Crock Pot Cajun Red Beans

Ingredients:

1 lb dried kidney beans

1 green pepper, chopped

1 onion, chopped

3 celery stalks, chopped

3 garlic cloves, minced

4 tbsp Cajun seasoning

1 package andouille or turkey sausage, sliced (optional)

3 bay leaves

7 cups water

Directions:

1. In a large Crock Pot, add all ingredients. 

2. Cook on HIGH for 7 hours. Remove the lid and cook for another 30 minutes to thicken the sauce.

3. Serve alongside white/brown rice and top with green onion (optional). Makes 5-6 hearty servings. 

Shrimp and Chicken Gumbo

Ingredients:

1/2 cup vegetable oil
1/2 cup flour
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
8 cups chicken stock
1/2 lb boneless, skinless chicken thighs, cut into pieces
1 lb shrimp, peeled and deveined
2 tsp Creole seasoning
1 tsp gumbo file
salt and pepper to taste

Directions:

1. Heat the oil over medium high heat in a heavy bottomed pot. Add the flour. Cook the flour and oil, whisking constantly, until dark brown, about 15-20 minutes.

2. Lower the heat and add the onion, pepper and celery. Stir and cook until everything becomes tender, about 5 minutes. Then, add the garlic and cook another 2 minutes.

3. Add the stock to the pot 1 cup at a time, stirring well after each addition. Season with the Creole seasoning, file, salt and pepper.

4. Bring to a boil and then lower to a simmer. Add the chicken. When the chicken is nearly cooked, add the shrimp. Take the gumbo off the heat and adjust the seasoning if necessary. Serve alongside steamed rice.

Corn and Crab Bisque

Ingredients:

3 tbsp butter
3 tbsp flour
1 tbsp oil
1 large onion, chopped
1 tbsp garlic, minced
1 large celery stalk, minced
1 cup chicken stock
1 1/2 cup frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 tsp crab boil seasoning
1 lb fresh lump crabmeat
1/4 cup green onions, chopped
1 tsp Worcestershire sauce
salt and pepper to taste

Directions:

1. Make a roux with the flour and butter and cook for 5-7 minutes or until golden in color. Set aside.

2. Separately, saute onion, garlic, and celery with cajun seasonings until soft. Add chicken stock, corn, and bay leaf to the vegetables and bring to a simmer.

3. Add the milk, heavy cream and crab boil to the pot and continue to simmer for about 10 minutes.

4. Add the roux to the bisque, 1 tbsp at a time, and blend thoroughly. Continue to cook on low heat, stirring occasionally.

5. Stir in the crabmeat, green onions and Worcestershire sauce. Cook on low heat until ready to serve.

Red Beans and Rice

Ingredients:

1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
3 cloves garlic, minced
1 to 1-1/2 pounds mild smoked sausage or andouille, sliced
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
1 cup white rice
Creole seasoning blend, to taste
Salt to taste

Directions:

1. Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

2. While the beans are boiling, sauté the onions, celery, bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the smoked sausage, seasonings, and just enough water to cover.

3. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

4. Cook the white rice and serve together!

Nannie's Crawfish Etouffee

Ingredients:

6 tbsp butter
2 tbsp flour
1 1/4 cups chopped onion
2 green onions, chopped
1/2 cup chopped celery
1 tsp tomato paste
1 cup water
1 lb crawfish
1/4 cup parsley
1 1/2 tsp salt
1/4 tsp black pepper

Directions:

1. Melt butter, remove from heat, stir in flour until smooth.

2. Return to heat, cook until dark brown, stirring constantly (10 minutes).

3. Lower heat, stir in onions and celery. Cook until soft, stirring often (10-15 minutes).

4. Lower heat to simmer. Dissolve tomato poaste in 1/4 cup water, stir into roux.

5. Add remaining water, crawfish, and parsley, stir to blend.

6. Season to taste, cover and simmer 20 minutes.

7. Served with cooked, hot white rice.