Cajun/Creole | Camellia Brand

Red Bean Gravy (Sauce)

user-submission — Mon, 29 Dec 2025 19:15:17 +0000

Ingredients:

2 tablespoons vegetable oil, divided
4 ounces tasso ham, cut into 1/4-inch cubes (optional)
1/2 cup diced sweet yellow onion
1/2 cup diced red bell pepper
1/2 cup crushed tomatoes
1shallot, minced (about 2 tablespoons)
1 cup cooked Camellia Brand Creole Red Beans, drained (no sausage)
3/4 cup chicken stock, divided (substitute vegetable stock for vegetarian or vegan version)
1 dried bay leaf
2 tablespoons heavy whipping cream (substitute unsweetened full-fat coconut milk for dairy-free or vegan version)
Parsley, for garnish

Directions:

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the tasso, if using, and cook until slightly browned, about 5 minutes. Transfer to paper towels to drain; reserve for garnish, if desired.
In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion and bell pepper; cook, stirring frequently, until softened, 4 to 5 minutes. Add the crushed tomatoes and shallot; cook for 1 minute, scraping any browned bits from the bottom of the pan. Stir in the beans, 1/2 cup stock, and bay leaf. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
Transfer the mixture to a blender. Secure the lid and remove the center piece to allow steam to escape; cover with a clean towel. Add the remaining 1/4 cup stock and blend until smooth. Return the sauce to the skillet, stir in the cream, and bring to a gentle simmer. Cook until slightly thickened, about 5 minutes.
Finish and serve. Garnish with the reserved tasso, if using, and parsley. Serve immediately.

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Easy Crawfish & Red Bean Dip

user-submission — Tue, 18 Feb 2025 22:20:26 +0000

Ingredients:

1 (1-lb.) package Camellia Brand Red Beans , soaked overnight & drained
1 box Camellia Red Bean Flavor Infusion Seasoning Mix
4 cups water
1 pound crawfish tails
2 cups shredded mozzarella
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup diced green onions, plus extra for garnish
1/2 cup diced bell peppers (red or green)
1/2 cup diced celery
1/2 small onion, finely diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1/2 teaspoon cayenne (optional, for extra spice)
1/2 teaspoon black pepper
1 tablespoon hot sauce (like Crystal or Louisiana Hot Sauce)
1 tablespoon Worcestershire sauce
1 tablespoon butter
Juice of 1/2 a lemon

Directions:

Instant Pot Instructions: Cooking the Beans

Add soaked and drained red beans, Red Bean Flavor Infusion pack, and 4 cups of water to the Instant Pot.
Cook on HIGH pressure for 30 minutes, then natural release for 15 minutes.
Drain excess liquid, reserving ½ cup bean broth for later.

Oven Instructions: Making the Dip

Preheat oven to 350°F.
In a skillet over medium heat, melt butter and sauté onions, bell peppers, celery, crawfish, and garlic until softened (about 5 minutes).
In a food processor or blender, combine cooked beans, softened cream cheese, sour cream, mayonnaise, and the reserved bean broth. Blend until smooth.
In a large bowl, mix the blended bean mixture with sautéed veggies and crawfish, cheeses, Worcestershire sauce, Creole seasoning, hot sauce, smoked paprika, black pepper, and cayenne (if using).
Squeeze in lemon juice.
Pour into a greased baking dish and bake for 20 minutes, or until bubbly.
Garnish with green onions and serve warm with tortilla chips, French bread, or crackers.

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.

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Butter Beans with Ham

user-submission — Fri, 09 Aug 2024 22:11:33 +0000

Ingredients:

1 (1-pound) package Camellia Brand Green Baby Lima Beans
8 cups water
2 tablespoons unsalted butter
2 cups roughly chopped ham
1 cup finely chopped yellow onion
1/2 cup chopped celery
3 cloves garlic, minced
8 cups vegetable broth
2 dried or fresh bay leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions:

In a large Dutch oven, combine beans and water to cover by 2 inches. Cover and let stand for 8 hours or overnight. Drain well and set beans aside.
In same pot, melt butter over medium heat. Add ham, and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Using a slotted spoon, remove half of ham, drain on paper towels, and refrigerate.
Add onion, celery, and garlic to pot, and cook, stirring occasionally, until tender, 7 to 10 minutes. Stir in beans, broth, bay leaves, salt, and pepper. Increase heat to medium-high, and bring to a boil.
Cover, reduce heat, and simmer, stirring occasionally, until very tender, about 2 hours.
Top with reserved ham and serve.

This recipe and image are from Taste of the South magazine.

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White Beans with Smoked Turkey and Andouille

user-submission — Tue, 28 Nov 2023 17:06:52 +0000

Ingredients:

1 lb. Camellia Brand Great Northern White Beans
1 stick of andouille sausage, cut to preference
8-10 smoked turkey necks or legs
2 small onions, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
1 qt chicken stock
Water as needed
Boudreaux’s Lil Bit Better Creole Seasoning
Boudreaux’s Low and Slow Simmer Seasoning
Light oil for sautéing

Directions:

Rinse beans thoroughly, removing any impurities. Soak overnight and drain before using.
In a large pot, brown the andouille sausage in light oil.
Add diced onions and bell peppers to the pot and sauté until softened. Stir in minced garlic.
Pour in chicken stock, add turkey necks, and season with Boudreaux’s seasonings. Let the mixture simmer for about an hour.
Incorporate the drained beans and add enough water to cover the ingredients.
Continue cooking until the turkey necks are fork-tender and the meat can be easily separated from the bones.
Remove turkey necks from the pot, allow them to cool slightly, then debone, ensuring all bones are removed.
As the beans soften, they’ll create a creamy texture. Reduce the liquid to your desired consistency.
Stir the deboned turkey meat back into the pot and remove from heat once everything is well combined.
Serve your flavorful bean mixture over rice and enjoy with your favorite side dish!

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Stovetop Cajun Style White Beans for 2

Julie Koppman — Mon, 21 Aug 2023 16:05:13 +0000

Ingredients:

1 package of Camellia Brand Cajun Style White Beans for 2
5 cups water
Cooked rice

Directions:

Open contents of bean package. Rinse and sort beans.
Add beans and 5 cups water to a medium-sized pot over high heat.
Bring beans to a boil for 10 minutes, and stir in contents of seasoning packet.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender. Add water, if needed, in 1 cup
increments.

