Tag Archives: Recipes

Oyster Dressing

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With Thanksgiving upon us, I thought I would add my Oyster Dressing recipe hoping you will give it a try!
Oyster dressing has been a part of Thanksgiving since the days of Colonial America and lives on here in the south during the holiday season. If you have never tried Oyster Dressing, you don’t know what you have been missing!

Ingredients:

  • 1/3 cup finely chopped onion
  • 3 tablespoons chopped green onion
  • 11 clove garlic, minced well
  • 1/2 tablespoon finely chopped green pepper
  • 31/4 cup finely chopped celery
  •  tablespoons minced parsley
  • 1 cup oysters, drained and chopped (reserve the liquid)
  • 1 cup unseasoned bread crumbs
  • 1/2 cup oyster liquid or clam juice
  • 1/4 teaspoon white pepper
  • 11/2 teaspoon salt
  • /8 teaspoon cayenne pepper
  • 1/8 teaspoon thyme
  • 3 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce

In a large skillet, (cast iron if you have it) over medium-high heat, sauté garlic, onion, green onion, green pepper, celery, and the parsley in 2 tablespoons of butter, until the vegetables are soft. Add chopped oysters and sauté for 3 minutes. Remove the skillet from the heat and add the bread crumbs, oyster liquid and remaining ingredients and stir well.

Put the mixture into a greased, 8×8-inch pan and bake at 375 degrees until golden, about 25 minutes. Also, you can lightly stuff a turkey with the dressing and bake the turkey as usual.

A Rick& Mel Recipe

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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

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