Monday, January 19, 2009

New Orleans Creole Red Beans and Rice

Hey Yall, I made up a pot of red beans and rice for Martin Luther King Day here in south louisiana. This truely 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.
Here we have some Savoie's Smoked Andouille Sausage and their Pickled Pork. Creole Red Beans and Rice would not be the same without the andouille 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.
Camellia brand red kidney beans are also a local favorite. Be sure to check them out!!!

Here is my latest upload on YouTube!!! If you like it please subscribe and rate the darn thing!!!!

The Recipe:
  • 1 lb Camelia red kidney beans
  • 1/2 lb pickled meat
  • 1 lb andouille smoked sausage
  • 2 tbs. olive oil
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 3 cloves of garlic, chopped fine
  • 1 jalapeno pepper, chopped fine
  • 3 green onions, chopped for garnish
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp creole seasoning
  • 2 bay leaves
  • 1 tsp hot sauce

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 softened, about 7 minutes or so. At this point add the andouille and cook until it has rendered and become slightly 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!!!!!

Tuesday, January 13, 2009

Oyster and Artichoke Jalapeno Poppers

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, ie.. Angels on Horseback. That being said, I combined the flavors in a traditional jalapeno popper and I think they came out fantastic.

The Recipe:

  • 6 large jalapeno peppers
  • 1 dozen large oysters
  • 1 dozen strips of bacon
  • 1/2 cup cream cheese
  • 1/2 cup artichoke casserole
  • 1 tspn of hot sauce
  • 1 tspn of ground black pepper

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 jalapeno, 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 occasionally to sear the outsides and crisp the bacon.

Nothing could be easier and they really a delicious treat. I hope yall try them and enjoy as much as I did.