tag:blogger.com,1999:blog-19232752368414220792024-03-12T20:36:20.025-05:00The New Orleans Cajun and Creole Cuisine BlogHere you will find the very best cajun and creole video recipes prepared with Chef GastonGastonhttp://www.blogger.com/profile/13774863313716851484noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1923275236841422079.post-40268299601875994812009-04-08T20:15:00.008-05:002009-04-09T22:36:28.249-05:00BBQ Bacon Bomb Explosion Dun by a Coon Ass!!!<img id="BLOGGER_PHOTO_ID_5322498478815422338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljvdWzywye9w8W_Q3A19PkTDolglW5SlMcpS91YxnCPJQC-K26W_tW30RKps349agghMZKx09hcWA2FZiLa4jw7liAGCQHu8mmTPVl7I1iV5X9raI2ECFiI3AeEVPdeV52u-BUmKctSsW/s400/IMG_1146.JPG" border="0" /> Hey <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Yall</span>, now <span class="blsp-spelling-error" id="SPELLING_ERROR_1">yall</span> know I love to cook some <span class="blsp-spelling-error" id="SPELLING_ERROR_2">cajun</span> and creole food, stuff that is slow cooked with love and lots of wonderful ingredients. I decided to do something a little different today. I do love some great BBQ and I have a wonderful recipe for you. This recipe comes from the BBQ Pit Boys @ BBQ web.com and if you haven't checked them out yet, please do!!!!! You won't be <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">disappointed</span>!!!! Of course, as a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">cajun</span> or a coon ass, I had to put the south <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Louisiana</span> spin on things and I think <span class="blsp-spelling-error" id="SPELLING_ERROR_6">yall</span> will find it delicious. Here you have pork wrapped in pork and wrapped in pork again. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Arrrghhhhqaioiqe</span>4wt0934<span class="blsp-spelling-error" id="SPELLING_ERROR_8">tijjfqoiuq</span>49<span class="blsp-spelling-error" id="SPELLING_ERROR_9">uq</span>3<span class="blsp-spelling-error" id="SPELLING_ERROR_10">ominjfegoiqajgiom</span>!!!!!!!!!! Sorry, I think I just had a heart attack from typing that!!!!<br /><br /><div><img id="BLOGGER_PHOTO_ID_5322499896024454370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJBIjLxYdW-ZmaPOFbaoDmWiisz8SgwJlzze5ROLCLZPAdfC2NvoosqWgNTDetjKACPbsHRcn8_ooLmRYpJBPEHnodXGwOrU83-my6hXKJnTdY_M4D2JVwYnKNPq-VR88wuRQwqczXhNm/s400/IMG_1118.JPG" border="0" />Here we have a 50/50 blend of ground chuck and pork. The pork has been seasoned to what we call a <span class="blsp-spelling-error" id="SPELLING_ERROR_11">cajun</span> pork hot sausage. Lots of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">cayenne</span> among other seasonings. Sweet smoked bacon and pork <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Boudin</span> round out this BBQ adventure!!! <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">That's</span> the sinful part, of course, there are other wonderful ingredients that we can't forget to mention. We have onions, bell peppers, jalapeno peppers and that <span class="blsp-spelling-error" id="SPELLING_ERROR_15">ohh</span> so wonderful <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">pepper jack</span> cheese. <img id="BLOGGER_PHOTO_ID_5322502927357536018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXbJmq7SEhdPC2QrKF8NurF_LspszJCsJ9RNI-ovcAzPGLR8KtUtFq2yXojaHcvLIkV96a2ZflfpLpnVNhm3aeOjQDKps5CqQsnzHud1b-151xmRDIGCuMdnKZXGv180Gh_Qn-xnIx-Jd/s400/IMG_1114.JPG" border="0" />Here is what it looks like all put together before the grill. I mean, this is a work of art!!!!!</div><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5322504188753414402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0drIcU9tjVielLR31_aVQL3aNmBMS_VRHdfOh_agZFjRsAKrzt2oe9IKhmjksMHpesdDUn84oE4puoRwKMRh57HjFJ2oGkyTbHUKA4Vya1hanYwm2by6fGOFUUCdCx4kFJdveD9IW8-m/s400/IMG_1134.JPG" border="0" />This is the finished product. Now <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">that's</span> Money!!!!!