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 ts 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
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
Justin Wilson Cajun Meat and Potatoes
Looking Back Series full episode.
Brought to you by Cajun in the City and Justin Wilson Holdings, Inc.
Paul Prudhomme's Louisiana Kitchen Vol 2
Red Beans and Rice
Red Beans and Rice
PAPA Texas Channel:
My Amazon Storefront has a lot of the items you see me cook with:
Red Beans & Rice Box:
Go here to get you some Uncle Steve's Shake:
Go here for some awesome Taco or Enchilada Seasoning:
10% Discount with Code “10PAPATXS” at Check Out. The Code applies to ALL Vont Products!
All Vont Products listed Here:
If you would like to help me help a vet, go check out and use code BADGE at checkout for 15% off all products and a portion of the proceeds goes directly to Veterans charity organizations!
#redbeansandrice
#dutchoven
#papatexas
#papaskitchen
If you want to help support the PAPA Texas Channel, shop Amazon using this link, it cost you nothing more:
Link to the Weber Kettle:
Link to Charcoal Scooper:
SMARTRO ST54 Digital Thermometer:
Ove Glove:
My signs are made by Big W Adventures:
PAPA Texas
P.O. Box 648
McKinney, Texas 75070 PAPA Texas Instagram Account:
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.
New Orleans Recipe Collection
I created this video with the YouTube Video Editor (