How do I find Bootsie Landry’s Red Beans Rice?
Question by Sweety: How do I find Bootsie Landry’s Red Beans Rice?
Cajun Style – South Louisiana Cooking “Haricots Rouges”
w/Seasonings and Vegetables
Best answer:
Answer by Amafanius
Traditional Monday Red Beans And Rice
1 lb red beans, soaked in about 2 quarts water overnight
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 clove garlic, minced
1 large onion, chopped
2 T Zatarain’s Parsley Flakes
1/4 t Zatarain’s Cayenne Pepper
1 package smoked sausage, cut in 1/4-inch thick slices
Serve over Zatarain’s Long Grain Parboiled Rice
Rinse and drain soaked beans; place in a 5 to 6-quart pot and add 6 cups of water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender.
Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary.
Serve over Zatarain’s Extra Long Grain Parboiled Rice hot rice.
What do you think? Answer below!
I live in S.E. Louisiana.I want to buy the Bell-South cookbook my mom-in law gave me. I lost it in a fire. ?
If anyone could help me find one for sale somewhere I would really appreciate it! I’m lost without it. I learned how to cook with it, not to mention the sentimental value of it.Thank you!
Are you looking for " Best of the Best from Bell’s Best"? If so here’s a site:
http://stores.myregisteredsite.com/user1290557/mm5/merchant.mvc?Screen=PROD&Product_Code=9781893062931
If you are looking for a specific Bell South book, try e-bay.
Categories: Louisiana Cooking Tags:
alligator bites, catfish, shrimp…. Louisiana cooking…. YokeUp
scared for tuesday weigh in….. God bless you guys
Duration : 0:2:13
Categories: Louisiana Cooking Tags: FattyFatsonomo, YokeUp
Crawfish!
A few nice Louisiana Cooking images I found:
Crawfish!
Image by Adam Melancon
Southern cook books
Image by SearchNetMedia
Categories: Louisiana Cooking Tags: crawfish
Betty’s Faux French Chocolate Beignets Recipe
In this video, Betty demonstrates how to make Faux French Beignets. This is a quick and easy way to make chocolate beignets, using ordinary ingredients from your kitchen, and you don’t need to be a French pastry chef to make these! I found out how to make these by watching a TV show, “Chefs of the Bluegrass,” which had a segment featuring Furlongs, an upscale restaurant in Lexington, Kentucky. The theme of the restaurant is thoroughbred racing, but the style of food is Cajun. This is a great place to find wonderful jambalaya or etoufee! The owner and the chef are both from the New Orleans area, and they offered this quick recipe for beignets on the “Chefs of the Bluegrass” show, and I wanted to pass it along to you!
Ingredients:
canned refrigerated biscuits
semisweet chocolate chips
peanut oil
confectioner’s sugar
Remove regrigerated biscuits from their can. Individually, stretch each biscuit into a circle of dough. Place a few chocolate chips on the dough. Fold the dough in half, enclosing the chocolate chips. Use your fingers to pinch the edges together, so that you have a crescent of dough that completely encloses the chocolate chips. Make sure there are not holes in the dough or gaps in the edges. Meanwhile, heat about 1 inch of peanut oil in a heavy pot to 350 degrees. When the oil is hot enough, carefully place a chocolate-filled crescent into the hot oil. The dough of the crescent should sizzle. The beignet will cook very quickly. When it is brown on the bottom, let it roll over in the oil to brown the other side. When brown on both sides, remove from oil, and place on paper toweling to drain. Quickly roll the beignet in a container of confectioner’s sugar to coat all over. The beignet is ready to eat! You may do several at a time and place them on a nice serving plate. They are excellent when served warm, but still great after they have cooled. Enjoy!!! –Betty 
Duration : 0:8:14
Categories: Louisiana Cooking Tags: afternoon, baking, beignet, Betty, Betty's, bettyskitchen, biscuit, Bluegrass, breakfast, canned, chefs, children, chips, chocolate, confevtioner's, cooking, dessert, dough, doughnut, entertain, entertaining, family, faux, French, fried, friends, fry, fun, Furlongs, home, homemade, homestyle, Kentucky, kids, kitchen, Lexington, Louisiana, made, new, of, oil, orleans, peanut, powdered, Recipe, refrigerated, roll, semisweet, snack, Southern, style, sugar, sweet, tea, The, treat
Do you like "Cajun Cooking"?
We actually call it "Coon A$$" Cooking here in Louisiana!
Best Food in the United States!!!
