Tag Archives: sausage

Red Beans & Rice

20 Wednesday Apr 2016

Posted by in Cajun dishes, Soul Food

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A Louisiana classic!  Let’s make some red beans!

Your ingredients:

  • 1 lb red beans, soaked overnight in cold water
  • 3 tablespoons of bacon grease
  • 2 small or 1 large yellow or white onion
  • 5 stalks celery
  • 1 1/2 lbs. smoked sausage
  • 1 ham bone with meat or 1 lb. cubed smoked ham
  • 4 cloves of garlic
  • 1 tablespoon chicken base (stock starter)
  • 3 bay leaves
  • 3 tablespoons chopped parsley
  • 5 scallions
  • Seasonings:  Tony’s, Cayenne Pepper, Black Pepper, Salt, Crushed Red Pepper Flakes, Hot Sauce

Soak your beans overnight in cold water (or follow the package instructions for the “quick soak”), then rinse and drain.  Set aside.

Add about 3 tablespoons of bacon fat to a large heavy-bottomed pot on medium heat.  Here in the south, we’re raised to save bacon grease and store it a mason jar in the refrigerator.  I don’t know a self respecting southern cook who doesn’t have a jar of bacon grease looming in the back of the fridge.  If you’re not one of us, just cook a little bacon and use the grease left in the pan.  Yes, it’s an essential step in this process.

Next, finely dice your onion, celery and green onion and add that to the pot to cook.

Allow the vegetables to cook and soften and add the following seasonings, to your taste–but be liberal:  Salt, black pepper, crushed red pepper, tony’s, and cayenne.

Now finely chop 4 cloves of garlic and add that to the party.  The veggies should be getting soft and translucent by this point.

Now, it’s time to add the meat.  I used about a pound of Cajun andouille sausage, and a few links of regular smoked sausage.  Chop into bite size pieces and add it to the pot.

I made a ham for Easter Sunday and reserved the ham bone specifically with these red beans in mind.  If you don’t have a ham bone lying in wait in your freezer, then you can simply grab a package of diced smoked ham from the grocery store.  I just added the big, frozen bone directly to the pot.

Now toss in your beans and cover it all with water, by about an inch.

At this point, I like to add a big, heaping tablespoon of chicken base, which is the same as stock starter or bouillon.  It adds more flavor along with about a dozen shakes of your favorite hot sauce and a few bay leaves.

Now bring the uncovered pot to slow, rolling boil and cook for about an hour.  You’re looking for some of that liquid to cook out.

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Give it a taste and reseason as needed.  If it’s too liquidy (you know how you like it), remove a bit of the liquid from the pot with a measuring cup.  Are the beans super soft?  If yes, then you can proceed to the next step.  If no, let the pot cook another half hour or so, continuing to stir often so nothing sticks to the bottom.

At this point, it’s safe to remove the ham bone (the meat should’ve all fallen off by now) and the bay leaves.

Once the beans are super tender, I take the back of a large spoon and SMUSH (technical term) about half the beans against the side of the pot.  That’s how they get all delicious and creamy.  You know how SMUSHY your like yours, so SMUSH to your own liking.

Then I add about 3 tablespoons of chopped parsley and let it cook over super low heat about another 20 minutes.

Serve with steamed white rice and enjoy!

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*Note:  Red beans freeze really well for up to six months.  I spoon them into quart size freezer bags once cooled and lay flat to freeze for easy storage.

Pepe’s Sauce Picante’

23 Wednesday Mar 2016

Posted by in Cajun dishes

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I come from magical place known as Louisiana.  A place where friends are family and where the men can often times out cook the women.  Herein lies a recipe that encompasses both of these phenomena.

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Behold!  The mythical Eskimo-Coonass hybrid otherwise known as Pepe Hill. Renowned for his tight embraces, rapier wit, warm personality, and magical cooking skills.  The photo above portrays him at his happiest, in his natural environment:  smoking grill nearby, natty light in hand, big smile across his face, and those ripped abs just gleaming in the summer sun.  Pep is my brother from another mother.  Our relationship surpassed the “friend” zone long, long ago and moved directly into family.  When this little blog was born, I just knew he had to be a part of it.  Pep cooks Cajun dishes from the heart and anything you recreate from his kitchen (or backyard, or whatever random parking lot he happens to be set up to cook in…) is bound to be delicious! Trust me.

Today, you’re getting his world famous Chicken and Sausage Sauce Picante’ recipe.  Pepe made this particular sauce picante’ with chicken and sausage but he and any old coonass will tell you it is delicious made with just about any meat, seafood and game included.

