1 ham bone
1 pound dried red beans
1 pound ham hocks, smoked sausage or hot sausage
1 large onion chopped
1 cup green onions chopped
1/2 clove garlic minced
1/4 cup parsley chopped
2 bay leaves
1/4 cup butter
salt
Cayenne pepper or Tabasco to taste
Addition of a ham bone adds real color and flavor you won’t get otherwise. Most Cajun cooks like to bring their beans to a rolling boil for a couple of minutes then let them soak in that same water overnight. In the morning brown sausages or fat meat first to remove some of the grease. Bring beans to a boil again and add and add all other ingredients. Reduce heat and simmer for at least 3 hours. Beans should be very creamy. Serve over fluffy hot rice.
cajun, recipe, red beans
1 cup brown sugar
1 cup white sugar
1/2 teaspoon salt
1 cup pet milk
1 stick butter
1 teaspoon vanilla
1 cup pecan halves
Combine the sugars, salt and pet milk. Stir over low heat until the sugar dissolves. Make sure to stir constantly so mixture does not burn. Cook to the “soft ball” stage(15 minutes) then cool slightly. Add butter, vanilla and pecans. Beat until creamy. Drop spoonvils onto a piece of wax paper. Makes about 35 to 40 pieces.
cajun, cooking, pralines, recipe
1 unbaked 9″ pastry pie shell
3 eggs
1 cup sugar
1 cup white corn syrup
1 cup pecan halves
1 teaspoon vanilla extract
dash of salt
Beat eggs in large mixing bowl until well blended using a fork. Add sugar, syrup, pecans, vanilla and salt. Stir together until well mixed and pour into pie shell. Cook at 400 degrees for 10 minutes then lower to 350 degrees and continue baking for thirty minutes.
cajun, cooking, pecan, pie, recipe
