggs, Creole seasoning, parsley and pepper. Set aside.
In the greased baking dish, evenly layer the bread.
Sprinkle sausage mixture and tomatoes over the bread.
Sprinkle cheese on top and then pour the egg mixture as evenly as possible over this. Season with salt and pepper.
Bake for 40 to 45 minutes or until lightly browned and puffy.
1/2 cup green bell pepper
1/2 cup onion, chopped
1 1/2 cups milk
6 eggs
1 teaspoon Creole seasoning
1 tablespoon fresh parsley, chopped
1/4 teaspoon pepper
4 slices bread, torn into 1 inch pieces
2 tomatoes, diced
2 cups Cheddar cheese, shredded
salt and pepper to taste
While preheating oven to 350 degrees, butter a 2 quart baking dish.
Cook the sausage in a large skillet with the green bell pepper and onion. Cook until the vegetables are translucent.
In a medium mixing bowl, whisk the milk, eggs, Creole seasoning, parsley and pepper. Set aside.
In the greased baking dish, evenly layer the bread.
Sprinkle sausage mixture and tomatoes over the bread.
Sprinkle cheese on top and then pour the egg mixture as evenly as possible over this. Season with salt and pepper.
Bake for 40 to 45 minutes or until lightly browned and puffy.
Friday, April 12, 2013
Louisiana Morning Sweet Potato Breakfast Casserole
Cooking spray
3 cups sweet potato cubes, cooked
1/2 cup milk
15 ounces egg beaters
1/4 cup maple syrup (pure works best)
1/2 teaspoon salt
1/8 teaspoon pepper
3 frozen brown and serve sausage patties
1/2 cup shredded Cheddar cheese, divided
1 cup cottage cheese
While preheating oven to 350 degrees, use cooking spray to grease an 8x8 inch glass baking dish.
Peel the sweet potatoes and cube them. In a microwave safe bowl with 1/4 inch water, cook the sweet potatoes for 4-5 minutes on high. Drain the potatoes and set aside.
In a large mixing bowl, whisk the milk, eggs, maple syrup, salt and pepper. Now add the sweet potatoes, sausage, 1/4 cup of the cheddar cheese and cottage cheese and mix together. Pour into the baking dish.
Bake for 1 1/4 hour (75 min) or until knife inserted into the middle comes out clean. Sprinkle the remaining cheese over top and continue to bake until cheese is melted.
3 cups sweet potato cubes, cooked
1/2 cup milk
15 ounces egg beaters
1/4 cup maple syrup (pure works best)
1/2 teaspoon salt
1/8 teaspoon pepper
3 frozen brown and serve sausage patties
1/2 cup shredded Cheddar cheese, divided
1 cup cottage cheese
While preheating oven to 350 degrees, use cooking spray to grease an 8x8 inch glass baking dish.
Peel the sweet potatoes and cube them. In a microwave safe bowl with 1/4 inch water, cook the sweet potatoes for 4-5 minutes on high. Drain the potatoes and set aside.
In a large mixing bowl, whisk the milk, eggs, maple syrup, salt and pepper. Now add the sweet potatoes, sausage, 1/4 cup of the cheddar cheese and cottage cheese and mix together. Pour into the baking dish.
Bake for 1 1/4 hour (75 min) or until knife inserted into the middle comes out clean. Sprinkle the remaining cheese over top and continue to bake until cheese is melted.
Thursday, April 11, 2013
Louisiana Jambalaya Breakfast Casserole
1 package original Jambalaya mix
1 lb. Ham, diced
2 cups half-and-half
8 eggs
1/4 cup green onion, chopped
1/2 cup red pepper, chopped
2 cups Monterrey Jack cheese
Make Jambalaya according to the directions on the mix - EXCEPT add the ham where the directions call for smoked sausage.
While preheating oven to 350 degrees, mix the half-and-half and eggs in a large bowl until mixed well. Add the green onion, red pepper and cheese and thoroughly combine. Set aside.