Optional:

Make it meaty. Add pre-cooked sliced smoked sausage or chopped ham when adding the seasoning packet.
Make it creamy. For a creamier texture, mash a portion of the beans when tender.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

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Red Beans with Pickled Pig Tips

user-submission — Thu, 23 Feb 2023 19:07:42 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 box Camellia Brand Creole Red Bean Seasoning
Chopped onions, celery, bell pepper, and garlic, however much your heart desires
2 tablespoons oil
1 (1-pound) package smoked sausage
2 pounds pickled pig tips (see preparation below)
4 bay leaves
1 teaspoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Crystal hot sauce (or your favorite brand)
1 stick butter

Directions:

For the pickled tips, rinse tips and add to a large pot of water, making sure tips are submerged. Bring to a boil and cook for 35 minutes. Drain water from pot, rinse tips again, and repeat the process — adding tips to a large pot of fresh water and boiling for an additional 20-30 minutes until tips are tender. Strain and set aside.
For the beans, rinse and sort beans.
Chop all fresh vegetables, combine, and set aside.
Slice sausage and set aside.
Add rinsed beans to a 6-quart pot, and fill halfway with water. Add ½ of chopped fresh vegetable mixture, bay leaves, and salt to the pot. Bring to a boil.
Add Creole Red Bean Seasoning and stir.
Boil until most of the water has been absorbed or evaporated, then add fresh water, filling the pot halfway. Return to a boil, reduce heat, and simmer.
To a separate large pot, add oil.
Once the oil is hot, add the rest of the chopped fresh vegetable mixture, and cook until onions are transparent. Add sliced sausage, prepared pickled tips, onion powder, garlic powder, and stir.
Cook until sausage and pickled tips are lightly browned, then add the entire mixture to the pot of beans.
Bring the pot of beans back to a boil.
Add hot sauce to beans, reduce to a simmer, cover, and cook down for 20-30 minutes, stirring occasionally to prevent sticking.
When beans are creamy, add butter and continue to simmer for 10-15 minutes more.
Serve beans over a bed of jasmine rice and enjoy! Thank me later.

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White Beans with a Cajun Accent

user-submission — Wed, 21 Dec 2022 23:04:47 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
3 tablespoons vegetable oil, divided
½ pound tasso ham, cut into ½-inch cubes
1 cup diced sweet yellow onion
1 cup diced celery
1 cup diced bell pepper
2 cloves garlic, sliced
4 cups low-sodium chicken broth
2 teaspoons hot sauce
1 bay leaf
1 teaspoon Cajun seasoning
1 ham bone

Directions:

In a large Dutch oven, add beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
In a large Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add tasso and cook, stirring frequently, until browned, 8 to 10 minutes. Remove tasso, and set aside.
To Dutch oven, add remaining 1 tablespoon vegetable oil, onion, celery, and bell pepper. Cook, stirring occasionally, until almost tender, 4 to 5 minutes. Stir in garlic, and cook for 1 minute, scraping browned bits from bottom of pan.
Add reserved beans, broth, reserved tasso, hot sauce, bay leaf, and Cajun seasoning, stirring to combine. Add ham bone and just enough water to cover beans by 2 inches. Bring to a boil over medium-high heat; reduce heat, and simmer, stirring occasionally, until beans are tender, about 2 hours. For creamier beans, mash 1 to 1½ cups of beans with the back of a wooden spoon. Remove bay leaf before serving.

This recipe and image are from Louisiana Cookin’ magazine.

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Instant Pot Cajun White Beans

Aimee Bussells — Thu, 13 Oct 2022 20:22:35 +0000

Ingredients:

1 package Camellia Brand White Bean Flavor Infusion
1 (1-pound) package Camellia Brand Great Northern Beans, rinsed and sorted
3-5 cups water
Cooked rice

Directions:

Add 1 pound Camellia Brand Great Northern Beans, rinsed and sorted, to the Instant Pot.
Stir in White Bean Flavor Infusion and enough water to cover beans (about 3-5 cups).
Set to 40 minutes at high pressure.
Allow the pressure to release naturally for 20 minutes.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the White Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

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Mother’s Red Beans

user-submission — Mon, 03 Oct 2022 22:12:08 +0000

Ingredients:

1/2 pound ham fat, cut into 1/4-inch dice
1 pound ham, cut into chunks
1 pound smoked sausage, sliced
1/2 pound onions, diced
1/3 pound bell pepper, diced
1/4 pound green onions, diced
3 ounces garlic, minced
1/3 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon thyme
2 bay leaves
2 pounds Camellia Brand Red Kidney Beans, rinsed and sorted (Pre-soak overnight to soften, if desired.)
2 quarts chicken stock
2 quarts beef stock
1 ham bone

Directions:

In a large, heavy pot, render the ham fat over low heat, stirring occasionally until the fat is liquid, and the remaining flesh is crisp and brown (these are the cracklins).
Remove cracklins and set aside for another use.
Sauté chunks of ham and sausage in the rendered ham fat.
Add diced onions, bell peppers, and green onions to the pot. Sauté until tender.
Add garlic, salt, pepper, thyme, and bay leaves to the pot.
Add red beans and stir to combine.
Add stock and ham bone.
Bring to a boil, then reduce heat and simmer until beans are tender.
Serve over rice.

Mother’s Restaurant opened its doors in 1938 on Poydras Street’s “Restaurant Row”, situated between a thriving waterfront and the courthouse. Owners Simon and Mary (Mother) Landry and his large family cooked up po’ boys for lines of longshoremen and laborers, newspapermen and attorneys. During and after World War II, Mother’s became a local hang-out for “the few and the proud” – the U.S. Marine Corps. You’ll find plenty of locals rubbing elbows in line with visitors, veterans, politicians and movie stars. Mother’s remains true to its working class origins. Nobody gets treated better (or worse) than anybody else. As Jerry Amato says, “Everybody gets fed. Everybody comes back.”

The post Mother’s Red Beans first appeared on Camellia Brand.

Creole Red Beans and Rice

user-submission — Wed, 27 Apr 2022 00:14:53 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidneys,rinsed and sorted
1 pound andouille sausage, sliced ¼ inch thick
1 tablespoon olive oil
3 tablespoons unsalted butter
½ cup yellow onion, chopped
½ cup celery, chopped
½ cup green bell pepper, chopped
1 (32-ounce) carton low-sodium chicken broth
4 cups water
2 dried bay leaves
1 tablespoon plus ½ teaspoon kosher salt
2 teaspoons hot sauce
1 teaspoon garlic paste
½ teaspoon ground black pepper
¼ teaspoon ground red pepper
Hot cooked long-grain rice, to serve
Garnish: chopped fresh flat-leaf parsley

Directions:

Rinse and sort beans. In a large bowl, combine beans and water to cover by 2 inches. Cover and let stand for at least 8 hours. Drain.
Preheat oven to 400°. Line a rimmed baking sheet with foil. Place sausage on prepared pan. Bake in top third of oven until crispy and browned, about 25 minutes. Let sausage drain on paper towels.
In a large enamel-coated cast-iron Dutch oven, heat oil and butter over medium heat. Add onion, celery, and bell pepper; cook, stirring frequently, until tender, about 3 minutes.
Add broth, 4 cups water, bay leaves, salt, hot sauce, garlic paste, black pepper, red pepper, and beans. Increase heat to medium-high and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender, about 2 hours. Remove bay leaves. Remove from heat. Using an immersion blender or potato masher, blend or mash beans to desired consistency. Stir in sausage.
Cook bean mixture over medium heat until heated through and slightly thickened. Serve with rice. Garnish with parsley, if desired.

