We are Creolla and Cajanna -- the Creoljun Contessas. Sisters sharing the recipes of our Louisiana heritage. Our channel is designed to show cooks (like ourselves,) of all skill levels, how to prepare Creole and Cajun inspired appetizers, entrees, side dishes, desserts and beverages, using a cooking style we call - good luvinโ from the oven.
Come along on a fun-filled and informative journey of love, friendship & food.
Pull the ham hocks out right as you add the andouille, let cool and pick off the meat and add that to the pot b4 you serve. I know that recipe has got to be good, i've had red beans all my life. Add a box of chicken stock and the rest water. I make mine 2 bags at a time and freeze a gallon in a zip lock bag.
Iโm from south Louisiana and I know this version of courtbouillon, but I must say who ever decided to add shrimp to a courtbouillon muddied the waters. I say that because courtbouillon in Louisiana is traditionally a dish with fish only, in a seasoned tomato gravy served over white rice, but we have another dish that blends fish with shrimp in a thin tomato gravy (served in a bowl over toasted bread instead of rice), similar to this recipe in the video and thatโs traditional south Louisiana bouillabaisse (boo-yuh-bes), which I admit is a rarer site these days and possibly because someone turned a Louisiana courtbouillon into a Louisiana bouillabaisse. Iโm not saying anything against you, Iโm just making commentary. Itโs still a beautiful, delicious dish in the video that Iโd devour, Iโm just saying it complicates two long established dishes in Louisiana and muddied the waters. Besides that, good video.
Im a new subscriberand i really love how you explain to understand all whats needed and I rather enjoyed this recipe for RedBeans and Rice it was delicious and my family enjoyed it ,little different from mommas but was cooked on Mondays as well now I know why but didn't understand until you wonderful ladies explain it.๐๐
The difference among the best recipes for this is that some like this one are much healthier. A couple of really good recipes out there are more like a sauce piquant and one uses 2 sticks of butter. I prefer a thinner roux and less fat with more veggies so I can eat this dish all the time. I love the use of serrano peppers. A little extra heat but not too much. Jalapenos would work also. I love fresh hot peppers in my Louisiana.
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Youโve brought this to an art form! And thank your momma and grandmaw for this family recipe.
My grandmother always made rice and oyster dressing and cornbread dressing for thanksgiving. She taught me how but I have not made it in so long. I was going through the recipes to remember. Ours has turkey giblets and the meat off the neck bone no sausage and it was baked. I have got to try yours it looks wonderful! Just subscribed. Your very good teaching this!
I use other liquid sugars rather than corn syrup, such as -- and I can't remember. But I can always find them at the grocery store. I won't use corn syrup, and there are other things you can use that do the same thing.
excellent explanations, thank you. UPDATE: I made these today and they turned out 100% perfect, thanks to your excellent explanations. By the way, I'm 100% plant-based so used vegan butter and plant milk and they turned out flawless. Many thanks.
I have made these multiple times and Iโve tried bringing the heat up slowly, not stirring during the boiling time, stirring during the boiling time making sure to keep the sugar off the sides of the pan, buttering the sides of the pan before starting and letting the mixture sit in the pan to cool without stirring and I ALWAYS get a slightly grainy product. Not crunchy, but slightly grainy. Has anyone figured out how to get the candy without sugar grains? Theyโre still tasty but Iโm a perfectionist who wants grain-free pralines.
Your recipe looks like the ones my mom used to make, which were so delicious. So glad I found you ๐. I live in Louisiana, and trust meโฆ..the weather matters!!! Thanks for sharing your recipe and teaching us the art of praline making!!!๐