Coon *** is just an affectionate term we use here in Louisiana concerning our heritage!
Please believe me, I did not mean to offend ANYONE!!!
I am soooooo Sorry!!!
♥♥♥
I love it and have cried since copeland died ..and they all went out of business..
Copelands was the best ever!
spinach and artichoke w bow tie pasta fried up..
and gumbo and blackened prime rib nothing like it.
We eat crawfish sausage in everything…i agree best ever.
Categories: Louisiana Cooking Tags: Governor, Louisiana, music, New Orleans, sports
Acme Oyster House
During the Lenten season abstinence from meat on Fridays is obligatory for all us “good Catholics” in Louisiana and elsewhere. Salt and freshwater species of fish, amphibians, reptiles and shellfish are permitted. So darn the luck, as Paw-Paw Benoit would say. What do we in the Bayou State during Lent? We eat even more seafood! If you are down in New Orleans during Lent (actually anytime of the year) and you are looking for seafood you have just hit the jackpot.
Some of the best seafood I have ever eaten was served up right here in the Crescent City. The problem is choosing at which wonderful eatery to pull up a chair or a stool. Fans consistently rank Acme’s oysters, seafood and atmosphere among the best in New Orleans and the country and they get my vote, too. Acme Oyster House has been around since1910. Louie Armstrong had not even started his first band and the Acme Café was opened on Royal Street in the French Quarter. Acme has long been a staple in the Big Easy restaurant pantry chock a block full of amazing cuisine. Because a horrible fire in 1924 caused the collapse of the three-story Acme Saloon building, the Café was re-opened as Acme Oyster House around the corner at 724 Iberville in the world famous French Quarter, just off of Bourbon Street.
In addition to the French Quarter location, Acme Oyster Houses are open in Covington, Metairie, Baton Rouge, Louisiana, and in Sandestin on the Florida panhandle. Acme shucked well over 3.6 million fresh oysters in 2008. That’s almost 10,000 oysters a day and doesn’t even include the fried ones. Its neon sign is a beacon guiding the hungry by the droves. Locals and tourists a-like line up for some of the best New Orleans style seafood around and is a testament to this place in a city renowned for its food. Don’t let the line deter you it moves really fast! I suggest you order an Abita from the bar and hang tight. Your seat at a checkered tablecloth covered table is coming right up.
World famous for their ice cold oysters on the half shell, Acme has out done themselves with their version of char-grilled oysters. Grilled in the shell with garlic, butter and a sprinkling of parmesan cheese this is a treat for even the most oyster opposed of us. Trust me; I have brought many an anti-oyster visitor over from the dark side by offering this sizzling delicacy on a piece of New Orleans French bread. Just a side note, when the oyster is gone, dip your bread in the empty shell to get every drop of the buttery ambrosia left in the bottom! Cést Bon, Cher!
If the oysters won’t tempt you then check out Acme’s impressive menu. The fried catfish platter and the corn and crab soup may be just the thing for a Lenten supper. Of course, there is always hot seafood gumbo to chase away the chill of a cool day. No matter what you order you can’t go wrong. Stand in line at Acme. I promise, they aren’t going anywhere and it is well worth the wait!
By Sharon Denise Talbot
Categories: Louisiana Cooking, Louisiana Life, Louisiana Travel, Visual Louisiana Tags: Acme Oyster house, Catholic, chargrilled, French Quarter, Lent, menu, New Orleans, oyster
Louisiana Cooking School New OrleansCategories: Louisiana Cooking Tags: BBQ, cooking, shrimp
Cajun vs Creole Cooking?
What are the similarities and differences? Is this type of cooking only found in Louisiana or any other states?
Cajun cook tends to be more French influenced since the Cajuns are descendants of the French Acadians.
Creole cooking is more influenced by African-Caribbean (which include French and Spanish) cooking styles.
But to be honest, there is not really a big difference between the two since they’re all part of the cuisine in Louisiana.
I would say that cajun food can be spicier than creole food, but other than that the two are very similar.
Maybe it’s the cook that’s making the dish?
Categories: Louisiana Cooking Tags: Cajun, cooking, creole, French, French Acadian, Louisiana, spice
Cajun Cooking #1 The Roux
A key ingredient to some popular Cajun dishes is the Roux. Learn how to make it and youll be cooking like a real Cajun in no time. Visit The Bayou Gardener in Avoyelles Parish Louisiana – Cajun Country at http://www.thebayougardener.com
Duration : 0:9:41