Notes: Andouille sausage is an essential for New Orleans-style red beans and rice, but if it’s not in your local market, be sure to use smoked sausage.

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Blackened Gulf Fish with Red Bean Sauce & Sauteed Veggies

Amanda Ladner — Mon, 20 Dec 2021 19:38:24 +0000

Ingredients:

4 tablespoons vegetable oil, divided
4 ounces tasso ham, cut into 1/4 inch cubes
1/2 cup diced sweet yellow onion
1/2 cup diced red bell pepper
1/2 cup crushed tomatoes
1 shallot, minced (about 2 tablespoons)
1 cup cooked Camellia Brand Creole Red Beans, drained (no sausage)
3/4 cup chicken stock, divided
1 dried bayleaf
2 tablespoons heavy whipping cream
4 (6-8 ounce) gulf fish fillets, skin on, scales removed (or no skin)
1 1/2 tablespoon blackened seasoning (more or less to you likening)
Camellia Brand Jambalaya Cajun Seasoning Mix with shrimp (can be made without shrimp)
Sauteed Veggies (of your choice)
Parsley (garnish)

Directions:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add Tasso; cook until slightly browned, about 5 minutes. Let drain on paper towels.
In the same skillet, heat 1 tablespoon oil over medium-high heat. Add onion and bell pepper; cook until softened, stirring frequently, 4 to 5 minutes. Add tomato and shallot; cook for 1 minute, scraping browned bits from bottom of pan. Add beans, 1/2 cup stock, and bay leaf, stirring to combine. Bring to a boil; reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
In the container of a blender, place bean mixture. Secure lid on blender and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Add remaining 1/4 cup stock, and process until smooth; return to saucepan. Add cream. Bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.
Season fillets with blackening seasoning.
In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Once oil begins to smoke, add fillets, skin side down, and cook until skin is crisp, about 3 minutes. Turn fillets, and cook until fish flakes easily with a fork, about 3 minutes more. Transfer fillets to a plate with warm Jambalaya and Sauteed Veggies. Drizzle with red bean sauce. Sprinkle Tasso over sauce. Garnish with parsley. Serve immediately.

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Instant Pot Creole Red Beans

Aimee Bussells — Wed, 27 Oct 2021 18:47:59 +0000

Ingredients:

1 package Camellia Brand Red Bean Flavor Infusion
1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
3-5 cups water
Cooked rice

Directions:

Add 1 pound Camellia Brand Red Kidney Beans, rinsed and sorted, to the Instant Pot.
Stir in Red Bean Flavor Infusion and enough water to cover beans (about 3-5 cups).
Set to 40 minutes at high pressure.
Allow the pressure to release naturally for 20 minutes.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the Red Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Instant Pot Creole Red Beans first appeared on Camellia Brand.

Red Beans and Rice with Smoked Ham Hock and Sausage

user-submission — Tue, 27 Jul 2021 22:53:44 +0000

Ingredients:

2 teaspoons olive oil
1 pound smoked sausage, sliced in 1/4-inch-thick rounds
1/2 cup finely chopped celery
1/2 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
4 cloves garlic, minced
1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
64 ounces reduced-sodium beef stock
2 tablespoons no-sodium Creole seasoning
2 tablespoons chopped fresh parsley + extra for garnish
2 bay leaves
1 tablespoons chopped fresh thyme + extra for garnish
2 pounds smoked ham hocks
Hot cooked rice and French bread, to serve

Directions:

Heat the oil in the work bowl of an electric pressure cooker* set to the highest sauté setting. Working in batches, cook sausage, stirring frequently, until crisp and browned, about 4 minutes. Using a slotted spoon, carefully remove sausage and let drain on paper towels, reserving drippings in cooker. Add celery, onion, bell pepper and garlic; cook, stirring occasionally, scraping bits from bottom of pan, until just tender, about 2 minutes.
Add beans, stock, Creole seasoning, parsley, bay leaves and thyme, stirring until well combined. Add ham hocks. Lock lid of cooker and confirm valve is set to seal. Set cook time to 55 minutes on high pressure. When finished cooking, allow pressure to release naturally.
Using tongs, carefully transfer ham hocks to a cutting board and remove meat, discarding bones, skin and cartilage. Return ham and sausage to cooker, stirring until well combined. Discard bay leaves. Garnish with parsley and thyme, if desired, and serve with hot cooked rice and bread.

*We used Instant Pot®.

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Mosquito Supper Club Shrimp Jambalaya

user-submission — Wed, 22 Apr 2020 15:46:36 +0000

Ingredients:

½ cup canola oil
2½ pounds yellow onions, finely diced
1/3 cup finely diced celery
1/2 cup finely diced green bell pepper
3 bay leaves
2 pounds peeled and deveined medium shrimp
1 tablespoon kosher salt
1/4 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 tablespoon hot sauce (preferably Original Louisiana Hot Sauce)
4 cups medium-grain white rice
5 cups unsalted chicken stock (or unsalted shrimp stock or water)
1/4 cup finely chopped fresh flat-leaf parsley, for garnish
1/4 cup finely chopped green onions, for garnish

Directions:

Warm a heavy-bottomed 12-quart Dutch oven over medium heat for 3 minutes, then add oil and heat for 1 minute.
Add onions to pot and stir, stir, stir. This starts the very long process of browning the onions. Cook onions for 1 hour to 1 hour 30 minutes, depending on how hot your stove runs, watching them very closely and stirring every 2 minutes. If the onions start to stick too much, add a little bit of water or stock to loosen them, then stir to incorporate the browner onions and scrape up any stuck-on bits from the bottom of the pot. Stir, stir, stir. If you’re worried about burning, lower the heat. You really don’t want to walk away from the pot at any point. This is your time with your onions. All the other steps will be easy. Stir, stir, stir until the onions are deeply caramelized and resemble dark chocolate in color.
Place shrimp in a large bowl and season with salt, black pepper, cayenne and hot sauce. Set aside to marinate at room temperature.
Add celery, bell pepper and bay leaves to the pot and stir. Cover, reduce the heat to low, and cook for 15 minutes, stirring every 5 minutes.
Add rice to the pot and stir to combine with vegetables. Raise heat to medium and cook, uncovered, letting the flavors mingle and marry, for 5 minutes. Add shrimp and stir to incorporate them.
Add stock to the pot and bring to a boil, then reduce heat to low and simmer until the liquid has almost completely evaporated or looks like little puddles of water, 8 to 10 minutes. When you’re at the point of puddling – this is a judgment call based on temperature, pot size, and your stove – put the lid on the pot and reduce the heat to its lowest setting. (From here, the cooking time is going to be 45 minutes total, and you can’t remove the lid the entire time. This is a tough, long 45 minutes. But trust yourself. You’ll want to peek, but don’t.)
Set a timer for 20 minutes, keep the pot covered, and allow rice to cook. When timer goes off, turn off heat and let the jambalaya sit, covered, for another 25 minutes before you lift the lid. (You might want to make a note and place it near the stove: “Please do not lift the lid off the pot.” This lets everyone in your home know you did not stir onions for over an hour just to have someone uncover the pot and ruin your dish.)
After the 20 minutes of cooking and 25 minutes of sitting, uncover the pot and stir the jambalaya. (There may be a little burnt rice on the bottom – this is called the “grat” or “gratin.” It’s some folks’ favorite part of the jambalaya.)
Serve jambalaya garnished with parsley and green onions, with white beans alongside.

