creole

Making red beans and rice from scratch is easy; all it takes is beans, vegetables, some cured pork and sausage, and patience.

New Orleans&#8211;Style Red Beans and Rice Recipe

(450 grams) red kidney beans

Kosher salt

(15 milliliters) vegetable oil

large onion, finely chopped (about 12 ounces; 340 grams)

green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225 grams)

celery,

garlic, minced

(about 4 grams) ground sage

black pepper

ham hock (optional)

thyme

bay leaves

sauce,

Cider vinegar, to taste (optional; see note)

white rice,

Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.

In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), pickled pork (if using), thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)

Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper. For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.

Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you'll know what to do with. The secret to this one is in carefully orchestrated steps to deepen and build flavor, plus a trip to the oven to guarantee you don't end up with a burnt layer of rice on the bottom of your pot.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe

(28-ounce; 795 grams) can peeled whole tomatoes, packed in juice (see note)

chicken stock

(565 grams) boneless, skinless chicken thighs

salt and black pepper

(15 milliliters) vegetable, canola,

(340 grams) cooked Cajun or Creole sausage,

onion

green bell peppers

celery

(5 milliliters) tomato paste

(15 milliliters) Louisiana-style hot sauce,

thyme leaves thyme

oregano

cayenne pepper,

garlic powder

long-grain rice (12 ounces; 370 grams)

(340 grams) peeled and deveined shrimp

scallions,

Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.

Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.

Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.

Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.

Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.

Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves, if desired (see note).

Serve, passing hot sauce at the table for diners to add to taste. 

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Cajun Gumbo With Chicken and Andouille Sausage Recipe

boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)

Cajun-style andouille sausage

all-purpose flour (4 1/2 ounces; 130 grams)

onions

cayenne pepper

chicken broth

filé powder,

rice,

In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.

Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside.

Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste. Lower heat to medium-low and cook, stirring and scraping frequently, until roux is a chestnut or chocolate-brown color but not scorched, about 1 hour. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until roux is chestnut or chocolate-brown, about 4 hours, though how long this will take can vary dramatically depending on your oven. You can add the finished oven roux to the pot on the stovetop after removing the sausage, then immediately proceed to the next step of sautéing the aromatics.

Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch. 

Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.

Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.

Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season stew with salt. Discard thyme sprigs and bay leaves.

Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice.

Jambalaya may seems like an odd dish to make on the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add great flavor.

Grilled Chicken and Sausage Jambalaya Recipe

chicken thighs

Creole seasoning

mild smoked pork sausage

andouille

roma tomatoes, halved

olive oil

yellow onion, finely diced (about 1 cup)

green bell pepper, finely diced (about 1/2 cup)

tasso ham, diced

Kosher salt,

white pepper

black pepper,

Louisiana-style hot sauce

white rice

bay leaf

green onions

Type of fire: Direct

Grill heat: medium-high

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lightly season chicken thighs with Creole seasoning. Place chicken, sausages, and tomatoes (cut side down) on the grill. Cover and cook, turning chicken and sausage occasionally, until chicken until meat registers 165°F on an instant read thermometer when inserted into thickest part of thigh, about 20 minutes. Cook sausages until nder browned all over, about 10 minutes. Cook tomatoes until they have grill marks and start to blacken, about 5 minutes. 

Transfer chicken, sausage, and tomatoes to a cutting board as they are done. When cool enough to handle, pull chicken into large chunks. Halve sausages and slice into 1/2-inch chunks. Finely chop tomatoes.

Place large stockpot or dutch oven on grill or over medium heat on a stovetop burner. Add in olive oil and heat until shimmering. Add onions, pepper, and celery and cook until vegetables have softened, 7 to 10 minutes, stirring occasionally. Stir in ham, garlic, salt, white pepper, black pepper, and hot sauce and cook for 2 minutes. 

Add rice and stir to thoroughly coat grains with vegetable mixture. Stir in chicken stock, bay leaf, and chopped tomatoes. Bring to a boil, then simmer, covered, until rice is fully cooked, 20-30 minutes. 

Stir in chicken and sausage and heat cook until heated through, 3 to 5 minutes. Stir in green onions. Season with additional salt and pepper to taste, then serve.

