Kreolische Hähnchenbrust Rezept

Rezept: Kreolische Hähnchenbrust - [LIVING AT HOME]


 

Louisiana Crab Quiche

This recipe has been used in my family whenever non-southerners want a southern dish. Quick, easy, and yummy.


 

From Grits to Gumbo: New Orleans-Inspired Recipes You’ll Love

Do Fat Tuesday proud.


 

Hot Louisiana Shrimp Dip #shrimpdip Hot Louisiana Shrimp Dip


 

12 Festivals In Louisiana That Food Lovers Should NOT Miss

Get out there! It's festival time!


 

Louisiana Cajun Garnele mit Chipotle Majonäse

Eine feurige Variante des Creole Klassiker. Diese Spicy Louisiana Cajun Garnelen sind voller Geschmack, vor allem, wenn sie mit einer Schüssel cremiger Chipotle Mayonnaise serviert!


 

Green Gumbo Recipe, Gumbo Z'herbes | SimplyRecipes.com

A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.


 

Mudbug Love: A Southern Louisiana Crawfish Boil Recipe | Ever In Transit

It's crawfish season in Cajun Country! Sharing my Uncle Gene's Southern Louisiana crawfish boil recipe.


 

50+ Southern Comfort Food Recipes Even Nana Would Approve Of

Let's eat, y'all.


 

Sense of Place: The Food and Cuisine of Louisiana

A word of advice: If anyone from Louisiana offers to cook you dinner, just say yes. The food from this region will light your taste buds on fire – sometimes both figuratively and literally! For those of us who don’t live there, at least we can live somewhat vicariously through the recipes. Take a look!Basics:“Holy Trinity”: a blend of green bell peppers, onions, and celery. This mix is used as the foundation for many dishes much like the French mire poix.


 

Closet Cooking - Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

Recipes for Mardis Gras


 

Louisiana Travel Ideas for Food Lovers

Discover these top 25 Louisiana food and culinary trip ideas perfect for anyone who loves food and loves to eat!


 

Bucatini Amatriciana. - Half Baked Harvest

A classic Italian pasta made with dried bucatini pasta, cherry tomatoes, guanciale (or pancetta), rosemary, Pecorino cheese, and plenty of black pepper.


 

ASSIETTE CHAUDE & FROIDE DE LENTILLES, PATATE DOUCE SAUTÉE & AVOCAT - PASSION ... GOURMANDISE !, #ASSIETTE #avocat #chaude #douce #froide #GOURMANDISE #lentilles #PASSION #patate #Saladedeboulgourfroide #SAUTÉE


 

Chicken Jambalaya Rezept

Chicken Jambalaya macht sich fast von alleine. Mit saftigem Reis, Hühnchefleisch, Wurst und vielen Gewürzen.Inklusive Vdeo & Rezept zum Download


 

Traditionelles Jambalaya Cajun Style - Südstaaten Klassiker

Traditionelles Jambalaya Cajun Style - Rezept für ein klassisches Südstaaten Jambalaja mit Huhn, Garmelen und würziger Wurst - eins der besten Gerichte USA


 

Louisiana Crab Quiche

This recipe has been used in my family whenever non-southerners want a southern dish. Quick, easy, and yummy.


 

Louisiana State Flower | Worksheet | Education.com

What's your favorite flower? Louisiana's favorite is the magnolia. Color in this flower and give it a background worthy of its pretty petals.


 

Cute Party Food Ideas: Bee Oreos #1in1MM #Spon - m - Food Carving Ideas - #1in1mm #Bee #carving #Cute #Food #Ideas #oreos #Party #Spon


 

Authentic Louisiana Seafood Gumbo Recipe

An authentic yummy seafood gumbo recipe and Louisiana cajun cooking just go hand in hand. If one dish exemplifies New Orleans, it most certainly would be a spicy gumbo recipe. Here is my seafood gumbo recipe. It is authentic. The only argument...


 

Eine frische, wohlschmeckende Remoulade ist mit diesem Rezept schnell zubereitet. #remoulade #rezept #sauce #beilage #gutekueche


 

Easy Cajun Jambalaya Pasta - Dinner, then Dessert

Easy Cajun Jambalaya Pasta with chicken, sausage and shrimp and all the delicious deep Louisiana flavor in just 30 minutes!