Chef’s Notes:

Bay leaves are seasoning and not meant to be eaten, but it makes for a beautiful, rustic presentation to leave them in the jambalaya; if you find a bay leaf in your plate of jambalaya, just set it on the side of your plate.
If you like, you can add meat to a jambalaya: salt pork, smoked sausage, or andouille. You can make jambalaya with oysters and crabmeat and crawfish. You can make a duck confit jambalaya; you can save leftover chicken and make a chicken-and-sausage jambalaya. Use this recipe as a base to create your own.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).

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Pressure Cooker Red Beans with Tasso and Cajun Spice

Aimee Bussells — Tue, 21 Apr 2020 18:33:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
8 ounces smoked Cajun tasso, chopped
2 large onions, chopped
1 rib celery, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 teaspoons dried thyme
2 bay leaves
3 tablespoons olive oil
Cajun seasoning to taste
Water
Green onions, chopped (green and white parts)
Hot cooked rice
French bread
Hot sauce

Directions:

If using an Electric Pressure Cooker:

Rinse and remove any bruised, spotted or broken beans. Cover and soak beans in water for at least 4 hours or overnight.
Heat the oil in a large heavy pot for this step. Add the tasso and cook over medium-high heat, stirring to render as much fat as possible, about 5 minutes. When lightly browned, reserve the tasso in a small bowl and set aside. Add the onions to the pot and season with Cajun seasoning.
Reduce heat to medium and cook, stirring frequently, until well browned, about 15 minutes. Add the garlic and cook until fragrant, about 5 minutes; add the celery and the bell pepper and cook until translucent, about 5 minutes. Transfer the mixture from the pot to the pressure cooker.
Drain the water off the soaked red beans and add the beans to the pressure cooker. Add just enough fresh water to cover the beans. Rub the thyme between the palms of your hands as you add it to the pressure cooker. Add the bay leaves.
Lock the lid on the pressure cooker. Set it to high pressure according to manufacturer’s instructions and cook for 15 minutes.
Follow the manufacturer’s instructions for allowing the pressure to dissipate. When the pressure has dissipated, stir in the tasso, put the lid back on the cooker, and let stand for 5 minutes.
Serve the beans over rice and garnish with green onions. Pass the French bread and the hot sauce at the table.

If using a Stovetop Pressure Cooker:

Rinse and remove any bruised, spotted or broken beans. Cover and soak beans in water for at least 4 hours or overnight.
Heat the oil directly in the pressure cooker (keep the lid off pressure cooker until step 5). Add the tasso and cook over medium-high heat, stirring to render as much fat as possible, about 5 minutes. When lightly browned, reserve the tasso in a small bowl and set aside. Add the onions to the pot and season with Cajun seasoning.
Reduce heat to medium and cook, stirring frequently, until well browned, about 15 minutes. Add the garlic and cook until fragrant, about 5 minutes; add the celery and the bell pepper and cook until translucent, about 5 minutes. Place pressure cooker directly on the stove.
Drain the water off the soaked red beans and add the beans to the pressure cooker. Add just enough fresh water to cover the beans. Rub the thyme between the palms of your hands as you add it to the pressure cooker. Add the bay leaves.
Lock the lid on the pressure cooker. Turn the heat to high and put the nozzle cover atop the nozzle. When cooker comes to full pressure (the nozzle cover will begin to rattle), reduce the heat to low and set a timer for 15 minutes.
Allow the cooker to stand off of the heat for 5 minutes, then carefully dissipate the steam manually using long tongs to gently release the pressure away from you. When the pressure has dissipated, stir in the tasso, put the lid back on the cooker, and let stand for 5 minutes.
Serve the beans over rice and garnish with green onions. Pass the French bread and the hot sauce at the table.

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Mosquito Supper Club White Beans

Heather Hampton — Wed, 15 Apr 2020 22:38:41 +0000

Ingredients:

2 tablespoons canola oil
1/2 pound salt pork, diced small
1 large onion, diced
1 celery stalk, diced
1 bay leaf
1 (1-pound) package Camellia Brand Navy Beans
3 1/2 quarts water
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
Cooked rice
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
2 tablespoons finely chopped green onion, for garnish

Directions:

Warm a heavy-bottomed 12-quart pot over medium heat for 2 minutes, then add oil and heat for 30 seconds.
Add salt pork and cook, turning as needed to brown all sides, about 12 minutes.
Add onion, celery and bay leaf; stir to combine.
Add beans and water; cover and bring to a boil over high heat.
Reduce heat to maintain a simmer and cook, uncovered, stirring often, until most of the water has boiled off or been absorbed and the beans are tender, 50-60 minutes. (As the beans cool, they will absorb more liquid, so having some liquid left over is fine; you don’t want dry beans.)
Mash some of the beans against the inside of the pot and stir them into the liquid.
Season with salt, black pepper and cayenne.
Serve beans over rice, garnished with parsley and green onion.

This recipe and photo are excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books).

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Pableaux’s Turkey Bone Gumbo

Heather Hampton — Tue, 07 Apr 2020 17:47:55 +0000

Ingredients:

Roasted Turkey Bone Broth

1 turkey carcass (bones, giblets and leftover skin from a roasted turkey)
3 ribs celery, cut into 4-inch pieces
2 medium onions, peeled and quartered
4 quarts water, or enough to cover carcass
2 teaspoons salt
1 tablespoon black peppercorns
4 bay leaves

Turkey Bone Gumbo

3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 pound smoked sausage (such as andouille or kielbasa), chopped
3 quarts turkey broth
2 tablespoons chopped parsley
2 tablespoons chopped green onion
steamed white rice, for serving

Directions:

Make the Broth

Place turkey carcass in large stockpot. Add celery, onions, water, salt, peppercorns, and bay leaves.
Bring to a boil, reduce heat to medium and simmer, uncovered, for 2 to 4 hours (the longer the better).
Remove from heat and skim any fat that has risen to the surface.
Strain through a large colander into another pot.
Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.
Use immediately or freeze in quart-size containers.
Makes about 2 to 3 quarts (or enough for 1 gumbo).

Make the Gumbo

Combine oil and flour in a heavy-bottomed cast-iron pot or enameled cast-iron Dutch oven.
Cook over medium-low heat, stirring slowly and consistently for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Season onions, bell peppers, and celery with salt and cayenne and add them to the roux.
Cook and stir vegetables and roux over medium heat until vegetables are soft, about 5 minutes.
Add sausage and cook, stirring often, for 5 to 7 minutes.
Add broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.
Add reserved turkey meat and simmer for 30 minutes.
Add parsley and green onions.
To serve, ladle into soup bowls over steamed white rice.

