Tag Archives: new orleans

Famous New Orleans Pecan Pie

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When the French settled in New Orleans they discovered the pecan. And they promptly made good use of it by creating pecan brittle, pecan pralines, pecan sauce and of course pecan pie.

Pecan Pie

Ingredients:

  • 3 extra-large eggs
  • 1 cup brown sugar, packed
  • 1 cup corn syrup, dark or light
  • 1 teaspoon vanilla
  • 1 cup pecans, coarsely chopped or halved
  • 1/8 teaspoon salt

Directions:
Prebake the pie shell or tart shells for about seven minutes at 350° F. For best results, use weights in the pie shell. Beat eggs until frothy. Add other ingredients, mix well, and bake in a preheated 350°F oven for 40 to 45 minutes. makes: (1) 9-inch pie.

Variations:

Pecan Pie Tarts

  • 3 extra-large eggs
  • 1 cup brown sugar, packed
  • 1 cup corn syrup, dark or light
  • 1 teaspoon vanilla
  • 2 cup pecans, coarsely chopped
  • 1/8 teaspoon salt
Pecan Pie

A Rick & Mel Recipe

Dirty Rice

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Cajun favorite, white rice dish mixed with chicken livers or gizzards, (the “dirty” part of the rice).
This dish is a one of those “must try” dishes! Dirty Rice goes with pork chops, smoke sausage, or makes a great side dish for just about anything.

 

Dirty Rice

 

INGREDIENTS:

2 tablespoons bacon fat
1 cup chopped shallots
1 finely chopped rib celery
1 tsp. Fresh chopped parsley
1 pound finely chopped giblets
1 tablespoon tomato paste
1/4 – 1/2 teaspoon cayenne pepper
2 cups rice
4 cups water
salt, to taste

 

 

PREPARATION:

Sauté the shallots, celery, and chicken giblets in the bacon fat until golden brown. Add the water, tomato paste, rice, salt and pepper. Bring to a boil. Turn the heat down cover, and let simmer for 30 min, stirring the mixture occasionally. Uncover and let stand for 5 to 10 min. Adjust the seasoning to fit your taste! Fluff with fork and serve.

 

A Rick & Mel Recipe

New Orleans Shrimp Etouffee

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Shrimp Etouffee is a classic Louisiana stew made with shrimp, Crawfish, or even Crabmeat!
Go into just about any restaurant in New Orleans and you will find this classic dish. The word Etouffee (Ay-2-FAY) translates to smothered, stewed, or braised. Here is my simple recipe that will surely satisfy your taste buds.

Ingredients:

  • 1/4 Cup Bell Pepper, Finely Chopped
  • 4 Tbsp. Unsalted Butter
  • 2/3 Cup Onion, Finely Chopped
  • 1/4 Cup Celery, Finely Chopped
  • 1/4 Cup Flour
  • 3/4 Cup fresh Diced Tomatoes
  • 1 1/2 Cups Vegetable Stock
  • 2 Tbsp. Minced Garlic
  • 2 Tbsp. Fresh Thyme
  • 2 tsp. Worcestershire Sauce
  • 1 tsp. Hot Sauce
  • 1/2 Cup Green Onions, thinly sliced
  • 4 Tbsp. minced Italian Parsley
  • 2-2/1/2 lbs. of Shrimp, Peeled and Deveined
  • 3 Tbsp. Unsalted Butter
  • Salt and Black Pepper to taste

Season the shrimp with 1 Tbsp. of the Creole Seasoning.
In a large cast iron skillet, melt the butter; add the onions, bell pepper, celery, and sauté until the vegetables are translucent. Whisk in the flour to make a blonde roux, stirring constantly, for about 3-5 minutes. Add the remaining Creole Seasoning. To the mixture, add a small amount of the vegetable stock, stirring well to form a nice paste, gradually add the remaining stock, whisking constantly. Bring the Etouffee mixture to a boil, reduce to a slow simmer. You may need to add little more stock, but the Etouffee mixture should be the consistency of gravy, not too thick or thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne to the Etouffee mixture and simmer for 20-30 minutes.
Add the shrimp, green onions, parsley, and simmer for an additional 10 minutes or until the shrimp are cooked all the way through. Stir in the 3 Tbsp. butter, and adjust the seasonings to your taste.

Serve over Rice with some French bread on the side.

You may also substitute Crawfish or Crabmeat for the Shrimp to make Crawfish or Crabmeat Etouffee.

A Rick & Mel Recipe

Tasso (New Orleans Seasoning Meat)

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Tasso is a New Orleans flavoring secret. You will find it in quite a few dishes here in the Crescent City. It can be hard to find outside of Louisiana so here is the recipe to make it yourself.

Tasso is highly seasoned and strong flavored smoked pork. It adds a great flavor to a variety of dishes. Give it a try the next time you need a Smokey flavor added to one of your dishes.

Ingredients:

  • 8-10 pounds boneless pork butt
  • 3 tablespoons paprika
  • 4 tablespoons salt
  • 4 tablespoons cayenne pepper
  • 2 tablespoons white pepper
  • 4 tablespoons freshly ground black pepper
  • 2 tablespoons ground cinnamon
  • 3 tablespoons garlic powder

Trim the pork butt of all excess fat. Cut it into strips about 1 1/2 inch thick and at least 6 inches long. Mix the seasonings together and place in a shallow baking pan. Roll each of the strips of pork butt in the seasoning mixture and place on a large tray. Cover the tray with plastic wrap and refrigerate for a couple of days.

