louisiana

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.

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

green bell peppers

celery

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.

Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.

New Orleans Remoulade Sauce Recipe

mayonnaise

Dijon mustard

lemon juice

parsley

Louisiana-style hot sauce

whole-grain mustard

garlic,

capers, roughly chopped

worcestershire sauce

mild paprika

scallion, finely chopped

salt

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

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)

bay leaf

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

scallions,

oregano

garlic powder

onion powder

paprika (optional)

(700 milliliters) shrimp stock, plus more as needed

salt and black pepper

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.

Shrimp Gumbo Soup made gluten-free and dairy-free and paleo friendly.

Shrimp Gumbo Soup

avocado oil (or olive oil)

medium yellow onion (see note*)

carrots (chopped)

bell peppers (colors of choice, cored and chopped)

garlic (minced, see note*)

tomatoes

shrimp

andouille sausage links (sliced, see note**)

parsley (choped)

paprika

sea salt (to taste)

chives (chopped, for serving)

Heat the oil in a large stock pot over medium heat. Add the onion and carrot and saute until onion begins to turn translucent, about 3 to 5 minutes. Add the bell peppers and garlic and continue cooking until garlic is very fragrant, about 3 minutes.

Add the diced tomatoes and chicken broth and bring to a full boil. Add the remaining ingredients and return to a gentle boil. Reduce heat, cover, and cook 20 minutes.

Serve heaping bowls of shrimp gumbo with chives or green onion on top and enjoy! Note: the gumbo becomes even more flavorful as it sits, so this is a great recipe to make ahead of time and allow it to sit in the refrigerator 1 to 2 days before eating.&nbsp;

A traditional Creole rice dish made with pork sausage, tomatoes, and Creole seasonings simmered in stock with a trinity of vegetables that include onion, celery, and bell pepper. This authentic Jambalaya recipe is a one-pot rice dish with deep creole flavor that you&#x27;ll only find in Louisiana. As a New Orleans local, you&#x27;ll find my real Jambalaya recipe is authentic and full of flavor.

Creole Chicken and Sausage Jambalaya {From a NOLA Local}

lb chicken thighs (see notes for quicker alternative)

unsalted butter

lb. Andouille Sausage,

yellow onion, chopped

green pepper, chopped

celery stalks, diced

green onions, chopped (separate white and green parts)

garlic, minced (or about 1.5 tsp garlic paste)

oz canned crushed tomatoes

tomato puree (see notes for alternative)

tsp black pepper

tsp ground cayenne

tsp Tony Chachere Creole Seasoning

chicken stock

Louisiana pepper sauce

Heat 1.5 tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.

Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.

Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.

Add crushed tomatoes, tomato puree, salt, pepper, cayenne, thyme, Tony Chachere Creole Seasoning, and bay leaf. Stir 2 minutes.

Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.

Bring to a boil then reduce heat to a simmer. I reduced heat to a level 2/3 on the stovetop.

Cook uncovered until liquid is reduced by 1/3 or about 1 hour.

Bring jambalaya to a boil. Stir in 2 cups uncooked rice then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. *NOTE* If rice is not done and liquid is gone, stir in 1/4 cup water at a time.

Stir in remaining green onions. Serve with hot sauce if desired.

This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always used Louisiana crawfish tails, NEVER Chinese crawfish!
Many people think that New Orleans food is spicy hot, but that's not true. Many...

Louisiana's Best Crawfish Etouffee Recipe

butter

onions,

Tbsp garlic, minced

green onions, sliced (reserve some for garnish)

- 1 bell pepper, diced

Tbsp all purpose flour

c shrimp or chicken stock,

chicken bouillon cubes (only

lb louisiana crawfish tails and fat (do not use chinese)

parsley,

salt & black pepper

tobasco or la hot sauce (optional)

Classic Louisiana Pralines

brown sugar, (firmly packed)

heavy whipping cream

corn syrup

real salted butter ((4 tablespoons))

pecan halves, (rough chopped)

vanilla extract

Combine brown sugar, cream, corn syrup and salt in a large sauce pan.  Bring to a boil over medium-low heat, stirring regularly.  Add butter and let mixture low boil while stirring for 5-6 minutes or until it reaches 236- 240 degrees Fahrenheit using a candy thermometer or when mixture forms a ball when dropped in a measuring cup of cold water.

Remove from heat and fold in pecans and vanilla with a wooden spoon.  Stir constantly until candy begins to thicken (about 3-4 minutes).  When it becomes the consistency of melted peanut butter, quickly drop heaping spoonfuls onto parchment paper to set.

Let stand 30 minutes or until firm.  Should be the consistency of fudge when ready.

An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice.

Shrimp Delicate (Cajun Shrimp & Rice)

vegetable oil

onion

chopped bell pepper

garlic

flour

broth

1.5-oz packet beef stew seasoning mix

green onions, diced

lbs shrimp, peeled and deveined

white rice

A true southern side dish, Louisiana Dirty Rice is filled with sausage, ground beef, bell pepper, onion, celery &amp; spices.&nbsp; Also perfect as a dressing or stuffing for chicken, turkey or quail.

Louisiana Dirty Rice

beef

lb pork sausage

4-5 C cooked rice, (prepared with chicken broth)

C green bell pepper, (diced)

C yellow onion, (diced)

C celery, (diced)

C flour

Tbsp bacon grease oil

Tbsp fresh parsley, (chopped)

tsp minced garlic

tsp salt

tsp chili powder

In a large skillet, heat bacon grease or cooking oil.&nbsp; Add ground beef and sausage and brown.

As meat begins to brown, add diced bell pepper, onion and celery.

When meat is fully browned, stir in herbs and spices except for parsley.&nbsp; Mix well.&nbsp; Add flour. Mix well again, making sure the flour coats the meat.

Add broth and bay leaves.&nbsp; Scrape the bottom of the pan to loosen any of the browned bits from the pan.&nbsp; Allow to simmer 5-8 minutes.

Fold in rice and parsley.&nbsp; Simmer for 5 more minutes. Serve.

This easy Louisiana classic is a traditional savory rice recipe filled with smoked sausage, bell pepper, onion, celery and creole seasoning. Perfect as a side dish, main dish, or a Southern holiday favorite!

Louisiana Sausage Jambalaya

olive oil

C diced yellow onion

C diced green bell pepper

C celery

C diced red bell pepper

lb smoked sausage (beef

can of diced tomatoes & green chiles

C chicken broth

tsp all purpose Creole seasoning

C long grain rice

green onions, (chopped)

Heat 1-2 Tbsp olive oil in large cast iron skillet or dutch oven over medium heat.   Add garlic. Stir while garlic lightly browns.  Add onions, bell pepper and celery.  Sautee until softened but not quite translucent.  Add in smoked sausage.  Sautee for 1-2 minutes or until sausage begins to cook.

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