 

Linsensalat

Zutaten für das Rezept Linsensalat: Rapskernöl, Tomaten, Zucker, Pfeffer, Schalotten, Weißweinessig, rote Linsen, Feldsalat, Petersilie, Salz


 

Authentic Cajun and Creole Foods

To create a true Louisiana experience, you have to incorporate Cajun or Creole food. So Mardi Gras Outlet has expanding our selecti...


 

Chicken Jambalaya: feuriges US-Südstaaten Hühnchen-Reisgericht

Chicken Jambalaya macht sich fast von alleine. Mit saftigem Reis, Hühnchefleisch, Wurst und vielen Gewürzen.Inklusive Vdeo & Rezept zum Download


 

Traditional Louisiana Red Beans and Rice Recipe & History

Stove Top - Slow Cooker - Instant Pot Pressure Cooker InstructionsRed beans and Rice is Louisiana's comfort food. We are featuring an authentic recipe shared by my daughter’s co-worker, Mary Morgan, who grew up in Louisiana.It is traditional to cook the beans on low heat all day with ham hock and Andouille sausage to add a nice spicy and flavorful taste to the beans. A favorite way to serve the beans is over a plate of hot rice. Do not forget to add a few slaps of hot sauce - but not too much! Per Mary, “It is a little known Louisiana fact, we like flavor - not heat!”Check out more delicious Cajun/Creole recipes: Jambalaya and Gumbo - plus lot more favorite recipes. History of Red Beans and Rice:In New Orleans, Red Beans and Rice is a treasured Monday tradition, where the aroma of red beans could be smelled drifting through the neighborhoods. Every household has their own secret list of ingredients and method for cooking the beans.Beans and rice has always been known to be inexpensive and high on nutritional content. Latin American countries and Native Americans used beans and rice as a staple long before the European settlers arrived in America.Red Beans and Rice finds its origins from New Orleans Creole kitchens back in the 1700 and 1800’s. The flavors of Creole cooking derive from several cultures combining French, Spanish, African, and Caribbean cuisines. An ancient Haitian recipe “Riz et Pois Rouges” which means Rice and Red Beans contains the same ingredients still found in many Creole cookbooks today.In New Orleans, Mondays was traditionally known as wash day. Creole mothers would use the left over ham bone from Sunday night’s supper to cook with the beans to add flavor. The beans could be left on the stove to simmer unattended for several hours while they tended to the day long task of washing the clothes by hand and hanging them out to dry. Served with rice, this provided a nutritional meal for growing children and hard working adults. Many colleges and convents in New Orleans would also serve red beans and rice several times a week to the children and young adults to help them grow into strong men and women. Even though laundry no longer has to be washed by hand, the Monday tradition continues in New Orleans households. Many local restaurants will offer Red Beans and Rice as the Monday special. Red beans and rice is so iconic of New Orleans that the great Jazz musician, Louis Armstrong, would sign his letters as “Red Beans and Rice-ly Yours”1901 - Early published recipe from Picayune’s Creole Cookbook features seven different red bean recipes and claims, “The beautiful color and excellent flavor of the Red Bean has won for it a place among the most highly esteemed Legumes.” References:Inside Northside - Red Beans and Rice: Our Treasured Monday Tradition” by Judy Williamson Blasing, Sept/Oct 2010.National Geographic - News Watch Red Beans and Rice: A Monday Tradition” by Carolyn Gerdes or NY Young Explorers, July 2, 2012. Louisiana Red Beans and Rice Recipe:1 pound dried red beans, (soaked overnight in water*)2 (32-ounce) containers of chicken broth**2 tablespoons olive oil1 pound Andouille sausage, (sliced against the diagonal into rounds)1 medium onion, (chopped)1 green bell pepper, (cored, seeded, and chopped)1/2 cup celery, (chopped)6 to 8 cloves garlic, (minced)2 bay leaves1 teaspoon thyme, (dried)1 teaspoon black pepper, (dried)2 teaspoons Creole Seasoning7 to 8 fresh basil (leaves, chopped)1 ham hock***Salt (and pepper to taste)Rice, (cooked and hot****)Fresh basil (or green onion, chopped (for garnish))Tabasco (or Louisiana Hot Sauce (optional))Soaking Dried Beans: Soaking beans allows the dried beans to absorb water, which begins to dissolve the starches that cause intestinal discomfort. While beans are soaking they are also double to tripling in their size. You can cook beans without soaking, but it takes longer, and some people think the beans taste better when soaked.Soak most beans in three times their volume of cold water for six hours before cooking. Dried beans are often soaked too long. Most recipes say overnight. The