A Rick & Mel Recipe

Crawfish Pie

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Crawfish Pie is a simple mixture of crawfish and spices that is baked in a flakey pie crust. Here in New Orleans you can find it in just about any restaurant and it is made a variety of ways. This recipe on mine is a tried and true recipe to surely leave your taste buds happy and your stomach full!

Ingredients:

  • 1/3 cup celery, minced
  • 1/8 cup red bell pepper, minced
  • 1/8 cup green bell pepper, minced
  • 1 tablespoon Creole seasoning
  • 1/3 cup onion, minced
  • 1/4 cup scallions, minced
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 4 cloves garlic, minced
  • 1-1/2 pounds cooked crawfish tail
  • 1/2 cup heavy cream
  • 4 tablespoons salted butter
  • 1 egg, beaten
  • 2 1/2 tablespoons bread crumbs
  • One 9-inch piecrust, buttered well

Heat oven to 350°F and bake the buttered pie for 9-11 minutes, or until the crust is a light golden brown. Set aside to cool. Increase the oven temperature to 375°F.

In a large skillet, melt the butter. Sauté the bell peppers, celery, onions, scallions, Creole seasoning and salt over a medium-high heat and be sure to stir the mixture occasionally until vegetables soften, about 4-5 minutes. Add the flour, mix well, and cook 2-3 minutes. Remove the mixture from the heat and stir in the crawfish. Add the garlic, return to the heat, and cook for 1-2 minutes. Add the Worcestershire sauce, hot sauce, and green onions and cook 2-3 minutes. Stir in the heavy cream. Remove from heat and add the egg slowly being careful not to scramble the egg. Now, stir in the bread crumbs.

Pour the mixture into the 9 inch piecrust, brush the edge of the crust with olive oil. Bake the “Crawfish Pie” in 375 degree oven for 20-30 minutes, or until the crust is lightly browned.
Remove from the oven and let stand for 5 minutes.

A Rick & Mel Recipe

Red Beans And Rice

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If you are ever in New Orleans on a Monday, you will see Red Beans and Rice on just about every restaurant’s menu.  It is a staple in New Orleans. I grew up knowing what was for dinner every Monday without fail – Red Beans and Rice! I am giving you a recipe that has been passed down in my family for generations. It is a hearty meal that will warm your soul and they even taste better the next day!

Ingredients

  • 1 pound dried red beans, rinsed and sorted
  • 1 2/3 cups chopped yellow onions
  • 1/2 cup chopped celery
  • 3 tablespoons chopped garlic
  • 1 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • A Pinch cayenne to taste
  • 4 bay leaves
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoons fresh thyme
  • 1 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
  • 2 tablespoons bacon grease
  • 1/4 cup chopped tasso, or diced ham
  • 1/2 pound smoked ham hocks
  • 10 cups chicken stock, vegetable stock, or water
  • 4 cups cooked white rice

Directions

Sort and place the beans in a large pot and cover with water by 2 inches.
Let soak for 12 hours or overnight. Drain and set the beans aside.

In a large pot, heat the bacon grease over medium-high heat. Add the Tasso and cook while stirring, for 2 minutes. Add the onions, celery and the bell peppers to the grease in the pot. Season the mixture with the salt, pepper, and cayenne, (to taste) and cook occasionally stirring until the vegetables are soft. Add to the mixture the bay leaves, thyme, parsley, sausage, and ham hocks. Cook while stirring to brown the sausage and ham hocks. Add the garlic, and cook for about 1 minute. Add the beans, stock or water, stir the mixture well, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the beans are tender and starting to thicken, about 2 – 3 hours. Remove from the heat. Mash about 1/4 of the beans against the side of the pot with a ladle or heavy spoon. Continue to cook until the beans become creamy, about 20 minutes. Remove the beans from the heat, remove the bay leaves and serve over rice and Enjoy! Take a look at our “Charbroiled Oysters” and “Barbecued Shrimp” recipes.

A Rick and Mel Recipe

New Orleans Barbecued Shrimp

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This dish is a New Orleans favorite! Pretty much any restaurant in New Orleans has a version of this New Orleans Barbecue Shrimp recipe but this is my personal, and quite tasty recipe.

Ingredients:

  • 1 Pound of salted butter (DO NOT use margarine)
  • 1 tablespoons of your favorite Creole seasoning
  • 1/2 cup Worcestershire sauce
  • 1/2 Bottle of your favorite beer
  • 5 cloves of garlic, finely minced
  • 1 medium onion, finely minced
  • 1 Stalks of celery, finely minced
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoons chopped rosemary leaves
  • 1 teaspoons freshly squeezed lemon juice
  • 2 pounds shrimp, be sure to leave the heads and shells on!

Sauté the garlic, onions, celery, parsley, rosemary and your seasoning blend for 3 minutes over medium high heat.

Melt the rest of the butter; add the beer, sautéed ingredients, Worcestershire sauce and lemon juice.

Cover the shrimp in the seasoned butter mixture, using a baking dish to suit your needs. Be sure the shrimp are submerged in the seasoned butter mixture. If they’re not, you can just melt more butter and add it to the shrimp.

Bake in a 350 degree oven until the shrimp turn a pretty shade of pink, about 15 minutes.

Serve in big bowls with the best French bread you can find to sop up the butter mixture as you peel and eat the barbecue shrimp and bread. Be sure to wear your bib as this could get a little messy!

Hope you enjoy this recipe and please let me know what you think about this great New Orleans dish.

Be sure to look for more of my New Orleans style recipes, like these “Charbroiled Oysters” and “Red Bean and Rice”.

A Rick & Mel Recipe