Creole Cornbread Dressing
How to make Creole Cornbread Dressing!
http://creoleindc.typepad.com/rantings_of_a_creole_prin/2008/11/ms-nellies-creo.html
Duration : 0:5:40
Betty’s Cajun Red Beans and Rice Recipe
In this video, Betty demonstrates how to make a zesty dish from the Deep South, Cajun Red Beans and Rice. This recipe makes a large amount, and it can be used as the main course of a meal. It is composed of a sauce made from red beans, vegetables, and spices, and it is served over a hot bed of white rice. Add a wedge of hot, tasty cornbread, and it tastes wonderful!
Ingredients:
(2) 15.5 oz. cans red beans, undrained (You may use pinto beans, kidney beans, chili beans—but no beans that have been already flavored with spices.)
½ stick butter or margarine, melted
1 cup chopped celery
1 cup chopped onion
½ cup sliced green onion
½ cup chopped green bell pepper
2 cloves garlic, minced
5 oz. diced cooked ham (I used Hormels canned smoked ham, but you may use leftover ham chunks.)
¼ teaspoon salt
2 teaspoons Creole seasoning
¾ teaspoon hot sauce (Tabasco or any type of hot pepper sauce may be used.)
1 cup water
2 cups hot, cooked white long grain rice
Saute 1 cup chopped celery, 1 cup chopped onion, ½ cup sliced green onion, and ½ cup chopped green pepper in ½ stick melted butter or margarine until tender. Add 2 cloves of minced garlic, 2 cans of red beans, 5 oz. diced cooked ham, ¼ teaspoon salt, 2 teaspoons Creole seasoning, ¾ teaspoon hot sauce, and 1 cup water. Cook, uncovered, over medium heat for 1 hour, stirring occasionally. While the red bean sauce is cooking, prepare your white rice. When ready to serve, arrange 2 cups of hot white rice on a large serving dish. Spoon bean mixture over the top, and serve immediately. If you like red beans and rice, this is a very flavorful version that you are sure to enjoy!
Duration : 0:7:47
smithfield country hamCajun Navy beans & meatballs w creole celery p2
smithfield country ham brown gravy
Duration : 0:7:46
American food preferences?
Which American cuisine do you like the best? Here are the options:
~ New England (clam chowder, boiled dinners, baked beans, lobster, maple syrup, etc.)
~ New York Deli style (mostly German/Jewish cuisine)
~ Pennsylvania Amish (doughnuts, egg noodles, etc.)
~ Southern (Chesapeake seafood, BBQ, Smithfield ham, Low Country, Cajun/Creole, Appalachian, cornbread, biscuits, grits, blackberry cobbler, etc.)
~ Southwestern (AKA Tex-Mex)
~ Midwestern (basic meat and potatoes type dishes, Chicago deep dish pizza, Pierogies, etc.)
This is done out of boredom, just curious.
Southern all the way! I love me some BBQ sauce! And potoatoes. And cornbread. And biscuits. And steak. And butter. And corn. And blackberry stuff. And cotton. And grits.
I am looking for a recipe for cajun cornbread stuffing from Woman’s World magazine in Dec of last year,help?
This recipe appeared in one of the December issues of Woman’s World. The issue featured a whole meal using recipes by Paula Dean. This recipe featured collard greens and andouille sausage along with stove top stuffing. It was delicious.
1/2 c butter – 1 pkg (13 oz) andouilie sausage, halved lengthwise cut into 1/4" slices, 3 cups – 1 large onion, chopped – 1 1/4 c celery chopped – 2 cloves garlic minced – 1 1/2 tsp dry Cajun seasoning – 1 lb fresh collard greens chopped – 1 c sweetened dried cranberries – 1 can (14 1/2 oz) low-sodium chicken broth – 3 pkgs (6oz each) cornbread stuffing mix ….. In pot melt half of butter over medium heat. Add sausage, onion, celery, garlic and seasoning; stirring occasionally, until tender, 5 mins. Add greens and cranberries; cook stirring until wilted, 1-2 mins.. Stir in broth and 1c water; cover. Cook until greens are tender 12-15 mins. Stir in stuffing mix and remaining butter; cook, stirring occasionally until liquid is absorbed, 10 mins.
Cajun Turducken Assembly in Atlanta Meat Market – Part 3 of 4 – Putting it Together
Cajun Turduckens are a house specialty at the Douglasville Retail Meat and Smokehouse, just outside Atlanta. Turduckens consist of a mostly boneless turkey, stuffed with a boneless chicken and often duck breast (since whole ducks are usually too long for a standard sized turkey) with some variety stuffing between the meat layers.
In this third video in our four part series, owner David Widaski assembles a Turducken with Cajun crawfish cornbread stuffing for a satisfied client. The turduckens made at the Smokehouse are always fresh, as they take as much as 24 hours to thaw if you get a frozen one, which can be a hassle for clients.
The other advantage of having your Turducken made at the Smokehouse is that you choose the amount of spice and heat you want. Simple herb stuffings are available for a lighter palate.
If you have never tried a Turducken, give the Smokehouse a call at 770-577-2374 to start a new tradition in your home. If you love Cajun food, it doesn’t get much better than this. Turduckens can be special ordered all year long (thought most are sold for Thanksgiving and Christmas), but do require a 2-day lead time in most cases.
