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
Spicy Cajun Beef Recipe
Here’s a recipe for you with only 5 ingredients!!! 5 ingredients to a fabulous meal!!!
It’s a spicy cajun beef recipe for the crockpot..
Have a stress-free meal with your family…
Enjoy!!!
Duration : 0:5:15
Cooking recipe help. How much salt and cayenne to add???
Here is the ingredients called for the recipe
* 1 cup milk
* 1/2 cup Creole mustard
* 1 teaspoon hot sauce
* Salt and cayenne
* 4 catfish fillets, (about 6 ounces each)
* 3/4 cup flour
* 1/2 cup yellow cornmeal
* 4 teaspoons Essence, recipe follows
* Vegetable oil, for frying
Notice for salt and cayenne it doesnt list how much to put in.
Here are the directions
Directions
In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the mixture with salt and cayenne.
Here it also doesnt say how much to put in… just that your supposed to do it. Adding too much salt and cayenne might be too strong or likewise not strong enough if I dont add enough. So how the heck am i supposed to know how much to add? Any assistance will be appreciated thanks!
I’d go with 1/2 tsp. salt but no cayenne since it already has some heat from the Creole mustard and hot sauce. But if you like things spicier, then you can add a little cayenne – maybe 1/4 tsp.
Seafood pasta with white sauce – what to flavor the sauce with?
I am planning to make a scallop pasta with a low-fat white sauce and some sauteed green and red bell peppers mixed in. White sauce by itself doesn’t have much flavor and none of the ingredients in the dish are strongly flavored. So what can I use to season the white sauce with to give it a little more flavor. I am trying to keep the calories low so that lets Parmesan or other cheeses out, but I am more than happy to use spices or herbs. I was thinking of adding Old Bay to the sauce or some Cajun seasoning – what do you think?
2 tablespoons olive oil
1/2 cup chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/4 cup dry white wine
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper.
HOW TO BOIL FRESHWATER BLUE CRABS, CAJUN STYLE
INSTRUCTIONS AND RECIPE FOR BOILING LOUISIANA FRESHWATER BLUE CRABS, CAJUN STYLE. ALSO SERVING SUGGESTIONS, GARNISHMENTS. EXTREMELY YUMMY!
Duration : 0:2:42
i need to know a cajun sauce for fish thick and creamy any recipes please i am auststralian so product is li
Cajun sauces are heavily influenced by French cooking… Cajun are of French ancestry – buerre blanc and or bernaise is quite common.
If you want to kick the sauce "up a notch" add a couple pinches of ground cayenne peppers to the sauce.
Here’s a typical sauce that’s served in New Orleans… Also, remolades are popular as a "dipping" sauce for deep fried coated seafood.
MEUNIERE SAUCE
1 stick (8 tablespoons) unsalted butter
2 cups fish stock
juice of 1/2 lemon
1 teaspoon Worcestershire sauce
Dash of Tabasco
1 tablespoon heavy whipping cream
In a saucepan, melt the butter and cook until beginning to brown. Add the stock, lemon juice, Worcestershire sauce and Tabasco. Add the cream and cook to reduce for 1-2 minutes. Remove from heat and serve immediately.
CHEF JOHN FOLSE’S SHRIMP REMOULADE
1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste.
Note: Creole Mustard is a whole grain mustard… If you can’t find Creole Mustard, you can use a whole grain dijon mustard.
What style of cuisine do you prefer?
I am interested in learning about which styles of cooking the general public prefers. Italian pastas or Greek ourzi? Do you prefer Japanese, Chinese, Vietnamese, or is it a Thai? Does your palate crave Hungarian goulash or Ethiopian rice? Do you know the difference between Creole and Cajun?
I personally prefer the cuisine of my hometown, New Orleans. I love Creole food and will go out of my way to get the right ingredients to make it. Give me spice and the Holy Creole Trinity: green peppers, onions, and celery! I can make a roux, I can eat hot sauce and garlic on ice cream if I have to, and I cannot live without Creole tomatoes and red beans.
What about you?
Hello Vatican Lokey !
