How To make Chili N'Awlins
2 lb Ground round beef
1 lb Ground pork
5 c Chopped onions
1 1/2 T Chopped garlic
7 T Chili powder
2 cn Chopped green chili peppers
3 cn (16 oz) crushed tomatoes
3 T Tomato paste
4 Bay leaves, crumbled
1 T Salt
1 T Oregano
1 T Red wine vinegar
1 T Grown sugar
2 cn 16 oz) red kidney beans
1 pk Corn chips
1 Head lettuce, shredded
12 oz Sharp cheddar cheese, shredd
I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese.
How To make Chili N'Awlins's Videos
Recipe: Chef Kevin Belton's Breakfast Boats
If you love breakfast like I do, you'll love these breakfast boats! Try them with bacon, try them with vegetables, you can put anything you like in there!
Get the recipe here:
CATFISH COURTBOUILLON | How to Make It | CAJUN COOKING
Hey frenns!!! I’m continuing my tribute to Mardi Gras -N’awlins style recipes. I’ll tell you all the truth this recipe is a little more intense than any other recipe I’ve ever shared. But I believe you can do it!!
I have included every single step and I talk you through it. Give it a try and tell me how you owned the day!!
Please note that in this recipe I air fried the catfish And that is absolutely an option. However in this recipe I fried catfish.
Ingredients for fish
5-6 Catfish filet
Peanut oil
Cajun seasoning (optional)
Louisiana Cajun batter
Ingredients for courtboullion
2 large cans of rotel diced tomato
1 small can of tomato sauce
1 small can of stewed tomato
1 small can of cream of celery soup
Green pepper
Celery (3-4 stalks)
Onion
Cajun seasoning
Bag of onion soup mix
Olive oil
1 tablespoon of flour
2-3 tablespoons of butter
2-3 cups of water
Vegetable stock
Steps for catfish:
1. Wash the catfish
2. Pat dry with a paper towel and set aside
3. Spray fish with olive oil and lightly season with Cajun seasoning
4. Create a shallow bath in a dish with the breading mixture
5. Place the catfish in the mixture and batter the fish completely.
6. Fry catfish in peanut oil once oil is hot enough
7. Fry for approximately 10-12 min enduring the fish is cooked throughout evenly
8. Set aside
Steps for courtboullion
1. Using a large heavy bottom pot place the stove on medium heat
2. Put olive oil in the bottom of the pot
3. On medium heat sauté the trinity vegetables (green peppers, onions, and celery). Be sure not to allow the vegetables to carmelize or burn. Add Cajun seasonings and black pepper.
4. Once softened add butter
5. Then add flour then stir
6. The color should be yellow
7. Add onion soup mix the color will then the brown
8. Add 2 cups of water
9. Stir slowly it will resemble gravy and be thick, that’s ok it will thin as you add other ingredients
10. Add can of cream of celery soup
11. The stove should have been on medium heat the entire time
12. Your roux is made
13. Turn the heat down slightly and add the cans of rotel diced tomatoes, stewed tomatoes and tomato sauce
14. Add the entire box of vegetable broth
15. Cover for approximately 30-40min, it’s ok to lift the top and stir from the bottom of the pot to the top to ensure no contents are burning at the bottom
16. Break up catfish into smaller pieces
17. Take cover off pot and add the catfish to the stew, DO NOT STIR. The catfish may sink to the bottom but that’s ok do not stir anymore at this point
18. Turn stove temperature up higher and allow contents to boil
19. May need to take the cover off and skim the fat off of the top.
20. Turn heat down. Allow to sit for another 25-30 min cooking low and slowly
21. Serve and enjoy over grits or rice!
Catfish Po'Boy Recipe here:
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Hi! I’m Drea. WindyCityPeach! I’m a Southern girl in a Midwest world sprinkling my Southern flavor on everything. I’m here to teach you how to make your life just a little bit easier. I’m bringing my southern flare to the Midwest and to your home! You’ll enjoy my cooking videos. I also like to share when I do cool things in Chicago. I often use my instant pot and give you recipes you’ve come to love and enjoy (but with half the time)!
Vegan Stuffed Peppers
Welcome to the BrownSeasonedVegan YouTube Channel.
Today we made Vegan Stuffed Anaheim peppers with Impossible meat. This recipe is super easy and simple. We simply stuffed our Anaheim peppers with Impossible meat and smothered it in our favorite tomato sauce and vegan cheese. We even made our own vegan version of garlic bread.
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N'awlins Shrimp Po'Boy(Smashed Tomatoes) From Home Chef ????
N'awlins Shrimp Po'Boy From Home Chef! (Smashed Tomatoes) ! This is our second time having this and it is very good! If you have not already,please subscribe to our channel.Thank you!
SHRIMP RECIPE my version / Cook your Shrimp in just 3 minutes like in Hotels
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Frank Davis, Redneck Chicken & Rice
Frank Davis was the resident chef on WWL TV.
This recipe is on page 153 of this cookbook called, Frank Davis Makes Good Groceries.
I cooked with Frank for 2 years while learning and sharing some great recipes.
I used my own judgement on some ingredients and amounts but the results are very close to the original recipe.
Ingredients:
1/4 cup EVOO Extra Virgin Olive Oil
1/2 cup yellow onion chopped
1/2 cup red onion chopped
1 cup bell pepper chopped
1 cup celery chopped
1/4 cup chopped parsley
6 toes garlic minced
8 mushrooms chopped
8-10 chicken thighs
Poultry seasoning
Salt and Pepper
2 Packages McCormick's chicken gravy mix
2 cups water
1 Tbsp. butter
Instructions:
Season chicken with salt, pepper and poultry seasoning. Add some Evoo to a skillet and brown off the chicken. Remove chicken and reserve.
In the skillet, add butter and all veggies. Sauté veggies for several minutes on a medium high heat to soften add a bit of olive oil and add mushrooms. Continue cooking with mushrooms for 2-3 minutes. Add McCormick's chicken gravy. Stir well. Add the chicken back to the skillet. Cover and bake in a 350 degree oven for 1 hour and 15 minutes.
Note: I served this over wild rice cooked per the box instructions or you can serve with white rice. Either way you will enjoy this recipe.
I used a covered skillet called a Braiser Pan.