RedHot Hot Sauce or Louisiana Hot Sauce.
Heat the
ony's, then coat with Louisiana Fish Fry (or other seasoned
irm. A more advanced and authentic cooking requires a rectangular omelet
aste using salt, pepper and Louisiana gold pepper sauce. Fold shrimp
t also adds lots of authentic, distinctive flavour.
After 5
Some recipes call for cilantro leaves only,
Saute onions, celery and bell pepper until brown.
Add garlic, stewed tomatoes, Ro-Tel tomatoes, salt, pepper and Worcestershire sauce to taste, water, rice and chosen meat.
Let come to a boil. Cover and cook 25 minutes or until rice is tender and liquid is reduced.
Cook wings and first 6 ingredients over a low flame until tender.
Add 1 quart water, potatoes and rice.
Bring to a boil and then turn heat to low until rice is soft.
Can also be made with leftover meats and fish instead of wings.
Remove sausage from the casing & combine both meats in a bowl. Add the remaining ingredients & mix well. Let the mixture rest in the refrigerator for at least 1 hr for seasonings to \"work\".
Form hamburger patties as usual & make them about 3/4\" larger than the bun. The burgers will shrink, so doing this will give you a \"bun-fitting\" hamburger patty.
Cook hamburgers on high heat on ea side for about 1 minute. Then finish them on a med low heat till done (An internal temp of 160F is recommended by the USDA).
When done, spray them ...
Sprinkle wings with salt and pepper.
Heat oil in deep fryer or heavy pot.
When hot, add half of wings and cook 8 to 10 minutes.
When wings are golden, remove to warm paper towel lined platter.
Cook remaining wings.
Preheat oven to 425 degrees F.
If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
While the wings are baking, mix all the ingredients for the sauce in a pan, and ...
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a ...
ver steamed white rice. Serve Louisiana Hot Sauce at the table
Place tamales (WITHOUT PAPERS) in a greased or sprayed 9 x 13\" pan.
In separate bowl combine the soup, Ro-Tel tomatoes and the green chilies,.
stir until well blended.
Pour over the tamales. Top with cheese, and the olives. Bake covered for 30 minute Then take cover off and let bake another 15 to 20 minute or until the cheese bubbles and gets a little brown on top.
This recipes makes a lot and should serve 6 - 8 people.
read and using cajun/creole recipes of fried seafood or meats
1/2 hours. Some recipes use a lot less cooking
br>Notes: To be completely authentic, pulverize the peeled garlic with
n hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes
or 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.
In a medium saucepan melt butter over medium heat; Add in onion, bell pepper, celery, garlic and chili powder; saute for until vegetables are tender (about 3-4 minutes).
Whisk in the cornstarch, then stir in the stewed tomatoes, tomato sauce and Worcestershire sauce; bring to a simmer over medium heat stirring and breaking up the tomatoes with back of a spoon.
Add in Creole seasoning to taste (and wine if using) simmer uncovered for about 25 minutes (you may simmer longer if desired for a thicker richer sauce).
If you prefer a creamy ...