Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
Wash and soak beans overnight or from 4 to 6 hours.
Pour off water and refill pot with water, allowing plenty of room to simmer. Add ham bone and ham and all other ingredients.
Simmer 1 1/2 to 3 hours or until creamy (water may added if necessary).
Large sausage, sliced in 1-inch lengths may be added the last hour. (Should be thick and creamy.)
Serve over fluffy rice.
This is a typical New Orleans lunch dish.
Leftover beans may be frozen for future use.
t.
For the Debris Gravy:
Mix the flour, water
ender and a thick, natural gravy has formed.
Add 1
eat.
Add Zatarain's New Orleans Style Dirty Rice Mix and
ot and stir to thicken gravy.
Adjust seasoning and serve
Brown sausage and onion; drain.
Place in a crock-pot with smoked sausage and 5 cans Van Camp's New Orleans style beans. Cook at least two hours.
Serve over saffron rice.
Bring water to boil in large pot with beans.
Add all ingredients.
Boil for 1/2 hour.
Reduce heat to simmer; continue to cook for 3 hours, or until tender.
Any other dry beans may be used for this recipe.
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
Sort out red beans and wash.
Cover beans with water.
Add onions, garlic, green pepper, celery and wine.
Soak overnight.
In morning, add ham bone and bay leaf and few dashes of Louisiana hot sauce.
Cook until beans are tender.
More water may be added. Cook, simmering uncovered, but watch closely.
Mash a few beans to thicken.
When done, serve over rice and sprinkle with chopped green onions.
Salt and pepper to taste while cooking.
minutes.
Combine water, red beans, and ham hock in
inute stirring occasionally. As the gravy cools it will thicken so
Meatballs.
Mix all ingredients and form into balls. Bake in 350 oven for 45 minutes.
Gravy.
On a low fire, fry paste in olive oil for 30-45 minutes. Add sugar, seasonings and paste can of water. Cook 15 minute Add the tomato sauce and then fill each sauce can half way with water and add. Add the Parmesan cheese. Simmer 2 hours.
When the meatballs are finished, add to the gravy.
n beer; keep whisking until gravy thickens. Stir in vegetables. If
Sort beans and rinse well.
Cover with tap water and soak overnight.
Drain and put into large pot.
Add the hot water and the bone, onion, green rareripe, garlic, bay leaf, cayenne and salt.
Mix, bring to boil.
Cover and reduce heat to a simmer. Simmer until tender, about 2 to 2 1/2 hours.
(Add water, if necessary to keep from sticking or burning.)
Stif often.
Add sausage pieces, mix, simmer for 15 to 20 minutes, until cooked, uncovered.
Thick gravy will form.
Serve over hot cooked rice.
Add enough water to the red beans to cover them by
Caramelize 1/2 cup of sugar in a saucepan.
In the meantime, have the 2
cups of sugar and Pet milk in another large saucepan and put on fire and let boil real good.
Pour caramelized sugar into it and stir good.
Let boil up until it forms a soft ball. Take off fire and add butter.
Beat until creamy and drop by tablespoonfuls to make a large New Orleans size patty.
(This recipe is creamy, not grainy.)
Saute onion.
Brown seasoned beef while cooking rice separately according to directions. Add tomato sauce, Tabasco sauce and beans; simmer until rice is fluffy. Drain rice and add to mixture, cooking over low heat approximately 15 to 30 minutes.
Soak beans overnight.
Drain.
In large Dutch oven or kettle, add all ingredients, except rice and bring to a boil, stirring frequently to prevent sticking.
Reduce heat to low and cook slowly for several hours.
If necessary, add water if beans are not tender.
If you want thicker gravy, mash a few beans and cook until remaining beans are tender.
Serve over rice.
Bring the water almost to a boil, to a temperature of 204-208 degrees F.
Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
Pour more water over the grounds until the upper pot container is full.
Allow to drain, then repeat until all the water is used.
Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
Pour coffee into warmed large mugs, then add the milk.
Add sweetener if desired and serve.