<br /><p><img id="BLOGGER_PHOTO_ID_5322507477216718290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtI12utmGTK1VEbIc7P89GwHjlqxSnCc6uFk0qKzeDsJDmGsWmRiIjNuf18T2KdWEwLQueQbV0DJi-RnVxFKmlIeMVms9gD8eEEEGhuI5n8uByPGJXNrdxLEAh46pBhbc8R5ZiCEQe_HMT/s400/IMG_1148.JPG" border="0" /></p><br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/TqOGl84BU14&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/TqOGl84BU14&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Gastonhttp://www.blogger.com/profile/13774863313716851484noreply@blogger.com196tag:blogger.com,1999:blog-1923275236841422079.post-17439550578316370622009-03-18T10:34:00.004-05:002009-03-18T11:25:08.178-05:00St Patricks Day Smotherd Cabbage and Pork Chops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFGFEegMxjoYZtzkXALXL3R_m9VmJkjoJc0QdB4HzPFrub6QiejLsXavtqGpvuhXkym1rdQANxqNH2y6G6F4arrMGMJYO2EwCIanyDWONr9PfQiR8iZRSxAzaNSxwk5mf9KO4sW__kiUx/s1600-h/IMG_1092.JPG"><img id="BLOGGER_PHOTO_ID_5314551775939308082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFGFEegMxjoYZtzkXALXL3R_m9VmJkjoJc0QdB4HzPFrub6QiejLsXavtqGpvuhXkym1rdQANxqNH2y6G6F4arrMGMJYO2EwCIanyDWONr9PfQiR8iZRSxAzaNSxwk5mf9KO4sW__kiUx/s400/IMG_1092.JPG" border="0" /></a><br /><br /><br /><p>Hey Yall, there is nothing like a good parade and here in New Orleans we have a great St. Patricks Day parade that rolls down Metairie Road. There are lots of local bars and great places to gather to watch or participate. The neat thing is the parade participants not only throw beads and trinkets, they throw cabbages, carrots, potatoes and everything you would need to cook an Irish stew. We were lucky enough to catch 4 cabbages and in honor of St Patricks Day, I decided to cook the cabbages like the cajuns and creoles would do. Hows that?? Smother it down in a big pot with patience and love as well as lots of other great ingredients. </p><img id="BLOGGER_PHOTO_ID_5314554045362743586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlAAxJzVn2TSvffz9qrQiB0v5zf-tWZPRH5xDamBt8YvUaqCz09XeVJlU-WhGj0M1dCUvsm7roSsSDiv9bEi13zxPWionKMaX0n1SfII0eZ-moCQ65dnZnc7U0v6GTSyElWD7buQNvIVY/s400/IMG_1058.JPG" border="0" />In this dish we include bacon for a rich smoky flavor and we smother it down along with the cabbage and pork chops. There is nothing like a double dose of pork fat for flavor!! MMMMM!!! I love pork!!!!<br /><br /><p><img id="BLOGGER_PHOTO_ID_5314555721705295282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYGKy_VZbxsZGqkI2t5XmuXAxbSmD6P2QICD_5x1PbKvG0xeo1cGMwtyVycZXzUsAU3kJ1_GiHM-OkINIOOXwsaGt0v_MdAc9tX2uHO5OfZC410wZXYdLthyphenhyphenYyHcCvgenpzT8qSZnQj5-/s400/IMG_1055.JPG" border="0" /></p><br /><p><br />You are gonna need a big pot to cook all this in, 4 cabbages start off like a lot but cook down to not nearly as much. I used a 16 quart black iron pot and the cabbage reached the top. I know this might not be your traditional St Patricks Day dish, however, it came out wonderful and I hope yall give it a try. </p><p><strong>The Recipe:</strong></p><ul><li>4 medium cabbages, stems removed and cut into eights</li><li>2 onions, diced</li><li>1 bell pepper, diced</li><li>6 cloves garlic, finely chopped</li><li>1 lb thick cut bacon, cubed</li><li>2 1/2 lbs boneless center cut pork chops</li><li>1 tbs olive oil</li><li>1 tsp hot sauce</li><li>1 tsp cajun seasoning</li><li>2 bay leaves</li><li>1 tsp cracked black pepper</li><li>1 tsp kosher salt</li><li>green onion tops for garnish</li><li>1 cup chicken broth</li></ul><p>In a large pot heat 2 tbs of olive oil, once thoroughly heated add the cubed bacon and begin to sear and brown. Cook the bacon until it is crisp and then remove, drain