Thread: Hey Jolie

Originally Posted by Jolie Rouge

Tony Chachere's is THE seasoning here... People take it when they are leaving on vacations and our care packages overseas ALWAYS include it ( specially the little packets, cause they fit in the pockets and make even MRE's better ) http://www.tonychachere.com/

Tony Chachere’s Creole Seasoning

Recipe By : Tony Chachere
Serving Size : 1 Preparation Time :0:00

26 ounces salt
1 1/2 ounces black pepper -- ground
2 ounces red pepper -- ground
1 ounce garlic powder -- pure
1 ounce chili powder
1 ounce Monosodium glutamate -- (Accent)

Mix well and use like salt. When it’s salty enough, it’s seasoned to perfection. For barbeque and fried foods: Season food all over. Cook as
usual.

NOTES : Tony Chachere is from Opelousas, Louisiana - my hometown. I was 11 years old when his first cookbook came out. This is the first recipe in his “Cajun Country Cookbook”. In the cookbook, he says “THIS RECIPE IS WORTH THE PRICE OF THE BOOK”. He’s right ! <3 Right after the cookbook came out, everyone was making this and storing it in those large plastic ice cream cartons. Within a short while, he started marketing this himself. Now you can find the green cans of this stuff all over the country. Where I'm from, this is the only seasoning anyone uses. That sounds kind of strange, but try it and you'll see. It’s been a standard around my house for over 20 years.

As soon as I return to work I will have this thread printed out. I took a PTO day because I totally feel like crap

Cooking for a ( Cajun ) Crowd ?


Tony’s Garlic Cheese Grits

6 cups Chicken Broth or Stock
2 cups Golden Grits (not instant)
1 Tb Tony Chachere's Creole Seasoning
1/2 cup Butter
3 eggs mixed with ½ cup Milk
1 lb Cheddar Cheese, shredded or chopped

Bring broth to a boil. Add grits and Tony's Creole Seasoning.
Stirring occasionally, cook at a simmer for ten minutes.
Add Butter, egg and milk, and cheese. Stir to combine then transfer to a buttered casserole pan.
Bake in preheated 350 degree oven to 40 minutes or until browned and bubbly.


Real Dirty Rice for 20

1 lb of hot-seasoned ground pork
1 lb of ground meat
1 pt of chicken livers – boiled and smashed
1 medium onion quartered
2 large onions chopped
6 cloves garlic – minced
5 sticks celery – whole
5 sticks celery – chopped
1/2 cup fresh parsley – chopped
1/2 cup chopped green onions
3 tablespoons butter
2 cups chicken broth
3 tablespoons vegetable oil
Salt and Pepper to taste
6 cups of white rice

PROCEDURE

Cook 6 cups of white rice. Don't use quite as much water as required because you will be mixing the rice with the meat and liquid mixture.

To create a stock:

•Lightly season chicken livers with salt and pepper. Place in sauce pan covering the livers with water. Add 1 medium quartered onion and 5 celery sticks. Boil until livers are soft. Keep liquid for stock. Smash livers for meat mixture.
•In large skillet, brown pork and ground meat in 3 tablespoons of vegetable oil. After browned, drain meat in a colander and discard oil. Then add meat back to skillet and add chopped onions, garlic, and celery and smashed livers. Mix well. Cover pan and simmer until vegetables are soft. Stir often so meat doesn't stick to pan.
•Add 2 cups broth, stir, then cover and simmer for 30 minutes. Taste before adding salt and pepper. Remember that the pork sausage is already seasoned with pepper.
•Add half of cooked rice to meat mixture and broth. Then, use discretion and keep adding rice to the meat mixture until preferred consistency for your dressing is reached. Remember, an extra bit of broth is always available in cans, if you run short.
•Place finished rice dressing in roaster or buttered casserole dish. Sprinkle melted butter and chopped parsley and green onions on top of rice dressing.
•To heat: 350 degrees is always a good temperature in oven. If you keep the dressing on the stove top, stir "every once in a while" while heating on medium.


More : http://www.wafb.com/category/95247/p...e-and-stuffing

I'm getting the ingredients today for my red beans and rice. I also have to buy accent for the seasoning and I'm all set. I am so excited!!!! I have this ham bone in my freezer that I have been wanting to use up for a while now!!!

I have a ham bone too that I am dying to make lentil soup with. I haven't had it in such a long time, but my apprehension is......it makes me so gassy. Really, it will keep me farting for days.....and I need to be around people all the time. Not a good mix.

Originally Posted by pepperpot

I have a ham bone too that I am dying to make lentil soup with. I haven't had it in such a long time, but my apprehension is......it makes me so gassy. Really, it will keep me farting for days.....and I need to be around people all the time. Not a good mix.

That's one of the advantages of being retired....you can fart as much as you like at home. I have a ham bone too and plan to make bean soup and fart! fart! fart! I suppose I could take some Beano but that would take all the fun out of it.

I love to fart!!!!!

I thought I had a ham bone but I don't. Now what? I do have a small ham with the bone in it, should I use that or go get one or two ham hocks?

LMAO that's just wrong

Lmbo!!! (((pepperpot)))), seriously...

Thank you for my giggles

smiles.
Carrolin

*chuckle*