How To make Gratin Of Red Beans(New Orleans Style)
3 lg Onions coarsely chopped
8 fl Vegetable stock
4 Red peppers coarsely chopped
4 Stalks celery chopped
1/2 ts Cumin
1 t Coriander
pn Cayenne pepper 1/2 ts Dried thyme
1/4 ts Dried oregano
1 cn (14 oz) chopped tomatoes
1 Bay leaf
Salt and freshly ground -pepper to taste 4 fl Red wine
2 cn Kidney beans (14 oz each)
-drained and rinsed 2 tb Dry wholemeal breadcrumbs
2 tb Grated parmesan cheese
1. Preheat oven to 400 degrees F, 200 degrees C, gas
mark 6. 2. Put the onions in a frying pan with 6 fl or 180 ml
of stock. Cover. Boil for 5 minutes. Uncover. Reduce heat somewhat and simmer until amber brown and beginning to stick to the pan. 3. Stir in peppers, celery and a splash of stock.
Stir and cook until the added vegetables are softened. 4. Stir in cumin, coriander, cayenne pepper, thyme,
oregano tomatoes, bay leaf, salt, pepper and wine. Simmer, stirring occasionally for 20 to 30 minutes until thick and savoury. 5. Stir in the beans. Spread in a baking dish.
Sprinkle with a mixture of bread crumbs and grated cheese. The recipe can be prepared to this point and refridgerated until needed. 6. Bake the beans for 30 minutes uncovered until
bubbling and browned on top. For a very low fat recipe ommit the cheese.
How To make Gratin Of Red Beans(New Orleans Style)'s Videos
Crab Au Gratin
This is a classic Louisiana dish always found in the best restaurants! It's surprisingly simple to make at home and a great dish for a dinner party.
Shrimp and Crab Au Gratin - Blast From the Past
Paula's making meals to warm you right up when the weather gets chilly and today's meal is Shrimp and Crab Au Gratin. Enjoy Y'all!
Ingredients:
1/2 cup butter
1/2 cup all purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 juiced lemon
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 lb small or medium peeled and deveined shrimp
1 lb picked through for shell claw crabmeat
1 1/2 cup grated sharp cheddar cheese
Preparation:
1.) Melt the butter in a heavy-bottomed saucepan over very low heat.
2.) When the butter is completely melted, stir in the flour with a wooden spoon.
3.) Cook for about 1 minute over low heat, stirring constantly.
4.) Slowly add the milk.
5.) Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.
6.) Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again.
7.) Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
8.) Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp.
9.) When the water returns to a boil, cook the shrimp for 1 minute.
10.) Drain immediately. Roughly chop the shrimp and put in a large mixing bowl.
11.) Add the crabmeat and, with your hands, toss gently to mix.
12.) Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
13.) Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11-by-7-inch casserole dish.
14.) Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture.
15.) If freezing: Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze.
16.) When ready to bake: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake at 350 °F for about 25 to 30 minutes, until bubbly.
Recipe courtesy of pauladeen.com
OLD SCHOOL RED BEANS AND RICE WITH SMOKED HAM HOCKS AND SAUSAGE
This is another fall and winter time recipe
It’s very comforting and filling
RECIPE:
1# red beans
1# smoked ham hocks
1 cups diced yellow onion
2 tablespoons chopped garlic
1 cup diced green bell pepper(optional)
1# sliced smoked sausage( your choice)
1tsp salt and pepper
2 tsp of uncle Steve shake( or your choice)
1 tsp cavenders greek seasoning( or your choice)
1 tablespoon white vinegar
1/3 cup hot sauce( your choice
2 quarts water
place water, vinegar, ham hocks,onions and garlic in LARGE stock pot and simmer for 2 hours or until tender
remove ham hocks from pot and add beans
simmer for 1 hour adding water as needed
add picked ham hock meat and sausage back to pot and season to taste
simmer for an additional 15 minutes
if you like a thicker beans,add 2 tsp of roux to the beans
ENJOY WITH CORNBREAD AND RICE
GO FOLLOW MY FACEBOOK PAGE
GO FOLLOW MY INSTAGRAM PAGE
FOLLOW ME ON TWITTER
PLEASE WRITE ME OR SEND ME LETTERS
I RESPOND TO ALL LETTERS AND CARDS
MY MAILING ADDRESS IS :
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB# 142
KATY,TEXAS 77494
DONATIONS: CASH APP($wacjeff)
DONATIONS: PAYPAL.ME/oldschoolsoulfood
CONTACT INFORMATION(chefjeff@oldschoolsoulfood.com)
Haitian Red Beans and Rice (Diri Kole ak Pwa Wouj)
Red Beans and Rice (Diri Kole ak Pwa Wouj)
Ingredients:
• 1 ½ cups red kidney beans
• 3 to 4 cups white or yellow rice
• 2 tbsps. Haitian epis (marinade)
• ½ white onion chopped
• 3 to 4 tbsps. olive oil
• 1 chicken bouillon cube
• 1 habanero pepper poked with 5 to 6 cloves
• Handful of parsley tied to 2 to 4 thyme sprigs
• 5 to 7 garlic cloves minced
• 6 to 8 cups water
• 1 tbsp. butter (optional)
• Salt to taste
• A few sprinkles of seasoned salt
*Add 1 cup of rice for every 2 cups of water (1:2 ratio)
Cooking, New Orleans style! with Chef Spencer Minch of Emeril's Delmonico
Step behind the line with New Orleans hottest chefs and learn their tricks of the trade.
NOLA.com
Producer: Keith I. Marszalek
Red Beans & Rice
This is a really good recipe for red beans and rice. Use jasmine rice for a rich texture. Very filling meal and even better the next day!
1/4 C chopped bacon
3/4 C celery
1 1/2 C onion
1/2 C green pepper
2 lbs. red beans, soaked or cooked, drained
1/2 tsp. salt
1/2 tsp. ground black pepper
3 bay leaves
pinch of cayenne pepper
3 tbsp parsley
2 tbsp thyme
3 tbsp garlic, minced or chopped
2 lbs. sausage OR 1 lb sausage and 1 lbs ham hock
10 cups water or chicken broth
2 cups rice, served alongside