Easy Maque Choux

bacon grease

onion,

green bell pepper,

garlic,

(14 sweet corn

(14.5-ounce) can petitie diced tomatoes, drained

heavy cream

salt

Creole seasoning (optional)

In a large skillet or dutch oven, melt the bacon grease or butter over medium heat.  Add the oninon and peppers and cook until they are tender - about 5 minutes.  Add the garlic and cook, sitrring frequently, for 1 minute.

Add the corn, tomatoes, and heavy cream and stir to combine.  Add the salt and reduce the heat to a low simmer.  Cook, uncovered, for 15 to 20 minutes or until the corn is cooked through and most of the liquid had evaporated.  Adjust seasoning to taste, adding Creole seasoning, if desired.  Allow to rest about 5 minutes to allow the mixture to thicken before serving.

A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!

Gumbo Base (Aka Roux)

flour

butter (or oil, but oil

Melt Butter in a heavy bottomed skillet over medium to medium high heat.

Slowly sprinkle in the flour a little at a time, stirring constantly.

If you burn it even the tiniest bit, it is unusable.

You will notice the flour beginning to brown.

The darker the flour, the darker the gravy.

For gumbo, when the roux reaches a deep dark chocolate brown color it is done.

At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.

You can make this ahead of time and keep tightly covered in the frige or freezer.

I just wanted to say that this is the only way to make a roux so.when you make your gumbo make sure you do it this way,i also use this simple roux recipe for my homemade stews and things. 

This vegan jambalaya is a New Orleans-style Creole dish made with rice, vegetables, vegan chicken, and sausage. It is easy to make and packed full of flavor!

Super Easy & Incredible Homemade Vegan Jambalaya

yellow onion, (small diced)

celery stalks, (small diced)

red bell pepper, (small diced)

green bell pepper, (small diced)

jalapeno (remove and discard seeds), (minced)

tbsp garlic cloves, (peeled and minced)

tbsp

onion powder

poultry seasoning

tsp kosher salt ((Divided-

vegetable stock

tomatoes

Worcestershire sauce ((I use Annie's))

tbsp Tobasco hot sauce

whole-grain brown rice

vegan andouille sausages,

tsp black pepper

To garnish: chopped green onions

Place a large, deep stockpot over medium-high heat. Once hot, add 2 tablespoons of the olive oil into the pot, followed by the diced onion, celery, bell peppers, jalapeno, and garlic. Stir well and cook for 6 minutes. Stir frequently.

Add in the cajun seasoning blend, garlic powder, onion powder, dried thyme, poultry seasoning, dried bay leaves, and the 1/4 teaspoon kosher salt. Cook for 30 seconds, stirring constantly.

Now add in the vegetable stock, the entire can of crushed tomatoes, vegan Worcestershire sauce, Tobasco hot sauce, and uncooked whole-grain brown rice. Stir well and bring the mixture up to a simmer.

Once it is simmering, turn the heat down to medium-low/low, cover, and cook for 45 minutes. Stir occasionally.

Once the jambalaya has about 10-15 minutes left of cooking, place a large saute pan over medium heat. Once hot, add in 1 tablespoon of the olive oil, followed by the vegan chicken and sausage pieces.

Season the vegan meat with the other 1/2 teaspoon of salt and all of the pepper. Saute until the meat is lightly golden brown, about 8 minutes or so.

Add the cooked vegan chicken and sausage into the pot of jambalaya, stir well, cover, and cook for 15 minutes.

Lastly, remove the bay leaves from the pot and discard them.

Garnish your serving of jambalaya with lots of chopped green onions!

When I make these, I use Lea & Perrins White Wine Worcestershire Sauce For Chicken instead of regular Worcestershire sauce.

Applebee's Chicken Wings

chicken wings (1st and 2nd wing pieces)

fluid ounces louisiana hot sauce

unsalted butter

white vinegar

Worcestershire sauce

Bake or deep-fry the wings until they are done.

Mix all the sauce ingredients except flour in a saucepan.

When warm, add flour to thicken sauce; stir frequently.

When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce.

Mix the rest of the sauce with wings and place in baking dish.