best way is to put them in cold water; bring them gently to a boil and then with saucepan off the heat, allow them to remain in the water for 1 to 2 hours only. If soaked too long, they may ferment, which affects their flavor and makes them difficult to digest.To help in the digestion of beans, always discard the water in which they were soaked.Do not add salt or acidic ingredients, like vinegar, tomatoes or tomato juice, as this will slow the cooking process. Instead, add these ingredients when the beans are just tender.Speed soaking method for dried beans: Rinse and sort beans and place into a large pot covering with 1-inch of water. Over high heat, bring beans to a boil and let continue to boil 5 minutes, uncovered. Turn off heat and cover beans with lid and let soak for 1 hour. Drain liquid from beans and set aside pot of beans until ready to use.Stove top Preparation:Place the dried beans into a large pot or Dutch oven. Soak the beans overnight in warm water. This will help to soften them. In the morning drain off the water and pour in enough chicken broth until the bean mixture is covered by about 1-inch of water. Note: If you don’t have time to soak beans overnight see instructions for Speed Soaking Method.In a large skillet over medium high heat, pour in enough olive oil to coat bottom of the pan. Add the Andouille sausage slices and cook until browned around the edges. Remove the sausage with a slotted spoon and place in the pot with the beans. Using the sausage drippings in the skillet, add the onion, bell pepper, celery, and garlic and saute approximately 5 minutes or until the vegetables are tender. Add the bay leaves, thyme, pepper, Creole Seasoning, and basil leaves to the skillet; stir and saute together for a few minutes to allow the flavors to meld.Add vegetable mixture and ham hock to the pot of beans and sausage, stirring to combine. Place the pot of beans on large stove burner over medium-high heat. Bring just to a boil, then reduce heat to medium low, cover with lid, and let simmer for 2 1/2 to 3 hours or until beans are soft and tender. Remove the bay leaves and discard. Remove the ham hock and cut off the pieces of ham meat to throw back into the pot. Discard the bone.When ready to serve, take 1 to 2 cups of beans and add to a blender; cover with lid and blend until a smooth puree texture. Stir bean puree back into pot of beans and cook until heated through. As an alternative, if you do not have a blender, use a wooden spoon to smash 1/4 of the bean mixture against the side of the pot and stir back into beans. Add salt and pepper to taste.Serve beans and sausage over plate of hot cooked rice and garnish the top with a little fresh basil. Add Tabasco sauce to taste and enjoy!Slow Cooker Preparation:Place the dried beans into a large pot. Soak the beans overnight in warm water. This will help to soften them. Note: If you do not have time to soak beans overnight see instructions for Speed soaking method.Pre-heat slow cookerDrain off the water that beans were soaking in overnight. Place the beans in the slow cooker and pour in enough chicken broth till the bean mixture is covered by about 1 inch.In a large skillet over medium high heat, pour in enough olive oil to coat bottom of the pan. Add the Andouille sausage slices and cook until browned around the edges. Remove the sausage with a slotted spoon and place in slow cooker with beans. Using the sausage drippings in the skillet, add the onion, bell pepper, celery, and garlic; saute approximately 5 minutes or until the vegetables are tender. Remove from heat and add the vegetable mixture to the slow cooker.Add the ham hock, bay leaves, thyme, pepper, Creole Seasoning and basil leaves to the slow cooker and stir to combine with beans and sausage. Cover with lid and cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours until beans are tender. Remove the bay leaves and discard. Remove the ham hock and cut off the pieces of ham meat to throw back into the slow cooker. Discard the bone.When ready to serve, take 1 to 2 cups of beans and add to a blender. Cover with lid and blend until a smooth puree texture. Add bean puree back into slow cooker and stir to combine with bean mixture. Cook until heated through. As an alternative, if you do not have a blender, use a wooden spoon to smash 1/4 of the bean mixture against the side of the pot and stir back into beans. Add Salt and pepper to taste.Serve beans and sausage over plate of hot cooked rice and garnish the top with a little fresh basil. Add Tabasco sauce to taste and enjoy!Instant Pot Pressure Cooker Instructions: These instructions are using dried beans that have not been pre-soaked. If you prefer to soak the beans