Dump the Jambalaya into a greased 9x13 inch baking dish and spread evenly over the bottom. Pour the egg mixture on top of it.
Bake for approximately 30 to 40 minutes or until the eggs have set. Before serving, let stand for 5 minutes.
1 lb. Ham, diced
2 cups half-and-half
8 eggs
1/4 cup green onion, chopped
1/2 cup red pepper, chopped
2 cups Monterrey Jack cheese
Make Jambalaya according to the directions on the mix - EXCEPT add the ham where the directions call for smoked sausage.
While preheating oven to 350 degrees, mix the half-and-half and eggs in a large bowl until mixed well. Add the green onion, red pepper and cheese and thoroughly combine. Set aside.
Dump the Jambalaya into a greased 9x13 inch baking dish and spread evenly over the bottom. Pour the egg mixture on top of it.
Bake for approximately 30 to 40 minutes or until the eggs have set. Before serving, let stand for 5 minutes.
Saturday, February 23, 2013
Southern Sweet Potato Smash With Whole Roasted Garlic Cloves
2 lbs sweet potatoes, scrubbed
1 small to medium size whole garlic bulb
1 Tbsp extra virgin olive oil
1 large lemon, juiced
kosher salt and black pepper to taste
Preheat oven to 400 degrees.
Scrub the sweet potatoes, cut a slit through the skin on top, set on a baking sheet covered with tin foil.
Bake in preheated oven for about 1 to 1 1/2 hours, depending on how big the sweet potatoes are. They are done when you can squeeze them and they give way easily. (You'll be baking the garlic at the same time as the sweet potatoes, instructions follow.)
Meanwhile, cut the top off the garlic bulb just enough to expose the garlic cloves inside. Set the bulb on a sheet of heavy duty tin foil and form a packet. Drizzle the olive oil over the exposed garlic cloves, seal up tin foil packet. Put in with sweet potatoes and bake for 30 minutes; remove and set aside.
When sweet potatoes are done baking, remove and cool just enough to handle.
Cut the sweet potatoes in half and take a spoon to scoop out the insides into a serving bowl, add the lemon juice, salt, and black pepper, and smash with potato masher.
Take the garlic bulb and squeeze it upside-down over the sweet potatoes, scattering the cloves over the sweet potatoes as they pop out, along with the olive oil the garlic cooked in.
Serve warm.
Serves 4 to 6.
1 small to medium size whole garlic bulb
1 Tbsp extra virgin olive oil
1 large lemon, juiced
kosher salt and black pepper to taste
Preheat oven to 400 degrees.
Scrub the sweet potatoes, cut a slit through the skin on top, set on a baking sheet covered with tin foil.
Bake in preheated oven for about 1 to 1 1/2 hours, depending on how big the sweet potatoes are. They are done when you can squeeze them and they give way easily. (You'll be baking the garlic at the same time as the sweet potatoes, instructions follow.)
Meanwhile, cut the top off the garlic bulb just enough to expose the garlic cloves inside. Set the bulb on a sheet of heavy duty tin foil and form a packet. Drizzle the olive oil over the exposed garlic cloves, seal up tin foil packet. Put in with sweet potatoes and bake for 30 minutes; remove and set aside.
When sweet potatoes are done baking, remove and cool just enough to handle.
Cut the sweet potatoes in half and take a spoon to scoop out the insides into a serving bowl, add the lemon juice, salt, and black pepper, and smash with potato masher.
Take the garlic bulb and squeeze it upside-down over the sweet potatoes, scattering the cloves over the sweet potatoes as they pop out, along with the olive oil the garlic cooked in.
Serve warm.
Serves 4 to 6.
