CAJUN'S CHOICE LINEUP: Blackened Seasoning

Country Green Beans with Ham and Potatoes. If I had to pick only one vegetable I could eat for the rest of my life, it'd sure be hard.

While The Cajun's veggie list is very limited, I pretty much love them all. Watch Rebel Without A Cause Tube Free. Just take a look at the cover of my cookbook and you'll see one of my favorite meals ever!

Yep, I'm a veggie plate gal and I can make a meal out of just about any vegetable pairing. Brussel sprouts. I keep trying to love those in the interest of being a food blogger, but I just can't seem to get there.

Print Recipe. Gumbo ~ Shrimp, Chicken, Andouille Sausage. Adapted from Bon Appétit Magazine December 2006 with help from Emeril and Paul Prudhomme. Introduction. A number of resources exist for those looking for Cajun French vocabulary, but all of them pose problems for LSU students in Cajun French.

They're just, well.. We eat them a lot - fresh being my top choice, but heck I can dress up a can of green beans pretty good too for a quick weeknight meal, and frozen, though not my favorite, work in a pinch. The best green beans are right off the vine, right from your own backyard, right in the heat of summer, but it seems the vast majority of us don't do much veggie gardening these days. We just don't have the time.

One of our Deep South Dish family, Nancy, well I am totally in awe of her because she practically has a farm, and I get so envious when she shares on our Facebook page about all of the fresh produce she is putting up from her gardens. Well, although I keep a tiny, little garden every year, I'm awfully grateful fresh green beans can now be found pretty much year round in the grocery market, and green beans are one vegetable that don't seem to suffer the travel they sometimes have to make. My favorite way to eat fresh green beans, hands- down, are the southern- style, . A nice slow stew for me, and that's about the best green bean you can put in your mouth y'all!

Just set the pot right in front of me and I'm a happy gal. Next to that would be the quick- fix version, and that's the one that I prepare the most, when I'm not going with the shortcut ones from a can, but I love green beans so many ways - slow stewed, quick fix, bacon wrapped in bundles, as a cold salad, pickled cold, in some southern peas, served in a hot sweet and sour bacon fat vinaigrette, in a skillet meal, and, of course, in a casserole.

Pork, in some form, usually plays into the flavor profile for my green beans. My slow stewed beans are flavored with fat back or salt pork; the quick fix, bacon - but for these, it's all about the ham. I cook hams all through the year, not just on holidays, so I'll use a ham bone when I have a few of them in the freezer. Otherwise it's more commonly pork hocks, and I prefer to give them a little head start when I have time, by cooking the bone down in a little water first to flavor the cooking water, though these beans are good too when you just throw it all together at once.

Fill a pot with water and add ham bone or hocks. Bring to a boil, reduce to a medium boil and cook for 3.

Reserve water, skimming off any accumulated foam. Add to pot, along with chicken base (like Better than Bouillon) for some additional flavor. Reduce to a very low simmer, and cook, uncovered for 1 hour. If your ham bone or hock is good and meaty, you likely won't need to add in any extra ham, but if it isn't, you'll definitely want to add some additional chopped country ham, tasso, or smoked ham to the beans.

Any time I bake a ham, I put up a few chunks in a vacuum sealed bag just for things like this. I have red potatoes on hand much more often than russets, so I add them unpeeled, while russets I peel. Taste, add Cajun seasoning and taste again, adjusting for salt and pepper. Just snap a photo and hashtag it #Deep. South. Dish on social media or tag me @deepsouthdish on Instagram! Recipe: Country Green Beans with Ham and Potatoes. Bring to a boil, reduce to a medium boil and cook for 3.

Reserve water, skimming off any accumulated foam. Rinse, trim and snap green beans in half or thirds.

Add to pot, along with chicken base, pepper and onion, and bring to a boil. Reduce to a very low simmer, and cook, uncovered for 1 hour. Remove hocks and set aside, once cool enough to handle, pull any meat off and add to pot. Add potatoes and continue cooking until tender, about 2. Taste, add Cajun seasoning and taste again, adjusting for salt and pepper.

Finish by stirring in the butter or bacon fat, if desired, and transfer with some of the pot likker to a serving bowl. Cook's Notes: I start with water and add chicken base to the beans, however you may certainly use all chicken broth. Remember, these beans are slow stewed, not boiled. They need to remain on a very bare simmer the entire cooking time - do not let them boil. Use fresh, raw green beans only, not frozen or canned.

May substitute peeled Russets or your favorite potato, such as Yukon Gold. Tasso is highly seasoned and country ham is highly salty. Do not add any additional seasonings until you taste the beans first when using those. Freeze any leftover pot likker that doesn't get eaten to use in other recipes, like beans, soups and stews. For the Slow Cooker: Prepare as above allowing ham bone or pork hocks to cook in water for 4 to 5 hours on high.

