![]() You can also use garlic powder use less if substituting with garlic powder.Ĭreole seasoning: You can use a homemade seasoning blend, or we recommend Tony Chachere's Original Creole Seasoning for store-bought. We love it because it works well on several dishes and across palates. Granulated garlic: Granulated garlic, combined with salt and pepper, is known as a "house seasoning". One teaspoon of kosher salt is equal to 1/2 teaspoon of table salt, so adjust accordingly if substituting. We especially love this salt because it helps to enhance the flavor without making it salty. Kosher salt: We use Diamond Crystal fine kosher salt (in the red box) for all our recipes. It's accessible at major grocery store chains. Rice: We like to use Cajun Country Long Grain Rice, but any quality long-grain white rice will do.Īndouille: Andouille is a smoked sausage made of pork commonly used in Creole and Cajun cooking. It also allows the natural flavor from the ingredients and seasonings to come through and gives complete control of the taste of the dish. ![]() Other key ingredientsīutter: Unsalted butter is added at the end of this recipe and helps to make the texture extra creamy. This combination typically consists of 2 stalks of celery, one green bell pepper, and one small onion. Like mirepoix, a combination of two parts onion, one part celery, and one part carrot, the "holy trinity" of Creole and Cajun cuisine consists of equal parts celery, green bell pepper, and onion.įor example, 1 cup chopped celery, 1 cup chopped bell pepper, and 1 cup chopped onion. The "Holy Trinity" of Creole and Cajun CuisineĬelery, green bell pepper, and onion make up the Creole and Cajun mirepoix, better known as the "holy trinity." Roasted Chicken Base: Our recipe uses Better Than Bouillon it's similar to a demi-glace alternatively, you can use chicken bouillon cubes. ![]() Clarence "Buster" Holmes, the undisputed "King of Red Beans and Rice" used smoked ham hocks, therefore you know it's an authentic way to make this dish! Smoked ham hocks have been cured with salt and smoked, so they lend a smoky, meaty flavor to beans, soups, and stews. Smoked ham hocks: Ham hocks are pork shanks that come from the shoulder area of the pig. We don't have to worry about finding stones and other dirt debris mixed in the bag! They come out creamy and tender on the inside, so delicious. Kidney beans: We use Camellia's brand because they are of superior quality. I've listed them below for easy access, along with recommendations for my favorite products: Serve as a side dish to roasted chicken, or feature it as an entrée with a slice of cornbread.This recipe is made with traditional ingredients you would find at any of the best Creole restaurants in New Orleans. When the beans are tender, serve or transfer to containers to refrigerate or freeze. Open the cooker, add the salt and collard greens, and stir. Cover and set on low, and cook for 6 hours. Drain beans.Ĭombine 5 cups water, drained kidney beans, brown rice, bell pepper, carrot and Cajun seasoning in a slow cooker. Heat a pot of water to boiling, add kidney beans and boil beans for ten minutes. In the mood to get creative? Swap collard greens in this recipe for organic chard - on sale right now at your Co-op for just $1.99 per bunch. Laissez les bons temps rouler! Mardi Gras is just around the corner, so you couldn’t ask for a better time to brush up on your cajun-style cuisine.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |