Dirty Rice

Sweet Daddy D's Dirty Rice
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  1. Place chicken livers in water to simmer until tender, about 20 to 30 minutes. Let them cool, give them a rough chop and set aside; reserve cooking water.
  2. In a dutch oven, melt the bacon grease over medium high heat.
  3. Maintaining a medium high heat, brown the beef and pork in the bacon grease; when the redness is gone add the chopped chicken livers and mix well; cook together for about 5 minutes.
  4. Add the yellow onions, bell peppers, celery and about half the green onions to the meat and saute until the onions are starting to brown.
  5. Add the garlic and continue to sauté for a few more minutes until the garlic is aromatic.
  6. Add the creole seasoning and the Worcestershire sauce and mix well, continuing to sauté.
  7. Add the stock and a little of the reserved water from boiling the chicken livers; mix together well and bring to a high simmer, uncovered, until the liquid is reduced by a little more than half-about 20 to 30 minutes.
  8. Mix in the cooked rice and blend well to incorporate all the ingredients. Taste and add kosher salt and ground pepper to taste. Mix in the parsley and remaining green onions and cook on low another few minutes uncovered until all the liquid is absorbed.
  9. Sprinkle some of the reserved green onions on top when served.
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Red Beans and Rice

Sweet Daddy D's Red Beans and Rice
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Of all the great food and cuisines that identify New Orleans, nothing epitomizes the Crescent City culinary culture like red beans and rice. Once and always a Monday tradition, you can find red beans and rice in just about every restaurant, whenever you want it. This recipe produces creamy style red beans, but just like everything else in New Orleans, there are lots of variations out there.
Servings Prep Time Cook Time Passive Time
8People 15minutes 2 1/2hours 8hours
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Preparation
  1. Soak dry beans in cold water overnight.
  2. Get all the ingredients you'll need together and prepped; set a Dutch oven or other heavy pot with a lid on the stove.
  3. Chop up all your veggies and set aside; Slice sausage into medallions and set aside; Mix the Herb and Spice blend in a small bowl and set this aside also.
Cook 'em Up
  1. Sauté the sausage over medium high heat in the Dutch oven you will use to cook the beans. Once the sausage is browned and some fat is rendered, remove the sausage from the pan and set aside, leaving all the rendered fat in the pan.
  2. Drain the beans and discard the soaking water. Add the soaked beans, the seasoning meat and the bay leaves to the pot and add enough cold water to cover the beans by about an inch; bring to a boil over high heat. Once it starts to boil, lower the heat to a simmer, cover the pot and simmer for an hour. Stir occationally.
  3. After an hour simmering slowly, add the chopped veggies, the sausage and about 2/3 of herb and spice blend without salt (reserving the remainder) to the pot and stir well to mix everything together. If needed, add a little more water to keep the beans just covered. Continue to simmer under medium-low heat uncovered for about 30 minutes. Stir often so they don't stick.
  4. After the 30 minutes uncovered, stir well, lower heat and cover the pot and simmer for another 30 minutes. Stir often because the beans will want to stick to the pot.
  5. After 30 minutes covered, remove the cover and simmer over low heat until the beans are soft and creamy-this should take about 30 minutes but may take up to an hour. Stir often so they don't stick. Add a little more water if they are getting too thick.
  6. Once the beans are as creamy and tender as you like them- turn off the heat, remove the seasoning meat from the pot (if it has bones); take the meat off the bones and return the meat to the pot. Now is the time to taste for seasoning and salt. Start with about 1 teaspoon of kosher salt, stir well and taste. If you think the beans could use more seasoning, add some or all of the reserved Herb and Spice Blend, salt and/or ground black pepper.
  7. Remove the bay leaves and serve over rice.
Quick Review of the Time
  1. As far as the cooking time, it will vary with the beans, but here is a summary: 1 Hour covered with just beans, seasoning meat, bay leaves and cold water covering beans; 1/2 hour uncovered after adding veggies, spices and sausage; 1/2 hour covered; Final 30 minutes to an hour uncovered.
Recipe Notes

Note on salt: Kosher salt to taste-but only at the end-it is recommended not to salt beans until after they are cooked.  Most commercial creole seasoning has salt as doers most seasoning meat. These factors will impact the amount of salt you want to add, so you'll want to wait to see how the flavor is after cooking for a while. 

Note on seasoning meat: The best thing to use is a ham bone left over from a smoked picnic ham. If you don't have that, smoked ham hocks or smoked turkey necks will work well. If you can't find any of that, some chunks of ham with fat on will suffice but if possible get something with a bone. Using something smoked will add a nice, subtle smokiness to the flavor.

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Crab Meat Stuffed Shrimp

Sweet Daddy D's Stuffed Shrimp
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6people
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  1. Prep the Shrimp by peeling and rinsing each one. You can leave the tail shell on if you want but its not necessary. Take a paring knife and butterfly the shrimp by slicing 1/2 to 3/4 deep into the shrimp from from the head almost all the way to the tail. Clean out the vein and rinse again. Pat dry the shrimp with a paper towels. Place butterflied shrimp in a bowl and mix with 1 to 2 Tbs of creole seasoning. Set aside while you prepare the stuffing.
  2. Finely chop onions, green onions and celery and set aside.
  3. Preheat the oven to 375 degrees
To Make the Stuffing
  1. Melt butter in a sauté pan until foaming, then add the onions, green onions and celery and saute until just starting to soften.
  2. Add the garlic and saute until aromatic, about 1 or 3 minutes
  3. Add the dry white wine, increase heat so that it begins a heavy simmer. Continue to simmer until the wine has evaporated.
  4. Take off the heat and set aside until the onion mixture cools.
  5. In a bowl, place the crab meat and gently separate to make sure there are no shell pieces.
  6. Gently mix in the cooled onion mixture with the crab meat. Use your hands or a rubber spatula so you don't break up the crab meat.
  7. Add the mayonnaise, lemon juice, Worcestershire, hot sauce, egg and blend together gently.
  8. Add 1/2 to 3/4 cup of the bread crumbs and gently incorporate with the crab meat until well combined. At this point the stuffing should stick tighter and form into a ball when pressed with your hands. Add a little more breadcrumbs if needed to get the right consistency. You can always add more, but you can't take it out!
  9. Let the stuffing mixture sit for about 15 minutes while the flavors blend together.
Stuffing the Shrimp
  1. Prepare a shallow baking dish with non-stick spray or a light coating of vegetable oil.
  2. Place about 1 C of seasoned breadcrumbs in a shallow pan and set aside.
  3. Take a shrimp in one hand; in the other hand take about 2 Tbs of the stuffing and with your hands mold the stuffing around the shrimp from the head towards the tail, starting in the butterflied split you sliced in the back of the shrimp. Use more or less stuffing depending on the size of the shrimp. Form a ball around the shrimp and press together. Roll the the stuffed shrimp in the bread crumbs coating thoroughly and place in the baking dish. This should make about 18 stuffed shrimp.
  4. Place the shrimp in a 375 degree oven and bake for 20 to 25 minutes until starting to brown. Meanwhile, prepare the meuniere sauce
To Prepare the Sauce Meunière
  1. Melt the butter over med-high heat in the sauté pan until foaming. Add the green onions, parsley, Worcestershire Sauce, lemon juice and hot sauce and let simmer until slightly thickened. Taste for salt and pepper and add as needed.
  2. When the shrimp come out of the oven, spoon some sauce over each shrimp before serving.
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