overnight (or see instructions for speed soak method) see the notes below for Alternative Quick Pressue Cooking Method. Select the Saute button, and High heat setting. Wait until the settings show a "Hot" status. Add olive oil to coat bottom of the inner pot. Next add the Andouille sausage slices and cook for 5-7 minutes until browned around the edges. Remove the sausage with a slotted spoon and set aside. Keep the sausage drippings in the inner pot, add the onion, bell pepper, celery; saute 3 to 4 minutes or until the vegetables are tender. Then add the garlic and saute for 30 seconds until aromatic. Press the Keep Warm/Cancel button to turn off.Place the dried beans in the inner pot with the vegetable mixture and pour in enough chicken stock till the bean mixture is covered by about 1 inch. Add the ham hock, bay leaves, thyme, pepper, Creole Seasoning and basil leaves to the inner pot and stir to combine with beans. Note: Make sure pot is no more than 1/2 full. You may have to adjust amount of beans and liquid depending on the size of your pressure cooker pot. Place the lid on the Instant Pot and close to seal. Make sure the pressure valve is also closed. Select the Manual button and High Pressure. Set the cooking time for 30 minutes and allow the pressure to natural release (about 15-20 minutes) until the pin is dropped and fully depressurized before opening the lid. Remove the bay leaves and discard. Then remove the ham hock, cut off pieces and ham and add the ham meat back to the inner pot. Discard the ham hock bone.Open the lid and stir in the andouille sausage. Place the lid back on the Instant Pot and close to seal. Make sure the pressure valve is also closed. Select the Manual button and High Pressure. Set the cooking time for 15 minutes. When the cooking time is completed, quick release the pressure valve.Alternative Quick Pressure Cooking Method: To use with pre-soaked or speed soaked beans only.After browning the sausage and sauteing the vegetables, dump all ingredients into the Instant Pot along with the (pre-soaked or speed soaked) beans, ham hock and add enough chicken broth to cover ingredients by 1 inch. Place the lid on the Instant Pot and close to seal. Make sure the pressure valve is also closed. Select the Manual button and High Pressure. Set the cooking time to 20 minutes. When the cooking time is completed, allow the pressure to natural release (about 15 to 20 minutes) until the pin is dropped and fully depressurized before opening the lid.When ready to serve, take 1 to 2 cups of beans and add to a blender. Cover with lid and blend until a smooth puree texture. Add bean puree back into Instant Pot and stir to combine with bean mixture until heated through. As an alternative, if you do not have a blender, use a wooden spoon to smash 1/4 of the bean mixture against the side of the pot and stir back into beans. Add Salt and pepper to taste.Serve beans and sausage over plate of hot cooked rice and garnish the top with a little fresh basil. Add Tabasco sauce to taste and enjoy!* Can substitute 4 to 5 (15-ounce) cans red beans, drained of liquid instead of soaking dried beans.** Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.*** A ham hock is the lower portion of a hog's hind leg, including meat, bone, tissue, fat, etc. It is usually cut into 2 to 3-inch lengths and cured or smoked (or both). Can substitute pork neck, ham bone, or finely chopped pork jowls.**** Learn how to make perfect Fluffy White Rice. This is the type of pressure cooker that I prefer to use in my cooking: I get readers asking which electric pressure cooker brand I prefer to use for cooking. I personally use the Instant Pot Multi-Use Pressure Cooker. I love having 7 cooking functions in one space saving appliance - Pressure Cooker, Slow Cooker, Rice Cooker, Saute Pan, Steamer, Yogurt Maker and Warmer.Learn more tips on How to Use an Instant Pot Pressure


 

Meaux Hot Tamales/ Manuels Memories — Porch, Wine & Gravy | Louisiana Food Recipes by Jolie Meaux


 

Southern Red Beans & Rice | Dude That Cookz

This Southern Red Beans & Rice recipe is a mixture of the two versions of red beans recipes I grew up enjoying!


 

Cajun-Gewürz

Die Mischung stammt aus Louisiana. Sie passt zu Fisch, Fleisch und Huhn, kommt in Gumbos, traditionelle Eintopfgerichte, und in Jambalayas, scharf gewürztes Reisfleisch.


 

Wheels to “Flavor Town”: Southwest Louisiana Food Trucks

***Updated June 23, 2017*** Click here for a full list of food trucks in the Lake Charles/Sulphur Area. From tacos to pulled pork to authentic Chinese food, there is no shortage of deliciousness rolling through the streets of Southwest Louisiana. The food trucks have a wide variety and seem to be