Visit www.MyGourmetSteaks.com for more details on the store. Watch part 4 on www.youtube.com/atlantabutcher for heating instructions.
Duration : 0:3:52
does any one have any good cajun recipes/creole?
CAJUN BOURBON CHICKEN
1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 tsp paprika
pinch hot red pepper flakes
1 tablespoon molasses
3 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 1/2 teaspoons each onion and garlic powder
6 each chicken thighs and drumsticks
salt and pepper, to taste
Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken – this portion will be used for basting the chicken during the grilling). Keep refrigerated.
Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.
Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.
Season with salt and pepper, to taste.
OR
PEPPERONCINI STUFFED WITH CAJUN CRAB
MEAT
1 lb. cream cheese, room temperature
8 to 12 oz. crab claw meat, shredded
1 1/2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme leaves
36 pepperoncini
fresh parsley leaves, chopped
Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
Beat the cream cheese in the bowl of a mixer with a paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce and thyme; mix until blended.
Place mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley.
COOK’S NOTE: If you don’t have a pastry bag, use a large ziploc plastic bag with one corner cut off
OR
SPICY CAJUN PASTA
1 can black beans
1 red onion cut into long strips
2 cups chopped chourice
1 1 lb box penne pasta
2 cooked chicken breast
2 tablespoons Cajun seasoning
2 cups medium sized cooked shrimp
1 1/2 cups light cream
2 tablespoons butter
1/2 teaspoon black pepper
In large skillet, cook onion in butter for 2 minutes. Add chourice, Cajun spice, and black pepper. Cook for 10 minutes on medium heat. Add chicken breast, shrimp and cream and simmer until thickened.
Boil pasta according to package directions while sauce is simmering.
Finally, add black beans to sauce. Heat and toss pasta and sauce together. Serve.
OR
CROCKPOT CAJUN PECANS
1 lb. pecan halves
4 tbs butter, melted
1 tsp chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Combine all in a crockpot. Cover and cook on high for 15 minutes.
Take cover off and turn on low, for two hours. Transfer to a baking sheet and let cool.
OR
CAJUN MEATLOAF
2 teaspoons butter
1/2 large onion
1/2 cup green pepper, chopped
1 tsp salt
3/4 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp freshly ground pepper
1/4 tsp ground cumin
1 lb lean ground beef
1 egg, beaten to blend
1/2 cup fine dry bread crumbs
1/2 cup catsup
1 tsp Worcestershire sauce
Preheat oven to 375°F.
Melt butter in a heavy medium skillet over medium to low heat. Add next 7 ingredients and cook until vegetables are tender, about 10 minutes. Combine meat, egg, breadcrumbs, 1/4 cup catsup and Worcestshire sauce and form into a loaf in baking dish.
Bake 20 minutes. Spread top with remaining 1/4 cup catsup and bake for an additional 40 minutes.
OR
CAJUN DIRTY RICE
1 lb. ground pork
1 lb. ground beef
1 large bell pepper
1 medium onion
5-6 cloves garlic, peeled
1-2 fresh, cayenne peppers
1 tsp. salt
1 tsp. red pepper flakes
2 4-6oz cans mushroom steak sauce
3-4 cups cooked rice
The Dressing Mix:
Pan fry the ground meat well until all of the meat is well done. Put bell pepper, onion and garlic into food processor and "nearly" liquify it, then add this to the meat. The pepper/onion/garlic should sizzle as you stir it well into the the meat. When the sizzling fades, add the mushroom steak sauce and a little water and allow the entire dressing mix to simmer for at least a half hour.
Dirty Rice: Cooked rice can be added to this mixure and thoroughly stirred. The more rice you add, the drier and "whiter" the resulting dressing will be. Adding the right amount of rice will result in a dress that is moist with the rice appearing very brown ("dirty").
Cornbread Dressing:
Substitute crumbed cornbread for cooked rice.
Save some for later: Freeze the dressing mix, i.e., before adding rice/cornbread, separately. When needed, defrost the mix by heating it and add the rice or cornbread.
JM
What is a good fish to subistitute for cat-fish in recipes such as gumbo?
I have become interested in trying my hand at Creole and Cajun style cooking, and have seen some intriguing recipes that call for the use of cat-fish. However, after searching some local specialty fish shops and markets ( here in Vancouver, Canada ) I have come out empty-handed. So what is an appropriate substitute for cat-fish in this sort of dish?
I think any firm-flesh fish would work well. Orange roughy or tilapia would probably work. Also, gumbo is delicious with just chicken or a combination of chicken, oysters and shrimp.
Also, be sure to make some spicy cornbread to go with it. Yummy!
Down on the Bayou and Back Again
After twenty years of amazing success with our first cookbook, we travel “back down the Bayou” to Cajun Louisiana with more recipes for dishes that our world -famous cooks prepare every day. Once again we offer sketches-in word and art-in life in our South Louisiana corner of the world. Again you will be able to savor the taste of seafood gumbo, corn soup, crab cakes, cornbread and bread pudding. Once again you can enjoy samples of the foods that complement our Cajun way of life-enjoy more stories and pictures of our romantic history-and travel with is ‘DOWN ON THE BAYOU ..AND BACK AGAIN”