and set aside. Now begin to fry off the pork chops in the bacon fat. Brown thoroughly on both sides. Once the pork chops have browned, add the chopped vegetables and cook until the vegetables have become completely tender. Drain off any excess oil and add your seasonings, the cooked bacon, 1 cup chicken broth and the cabbage. Cover the pot and cook on a LOW fire so that the broth just steams the cabbage and the cabbage completely reduces. From time to time, lift the lid and stir the pot, we don't want anything sticking to the bottom. Once the cabbage is tender it is time to eat. Serve the cabbage and gravy over rice along with a pork chop and garnish with some green onions. Have this with your favorite green beer, or not and a slice of french bread. Enjoy!!!!</p><p></p><p>As always, easier to watch the video. Give it a try.<object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/x2js-5RPCN0&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/x2js-5RPCN0&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></p>Gastonhttp://www.blogger.com/profile/13774863313716851484noreply@blogger.com7tag:blogger.com,1999:blog-1923275236841422079.post-88281400913648182962009-03-10T11:49:00.010-05:002009-03-10T14:05:08.522-05:00Southern Style Stuffed Bell Peppers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wep0-6eXKi6xI8AMPKk9UxHBc1W-fyvIuGOsn1UgVpOpxYTy3d_1E8jG4gxuBUBvXT9QohCpZ_WGjZd41GNNtfY9QpuQUWle6XgEqD0-HrntxwMO9gCpBBMf1eHQhZx8-JhWzgOdTZFV/s1600-h/IMG_0975.JPG"><img id="BLOGGER_PHOTO_ID_5311602989464948482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wep0-6eXKi6xI8AMPKk9UxHBc1W-fyvIuGOsn1UgVpOpxYTy3d_1E8jG4gxuBUBvXT9QohCpZ_WGjZd41GNNtfY9QpuQUWle6XgEqD0-HrntxwMO9gCpBBMf1eHQhZx8-JhWzgOdTZFV/s400/IMG_0975.JPG" border="0" /></a> Hey Yall, it is springtime here in south Louisiana and that means it has warmed up a good bit and crawfish season is in full swing. Cajuns and Creoles alike have been combining flavors that they had on hand and creating wonderful dishes. In this dish we combine ripe green bell peppers from the garden, crawfish from our bayous and swamps and the rich smokey flavor of andouille.<br /><img id="BLOGGER_PHOTO_ID_5311606515895189426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrJICK7y9TYhKcSX1u9_rX8gfi1nIWKZQ-FJ7PIzmVWILdfT3YHWJUE76GflOP28_fG_j54om8EW606GwN6vXiLIlY9TXvsV0XQ6NdBd23RGoJKJ70QuavPOhw5hZqoBbe33EonxKx7e_/s400/IMG_0949.JPG" border="0" /><br /><br /><strong>The Recipe:</strong><br /><br />12 oz peeled crawfish tails with fat<br />1/2 lb cajun pork sausage<br />1/2 lb andouille, cubed<br />2 tbs olive oil<br />3 large bell peppers, tops removed and diced<br />1 onion, diced<br />3 cloves garlic, finley chopped<br />1/2 tsp salt<br />1/2 tsp cracked black pepper<br />1/2 tsp creole seasoning<br />1tsp hot sauce<br />1 1/2 cups medium grain rice<br />2 1/4 cups of water<br /><br />In a large pot heat 2 tbs of olive oil, once thoroughly heated add the cajun pork sausage and begin to sear and brown. Throughout the browning, chop the sausage so that it breaks in to tiny pieces. Once the sausage has browned, add the cubed andouille and all the vegetables and cook until the vegatables have completely softened, and the andouille has rendered and become slightly browned. Now add your seasonings, the rice, water and crawfish tails. Bring everything to a boil and then reduce to a simmer. Cover the pot and simmer for 20 minutes. After simmering, let the mixture stand covered for about 10 minutes and then stuff the 3 bell peppers. Place the stuffed peppers in a sauce pot with about 1/2 in of water in the bottom. Bring the water to a boil and then reduce to a light simmer. Cover the pot and let steam for about 30 minutes. After steaming, gently remove the peppers and serve hot. Enjoy!!!!!<br /><br />This is easier, just watch the video and see how we do it in south Louisiana.