Vieux Carre voo ca-ray French, meaning "old quarter," and referring to the French Quarter. Andouille ahn-do-ee. A spicy country sausage used in Gumbo and other Cajun dishes. Bayou bi-yoo.
Louisiana Creole - Wikipedia
Beignet ben-yea. Bisque bis-k. Good appetite - or "Enjoy! Boucherie boo-shuh-ree. Boudin boo-dan. Bourre boo-ray. Coffee with steamed milk. Cajun cay-jun. Cayenne ki-yan. Chicory chick-ory. Coonass koon-ass.
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Couche-Couche koosh-koosh. Courtbouillon coo-boo-yon. Crawfish craw-fish. Creole cree-ol. Dirty Rice. Etoufee ay-too-fay. Fais do do fay-doe-doe. File fee-lay. Ground sassafras leaves used to season, among other things, gumbo. Fricassee free-kay-say. Gumbo gum-boe. Jambalaya jum-bo-lie-yah.
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Joie de Vivre zhwa-d-veev. An attitude towards life. King Cake. Lagniappe lan-yap. Laissez les bon temps rouler lay-zay lay bon ton rule-ay. Let the good times roll! Levee le-vee. Maque Chou mock-shoo.
Mardi Gras mardi graw. Pain Perdu pan-pear-doo. Pirogue pee-row. A Cajun canoe. Praline praw-leen. Roux rue. Base of gumbos or stews, made of flour and oil mixture. What a great way to add extra vegetables without even knowing. You could even stir in some spinach until it wilts - it shrinks down so much that you don't even notice it! Let me know when you try it. I'm excited to hear what you think! Ok I made the dish Ce Soir tonight and it came out very tasty. I added my riced cauliflower and also used some mushrooms egad that if I did not use would just sit and go bad in my fridge.
I never tasted real Cajun red beans and rice so I cannot give an opinion whether this tastes like something that you might find in New Orleans.
But I can say that it tasted very nice and I am glad that there is more of it for me to enjoy various more times thought out this week. This seems like a very flexible and forgiving recipe which allows you to be a little creative and still come out with a bean and rice dish that tastes good. Thank you for posting this recipe Emilie. This is a keeper for me.
The only other bean dish that I make regularly from time to time is Chili. This bean dish tastes very different from chili and it is also very good. So yeah! Variety is the spice of life. I think that I might try to make this in the crook pot next time. I like dishes that I can set, up throw in, press a button and come back to an excellent meal done and waiting for me.
If I can plan my time out right. May 30, Reply. Thank you so much for your comment, Albert!
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I'm glad you enjoyed the recipe! You can adjust the recipe as you see fit. It's amazing how much you can do with beans and rice! May 31, Reply. If I were to use 3 cans of kidney beans instead of the kind listed, do you think I'll need to adjust the cooking time? Or is the long cooking time to develop flavor, not soften the beans?
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Looking forward to trying this. July 13, Reply. The long cooking time allows the beans to fully cook through if you were cooking them from scratch. You will need less broth and less cooking time with canned beans! July 29, Reply. Thanks for this recipe! As a new vegan from Louisiana, I was excited to try this. Very tasty and as I was cooking it smelled like there was sausage cooking but alas, it was the herbs!
Great flavor. Definitely going into the regular rotation!
Isn't it crazy how magical the herbs can be?! I'm so happy you loved this. I lived in New Orleans for 9 years and worked for a Native woman who was a descendent of slaves and she taught me how to make this with meat.