Ingrediants:
2 lb. pork meat, (30% fat)
1 1/2 lb. pork liver
2 tsp. salt
2 tsp. black pepper
1 large onion, chopped
3 bunches green onions, chopped with tops
12 c. cooked rice
1 tbsp. chopped fresh parsley
1 lot sausage casing

Preparation:
Cook pork, liver, salt & pepper in water to cover until meat is so tender it falls apart. Remove meat; reserve broth. While still warm, grind meat, onion, green onions and parsley, saving about 1/2 cup green onions and parsley mixture. Mix the ground meat with the 1/2 cup green onions and parsley, rice and enough broth to make a moist dressing. Stuff dressing into sausage casings using a sausage stuffer. May be refrigerated, may be frozen.
Shared by R. Burbage

Ingrediants:
2 lb. pork meat, (30% fat)
1 1/2 lb. pork liver
2 tsp. salt
2 tsp. black pepper
1 large onion, chopped
3 bunches green onions, chopped with tops
12 c. cooked rice
1 tbsp. chopped fresh parsley
1 lot sausage casing

Preparation:
Cook pork, liver, salt & pepper in water to cover until meat is so tender it falls apart. Remove meat; reserve broth. While still warm, grind meat, onion, green onions and parsley, saving about 1/2 cup green onions and parsley mixture. Mix the ground meat with the 1/2 cup green onions and parsley, rice and enough broth to make a moist dressing. Stuff dressing into sausage casings using a sausage stuffer. May be refrigerated, may be frozen.
Shared by R. Burbage

INGREDIENTS:

¼ pound butter
1 lb andouille sausage, sliced
1 lb ham, diced
1½ cups onions, chopped
1½ cups celery, chopped
1 cup red bell pepper, diced
1½ tbsp garlic, chopped
3 cups Uncle Ben’s rice, raw
2 cups cooked chicken, diced
5 cups chicken stock
1 8-ounce can tomato sauce
1 Creole tomato, diced
1 bay leaf
½ tsp thyme
¼ tsp cumin
1 tbsp basil
salt and pepper to taste
2 lbs 50-count shrimp, peeled
1 cup sliced green onions

Ingredients

Seasoning:

• 1 lime, juiced
• 2 ounces (1/4 cup) hot cayenne pepper sauce
• 1 tablespoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon crab boil seasoning

Shrimp:

• 4 cloves garlic, crushed and chopped
• 2 shallots, chopped
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter, cut into pieces
• 2 pounds jumbo shrimp peeled and de-veined*
• 12 to 15 blades fresh chives, chopped, for garnish

Directions

Ingredients

• 12 ounces light rum
• 12 ounces dark rum
• 10 ounces grenadine, or passion fruit syrup
• 10 ounces fresh orange juice
• 10 ounces sour mix, or fresh lime juice
• 3 tablespoons superfine sugar, or more to taste
• 1 large orange, cut into 1/4-inch thick slices

Directions

Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar. Pour into a punch bowl and add the ice cubes and orange segments. Serve in tall glasses over ice with straws.

* Recipe from www.foodnetwork.com

Vegetarian Red Bean and Rice

Beans and rice, rice and beans, yummy yummy time to eat!

This recipe was adapted from http://www.realcajunrecipes.com

This is a classic New Orleans dish served on Mondays to which someone added brown rice to make it low carb & there is no sausage so it also feeds Vegetarians

Makes:
Prep Time: 20 minutes
Cook Time: 50 minutes
Ready In: 1 hour, 10 minutes T

Vegetarian Red Bean and Rice

Beans and rice, rice and beans, yummy yummy time to eat!

This recipe was adapted from http://www.realcajunrecipes.com

This is a classic New Orleans dish served on Mondays to which someone added brown rice to make it low carb & there is no sausage so it also feeds Vegetarians

Makes:
Prep Time: 20 minutes
Cook Time: 50 minutes
Ready In: 1 hour, 10 minutes T

Vegetarian Red Bean and Rice

Beans and rice, rice and beans, yummy yummy time to eat!

This recipe was adapted from http://www.realcajunrecipes.com

This is a classic New Orleans dish served on Mondays to which someone added brown rice to make it low carb & there is no sausage so it also feeds Vegetarians

Makes:
Prep Time: 20 minutes
Cook Time: 50 minutes
Ready In: 1 hour, 10 minutes T

2 cloves garlic – minced – or more
2 tablespoons onion – minced – or more
1/4 cup light butter
1/4 cup all-purpose flour
2 cups half and half
2/3 grated cup Pecorino Romano cheese (or Parmesan)
1/2 teaspoon hot sauce (use more for a spicier dip)
1/2 teaspoon salt
1/4 cup sour cream
2 boxes (10 oz) frozen spinach — thawed and squeezed dry, preferably with cheese cloth. Do this ahead of time if possible.
1 can (12oz) artichoke hearts and chopped — drained
Block pepper jack cheese, shredded

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 min.

Tamale Recipe Web Site

We started this site to get the word out about our tamale recipe. Whether you do it yourself or order from us online, you can be assured of the highest quality and real south Louisiana authenticity.

Born in St. Bernard Parish, this Tamale Recipe has been handed down for generations.

We are proud to fill the void left after Hurricane Katrina and have begun production of our Tamale Recipe for local retailers and online buyers alike.

Are you a do-it-your-self type?

If so we will be publishing our tamale recipe and other local recipes for your enjoyment.