Remove and pull meat, returning to slow cooker along with remaining ingredients and enough water or chicken broth to cover, plus an inch. Cover and cook on low 4 to 6 hours, or to desired tenderness. Taste and add Cajun seasoning, salt and pepper as needed; stir in butter. Source: http: //deepsouthdish. Requires Adobe Reader - download it free!?

If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table. Check These Recipes Out Too Y’all! Green Bean Bundles. Old Fashioned Slow Stewed Southern Green Beans. Quick Fix Southern Style Green Beans.

Posted by Mary on November 4, 2. Thank you for supporting my work! Please note that Images and Full Post Content including Recipe . Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from . All rights reserved. Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider.

You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Gumbo ~ Shrimp, Chicken & Andouille Sausage. If you’re like me, at some point in your life you have been seduced by a beautiful photograph attached to a recipe, only to  find when you cooked the dish it seriously didn’t live up to your expectations. The food stylist and the photographer really knew what they were doing, and you fell for it hook, line and sinker. I was looking through Bon App. The curve of the shrimp, the spicy rounds of sausage, the red bell pepper, it was mouth watering to behold and I knew I had to make it.

It was a long recipe, but the more ingredients a recipe has, the more likely I am to try it. The recipe said it served 1. I have a 7 quart Le Creuset Dutch oven that has worked for every soup, stew and braise I have ever made. Little did I know that I was about to create a monster.

The first clue, that should have set off the alarm bells, was just the first two ingredients: one cup of vegetable oil and one cup of flour. I have never cooked a Creole/Cajun gumbo recipe before, so these large amounts didn’t mean anything to me.

The recipe had a lot of tasty ingredients, so I blithely continued on. What did I know? I went to the super market and bought all the ingredients, coming home with several heavy bags.

I browned the roux, chopped and minced the vegetables, browned them, and a couple of hours later after the liquids were added, the level of stuff in the pot was within . I turned around and looked with dismay at the five pounds of chicken, sausage and shrimp sitting on the counter that still needed to be added. And this was my biggest pot! Watch Unrivaled HD 1080P on this page. I put the thing in the refrigerator over night, and the next day made a trip to my local kitchen equipment store, Cookin’ Stuff. I felt great satisfaction that I could now finish what I’d started, and, I told myself, if I ever needed to feed an army in the future, I’d have the pot to do it.

Finally, according to the recipe, it was finished. I tasted it to adjust the seasoning, and with a heavy sigh, came to the frustrating conclusion that it was blah! After buying all the ingredients, the time, energy and a new $1. Well, I am not one to be defeated by a recipe, so I went to my cook book library and consulted the big boys, Emeril and Paul Prudhomme. And guess what, people, Bon Appetit had forgotten to add the spices, herbs and flavorings!! No wonder! Well, it was back to the market to buy green onions, Emeril’s Essence, file powder, Worcestershire, Cajun’s Choice Shrimp, Crab & Crawfish Boil (which I think is the magic ingredient), and dried mustard. Every time I added an ingredient to the pot the taste just started jumping and sparkling.

Now I was getting somewhere. After fooling around with the seasonings, I deemed it finished. Oh man, it was amazing.

But there was so much of it ! I had about twenty containers.

They completely covered the bottom of my freezer and I had to stack everything else on top of them. My neighbor, Gourmet Larry, is retired and a cracking good cook, the kind that has all his recipes in three ring binders by category in his office bookcase. He and I trade containers of things we make, so I took some Gumbo over to him.

A couple of days later he came banging on my door to return the container. He told me he was a Gumbo Aficionado, had been eating gumbo all his life, and, he proclaimed, “That was absolutely the best damned Gumbo I have ever eaten!” Print Recipe. Adapted from Bon App. I got it at Ralph’s Market, but Cajun’s Choice has a great website where you can mail order.

This is the original recipe cut in half. Servings. Heat oil in a heavy large Dutch oven over medium- high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown. About 5 minutes. 2.

Add chopped onion, bell peppers, and celery and cook until onions are soft and brown, stirring frequently, about 2. Add garlic and cayenne and stir 2 minutes. Add wine, thyme and bay leaves. Bring to a boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage with deglaze, and chicken. Simmer until chicken is cooked through, about 1.

Add okra and simmer till tender, about 1. Optional: Gumbo base can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to a simmer before continuing the next day.

Skim off oil if desired. Watch The Women Putlocker. Add parsley, green onions and seasonings to the pot. Add shrimp and cook until just opaque in the center, stirring often, about 5 minutes. Season with salt and pepper. Serve with rice if desired. Garnish with minced fresh Italian parsley and sliced green onions.

Print Recipe. If you like this, help spread the word and share with friends.