Creole Red Beans and Rice
Ingredients
- 1 and 1/4 gallon beef stock
- 1 pound dried red beans
- 1 pound Adouille sausage
- 2 cups diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced celery
- 1 can rotel tomatoes
- 1 tablespoon minced garlic
- 1 teaspoon hot sauce
- 2 tablespoons worcestshire sauce
- 1 tablespoon creole seasoning
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/4 cup chopped parsley
- 1/4 cup chopped green onion
Directions
- Place beeth stock, dried beans and garlic in 8 quart stock pot. Bring to a boil.
- Boil for 10 minutes. Then add onion, bell pepper, celery, rotel, hot sauce, worcestshire,white and black pepper.
- Simmer for 20 minutes then Adouille. Brown Adouille in a skillet before adding to stock pot.
- Simmer for 2 1/2 hours, make sure it does not cook dry.
- Add parsley and green onion serve over rice.
- Serves 8.
- Keeps well in Freezer for upto 6 months
Creole Red Beans and Rice
Ingredients
- 1 and 1/4 gallon beef stock
- 1 pound dried red beans
- 1 pound Adouille sausage
- 2 cups diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced celery
- 1 can rotel tomatoes
- 1 tablespoon minced garlic
- 1 teaspoon hot sauce
- 2 tablespoons worcestshire sauce
- 1 tablespoon creole seasoning
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/4 cup chopped parsley
- 1/4 cup chopped green onion
Directions
- Place beeth stock, dried beans and garlic in 8 quart stock pot. Bring to a boil.
- Boil for 10 minutes. Then add onion, bell pepper, celery, rotel, hot sauce, worcestshire,white and black pepper.
- Simmer for 20 minutes then Adouille. Brown Adouille in a skillet before adding to stock pot.
- Simmer for 2 1/2 hours, make sure it does not cook dry.
- Add parsley and green onion serve over rice.
- Serves 8.
- Keeps well in Freezer for upto 6 months
Apricot Pudding
Ingredients
- 1 cup granulated tapioca
- 1 can apricots
- Sugar
- Cream
Directions
- Soak tapioca overnight in just enough water to cover it.
- Drain juice from can nof Apricots in the morning and stir into tapioca.
- Add 1/2 cup of sugar and enough water to make themixture thin.
- Bring to boil and let boil until clear.
- Cover bottom of pudding dish with fruit sprinkle with sugar and pour tapioca mixture on top.
- Bake for 30 minutes and serve with cold cream.
Blackberry Soup
Ingredients
- 2 cups of blackberries
- 8 cups of water
- 1 tablespoon of sago
- Lemon peel
- Cinnamon
- Sugar
Directions
- Boil the blackberries in the water for 30 minutes.
- Strain and return juice to the fire
- Return to boil, once at boil add sago and lemon peel
- Add cinnamon and sugar to taste.
Blackberry Soup
Ingredients
- 2 cups of blackberries
- 8 cups of water
- 1 tablespoon of sago
- Lemon peel
- Cinnamon
- Sugar
Directions
- Boil the blackberries in the water for 30 minutes.
- Strain and return juice to the fire
- Return to boil, once at boil add sago and lemon peel
- Add cinnamon and sugar to taste.
Apricot Pudding
Ingredients
- 1 cup granulated tapioca
- 1 can apricots
- Sugar
- Cream
Directions
- Soak tapioca overnight in just enough water to cover it.
- Drain juice from can nof Apricots in the morning and stir into tapioca.
- Add 1/2 cup of sugar and enough water to make themixture thin.
- Bring to boil and let boil until clear.
- Cover bottom of pudding dish with fruit sprinkle with sugar and pour tapioca mixture on top.
- Bake for 30 minutes and serve with cold cream.
Johnny Cakes
Ingredients
- 2 cups of corn meal
- 1 pint of butter-milk
- 1 spoonful of cream or butter
- 1 cup of flour
- 1 teaspoon of soda
Directions
- Mix 2 cups of cornmeal with butter-milk and cream or butter
- Sift soda through the cup of flour
- Beat cornmeal mixture well together with flour soda mixture
- Bake in oven and serve hot
