Tuesday, August 28, 2012

Tasty Tuesday: New Orleans Style

It has been it seems like forever since I blogged anything, much less a Tasty Tuesday post. So, today you get a 2 for 1! I have been thinking about Louisiana a lot lately. I am still so homesick. And I've been really thinking about it since Tropical Storm Isaac set his eyes on it! So, in honor of my homesickness, here is the recipe for {my} Red Beans and Rice. Also, the recipe for King Cake Cupcakes. See main dish and dessert are covered {I do either french bread or cornbread with it.}!

One of the first things I learned in Louisiana was that Red Beans and Rice was served on Mondays. You could eat it any other day of the week if you wanted to, but it had best be on that table on Monday. I don't smash the beans while cooking because my kids won't eat them that way. Taste no different, but they just won't eat them smashed. This recipe makes A LOT! I feed 8-9 people twice with this.
Red Beans and Rice
  •  1 lb, bacon, chopped
  • 1 onion, diced
  • celery, diced (I use the whole package. Can't remember the size)
  • 4 green peppers, diced
  • 4 cloves garlic, diced
  • 2 lbs sausage (andouille preferably. If not, then smoked will work), cut
  • 2 lbs red beans, soaked and drained
  • water
  • Cajun seasoning, to taste
  • creole seasoning, to taste
  • Tabasco hot sauce, to taste
  • rice, cooked (I use 1 cup cooked per person)
  1. The night before, soak red beans in water.
  2. In large stock pot, cook chopped bacon. Do not drain.
  3. Add onion, celery, peppers and garlic. Cook until veggies are tender.
  4. Add sausage and red beans. Add spices and hot sauce to your taste. Cover with water.
  5. Cook on low for about 3 hours. Keep a check on water. You can smash the beans to thicken it.
One of my most favorite things in the world is King Cake. However, its traditional to only eat it during the Mardi Gras season. So, instead I made these cupcakes. These have a bit of the cinnamon flavor with a replica king cake on top.
King Cake Cupcakes
  •  Cake mix, plus ingredients to prepare the mix
  • Cinnamon, about 2 tsps
  • Vanilla wafers
  • White icing
  • purple, yellow and green sprinkles

  1. Prepare cake mix as directed. Add cinnamon to mix.
  2. Cook cupcakes as directed on package.
  3. After cupcakes are cooled, spread icing over them.
  4. For each cupcake, take a vanilla wafer and pipe a circle of icing around the outer edge. Sprinkle one third of the cookie with green sprinkles, one third with purple and the remaining third with yellow. Using a dab of icing, stick a kingcake baby (or the little baby decorations for baby showers if you don't have access to king cake babies) in the center of the cookie. Stick the wafer on top of the cupcake.
Linked up at:
Mandy‘s Recipe Box 
Nap-Time Creations Tempt my Tummy Tuesdays

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