<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/RAaC9q4XYko&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/RAaC9q4XYko&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Gastonhttp://www.blogger.com/profile/13774863313716851484noreply@blogger.com28tag:blogger.com,1999:blog-1923275236841422079.post-29573475074512434452009-01-19T11:32:00.013-06:002009-03-10T11:45:09.940-05:00New Orleans Creole Red Beans and Rice<img id="BLOGGER_PHOTO_ID_5293060008187350338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3l68tQ19URMjHKyoK6sc7hqgSN3WJpL41XVIL2r6uniij83YIAo5gSKXYp1txaQK3Q2yu-odnEDd47ix-McmTlzLlRSc5m_pkzJSI3r1WF4_wiLCBTSZOxnYpxXsCtMtfE4QQVMDHPPPm/s400/IMG_0882.JPG" border="0" /> <div>Hey <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Yall</span>, I made up a pot of red beans and rice for Martin Luther King Day here in south <span class="blsp-spelling-error" id="SPELLING_ERROR_1">louisiana</span>. This <span class="blsp-spelling-error" id="SPELLING_ERROR_2">truely</span> is one of my favorite dishes to cook, it is creole comfort food at it's finest. It is also quite easy to prepare. I used all local ingredients and I think that is what adds to the flavor and richness of the dish.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LNThwCc9Y9TXWSuaqwRq8XAAPxB6T66l6bbcdrvgiv2oYGAFKINLvg8BDCY6CPDsUKGDXApuN3cK6NmO4H1X9ESDCNBRyNBCP5rz1KcJe5Wd4OEBF7UdiHcY65ZLm3638dMoOXy1ndJ9/s1600-h/IMG_0859.JPG"><img id="BLOGGER_PHOTO_ID_5293062777559504402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LNThwCc9Y9TXWSuaqwRq8XAAPxB6T66l6bbcdrvgiv2oYGAFKINLvg8BDCY6CPDsUKGDXApuN3cK6NmO4H1X9ESDCNBRyNBCP5rz1KcJe5Wd4OEBF7UdiHcY65ZLm3638dMoOXy1ndJ9/s400/IMG_0859.JPG" border="0" /></a> Here we have some <a href="http://www.savoiesfoods.com/products.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Savoie's</span></a> Smoked <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Andouille</span> Sausage and their Pickled Pork. Creole Red Beans and Rice would not be the same without the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">andouille</span> and pickled meat. I am so fortunate to live here and to be able to use all the local favorites in the dishes I prepare. With the World Wide Web, you will be able to order these ingredients as well.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_1uvJxcaeDVT6B08POFuPql3ZKvoG0DirpjlHml4uQUNg7V6LZ36aGfk6y1e6nT7nG5bVwugxHvi7M3CqHONzWnVLajzmg85IrSPILv9DjzHLpFrzeocDRDFpX13HPB9D0I6GLHBJ56_/s1600-h/IMG_0857.JPG"><img id="BLOGGER_PHOTO_ID_5293062772960993474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_1uvJxcaeDVT6B08POFuPql3ZKvoG0DirpjlHml4uQUNg7V6LZ36aGfk6y1e6nT7nG5bVwugxHvi7M3CqHONzWnVLajzmg85IrSPILv9DjzHLpFrzeocDRDFpX13HPB9D0I6GLHBJ56_/s400/IMG_0857.JPG" border="0" /></a> <a href="http://www.camelliabeans.com/">Camellia brand red kidney</a> beans are also a local favorite. Be sure to check them out!!!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTk-GfIVmVbkXf24TLdO1Tf9TrkTAXHO5xOtCMXK5MHw2zj3kvEm9uF22xkauY_gjhf07nw0D41vPNAYThxk4D8RIeHNoUoOEMShM9RdeteD8Qbaj_B91vbgwuD34JioGzx6b9d8ooKy4I/s1600-h/IMG_0856.JPG"><img id="BLOGGER_PHOTO_ID_5293062761548580978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTk-GfIVmVbkXf24TLdO1Tf9TrkTAXHO5xOtCMXK5MHw2zj3kvEm9uF22xkauY_gjhf07nw0D41vPNAYThxk4D8RIeHNoUoOEMShM9RdeteD8Qbaj_B91vbgwuD34JioGzx6b9d8ooKy4I/s400/IMG_0856.JPG" border="0" /></a><br />Here is my latest upload on YouTube!!! If you like it please subscribe and rate the darn thing!!!!