Tag: main course
Louisiana-Style Red Beans and Rice
Louisiana-Style Red Beans and Rice
This recipe for red beans and rice is to die for. The beans are spicy and smokey in flavor, with 2 types of pork. What is different about Louisiana-style red beans and rice is that the beans are cooked like a stew and served on the side with rice instead of mixing the rice in with the beans.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion diced
- 1 green bell pepper diced
- 2 stalks celery diced
- 3 tsp creole seasoning
- 3 bay leaves
- 3 smoked pork neck bones or 1 smoked ham hock
- 3 andouille sausages diced
- 1 lb dried red beans
- 6 garlic cloves minced
- 10 cups water
- steamed rice for serving
Garnish
- green onions chopped
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the onions, bell pepper, celery, creole seasoning, and bay leaves for 5 minutes.
- Add in the andouille and pork neck bones(or ham hock). Sauté for 5 minutes.
- Add in the beans and garlic. Pour in the water. Bring to a boil and simmer over medium heat for for 2 hours.
- Take out the pork bones. Remove any meat from the bones and chop. Add back into the pot.
- Simmer for another hour. Remove the bay leaves.
Smoked Andouille Sausage
Smoked Andouille Sausage
Andouille sauasage is the famous staple of the cajun and creole cuisine of Louisiana. With it’s origins from French charcuterie, andouille sausage consists of coarse ground pork heavily seasoned with salt, pepper, cayenne, thyme, sage, paprika, and a large amount of garlic. The pork is stuffed into casings and slowly smoked with pecan wood. Andouille can be used in numerous cajun dishes such as jambalaya and gumbo.
Equipment
- food processor
- meat grinder
- sausage stuffer
- twine
- Electric Smoker
Ingredients
- 8 lbs pork shoulder
- 40 garlic cloves
- 2 tbsp salt
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 2 tsp black pepper
- 2 tsp cayenne pepper
- 1 tsp thyme
- 1 tsp sage
- 2 tsp pink curing salts
- hog casings
Wood Chips
- pecan wood
Instructions
- Place the garlic cloves in a food processor.
- Process until chopped.
- Mix together all of the seasonings.
- Grind the pork on a medium grind plate, one time through.
- Thoroughly mix the spices and garlic into the pork.
- Stuff the sausage into the casings.
- Twist into 6” links. Let cure overnight in the refrigerator.
- Cut every 4th link apart from each other. Tie in between the middle of the 4 links with twine to the grate of your smoker so they can hang.
- Place the grate on the very top rack of your smoker so the sausages can hang. Turn the temp to 130 degrees. Allow the sausages to dry out for an hour with out adding any wood chips.
- Turn the temp to 250 degrees and add your wood chips. Allow the chips to ignite. Turn your smoker down to 150 degrees. Smoke for 6 hours, changing out the wood chips every 2 hours. After 6 hours, turn up the smoker temp to 180 degrees and smoke for 1 more hour.
Butter Milk Chicken
Butter Milk Chicken
This is the first recipe from the Southeast Asian country of Brunei on stonedsoup.net! Not to be confused with actual buttermilk, the name of this recipe refers to the sauce made out of butter and evaporated milk. There’s also chilies, curry leaves, and sugar added, making this sauce sweet and spicy. Little pieces of boneless fried chicken get tossed in the sauce and served with a steamed green veggie and steamed rice. This was so unbelievably good when I made it. Like, one of the best things I’ve made in a long time. If people new about this dish and tried it, butter milk chicken would be one of the most popular dishes in the world. It’s on that level, I do so believe.
Ingredients
- 4 boneless skinless chicken thighs cut into strips
- 1 tbsp cornstarch
- salt and pepper to taste
- vegetable oil for frying
- 4 tbsp butter
- 20 curry leaves
- 1 red jalapeño thinly sliced
- 1 cup evaporated milk
- 3 tbsp sugar
Instructions
- Season the chicken with salt and pepper. Dust with cornstarch.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add the chicken to the oil, making sure to not overcrowd the pan.
- Fry the chicken for 4 minutes a side until golden brown and crispy. Drain grease on a wire rack. You will have to fry the chicken in 2-3 batches depending on the size of your pan.
- Wipe the pan clean. Melt the butter over medium heat. Stir in the curry leaves and jalapeños. Cook until the curry leaves are crispy; 2-3 minutes.
- Pour in the evaporated milk and sugar. Simmer for 10 minutes over low heat until the sauce has thickened.
- Turn off the heat. Stir in the fried chicken pieces.