Cajun Sweet Potato Pecan Crusted Beignets
2 medium sweet potatoes, baked
1 egg yolk, lightly beaten
1/4 cup dark brown sugar, packed tight
1/2 cup all-purpose flour
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
2 egg whites
Oil for frying
1 cup finely ground pecans, put in shallow bowl
1/2 cup granulated sugar
Bake the sweet potatoes in a hot oven for about 1 hour, or until soft. Cool, then cut in half and scoop insides out into a large bowl and mash with a potato masher until well blended and as smooth as you can get them.
Add the egg yolk, brown Sugar, flour, allspice, cinnamon, cloves, and nutmeg; use a hand beater or masher and mix until well combined.
In a separate bowl, beat the egg whites until stiff peaks form; fold the egg whites into the sweet potato mixture in bowl. Be gentle when you fold in the egg whites so you don't deflate them.
In a large deep heavy skillet or saucepan, heat about 2 inches of frying oil until hot, but don't allow to get hot enough to smoke. Use a high heat oil, such as peanut oil.
Form the beignets by dropping a spoonful of sweet potato batter into the pecans in the shallow bowl, rolling it around until it's coated with the pecans.
Carefully drop the balls into the hot oil and fry until golden brown, turning once; about 4 to 5 minutes total time.
Be sure not to overcrowd the saucepan or the oil will cool and the beignets will get soggy.
Remove each beignet as it browns and put it on a paper towel covered cooling rack; sprinkle with sugar.
Keep warm if you wish on a baking sheet in an oven set on low.
1 egg yolk, lightly beaten
1/4 cup dark brown sugar, packed tight
1/2 cup all-purpose flour
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
2 egg whites
Oil for frying
1 cup finely ground pecans, put in shallow bowl
1/2 cup granulated sugar
Bake the sweet potatoes in a hot oven for about 1 hour, or until soft. Cool, then cut in half and scoop insides out into a large bowl and mash with a potato masher until well blended and as smooth as you can get them.
Add the egg yolk, brown Sugar, flour, allspice, cinnamon, cloves, and nutmeg; use a hand beater or masher and mix until well combined.
In a separate bowl, beat the egg whites until stiff peaks form; fold the egg whites into the sweet potato mixture in bowl. Be gentle when you fold in the egg whites so you don't deflate them.
In a large deep heavy skillet or saucepan, heat about 2 inches of frying oil until hot, but don't allow to get hot enough to smoke. Use a high heat oil, such as peanut oil.
Form the beignets by dropping a spoonful of sweet potato batter into the pecans in the shallow bowl, rolling it around until it's coated with the pecans.
Carefully drop the balls into the hot oil and fry until golden brown, turning once; about 4 to 5 minutes total time.
Be sure not to overcrowd the saucepan or the oil will cool and the beignets will get soggy.
Remove each beignet as it browns and put it on a paper towel covered cooling rack; sprinkle with sugar.
Keep warm if you wish on a baking sheet in an oven set on low.
Thursday, February 21, 2013
Cajun Pride Dirty Rice
2 Tbsp peanut oil
2 Tbsp flour
1 lb ground pork sausage
1 cup diced yellow onions
1/2 cup diced green bell peppers
1/2 cup diced celery
1 lb chicken livers, trimmed clean
1 can (14.5 size) chicken stock or broth (about 1 3/4 cup)
salt and cayenne pepper to taste
5 cups cooked long-grain rice
3 Tbsp chopped fresh parsley
3 Tbsp finely chopped green onions (white and green parts)
In a Dutch oven or heavy bottom soup pot, whisk together the peanut oil and flour. Put over medium heat and cook, whisking constantly, until you get a 'milk chocolate' color roux. Be sure you whisk constantly.
Remove from heat immediately when the roux reaches the desired color, and keep whisking for a couple minutes to bring the temperature down a bit; set aside.
In a heavy skillet, put the pork sausage, onions, green bell peppers, and celery over medium heat and cook until pork is no longer pink and the vegetables soften. Then scrape out into the Dutch oven with the roux.