<br /><br /><div><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/wVHywPDnrrw&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/wVHywPDnrrw&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>The Recipe:</div><div></div><ul><li>1 lb <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Camelia</span> red kidney beans</li><li>1/2 lb pickled meat</li><li>1 lb <span class="blsp-spelling-error" id="SPELLING_ERROR_7">andouille</span> smoked sausage</li><li>2 tbs. olive oil</li><li>1 large onion, diced</li><li>1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">bell pepper</span>, diced</li><li>3 cloves of garlic, chopped fine</li><li>1 jalapeno pepper, chopped fine</li><li>3 green onions, chopped for garnish</li><li>1/2 tsp salt</li><li>1/2 tsp cracked black pepper</li><li>1/2 tsp creole seasoning</li><li>2 bay leaves</li><li>1 tsp hot sauce</li></ul><p>In a large pot heat 2 tbs of olive oil, once thoroughly heated add the pickled meat and begin to sear and brown. Once the pickled beat has browned, add all the vegetables and cook them until they have completely <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">softened</span>, about 7 minutes or so. At this point add the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">andouille</span> and cook until it has rendered and become <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">slightly</span> browned. Now add 4 cups of water and 1 lb of red kidney beans and bring to a simmer. Add the bay leaves and remaining seasonings. Let simmer for about 3 hours stirring occasionally. Periodically add water as the beans cook down. Once cooked, serve over white rice and garnish with green onion tops. Enjoy!!!!!</p><div></div><div><br /></div><div></div></div></div>Gastonhttp://www.blogger.com/profile/13774863313716851484noreply@blogger.com150tag:blogger.com,1999:blog-1923275236841422079.post-8022722528924193452009-01-13T11:03:00.008-06:002009-03-06T12:12:33.799-06:00Oyster and Artichoke Jalapeno Poppers<p align="left">Hey all, since I had some oysters and artichoke casserole leftover from New Years Day dinner, I decided to put them to good use. Oysters and artichoke go great together as well as oysters and bacon, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ie</span>.. Angels on Horseback. That being said, I combined the flavors in a traditional <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">jalapeno</span> popper and I think they came out fantastic. </p><p align="left"><img id="BLOGGER_PHOTO_ID_5290825748305266258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2J3RiVOLWJ7xA5wO1dTCKnGCNrwbkIdg99aRQV6pe8P8kQcNyhWsSgNoTeUCVahIzQCtoM6CCYcPN0QOzpFFcSKbN1NOkYZdSBccE2tRFTlQpwzhdZulQcmjJjWm8wpyt37Io0imwZxD1/s400/015.JPG" border="0" /><br /><strong>The Recipe: </strong></p><ul><li>6 large <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">jalapeno</span> peppers</li><li>1 dozen large oysters</li><li>1 dozen strips of bacon</li><li>1/2 cup cream cheese</li><li>1/2 cup artichoke casserole</li><li>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tspn</span> of hot sauce</li><li>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tspn</span> of ground black pepper </li></ul><p>Slice your peppers in half lengthwise and remove the seeds. Combine the last 4 ingredients in a mixing bowl and blend thoroughly. Fill the sliced pepper half with the cream cheese/artichoke mix. Place an oyster on top and wrap with a slice of bacon. Hold the bacon and oyster in place by skewing through the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">jalapeno</span>, oyster and bacon with 2 toothpicks. They are now ready for the grill. Cook these over low direct heat for about 10 or 12 minutes turning <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">occasionally</span> to sear the outsides and crisp the bacon. </p><p>Nothing could be easier and they really a delicious treat. I hope <span class="blsp-spelling-error" id="SPELLING_ERROR_7">yall</span> try them and enjoy as much as I did.<br /><br /><br /><br /><br /></p>Gastonhttp://www.blogger.com/profile/13774863313716851484noreply@blogger.com7