Recently in Recipes and Cooking Category

To cook red beans, first I start with a picnic ham or ham bone and put it in the crock pot with a bunch of water. I let it cook until it falls apart, usually 8 to 12 hours. I then remove the ham from the water and add the beans and some onions and just a touch of garlic. I let all that cook about 5 hours, checking on it about every hour or so to make sure there is enough water. I then add about a cup of chopped ham and cook a few more hours until the beans are soft and the mixture is thick. I serve it over cooked rice with smoked sausage on the side. This is one of the favorite dishes at our Mardi Gras parties.

With any good Cajun recipe, first you make a roux. "What is a roux" you ask? It is the foundation of the sauce or gravy, which consits of flour and butter, bacon drippings or oil, whichever you have on hand. Since I have celiac disease I use sweet rice flour instead of flour made from wheat. I have found that this flour works the best for me. It makes a nice dark roux if you're brave and let it cook long enough.

The recipe that I use for jambalaya comes from the River Road cook book. This book has lots of great Cajun recipes. Now my gumbo recipe comes from my memory. I guess it is just second nature after making it for so many years. I will be glad to give it to you if you want; just ask. If you get the River Road cook book I am sure it will also have a great gumbo recipe also.