Red Beans and Rice
Submitted By: Jay Garcia WebMaster@GatewayNO.com
On: Sun Mar 14 21:31:45 GMT-0600 (CST) 1999
Red Beans & Rice
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1 lb red kidney beans (Camelia Brand is THE best!)
2 qt. water [substitute homemade or canned chicken broth for richer flavor]
1 large onion, chopped
1/4 cup vegetable oil
1 lb. smoked ham, cubed
1 lb smoked sausage, sliced into 1/2-inch coins [you can omit the sausage,
but if you do, add a smoked ham hock when you add the water or broth;
remove before serving]
1 cup water
1 Tbs chopped garlic
1 bay leaf
1 Tbs freshly ground black pepper
2 Tbs chopped parsley
1 tsp whole dried thyme leaves [or substitute 2 T whole fresh thyme leaves]
SALT TO TASTE (Your Preference)
Try to choose red beans that are not super dark red. These are generally
tougher than the more pink-red colored beans and will take quite a while
longer to cook. Pick over the beans and wash them well. Add the beans to
the 2 quarts water [or preferably broth] and bring just to a boil. Turn
off heat and let sit covered for 1/2 hour. Now add onions and bring to a
boil. Lower heat and let beans boil slowly for 1 hour, or until beans are
soft [depending on the age of your beans, this time will vary considerably].
Once beans are soft, stir well mashing some against the side of the pot.
Heat oil in frying pan. Add the ham and sausage, sauteeing in oil for 5
minutes. Add the chopped garlic and toss briefly. Now add the meat &
garlic mixture to the pot of beans. Deglaze the frying pan with a cup of
water and add this to the beans. Add remaining ingredients. Simme for
30 minutes. In the meantime, cook up some rice [preferably Uncle Ben's
converted rice, as this is authentically what New Orleaneans usually
eat]. At end of cooking time, beans should be nice and creamy. Serve
over rice. Yield: 6 servings.
How To Make A ROUXSubmitted By: Chris Garcia Chris@ChrisGarcia.com
On: Sun Mar 21 11:26:25 GMT-0600 (CST) 1999
How To Make A Roux [ROO]:
Add a quantity of BUTTER (however much you need) to a Black-Iron-Skillet (best)
over LOW HEAT (important)!!
Then, add in while stirring constantly, plain-white FLOUR. Be careful NOT to
allow "lumping". Add enough FLOUR for consistency to achieve the desired
thickness.
Cook until desired color [blond, nut, dark] is attained. Remember to STIR often
to prevent burning as nothing tastes worse than BURNT FLOUR !!! yuk
-Chris-
Stuffed Mushrooms With Crawfish
Submitted By: Anonymous
On: Sat May 15 09:14:06 GMT-0500 (Central Daylight Time) 1999
Crawfish Stuffed Mushrooms
3 pounds Fresh mushrooms
1 stick Butter
1 cup Chopped onion
3 cloves Garlic, chopped
1 pound Crawfish tails
1/4 cup Chopped green onion
1/8 cup Chopped parsley
1/2 cup White wine
Parmesan cheese to taste
Whipping cream, enough to make a thick sauce
Season-All to taste
Italian Bread crumbs, enough to hold ingredients together
Wash and clean mushrooms, dry on paper towel. Remove stems and set aside. Place
mushroom caps in well-buttered baking dish. Baste caps with butter and set
aside.
Melt remaining butter in skillet and sauté onion, garlic and chopped
mushrooms stems for 10 minutes. Add crawfish, green onion, and parsley. Simmer
8 minutes. Add wine, cheese, cream, and seasoning. Simmer 3 minutes. Blend in
bread crumbs. Remove from heat. Stuff mushrooms with mixture.
Top with extra cheese. Bake at 350° for 15 minutes or until golden brown.
Serve HOT !
Eggplant Stuffed With Crabmeat
Submitted By: Anonymous
On: Sat May 15 09:26:03 GMT-0500 (Central Daylight Time) 1999
Stuffed Eggplant:
2 medium eggplants cut in half, scooped out and chopped
1 lb crabmeat, picked over for shells and cartilage
1 lb small - medium shrimp, peeled
1 bunch green onions, chopped
1 toe garlic, chopped
¼ cup Olive Oil (extra virgin)
¼ cup butter
Italian Breadcumbs
Boil the chopped eggplant for 15 minutes or until soft.
Put the olive oil in a deep skillet and add the onions and garlic. Sauté until
soft. Add in the eggplant and the butter.
Add shrimp.
Top with Italian Bread Crumbs and a pat of butter. Bake in a ramekin or shallow
dish at 350º until browned.
Stuffed Chicken with Green Chilies
Submitted By: JIm Burton jbdelfin@lcc.net
On: Tue Sept 7 00:00:05 GMT-0500 (Central Daylight Time) 1999
Ingredients:
6 Chicken Thighs (deboned)
1 can Rotel Tomatoes & Green Chilies (diced)
1 8 oz. can of Tomato sauce
1 pkg. Pioneer Country Gravy Mix **
1 pkg. Cornbread Stuffing Mix **
** If you prefer to make your own even better !!
Preheat oven to 300 degrees.
Prepare the Cornbread Stuffing, then spoon 2-3 tablespoons (about an ice
cream scoop full) on the under side of each Chicken Thigh and wrap the thigh
around the stuffing.
Place stuffed thighs in a pan and cover with alluminum foil. Bake for 25
minutes.
Prepare Pioneer Country Gravy Mix substituting 1 cup of water with the 8 oz.
can of Tomato sauce and 1 can Rotel Tomatoes & Green Chilies. Gravy should be
pink color and spicy.
Pour gravy over the Chicken Thighs and bake another 20 minutes uncovered.
P.S. Also great with boneless pork steaks!