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

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

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

METHOD:
In a large Dutch oven, melt butter over medium-high heat. Add andouille and ham and continue to cook until lightly caramelized on the bottom of the pot, 10-15 minutes. Add onions, celery, bell pepper and garlic. Continue to sauté until vegetables are wilted, 3-5 minutes. Stir in rice and chicken, blending well into the vegetable mixture. Add chicken stock, tomato sauce, tomatoes and spices. Bring mixture to a rolling boil, reduce to simmer and cook on low heat, covered, for 30 minutes. Take care that heat is low enough to prevent scorching. Add shrimp and green onions, stirring well into the mixture, cover and cook 10 additional minutes or until shrimp are done. Serve as a main course or as a stuffing for chicken or seafood.

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

• 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

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

Ingredients
1 chopped Vidalia (Sweet) onion
2 cloves garlic minced
1/2 large bell pepper chopped
1/2 large red bell pepper chopped
4 cups vegetable stock
1 pound red kidney beans, cooked for an hour 1.5
1 14.5 oz. can of tomatoes, chopped 1 tsp teaspoon of salt-free Creole seasoning
1/2 tsp cumin fresh ground black pepper to taste
hot pepper sauce to taste 1 sprig of thyme
1 bay leaf Kosher Salt; Brown rice
1/4 cup fresh chopped Italian parsley

Directions
In a Dutch oven (a heavy metal or cast aluminum or Magnalite, covered pot, add the onion, garlic, green bell pepper, red bell pepper and vegetable stock. Braise the vegetables in the vegetable stock until soft. Add the beans, tomatoes, seasoning, cumin, ground pepper, hot sauce, thyme and bay leaf. Simmer for 15–20 minutes. You may need to add more vegetable stock if the beans become too dry.

After the beans have simmered, season to taste with salt and add the chopped Italian parsley. Serve with fresh steamed brown rice and hot sauce. Serve with salad and French bread

ENJOY!

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

Ingredients
1 chopped Vidalia (Sweet) onion
2 cloves garlic minced
1/2 large bell pepper chopped
1/2 large red bell pepper chopped
4 cups vegetable stock
1 pound red kidney beans, cooked for an hour 1.5
1 14.5 oz. can of tomatoes, chopped 1 tsp teaspoon of salt-free Creole seasoning
1/2 tsp cumin fresh ground black pepper to taste
hot pepper sauce to taste 1 sprig of thyme
1 bay leaf Kosher Salt; Brown rice
1/4 cup fresh chopped Italian parsley

Directions
In a Dutch oven (a heavy metal or cast aluminum or Magnalite, covered pot, add the onion, garlic, green bell pepper, red bell pepper and vegetable stock. Braise the vegetables in the vegetable stock until soft. Add the beans, tomatoes, seasoning, cumin, ground pepper, hot sauce, thyme and bay leaf. Simmer for 15–20 minutes. You may need to add more vegetable stock if the beans become too dry.

After the beans have simmered, season to taste with salt and add the chopped Italian parsley. Serve with fresh steamed brown rice and hot sauce. Serve with salad and French bread

ENJOY!

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

Ingredients
1 chopped Vidalia (Sweet) onion
2 cloves garlic minced
1/2 large bell pepper chopped
1/2 large red bell pepper chopped
4 cups vegetable stock
1 pound red kidney beans, cooked for an hour 1.5
1 14.5 oz. can of tomatoes, chopped 1 tsp teaspoon of salt-free Creole seasoning
1/2 tsp cumin fresh ground black pepper to taste
hot pepper sauce to taste 1 sprig of thyme
1 bay leaf Kosher Salt; Brown rice
1/4 cup fresh chopped Italian parsley

Directions
In a Dutch oven (a heavy metal or cast aluminum or Magnalite, covered pot, add the onion, garlic, green bell pepper, red bell pepper and vegetable stock. Braise the vegetables in the vegetable stock until soft. Add the beans, tomatoes, seasoning, cumin, ground pepper, hot sauce, thyme and bay leaf. Simmer for 15–20 minutes. You may need to add more vegetable stock if the beans become too dry.

After the beans have simmered, season to taste with salt and add the chopped Italian parsley. Serve with fresh steamed brown rice and hot sauce. Serve with salad and French bread

ENJOY!

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

Stir in flour and cook for 1 minute.

Slowly whisk in cream and continue cooking until boiling.

Once boiling, stir in Romano, half of the pepper jack cheese, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.

Stir sour cream into pan, then fold in dry spinach and artichoke hearts.

Fold the mixture into a oven-safe serving dish (like a casserole dish, or glass pan).
Sprinkle rest of pepper jack cheese evenly over top.
At this point, the dip can be refrigerated until ready to serve, if desired.
Place in oven to warm and melt cheese right before serving.

Serve with ciabatta, toasted circles of french bread, or tortilla chips. My personal favorite is with toasted thin slices of french bread!

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.

Do you have great recipes for New Orleans food and fare? Email them to us! recipes [at] tamalerecipe.com. We will be happy to publish your recipe and give whatever contact information you would like (or none if you like).

We’re trying to bring back The Parish, and the whole Greater New Orleans region one full belly at a time.

Enjoy!