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Beignets
Passive Time 48 Mins 4 Hours
Servings
Ingredients
Passive Time 48 Mins 4 Hours
Servings
Ingredients
Instructions
  1. Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
  2. Form a dough: Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
  3. Roll and cut: Turn dough out onto a floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares.
  4. Fry until golden: Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.
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Red Beans and Rice
Prep Time 2 hours
Cook Time 3 hours
Servings
Ingredients
Prep Time 2 hours
Cook Time 3 hours
Servings
Ingredients
Instructions
  1. Place red beans into a large bowl, and cover with water by several inches. Soak overnight.
  2. In a large soup pot, add the oil, garlic, green pepper, onion, celery. Sauté for a few minutes.
  3. Drain and rinse red beans, add them to the soup pot with the vegetables. Cover with water and cook over medium to low heat. Season pot with salt, black pepper, and Creole seasoning.
  4. Reduce heat to low and cook until beans are tender, about 4 hours. When beans are tender add the sausage cut into bit size pieces. Stir to combine and let the flavors come together over low heat for 15-30 minutes, stirring occasionally.
  5. Red beans should have a thicker liquid. If water starts to run low just add water slowly so it doesn’t create the consistency of a soup, these are very creamy beans. Serve red beans over hot cooked rice.
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Chicken and Sausage Gumbo
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Heat the oil in a large pot over medium heat, add in the flour and whisk constantly until the mixture is smooth and brown. This forms the Roux. The roux will burn very easy if it’s not moving.
  2. Once roux is brown add onions, and cook for 5 minutes.
  3. Add the bell peppers and celery, and cook for 5 more minutes.
  4. Stir in the Kitchen Bouquet, garlic, sausage and Cajun seasoning and cook another 5 minutes.
  5. Add the chicken broth and bay leaves to the pot and bring it to a boil. Let the gumbo simmer for one hour.
  6. After an hour add parsley and cooked chicken to the gumbo and simmer 1 more hour
  7. Remove excess oil from the top of gumbo.
  8. Serve hot over white rice. People often add Filé, hot sauce, and salt and pepper to their individual bowls.
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Grillades are usually served over creamy grits.

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Grillades
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a medium size bowl combine a half a cup of flour and creole seasoning.
  2. Coat each piece of meat evenly with the flour and set aside.
  3. Heat oil in a skillet. Place the meat in the pan and let each side cook until the meat is browned on the outside. Remove the meat from the pan.
  4. While the pan is still hot sauté the onions, bell pepper, and celery until they are tender and the onions are browned.
  5. Add the garlic and tomatoes and sauté for 5 minutes.
  6. In a pot create a roux by melting the butter and adding the flour. Stir the mixture continuously until the roux turns the color of peanut butter.
  7. Add the broth and whisk on medium heat until the liquid is thickened.
  8. Add the meat and vegetables to the pot and season with salt and pepper.
  9. Let the food come to a boil and then reduce the heat to low. Let the meat simmer for 1-2 hours.
  10. Add parsley for the last 10 minute of cooking.
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