Here’s Pepe’s how-to (with photo credit to Melissa Minella and stand-around-and-drink credit to Clay Keown and Erica Hill):

Ingredients:

  • 1 lb. bacon
  • 1 large white or yellow onion
  • 1 green bell pepper
  • 4 toes of garlic
  • 4 pounds chicken (white or dark meat, your call)
  • 1 pound Cajun smoked sausage
  • 3 15-ounce cans of tomato sauce
  • Tony’s
  • Salt/Pepper
  • Roux
  • 2 quarts chicken stock
  • (serve over white rice)

If you are anything like Pep Hill then you will have your ingredients neatly contained when preparing to make your dish.  The container is a requirement according to Pep.  Pep may be a tad OCD (ask me about how he eats his crawfish).

Cooking outside is not a requirement for sauce picante’ but it sure does make it a lot more fun!! At least this way you aren’t the bitch stuck cooking in the kitchen.

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First things first… fry the bacon (1 lb).  Because all good meals start with bacon.  If you don’t have a cast iron pot, use any heavy bottomed pot.

While the bacon is frying, cut the veggies. Dice 1 large onion, 1 green bell pepper, and 4 toes of garlic.

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Cut 4 pounds of your favorite chicken (bone-in, boneless, dark, or white) in one inch cubes.  Pep likes to get whatever is on sale because this meal should be cheap AND delicious!  Get one pound of Cajun sausage and cut in half inch slices.

Once the bacon is finished frying, remove it from the pot.  See, now you have a delicious snack…

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Slowly brown the sausage in the most amazing bacon grease on a low/medium heat…

Remove the sausage, set it aside, and add chicken.  Don’t brown it, whiten it!

Add about a tablespoon each of Tony’s, salt, and pepper.

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Remove the chicken and boil out the extra moisture to get back down to the amazingness of… the grease.

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Next up… fry 3-15 ounce cans of tomato sauce over a low/medium heat for about 20 minutes.  Stir constantly because it acts like a roux (a bit of a pain in the tail but worth it).  It will bubble, pop, and squirt…be prepared.

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This is at about 25 minutes.  Notice the color change.  It also smells much sweeter than it did to begin with.

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Time to add the veggies with another tablespoon each of Tony’s, salt, and pepper.  Cook for about 10 minutes.

Once the veggies are finished add the meat and stir.

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Add 2 quarts of chicken stock.

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Once it comes to a boil, add 2 tablespoons of roux and stir.  Pictured here is what Pep considers to be a tablespoon.

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Now, take a big whiff!!

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Let that simmer for 1 hour 15 minutes, stirring occasionally.  Serve over warm rice with a side of warm, buttered French bread.

Thanks, Pepe!  We can’t wait for your next guest appearance on The Fizzle!  xoxox

Cajun Limas With Sausage and Ham

12 Saturday Mar 2016

Posted by in Cajun dishes

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I know what everyone’s thinking…BEANS?  REALLY…BEANS?  Oh yeah, baby.  BEANS.

Not only are beans and rice a staple food in almost every culture due to the low cost and availability, but they’re also de-freaking-licious.  As an official coonass, I’ve eaten a LOT of beans in my day and I can tell you we like our beans, no matter what kind, over a steaming pile of white rice and almost always with about half a pig in that pot in one way or another.  Red beans, white beans, black eyed peas…I love them all, but my favorite bean is the LIMA.  I like them fresh and green from the garden with that sweet lima flavor that screams Spring time and I love them in this recipe–slow cooked on the stove with pork sausage, ham, veggies and wine until they’re thick and creamy and packed with flavor. The recipe is cheap, easy, and will feed a truckload of hungry men.  It’s a stick-to-your-ribs pot of deliciousness and here’s how you make it…

Your ingredients:

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  • 1 lb large dried lima beans
  • Smoked sausage (about 1 1/2 pounds of your favorite variety)
  • Smoked ham (here I used 10oz. of smoked, diced ham from my freezer)
  • Celery (4 stalks, diced)
  • 1 large onion (diced)
  • 5-6 toes of garlic (chopped)
  • 5-6 green onions (chopped)
  • Carrots (12-16 baby carrots or 4 large regular carrots, diced)
  • Bay leaves
  • White wine (your favorite)
  • Seasonings

Time to soak your beans!  A person with the capacity for forethought and pre-planning would soak their dried beans overnight in a big pot of cold water and when they woke up in the morning…VOILA! Their beans are ready to cook.  Me?  I’m an impulse beaner.  I never know when my need for beans is going to strike so I usually follow the instructions on the back of the back for the “quick soak”, which entails adding your dried beans to hot water, bringing them to a rolling boil for exactly 2 minutes, removing them from the heat, and covering them for an hour.  Whatever kind of beaner you are, the pre-soak is an essential step and cannot be skipped.

