Red Beans and Rice

Submitted By: Jay Garcia

On: Sun Mar 14 21:31:45 GMT-0600 (CST) 1999

Red Beans & Rice 
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 ROUX

Submitted By: Chris Garcia

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 
Cook until desired color [blond, nut, dark] is attained. Remember to STIR often 
to prevent burning as nothing tastes worse than BURNT FLOUR !!! yuk

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 

Melt remaining butter in skillet and sautÚ 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
     ╝ cup Olive Oil (extra virgin)
     ╝ 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. SautÚ 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 350║ until browned. 

Stuffed Chicken with Green Chilies

Submitted By: JIm Burton

On: Tue Sept 7 00:00:05 GMT-0500 (Central Daylight Time) 1999

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 

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!