The post Pableaux’s Turkey Bone Gumbo first appeared on Camellia Brand.

Pantry Red Beans & Rice

Julie Koppman — Thu, 26 Mar 2020 21:12:20 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 tablespoon onion powder or dried minced onion
3 teaspoons garlic powder or dried minced garlic
2 bay leaves
2 teaspoons dried thyme
6 cups chicken broth, or 6 cups boiling water blended with 6 bouillon cubes
1 tablespoon smoked paprika
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
1-3 tablespoons oil
Hot cooked rice

Directions:

Rinse and sort beans.
Add first 7 ingredients to the Instant Pot, and stir well. Twist to lock the lid, and turn the valve to sealing.
Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid.
Add oil, stir well, and mash some beans against the side of the pot. This will help make the beans creamy.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.
* If there’s too much liquid left in the pot after cooking, turn on Sauté mode and simmer for a few minutes so that excess liquid evaporates.

The post Pantry Red Beans & Rice first appeared on Camellia Brand.

Zydeco Chop Chop Red Beans & Rice

Heather Hampton — Tue, 24 Mar 2020 15:21:06 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 cup Zydeco Chop Chop, rehydrated with olive oil or water, divided
1/4 stick butter
8-10 cups water
1 pound smoked sausage, sliced
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice

Directions:

Rinse and sort beans; soak beans if desired.
In a large heavy pot, melt 1/4 stick butter over medium heat. Set aside 3 tablespoons of the Zydeco Chop Chop and add remainder to pot. Sautè for 30-45 seconds.
Add beans and water.
Bring to a rolling boil for 30 minutes, stirring every 10 minutes.
Reduce heat and simmer, stirring occasionally, until beans are desired tenderness, about 1-2 hours.
Add salt, pepper and Cajun seasoning to taste.
In a separate pan, cook sliced sausage for 5 minutes. Add 3 tablespoons rehydrated Zydeco Chop Chop in the last minute of cooking.
Add cooked sausage to the red beans.
Serve over hot cooked rice.

The post Zydeco Chop Chop Red Beans & Rice first appeared on Camellia Brand.

Cajun Cowboy Crawfish Nachos

user-submission — Fri, 06 Mar 2020 04:39:03 +0000

Ingredients:

White Bean Sauce

1/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
1/2 cup milk, more to thin if necessary
1 cup shredded cheddar cheese (yellow, white, or smoked)
Cajun seasoning, to taste

Pickled Red Onions

1 large red onion, thinly sliced
1 1/4 cups rice wine vinegar or white wine vinegar
1/2 cup water
3 tablespoons granulated sugar
1 tablespoon kosher salt
Pinch of crushed red pepper flakes (optional)

Nachos

Tortilla chips
1 cup white bean cheese sauce
1/2 – 1 cup sautéed crawfish (use as little or as much as you want)
1/2 cup Cajun Caviar
1 cup shredded Monterrey Jack cheese
Garnishes: pickled red onions, serrano pepper slices, cotija or queso fresco cheese (crumbled), and chopped cilantro

Directions:

For the White Bean Cheese Sauce, soak beans in cold water for 6 hours or overnight. Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 45 minutes or until soft. Stir occasionally and add water as necessary. Drain and set aside.
To a blender or large container (if using a hand blender), add beans and milk. Blend on high speed until beans and milk are totally smooth. Transfer to a small pot over medium heat.
Add shredded cheddar to pot, whisking continuously as it simmers. Add Cajun seasoning to taste, if desired. Remove from heat and use sauce immediately, or store.
For the Pickled Red Onions, add sliced onions to a container that has a tight lid; mason jars work well.
Add the next 4 ingredients to a small pot over medium high heat. Bring to a boil, making sure that the salt and sugar dissolve completely.
Remove from heat, and pour over onions. Add crushed red pepper flakes to mixture, if desired.
Allow onion mixture to cool to room temperature; cover with lid and refrigerate until ready to use. Wait 2 hours before using.
For the Nachos, preheat oven to broil. Spray a parchment-lined sheet pan with vegetable oil. Layer tortilla chips with white bean cheese sauce, sauteed crawfish, Cajun caviar, and Monterrey Jack cheese. Place in oven until cheese is melted.
Garnish with pickled red onions, serrano pepper slices, cheese, and cilantro. Top with Spicy Avocado Crema.

The post Cajun Cowboy Crawfish Nachos first appeared on Camellia Brand.

Dump and Go: Slow Cooker Red Beans & Rice

Aimee Bussells — Fri, 10 Jan 2020 18:01:48 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 pound Andouille or smoked sausage, sliced or 1 large ham hock
2 cups pre-chopped trinity (onions, celery, bell pepper)
2 teaspoons garlic powder
6-7 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
Hot cooked rice

Directions:

Rinse and sort beans.
Put beans, sausage or ham hock, trinity, garlic powder and water in the slow cooker. Stir well and cover.
Cook on low heat for 8 hours.
When beans are tender, use a spoon or potato masher to mash beans to desired creamy consistency. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

The post Dump and Go: Slow Cooker Red Beans & Rice first appeared on Camellia Brand.

Easy Red Beans & Rice Stovetop

Aimee Bussells — Tue, 10 Dec 2019 18:00:09 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 tablespoon oil
1 pound Andouille or smoked sausage, sliced or 1 pound chopped ham
2 cups pre-chopped trinity (onions, celery, and bell pepper)
2 teaspoons garlic powder or a few cloves garlic, minced
6-8 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning or hot sauce to taste
Hot cooked rice

Directions:

Rinse and sort beans.
To a large pot, add oil and brown sausage or ham for a few minutes over medium heat.
Add pre-chopped trinity and garlic to pot. Cook until the vegetables are soft and translucent, about 5 minutes, stirring occasionally.
Add beans and water or broth to pot and stir well. Bring to a boil, then reduce heat to a simmer. Partially cover pot, and simmer for 1-2 hours, stirring occasionally until beans are soft. Mash beans against the side of the pot for a creamier consistency.
Add salt, pepper, and Creole seasoning or hot sauce to taste.
Serve over hot cooked rice.

The post Easy Red Beans & Rice Stovetop first appeared on Camellia Brand.

Easy Instant Pot Red Beans & Rice

Aimee Bussells — Tue, 10 Dec 2019 17:54:03 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 smoked ham hock or ½ pound chopped ham or your favorite seasoning meat
2 cups pre-chopped trinity (onions, celery, bell pepper)
2 teaspoons garlic powder
6 cups water or chicken broth
Salt to taste
Pepper to taste
Creole seasoning to taste
Hot cooked rice

Directions:

Rinse and sort beans.
Put the beans, ham hock or seasoning meat, pre-chopped trinity, garlic powder, and water or broth in the Instant Pot. Twist to lock the lid, and turn the valve to sealing.
Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid. If using a ham hock, remove it with tongs, and discard skin, bones and cartilage. Chop or shred ham and stir back into beans.
Add salt, pepper, and Creole seasoning to taste.
Serve over hot cooked rice.

