The Top Chefs of New Orleans fish the waters of South Louisiana and then return to their restaurants to cook their catch in the new series “Bait to the Plate”. This episode features Jack Leonardi, Executive Chef/Owner of “Jacques-Imo’s”.
Duration : 0:11:4
Categories: Louisiana Cooking Tags: Bait to the Plate, cajun cooking, Cajun Recipes, cooking, Creole Cooking, creole recipes, fishing, Louisiana Cooking, louisiana food, Louisiana recipes, recipes, speckled trout, stuffed trout
I am from UK, and want to try and cook some Louisiana dishes,
Two versions of a Louisiana staple
Red Beans and Rice Recipe
If you have access to ham hocks and not shanks, you may want to make up the difference in meat (hocks have much less meat) with sausage. Just take 1/2 pound of Andouille sausage, slice, brown first before adding to the beans with the ham shanks. If you do not eat pork, you might try making this with smoked turkey sausage, in which case I would replace some of the water with chicken stock.
1 lb dry small red beans
1 1/2 to 2 lbs meaty ham shanks
4 cups water
4 cloves garlic, minced
1 large onion, chopped (about 2 cups)
1 1/2 cups chopped celery
1 cup chopped green bell pepper
1 Tbsp Worcestershire sauce
2 teaspoons of Cajun or Creole seasoning (Tony Chachere’s or Zatarains) or to taste*
Salt and pepper to taste
Cooked white rice (from about 3 cups raw rice)
*If you don’t have access to packaged seasoning, just skip it and add some thyme (fresh or dried), a bay leaf (in with the beans and shanks in step 2), and a little paprika
**We used a combo of Chipotle Tabasco sauce and regular Tabasco, could also use cayenne pepper
1 Place dried beans in a large bowl and cover them with cold water by a couple of inches. Let soak for 8 hours or overnight. (You can quick soak them by putting them in a bowl and pouring boiling water over them, covering them by 2 inches, then letting them soak for two hours.) Drain.
2 Place beans, ham shanks, garlic, chopped onion, and water in a large (8-quart) pot and bring to a boil. Reduce to a simmer and cover, simmer for 1 1/2 hours or until beans are tender.
3 Remove ham shanks from the pot to a dish. Let cool slightly then shred the meat away from the bones. Return the meat back to the pot. Add the celery, bell peppers, Worcestershire and seasonings. Cover and cook for another hour or until the mixture gets thick. Season to taste with Tabasco sauce, salt and pepper.
Serve over rice.
Louisiana Beans and Rice
2 cups red beans
1/2 cup chopped onion
2 cloves garlic, minced
2 teaspoons seasoned salt
1 bay leaf
dash cayenne pepper, or to taste
1 meaty ham bone or ham hock
hot cooked rice
2 lbs sliced smoked sausage
Wash beans, soak overnight. Drain well. In a large kettle, combine beans with onion, garlic, salt, bay leaf, pepper, and ham hocks; cover with cold water. Bring to boil, reduce heat and simmer until done. Add sliced smoked sausage about 30 minutes before serving.
Serve with hot cooked rice.
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Duration : 0:2:38
Categories: Louisiana Cooking Tags: alligator, and, Bayou, Bayou Girls, boat, Cajun, Cajun Girls, Cajun Recipes, Cajun Sexy Cooking, canoe, cookbook, cooking, cuisine, diet, fishing, Fit, Gumbo, health, healthy, hunting, Lean, Louisiana, Louisiana Bayou, lowfat, new, New Orleans, orleans, pirogue, recipes, River, Sexy, Spicy, Super Models, swamp, Swamp Tour, Swimsuit Models, workout
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Duration : 0:4:12