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Joined: Feb 2010
Posts: 24
Saturday, February 27, 2010 - 19:11
New Orleans Recipes
1. Jumbalaya
Here's what you need:
2 cups rice
1 cup canned tomatoes
1 medium size slice raw ham
1 large onion
1 green pepper
2 pods garlic
1 sprig thyme
1 bay leaf
1 cup shrimp
1/2 cup shortening
Salt and pepper to taste
2 cups water
Here's how to make it:
Put Chanson du Vieux Carre on entertainment system. Wash rice until clear, at least four times. Fry with shortening and onion until brown. Add the meat, shrimp, tomatoes and the rest of the seasoning. Let cook on very slow fire from 30-35 minutes. Crab, oysters, chicken or brisket may be added if desired.
Here's where I got it:
Lena Richard, New Orleans Cook Book (New York: Dover Publications, 1985), 86.
If anybody has any to add or can add to one, have at it.
ClayBusby
Replies for this Forum Topic
Greetings, all.
Here's a classic Louisiana recipe--not from New Orleans but authentic to the region:
2. Red Beans and Rice
Here's what you need:
1 pound red kidney beans
1 meaty ham bone
2 large onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, finely chopped
Salt and pepper to taste
Pinch of sugar
1 bay leaf (optional)
2 pounds spicy sausage
1/4 cup parsley, chopped
Rice
Here's what you do:
Soak beans overnight. Rinse. Cover with water and cook with ham bone (fat trimmed off), onion, bell pepper, celery, garlic, salt, pepper, sugar, and bay leaf. While beans are cooking, put on "Songs I Heard", then boil the sausage in skillet. Drain, fry until crisp, and set aside. Cook beans until fork tender; then add fried sausage. Just before serving, remove bay leaf and add parsley. Freezes. Serves 8.
Good with corn bread and mustard greens.
From: "Pirate's Pantry: Treasured Recipes of Southwest Louisiana", The Junior League of Lake Charles, Inc., 1976, pg. 24.
I haven't personally tried this recipe yet but have made red beans and rice LA-style. It actually came out purplish-colored but was real tasty.
ClayBusby