In the same heavy skillet over medium heat, add the chicken livers (add a little oil if needed) and saute until the chicken livers are tender and cooked through. They should be slightly browned (crispy) around the edges but don't over cook. Just cut one open to check.
When liver is cooked, spoon out onto a work surface, allow to cool, then chop up very fine. You can put it in the food processor and pulse several times if this is easier.
Add the liver to the Dutch oven with roux/sausage/veggie mixture.
Pour the chicken stock into the skillet you cooked the liver in, put over medium heat, bring to a gentle boil, stirring up the browned bits, for about 2 minutes; then pour this into the Dutch oven.
Add the salt and cayenne pepper to taste to the Dutch oven, stir, cover, and put Dutch oven over very low heat. Simmer slowly for about 20 minutes, stirring several times.
Add the cooked rice, parsley, and green onions to the Dutch oven, stir well, then simmer together over low heat just until rice is hot.
Stir before serving.
Serve hot.
2 Tbsp flour
1 lb ground pork sausage
1 cup diced yellow onions
1/2 cup diced green bell peppers
1/2 cup diced celery
1 lb chicken livers, trimmed clean
1 can (14.5 size) chicken stock or broth (about 1 3/4 cup)
salt and cayenne pepper to taste
5 cups cooked long-grain rice
3 Tbsp chopped fresh parsley
3 Tbsp finely chopped green onions (white and green parts)
In a Dutch oven or heavy bottom soup pot, whisk together the peanut oil and flour. Put over medium heat and cook, whisking constantly, until you get a 'milk chocolate' color roux. Be sure you whisk constantly.
Remove from heat immediately when the roux reaches the desired color, and keep whisking for a couple minutes to bring the temperature down a bit; set aside.
In a heavy skillet, put the pork sausage, onions, green bell peppers, and celery over medium heat and cook until pork is no longer pink and the vegetables soften. Then scrape out into the Dutch oven with the roux.
In the same heavy skillet over medium heat, add the chicken livers (add a little oil if needed) and saute until the chicken livers are tender and cooked through. They should be slightly browned (crispy) around the edges but don't over cook. Just cut one open to check.
When liver is cooked, spoon out onto a work surface, allow to cool, then chop up very fine. You can put it in the food processor and pulse several times if this is easier.
Add the liver to the Dutch oven with roux/sausage/veggie mixture.
Pour the chicken stock into the skillet you cooked the liver in, put over medium heat, bring to a gentle boil, stirring up the browned bits, for about 2 minutes; then pour this into the Dutch oven.
Add the salt and cayenne pepper to taste to the Dutch oven, stir, cover, and put Dutch oven over very low heat. Simmer slowly for about 20 minutes, stirring several times.
Add the cooked rice, parsley, and green onions to the Dutch oven, stir well, then simmer together over low heat just until rice is hot.
Stir before serving.
Serve hot.
Famous Southern Chow-Chow Pepper Relish
2 sweet onions, diced fine
1 celery stalk, diced fine
4 or 5 hot chile peppers (cayenne peppers), diced fine
2 cups apple cider vinegar
1/2 Tbsp salt
1 tsp granulated sugar
Put all the ingredients in a sauce pan over medium heat, bring just to a boil, immediately turn heat to very low and simmer, stirring often, for about 1 to 2 hours. The vinegar should have been reduced quite a bit to form a thick relish.
Remove from heat and let stand at room temperature.
Store in tightly sealed glass jars or plastic storage containers in the refrigerator.
1 celery stalk, diced fine
4 or 5 hot chile peppers (cayenne peppers), diced fine
2 cups apple cider vinegar
1/2 Tbsp salt
1 tsp granulated sugar
Put all the ingredients in a sauce pan over medium heat, bring just to a boil, immediately turn heat to very low and simmer, stirring often, for about 1 to 2 hours. The vinegar should have been reduced quite a bit to form a thick relish.
Remove from heat and let stand at room temperature.
Store in tightly sealed glass jars or plastic storage containers in the refrigerator.
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