Instant Pot Tips:
* No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
* Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
* If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of natural pressure release, then re-secure the lid, seal the vent, and cook for an additional 5-10 minutes at high pressure.
* If there’s too much liquid left in the pot after cooking, turn on Sauté mode and simmer for a few minutes so that excess liquid evaporates.

The post Easy Instant Pot Red Beans & Rice first appeared on Camellia Brand.

Emily’s Red Beans and Rice

user-submission — Thu, 11 Apr 2019 13:56:26 +0000

Ingredients:

EMILY’S RED BEANS

1/4 pound bacon, roughly chopped
1/4 cup extra-virgin olive oil
1 medium-size yellow onion, diced
1 medium-size green bell pepper, diced
2 celery stalks, diced
1 bay leaf
1 tablespoon sweet paprika
1 tablespoon hot sauce (such as Tabasco), plus more for serving
1 1/2 pound dried red kidney beans (soaked overnight)
1 large smoked ham hock (about 12 1/2 ounces)
2 quarts chicken stock
1 tablespoon plus 1 teaspoon kosher salt
2 tablespoons granulated sugar
1 bunch scallions, green parts only, sliced

EMILY’S RICE

1/2 cup canola oil
1 large yellow onion, diced
1/4 cup unsalted butter, softened
1 bay leaf
2 teaspoons kosher salt
2 cups uncooked jasmine rice
3 cups chicken broth or water

Directions:

Place a heavy-bottomed Dutch oven over medium. Add bacon and olive oil, and cook, stirring often, until fat drippings are rendered, 3 to 5 minutes. Add onion, bell pepper, and celery, and cook, stirring often, until onion is translucent but not too broken down, 3 to 5 minutes. Add bay leaf, paprika, and hot sauce.
Drain, rinse, and sort soaked red beans; add beans and ham hock to pot. Pour in chicken stock, covering beans. Increase heat to high, and bring mixture to a boil, skimming off and discarding foam from surface. Reduce heat to low; cover and simmer until beans are tender, 3 to 4 hours. Remove ham hock about the last hour of cooking, and cut meat from bone. Chop ham meat, and add to beans, stirring to further break beans apart. (Check beans periodically to ensure they aren’t boiling and sticking to the bottom of the pot.)
Remove and discard bay leaf. Stir in salt, sugar, and, if desired, more hot sauce just before serving. Serve beans over Emily’s Rice. Garnish with scallions, if desired.
For Emily’s Rice: Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.
Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes.
Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.

The post Emily’s Red Beans and Rice first appeared on Camellia Brand.

Pinto Bean Calas (Rice Fritters)

user-submission — Tue, 17 Jul 2018 22:23:43 +0000

Ingredients:

2 cups cooked rice
¼ cup cooked Camellia Brand Pinto Beans
4 green onions, thinly sliced
2 tablespoons cilantro, chopped
¼ teaspoon cumin
¼ teaspoon salt
½ cup flour
2 teaspoons baking powder
2 eggs
2 teaspoons hot sauce
2 quarts in a 5 quart potoil for deep frying

Directions:

Mix together rice, pintos, green onions, and cilantro.
Mix together all dry ingredients.
Combine the rice mixture with the dry ingredients, mixing well.
Add 2 eggs and hot sauce and mix until you have a thick batter.
Using two spoons, form Calas into oval shapes and drop into the hot oil.
Brown on both sides then drain thoroughly.
Serve with a dipping sauce if desired.

The post Pinto Bean Calas (Rice Fritters) first appeared on Camellia Brand.

Instant Pot New Orleans-Style Red Beans and Rice

Aimee Bussells — Mon, 16 Apr 2018 20:42:21 +0000

Ingredients:

1 tablespoon oil
1 pound smoked sausage, sliced
1/4 stick of butter
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 clove garlic, chopped
1 (1-pound) package Camellia Brand Red Kidney Beans
6 cups water
1 bay leaf
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice

Directions:

Rinse and sort red kidney beans.
Press the Sauté button on the Instant Pot, and add oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Add 1/4 stick butter to Instant Pot, along with chopped seasoning blend and garlic, and cook until onions turn soft and clear.
Add the kidney beans into the Instant Pot along with the cooked sausage, water, and bay leaf. Stir.
Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Manual button and set to 40 minutes at high pressure.
When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste.
Serve over hot cooked rice.

Instant Pot Red Beans & Rice Tips:

Firm smoked sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking.
No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).
Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.
If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

The post Instant Pot New Orleans-Style Red Beans and Rice first appeared on Camellia Brand.

Beans & Greens Soup

Aimee Bussells — Tue, 14 Nov 2017 15:56:19 +0000

Ingredients:

1 (1-pound) package Camellia Brand Dried Beans (options: Garbanzos, Lentils, Navy Beans, Great Northern Beans, etc.)
2 tablespoons fat (options: olive oil, avocado oil, butter, etc.)
2 cups chopped onion (options: white, red, leeks, shallot or any combination)
2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
3 cloves garlic, chopped
8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
1/4 teaspoon crushed red pepper flakes
3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
1 teaspoon salt
1/4 teaspoon pepper

Directions:

Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium-high heat.
Add chopped onion and chopped vegetables and sauté for 3 minutes. Add garlic and cook 1 minute more.
Add broth, beans and red pepper flakes; bring to a boil. Reduce heat, cover and simmer until beans are tender. (See our bean cooking chart for cooking times per individual bean/pea varieties). Add more broth or water as needed.
Stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
Serve hot.

The post Beans & Greens Soup first appeared on Camellia Brand.

Green Split Pea and Ham Soup

user-submission — Tue, 14 Nov 2017 15:49:46 +0000

Ingredients:

4 slices of bacon, chopped
1 cup chopped onion
1/4 cup of chopped celery
1 large carrot, scraped and chopped fine
1 tablespoon of minced garlic
1 (1-pound) package Camellia Brand Green Split Peas, rinsed and sorted
1/2 teaspoon each of dried thyme and rosemary, crushed
2 medium bay leaves
7 cups of ham stock or chicken stock/broth
1 teaspoon of Liquid Smoke, optional
1 meaty ham bone or 2 smoked ham hocks
2 cups of smoked ham, chopped small
1 1/2 teaspoons of kosher salt, or to taste
1/4 teaspoon of freshly ground black pepper, or to taste
1/2 teaspoon of Cajun or Creole seasoning, or to taste

Directions:

Cook the bacon in a soup pot, until fat is rendered but not until bacon is crisp.
To the bacon and drippings, add the chopped onion, celery and carrot; cook over medium until tender, about 5 minutes. Add the garlic; cook another minute.
Rinse and sort through the peas and add to the pot, along with the herbs and bay leaves. Cook and stir another minute, then add the stock or water, Liquid Smoke, if using, and ham hocks. Bring to a boil, reduce heat and simmer uncovered on very low for 1 hour, stirring occasionally.
Add the chopped ham to the beans and simmer low for 30 minutes longer. Peas will have broken down and soup should be very thick. Remove bay leaves and discard.
Add salt, pepper and Cajun or Creole seasoning; taste and adjust seasonings as needed.