Your beans will start off looking something like the picture on the left, and when they’re done soaking and ready to cook, they’ll look like the photo on the right:

While your beans are soaking and plumping, get started prepping your meats and veggies!

You’ll need a large white, yellow or vidalia onion, and 5-6 green onions, diced smallish.

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To a coonass girl like me, onions are a strong aphrodisiac.  Rub a bit behind your ears to smell great for the ladies all day.

I used about 15 baby carrots here because that’s all I had on hand.  They add sweetness and beautiful color to the dish.  If you have regular, large carrots just use about 4.  Whatever size you’re using, quarter the carrot before chopping so your pieces are small and will cook evenly.

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You’ll need about 4 stalks of celery with the leafy ends.  Those leafy ends are packed with vitamins and nutrients that you don’t want to miss out on.  Just kidding.  I don’t know if that’s true at all and I don’t really care (note the amount of pork I’m about to add).  But they’re packed with delicious celery flavor, and that’s what you’re after.  Cut these vertically up the middle, too, so they’re about the same size dice as your carrots and everything cooks at the same rate.

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Now finely dice some garlic, about 5-6 toes (my brother from another mother, Pepe, is who got me started calling a clove of garlic a toe, so blame that on him).

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Now that your veggies are diced and beans are pre-soaked, drain your beans and sort through them.  I have no idea what you’re looking for when you “sort” your beans, but every recipe says to do this so I do it.  I guess you’re looking for rocks or gold teeth or something like that.  Just do it.

In a big, heavy bottomed pot, add your chopped veggies to some olive oil or bacon fat.  Totally your call.  I’m not here to judge.

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Start sauteing those veggies in your fat of choice until they start getting a little translucent and let’s talk seasonings.  Here’s what I think these beans can’t live without:  kosher salt, black pepper, crushed red pepper flakes, thyme leaves, hot sauce, and a heaping tablespoon full of brown sugar.  Brown sugar??, you ask.  Yeah, dummy, brown sugar.  I discovered how delicious the brown sugar makes these beans after using some leftover HoneyBaked Ham instead of regular smoked ham from the store and now I’ll never go back.  Don’t leave it out.  It makes a difference.

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Now for the star of the show…the PIG.  Add your diced smoked ham and sliced smoked sausage to your cooking veggies and let the smell wash over you.  Breathe in.  Exhale.  Breathe in again.  If there’s a heaven, this is what it smells like, folks.  Yummmmmm.

Now, this is going to surprise those of you that know me but I had about a 1/2 cup of white wine leftover from the other night.  I know!  The shame! The horror!  Pour your wine in over the top of this deliciousness and simmer for a few minutes, letting the flavor soak in while the alcohol cooks out.  Then to that, I added a few chicken bouillon cubes.  I added bouillon cubes because all my stock was frozen and I was too lazy to defrost it.  But feel free to use stock in the place of water in this recipe.

Now add your beans (sans rocks and gold teeth) back to the pot and cover with water. It’ll look like this and you’ll want to eat it but WAIT…you’ve got a while to go, my friend.

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Now’s the time when you have to remember that “patience is a virtue” and “good things come to those who wait” and all that other crap.  It’s worth it.  I promise.  Let that goodness come to a slow boil then turn it down to a low simmer.  Cook uncovered for what seems like forever.  This pot took me about 3 hours…the 3 longest hours of my life.  You’re after a creamy consistency and you need to get there like the tortoise, slow and steady.  Return to your pot every 30 minutes or so to give it a good stir, making sure nothing is sticking to the bottom.  Turn your heat down if you experience any sticking.  You’re looking for the liquid to cook out of your pot, and you’ll notice the water line will keep going down after each break between stirs.  Now’s the time to taste and reseason as needed.  Think you have too much water?  Scoop some out.  Think you need more water?  Add some in.  This is not rocket surgery, people, it’s a pot of beans.

The photo on your left is about an hour in to cooking.  The photo on your right is your goal.  See how creamy and delicious those beans look?  See how much liquid has cooked down at the pot’s rim?  That’s what you’re after.

You’re only next step is to make yourself some white rice, serve a steaming helping into a bowl, and pour these delicious, spicy, porky lima beans all over the top.  Now you’re eating like a Cajun, baby.

Laissez les bons temps rouler!