My mother’s family comes from South Carolina; nothing beats southern food; smothered pork chops, dirty rice, biscuits, gravy, peach cobbler, creamed potatoes, gravy, chicken fried steak, blueberry cobbler, gravy, fried chicken, apple pie, potatoe salad, and more gravy..
I also love Thai food, Chinese, Indian, Congolese, Mexican, Greek, Dominican, Italian; need I go on ?
If you put your heart in it when you prepare your food, it officially becomes "soul food" ; it doesn’t matter what you look like, or where you come from…
Now let’s talk New Orleans, I can’t wait until I try craw fish etouffee, the famous red beans and rice, creole gumbo, and a po’ boy sandwhich, to name a few.. Lawdy !!!
Good Lord !! I am hungry !
I will try anything, I love all foods; I can’t wait until I go to New Orleans! I’m going to the best restaurants, and every little fast food eatery, and I’m going to take millions of pics !!
I do not discriminate against food; although, I have just started to eat lima beans; who knew they could be so tasty ?
Love, light, and peace
tishy
Cajun seasoning recipe?
I need a recipe for cajun seasoning. I’d rather make it than buy it–got a lot of spices in the kitchen.
Hi !!!
Here you go…
Cajun Seasoning
A sprinkling of this savory seasoning is sure to lend a Louisiana accent to everything from pasta to meat.
INGREDIENTS
1 tablespoon onion powder
1 tablespoon white pepper
1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon paprika
1-1/2 teaspoons celery seed
1-1/2 teaspoons dried thyme
SERVINGS 16
PREP 5 min.
TOTAL 5 min.
DIRECTIONS
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for 4 to 6 months. Yield: 1/3 cup.
———AND THIS IS MORE LIKE WHAT WE USE HERE ON THE BORDER OF TEXAS & LOUISIANNA…IT’S GOT MORE ‘KICK’ TO IT!
Cajun Seasoning
2 tbsp Paprika
1 tsp Cayenne
2 tsp Black Pepper
12 tsp White Pepper
12 tsp Crushed Red Pepper
14 tsp Onion Powder
14 tsp Garlic Powder
1 tsp Chives
1 tsp Basil
1 tsp Oregano
2 tsp Salt
14 tsp Sugar
Put all ingredients into spice grinder & process into fine powder.
————EMERIL HAS MADE HIS OWN VERSION QUITE POPULAR…
Emeril’s Essence Recipe
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
————BONUS ….SEASONING RECIPES…
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Do you have a really good recipe for cooking salmon?
I usually do the same mix of ingredients: margarine, cajun seasoning (Tony Cacherie’s), fresh lemon juice or bottled lemon juice, dried parsley flakes, garlic power and a few drops of green Tabasco. I melt all that in the microwave and pour the mixture on top of the fish. It gives the fish a tangy, spicy and seasoned flavor. It’s probably not the healthiest recipe though, so I am looking for different ideas.
I cook my salmon two different ways. With one, I put a layer of mayonnaise seasoned with black pepper, dill and onion powder over the top of the salmon, wrap it in foil and bake it until just done. The salmon is very moist that way. I’ve had it in a restaurant fixed that way but I believe they mixed mayonnaise and either sour cream or cream cheese. By the texture, I want to say cream cheese.
And, when we went to Juneau, Alaska, a restaurant that cooked their salmon over alder use a 3-2-1 method. 3 parts brown sugar, 2 parts lemon juice and 1 part butter. Melt the butter, mix everything together and coat the fish. I again seal it in foil and bake it.
Some ladies in my group like the 3-2-1 method and others like the mayonnaise version. The restaurant that uses the mayonnaise method is Anthony’s Home Port in Olympia, WA
How to cook creole style!
Most people would associate creole cooking with New Orleans, but the Caribbean also has a rich tradition of creole cuisines. This video was filmed in the beautiful island of Dominica, and shows how to make marinated mahi-mahi fish, with plantain in a coconut batter.
Ingredients needed
Mahi Mahi fish ( also known as dolphin fish)
Thyme
Parsley
Green Onions
Celery
Seasoned pepper
Salt
Lime or Lemon
Tomatoes
Tomato Sauce
Plantains
Shredded coconut
Eggs, milk and flour for the batter
Duration : 0:5:22