Cook’s Notes: May serve as is, or if you prefer a smoother texture, puree with an immersion blender or carefully transfer in batches to a food processor before adding in the ham. If you have the extra time and for a boost in flavor, use a leftover ham bone or a few meaty ham hocks to first make a ham stock as your soup base. Water may be substituted but add in 2 tablespoons of chicken base with the soup.

Pick meat off of the bone or hocks and use in the soup. May omit Liquid Smoke if using a homemade ham stock. In place of the thyme and rosemary, I use a teaspoon of Herbes de Provence.

Recipe from Mary Foreman, publisher and author of DeepSouthDish.com, an online blog about Southern cooking. Mary published her first cookbook, Deep South Dish Homestyle Southern Recipes in May 2015. It’s a compilation of her most-loved and top southern favorite recipes, including several that are cookbook exclusives.

The post Green Split Pea and Ham Soup first appeared on Camellia Brand.

Frenchmen Street Red Beans and Rice Soup

user-submission — Tue, 14 Nov 2017 15:49:30 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
3/4 cup brown rice, uncooked
1/2 cup finely chopped red onion
2 links andouille sausage, sliced into 1/2″ rounds
1 (14.5-oz) can diced tomatoes
4 cups vegetable broth
6-8 cups water
1 tsp. cumin
1 tsp. black pepper
1 tsp. salt

Directions:

Combine all ingredients in the slow cooker. Be sure to add enough water to leave 3″ of space from the rim of the slow cooker, but no more than 8 cups.
Cook on low heat for 7 to 8 hours, until the beans and rice are tender.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Frenchmen Street Red Beans and Rice Soup first appeared on Camellia Brand.

Chartres Cajun White Bean and Sausage Soup

user-submission — Tue, 14 Nov 2017 15:49:15 +0000

Ingredients:

1 lb. andouille or smoked sausage, sliced into 1/2″ rounds
1 (1-pound) package Camellia Brand Navy (Pea) Beans, rinsed
2 carrots, halved lengthwise and sliced
3 stalks celery, chopped
1 large yellow onion, chopped
1/4 tsp. pepper
1/2 tsp. cumin
1/4 tsp. red pepper flakes
1 bay leaf
4 (14.5-oz) cans chicken broth
1/4 cup chopped fresh parsley
Cooked bacon, crumbled, for garnish
Chopped green onions, for garnish

Directions:

In the slow cooker, combine sausage, navy beans, carrots, celery, yellow onion, pepper, cumin, red pepper, bay leaf and chicken broth.
Cook on low heat for 8 hours or until beans are tender.
Immediately before serving, stir in parsley. Garnish with crumbled bacon and green onions. Serve over rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Chartres Cajun White Bean and Sausage Soup first appeared on Camellia Brand.

Pan-Seared Snapper with Creole Red Bean Sauce

user-submission — Tue, 14 Nov 2017 15:48:58 +0000

Ingredients:

4 tablespoons vegetable oil, divided
4 ounces tasso ham, cut into 1/4-inch cubes
1/2 cup diced sweet yellow onion
1/2 cup diced red bell pepper
1/2 cup crushed tomatoes
1 shallot, minced (about 2 tablespoons)
1 cup cooked Camellia Creole Red Beans, drained (no sausage)
3/4 cup chicken stock, divided
1 dried bay leaf
2 tablespoons heavy whipping cream
4 (6 to 8 ounce) snapper fillets, skin-on, scales removed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Herbed rice

Directions:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add tasso; cook until slightly browned, about 5 minutes. Let drain on paper towels.
In the same skillet, heat 1 tablespoon oil over medium-high heat. Add onion and bell pepper; cook until softened, stirring frequently, 4 to 5 minutes. Add tomato and shallot; cook for 1 minute, scraping browned bits from bottom of pan. Add beans, 1/2 cup stock, and bay leaf, stirring to combine. Bring to a boil; reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
In the container of a blender, place bean mixture. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Add remaining 1/4 cup stock, and process until smooth; return to saucepan. Add cream. Bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.
Season snapper fillets with salt and pepper.
In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Once oil begins to smoke, add fillets, skin side down, and cook until skin is crisp, about 3 minutes. Turn fillets, and cook until fish flakes easily with a fork, about 3 minutes more. Transfer fillets to a plate with warm Herbed Rice. Drizzle with red bean sauce. Sprinkle tasso over sauce. Serve immediately.

The post Pan-Seared Snapper with Creole Red Bean Sauce first appeared on Camellia Brand.

Creamy Green Baby Lima Bean And Shrimp Casserole

user-submission — Tue, 07 Nov 2017 21:24:42 +0000

Ingredients:

1 pound peeled and deveined large fresh shrimp
1 teaspoon Cajun seasoning
1/2 (8-ounce) package cream cheese, softened
1 (10.75-ounce) can cream of onion soup
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup Sauvignon Blanc
4 tablespoons butter
1/2 cup diced bell pepper
1/4 cup diced celery
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
Dorothy’s Delicious Green Baby Lima Beans
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
3/4 cup panko (Japanese bread crumbs)
Garnish: chopped fresh thyme

Directions:

In a large bowl, combine shrimp and Cajun seasoning; gently toss to coat. In a medium bowl, whisk cream cheese until smooth. Add soup, 1/2 cup Parmesan, and wine, stirring until smooth. Set aside.
In a large Dutch oven, melt butter over medium-high heat. Transfer 2 tablespoons melted butter to a small bowl, and set aside. To Dutch oven, add bell pepper and celery. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic and thyme, and cook 1 minute more. Stir in Dorothy’s Delicious Green Baby Lima Beans, lemon juice, and salt. Cook for 5 minutes, stirring occasionally. Add shrimp and cook until pink and firm, 3 to 4 minutes. Stir in cream cheese mixture, and cook for 2 minutes. Remove from heat.
Pre-heat oven to 350ºF. Spray a 3-quart baking dish with cooking spray. Spoon mixture into prepared pan.
To reserved 2 tablespoons butter, add bread crumbs and remaining 2 tablespoons Parmesan, stirring to combine. Sprinkle over casserole.
Bake until browned and bubbly, 25 to 30 minutes. Garnish with thyme, if desired.

The post Creamy Green Baby Lima Bean And Shrimp Casserole first appeared on Camellia Brand.

