Red Beans and Eric... err Rice!

[...] I’ve never made a pot of red beans so thick before. My wife called it heavy. The red beans sat on top of the bed of rice. It was also the first time that I only sorted and rinsed the [...]

[...] store best seller over the entire summer.  It still hovers in the top 20!  My second book, RED BEANS & FAMILY FAVORITES: Traditional home style recipes and new favorites was a hot buy in the [...]

[...] When it comes down to cooking a homemade pot of red beans and rice, there are two ways of doing it. And depending on the way you like to cook your beans, [...]

[...] side, then combine the two. 2. Do you put any unique ingredients in your pot of red beans? Do you prefer dried or canned beans? I love Blue Runner canned beans when we’re on the go. It’s [...]

[...] You Red Bean, LAURA CAYOUETTE? [...]

[...] has versions of jambalaya and dirty rice. For me, there is a gold standard for each version of red bean; Camellia for dried, Blue Runner for canned, Zatarain’s for boxed.  I compare each and every [...]

[...] .  The timer beeped.  Here goes nothing… When I sample these bagged, pouch, boxed, and canned red bean meals I try to give it a few bits before I jump to any conclusion.  It only took a bite but [...]

[...] and reading.  Just watch out for Mr. Pinchy! I asked Tim Harkleroad, “How Do You Red Bean?” Where’s your favorite place to order red beans and rice? Well, the first place I [...]

Davis Rogan came into the “national” spotlight for his work on the hit HBO show, “Treme.”  The multi-talented Rogan, not only was a reoccurri [...]

(picture from www.1896omalleyhouse.com) Now that December is here and the kids are counting down to Christmas, it’s time to plan some things to do [...]

Periplus World Cookbooks presents: The Food of New Orleans Authentic Recipes from the Big Easy! I actually found this book at a used book store her [...]

I don’t know why, but this is one of my wife’s favorite ways to have red beans and rice.  It doesn’t happen often, but she likes Blue Runner re [...]

[...] of it. Melt some butter and brush all over the chicken.  Even the cavity.  Then let it rain Creole seasoning.  If you don’t have access to premixed Creole seasoning, whether it is Slap Ya Mama or [...]

[...] pickled peppers!  And that’s what I did; adding garlic, more Creole Seasoning and Celery it became the Holy Trinity Stuffing with The Pope and the Hot Nun, Hot Pickled [...]

[...] ’T STAND THE HEAT: A New Orleans Firefighter’s Cookbook along with his FIREHOUSE FLASHOVER CREOLE SEASONING and the newly released FIREHOUSE BACKDRAFT BBQ & BUTT RUB. I’ve followed Robert on [...]

[...] in between the chicken pieces. Add the sliced onions and sliced green peppers.  Top with Creole Seasoning. Place the pan in a heated oven for 1-hour, or until the bacon crisps up.  In case you have [...]

[...] his wife and daughter.  He shares wonderful stories with some of the finest Creole and Cajun recipes you’ll find anywhere.  Besides the stories, you’ll also get lost in his photographs.   [...]

[...] YOU CAN’T KEEP NEW ORLEANS OUT OF THE COOK offers not only some great Creole and Cajun recipes, but an education about the regions cooking. With Tommy’s knowledge of the food of [...]

[...] Machina“! Genet Hogan Genet Hogan’s blog: You can find some of the finest Creole and Cajun recipes on RAISED ON A ROUX!  Check out her series, Finger Food Friday!  One of my favorite [...]

[...] cover. This book isn’t simply just a cookbook filled with hundreds of Creole and Cajun recipes that features seafood, it should also be considered a textbook in Creole and Cajun [...]

[...] ½ lbs ham, diced 1 14.5-oz diced tomatoes, undrained 2 bay leaves 1 tbsp brown sugar 1 tsp Creole seasoning 1 tsp dried thyme ½ tsp dried oregano 1 cup rice, cooked green onions and parsley for [...]

[...] is fighting over the last piece! Cherry Creole Crock Pot Ribs 1 rack pork baby back ribs 1 tsp Creole seasoning 2 1/2 cup BBQ Sauce 3/4 cup cherry preserves 1 tbsp Creole mustard 1 1/2 tsp pepper 1/4 [...]

[...] and Mushroom Gravy 4 eggs, beaten 3 cups milk, divided 1/2 tsp salt 1/4 tsp pepper 1/4 tsp Creole Seasoning 2 tbsp butter 3 tbsp flour 1 4-oz can mushrooms, drained a few dashes of Tabasco Parsley [...]

[...] cloves garlic, minced 2 tbsp bacon drippings 1 1/2 tsp dried oregano 1 tsp dried basil 1/2 tsp Creole seasoning 1/4 tsp cayenne pepper 1/4 tsp white pepper pinch of sage pinch of thyme dashes of hot [...]

[...] to New Orleans, everyone knows to get the gumbos, red beans and rice, jambalaya or the shrimp creole, but what about fried chicken? It’s probably one of the least talked about foods outside [...]

[...] recipes by the author – John DeMers. I’ve made a few of the recipes from the book; Shrimp Creole, Pain Perdu, the Chicken and Andouille Sausage Gumbo, and of course, the red beans [...]

[...] . But with this one, I’ve earmarked a ton of recipes. Some of my favorites are the Shrimp Creole, Box of Napkins Sloppy Roast Beef and Swiss Cheese Po’boy, Smothered Okra and Tomato [...]