Bake at 300&deg;F for about 20 minutes or until warm.

Serve with celery sticks and blue cheese dressing.

These are great reheated, but be warned that they get hotter each time!

Excellent recipe! My first time making hot wings. I baked my wings at 375 for 1 hour (also sprinkled with salt and pepper) until browned. I cut back on the cayenne quite a bit. The guys inhaled these!

Light or dark, thick or thin: shrimp étouffée the way you want it.

Shrimp &#201;touff&#233;e Recipe

For the Shrimp Stock (see note):

(900 grams) shell-on shrimp,

baking soda

(45 milliliters) vegetable or canola oil

yellow onion, diced

tomato paste

(120 milliliters) dry sherry or brandy (optional)

flat-leaf parsley

For the Étouffée:

(4 ounces; 115 grams) unsalted butter

(2 1/4 ounces; 65 grams) all-purpose flour

(8-ounce; 225 grams) medium yellow onion, diced

paprika (optional)

(700 milliliters) shrimp stock, plus more as needed

For the Shrimp Stock (see note): Peel and devein shrimp, reserving the shrimp shells; if using head-on shrimp, twist off the heads and reserve with the shells. In a medium bowl, combine peeled shrimp with the 2 teaspoons salt and 1/2 teaspoon baking soda and stir well. Refrigerate shrimp until it's time to add them to the étouffée.

In a heavy-bottomed stockpot or Dutch oven, heat oil over high heat until shimmering. Add shrimp shells and heads (if using) and cook, stirring constantly and scraping up any browned bits as they form on the bottom of the pot, until it becomes difficult to remove the browned bits and it seems they could start to burn, about 4 minutes; lower heat at any point if necessary to avoid burning.

Add onion, celery, and garlic and continue to cook, stirring and scraping, until softened. Add tomato paste and stir well until incorporated. If using sherry or brandy, add it to the pot and bring to a boil, scraping up any browned bits, then add 2 quarts (1.9L) water. (If not using sherry or brandy, just add the water right away.)

Add bay leaf, parsley, and thyme and bring to a gentle simmer, then cook for 45 minutes. Strain stock; do not skim the oil from the surface of the stock, as the oil contains a lot of the shrimp flavor and won't be a problem for the étouffée.

For the Étouffée: In a Dutch oven, melt butter over medium-high heat until foaming. Add flour and stir to form a smooth paste. Cook, stirring and scraping the bottom very frequently, until roux turns the color of your choice: light tan, peanut butter–colored, or chocolaty brown. The color of the roux will change the flavor of the étouffée, from mild and light with a sweet shrimp flavor for a blond roux, to dark, slightly bitter, and complex for a darker brown one.

Add onion, celery, and bell pepper, then lower heat to medium and cook, stirring, until vegetables are coated in the floury paste and have softened slightly, about 4 minutes. Stir in garlic and scallion and cook for 1 minute.

Stir in dried oregano, dried thyme, garlic powder, onion powder, cayenne, and hot paprika, if using.

Add the shrimp stock in ladlefuls, stirring well to incorporate between additions. At first the stock will form a thick, gluey paste with the flour, but it will eventually thicken into a thick sauce. Bring to a simmer, then lower heat to maintain a bare simmer.

Add bay leaves, season with salt and pepper, then cover and simmer, occasionally stirring and scraping the bottom to prevent scorching, until vegetables are very soft, about 30 minutes.

Stir in shrimp and cook until they have just turned pink and are cooked through; the amount of time this takes will depend on the size of the shrimp. At this point, if the étouffée is too thick for your taste, add more stock as needed to thin it to your desired consistency.

Season étouffée with salt and pepper. Spoon into bowls or onto plates with warm rice. Garnish with thinly sliced scallions and serve.

The perfect Gumbo.  I adopted this recipe in September, 2006.  It is the best gumbo recipe I have ever tried.

Mean Chef Chicken, Andouille, Ham and Okra Gumbo

vegetable oil

all-purpose flour

lbs hot smoked sausage,

lb smoked ham,

cayenne

chicken stock chicken broth

chicken meat

Pickapeppa Sauce

parsley

rice, accompaniment

In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.

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