Creole Red Bean Stew

 I love Red Beans and Rice.  Some prefer beans without meat, I really love the smoky flavor that Andouille adds to it.  I cook my beans like I was taught by Ralph Fountain of New Orleans (Pete's Cousin).  He always added the "Cajun Trinity" to his beans be they white, brown, or red.

Red beans are traditionally cooked on Monday, or wash day, as it was a chore getting over the weekend.  Everything would need cleaning, so the beans were put on and slid to the back of the stove to simmer all day.

To spice these up a bit I added a can of Ro-Tel Tomatoes and boy did it do the trick.  So here is what I call Red Bean Stew, that I always serve with tasty white rice.  BTW make it easier and use the canned beans, you can cook your own, but this is easier.

Red Bean Stew

3 15 oz cans red beans

1/2 lg onion (diced)

5 ribs of celery (diced)

6 gr onions (sliced thin, green part larger)

2 tbs garlic (minced)

1 tbs Tony Chachere's 

1 can Rotel tomatoes 

1/2 lb andouille sausage

1/2 red bell pepper

2 bay leaves

2 tbs bacon grease (or butter)

1/2 stick butter

2 tbs Worcestershire sauce

1 tbs Louisiana Hot Sauce

2 tsp black pepper

1/4 tsp cayenne pepper

1/2 tsp garlic powder

2 bay leaves

1 sprig fresh thyme or 1/2 tsp dried

2 cups water

Saute the onions, green onions, garlic, celery and bell peppers in the butter/bacon grease combination until they're sweated, add the Andouille sausage, all spices and herbs.  Cook for 10 mins on MED.add the tomatoes, worcestershire and tabasco sauces, the beans and a bean can of water.  Bring to a boil, and then turn down on low and let them cook forever.  Leave the lid off to thicken the fluid.

Serve these with fluffy white rice and enjoy!

RouxBDoo

Grilled Pork Fajitas

Whenever I fix steaks or pork chops on the grill, I sometimes fix a couple extra so the next day I can dine on them cold (one of my favorites) or make Fajitas.

These Fajitas are easy to make and very tasty.  I am also gonna give you my secret recipe (not for long) for my Crematillo sauce I created. I just now  named it for purposes of this blog.  BTW, this sauce is amazing and great for parties.

Start by grilling your pork steaks, chops, or I even used Country Style Boneless Ribs for these.  After grilling, I refrigerate them and the next day slice them thin.  I use between 9 - 12 oz. I always season my grilled meat with Tony Chachere's and worcestershire sauce before grilling.

Next You'll need half an onion sliced in strips (see pic) and some red bell pepper.  I actually used my favorite little Mini Sweet Peppers (from Pero Farms, available at Walmart)  OK this is not a sponsored ad or the like, I just love these little peppers.  I eat them raw as a snack, and they are great in these Fajitas.  I used about 4 in this recipe.

I heat a little oil and 1 tbs of butter in a skillet, add butter, once the butter is melted, add a few cloves of finely minced garlic. Add your onions and peppers, and stir-fry the veggies till onions are starting to wilt a bit.  Add the meat to the pan and saute well.  I add a few shakes of worcestershire sauce and a sprinkle of Tony Chachere's.  When the meat is up to temp and the onions have started to brown, turn the eye off and let skillet rest for a bit.

Place a few forkfulls of these on some nice flour tortillas with a dollop or two of my sauce (you'll see the recipe below), and go to town.

You can make these spicier but adding a jalapeño pepper.  My Crematillo sauce is a bit spicy.  I made this up as a dip for parties and the people go APE over it.  Between it and my Jezebel Sauce I don't know which is more popular.  It's great on any mexican food and the recipe goes as follows.

Crematillo Sauce

12 oz Sour Cream
4 oz Cream Cheese (half block, softened warm)
1 can Rotel Tomatoes (add the liquid too)
1 tbs Vinegar
1 tsp Tony Chachere's
1/2 tsp Cayenne Pepper
1 tsp Black pepper (I like coarse ground)
1 tbs Cilantro (minced)

Mix all and refrigerate 6 hrs before using.

OK, I know this is a Cajun and Creole food blog, but since I have relocated and am no longer in New Orleans I am trying to broaden the scope of this blog.  I hope you'll stick with me.  I have been swamped at work and been unable to post for a bit, but I have more recipes coming.  Enjoy your Fajitas!