Creole Shrimp & Red Bean Tacos

Aimee Bussells — Mon, 16 Oct 2017 21:58:31 +0000

Ingredients:

Cilantro Lime Coleslaw

1/2 an avocado
1/4 cup plain Greek yogurt
1/2 cup water
1 cup fresh cilantro
1 clove garlic
1 green onion, chopped
1/2 teaspoon salt
A few squeezes of fresh lime juice
Tabasco green pepper sauce or other hot sauce, to taste
1-2 cups shredded green cabbage

Creole Shrimp

1 lb. shrimp
2 teaspoons Creole seasoning, or to taste
1 tablespoon olive oil or butter

Tortillas and Toppings

8 small corn tortillas
1-2 cups cooked Camellia Brand Red Kidney Beans
Diced avocado
Cotija cheese
Chopped cilantro
Lime wedges

Directions:

Add all coleslaw ingredients (except for cabbage) to a food processor or blender, and pulse until smooth. In a bowl, toss 3/4 of the dressing with shredded cabbage and refrigerate. Reserve the rest of the dressing for topping tacos.
Pat shrimp dry. To a bowl, add shrimp and Creole seasoning. mix thoroughly to cover shrimp with seasoning.
In a wide skillet, heat oil or butter over medium heat. Add shrimp in a single layer to hot skillet, and sauté just until shrimp are seared and cooked through (pink). Be careful not to overcook.
Warm tortillas by wrapping in aluminum foil and heating in a 350° oven for 15-20 minutes. Or, heat individual tortillas over a gas burner flame, using tongs to flip and slightly char each side.
Add cooked shrimp, red beans and cilantro lime coleslaw to warm tortillas. Top with additional dressing, if desired, and add other toppings to taste.

Recipe adapted from Pinch of Yum.

The post Creole Shrimp & Red Bean Tacos first appeared on Camellia Brand.

Red Beans & Rice Sliders

Aimee Bussells — Wed, 20 Sep 2017 19:16:57 +0000

Ingredients:

1 tablespoon vegetable oil
1/2 cup finely chopped onion
1/4 cup finely chopped bell pepper
1/4 cup finely chopped celery
1 clove garlic, minced
3/4 cup cooked white or brown rice
2 cups cooked Camellia Brand Red Kidney Beans
1/4 cup soft whole wheat bread crumbs
1 ounce green onion, chopped
2 tablespoons snipped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Slider rolls
Mayonnaise
Curly lettuce
Roma tomato slices
Red onion slices
Hot sauce

Directions:

Heat the vegetable oil in a frying pan over medium heat. Caramelize the onion, bell pepper, celery and garlic in the vegetable oil.
Place the cooked rice and cooked red beans in the food processor; pulse until smooth and transfer to large bowl.
Fold the caramelized vegetables, bread crumbs, green onion and parsley into the rice and bean mixture. Season with salt and black pepper.
Shape the bean mixture into small slider-size patties.
Preheat a large, nonstick skillet over medium heat. Add patties to skillet.
Cook for 6 to 8 minutes or until heated through and browned, turning patties once.
Serve sliders on rolls, dressed with desired toppings.

The post Red Beans & Rice Sliders first appeared on Camellia Brand.

Hot 7-Layer Dip with Andouille & Bacon

user-submission — Wed, 20 Sep 2017 19:06:55 +0000

Ingredients:

Toppings

1 tablespoon extra virgin olive oil
1/2 pack of thick cut bacon, diced
1/2 lb. fresh Andouille sausage, casing removed
1 1/2 cups sharp Cheddar cheese, grated
1 cup pickled jalapeños, drained
1 1/2 cups shredded Monterey Jack cheese, grated
1 cup shredded Mexican Style Four Cheese Blend
Cooking spray
Chopped green onions
Additional toppings to taste, such as sour cream and guacamole

Refried Beans

3 cups cooked Camellia Brand Pinto Beans
3 tablespoons extra virgin olive oil
1/2 teaspoon Creole seasoning
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/8 – 1/4 cup bean cooking liquid or water

Directions:

Add 1 tablespoon of oil to a frying pan over medium heat. Add diced bacon and cook until crispy. Remove cooked bacon and set aside on paper towel to drain.
Add Andouille sausage to bacon grease in frying pan and cook until browned, around 15 minutes. Remove cooked sausage and set aside on paper towel to drain.
Spray slow cooker with cooking spray.
To make the refried beans, add 3 tablespoons of oil, cooked pinto beans and spices to the bowl of a food processor and process until smooth, adding bean cooking liquid or water as necessary. Spread bean mixture in bottom of slow cooker.
On top of bean mixture, add layers of sharp Cheddar cheese, drained pickled jalapeños, Monterey Jack cheese, Andouille sausage, bacon and Mexican cheese blend.
Cover with slow cooker lid and cook on low for 1 1/2 – 2 hours.
Remove lid and garnish with chopped green onions.
Serve with sour cream, guacamole and tortilla chips.

Lisa, the Creole Contessa food blogger, is a California girl who spent childhood summers in Louisiana with her late grandmother. Her goal is to take her family’s traditions and love of cultural foods and put a Creole spin on them.

The post Hot 7-Layer Dip with Andouille & Bacon first appeared on Camellia Brand.

Southern Summer Succotash

user-submission — Fri, 14 Jul 2017 16:29:09 +0000

Ingredients:

3 medium ears corn
1/2 pound dry Camellia Brand Baby Lima Beans
3 slices bacon, cooked and chopped, reserve drippings
1/2 cup chopped andouille or smoked ham or turkey, optional
1 cup sliced fresh or frozen okra, thawed
1 cup chopped Vidalia or other sweet onion
1/2 cup chopped sweet bell pepper (green, red, yellow, orange or a combination)
1/2 tablespoon minced garlic
1/2 tablespoon brown sugar
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1 cup halved grape tomatoes
2 teaspoons fresh, chopped parsley
1 tablespoon unsalted butter, or 1/8 cup heavy cream

Directions:

Cook corn using your favorite method, or place whole, unhusked corn in microwave and cook on high for 12 minutes (1000 watt); use oven mitt to remove and set aside to cool.
Meanwhile, add baby lima beans to a small saucepan and cover with water. Bring to a boil, boil for 3 minutes, reduce to simmer and cook until mostly tender, about 45 minutes – 1 hour. Drain, setting aside 1/2 cup of the cooking water. Rinse beans and set aside.
Use a sharp, serrated knife to carefully cut off the root end of the corn, remove husks and silks and cut corn off of the cob. Use dull edge of the knife to scrape down the milk; set aside.
Cook the bacon in a large skillet, remove bacon and set aside to chop, but leave drippings in the skillet.
Add sausage or ham to drippings, if using, and cook over medium high until browned. Remove with a slotted spoon and transfer to the beans.
Add the okra to the drippings and cook for about 3 minutes or until lightly browned. Add onion and bell pepper and cook another 4 minutes until softened; add the garlic and cook another minute.
Add the corn, sugar, baby lima beans, meat and seasonings to the skillet. Add some of the reserved cooking water, a little at a time, only if mixture is too dry.
Reduce heat to medium low, cook and stir until everything is heated through. Add tomatoes, bacon, and parsley. Stir in butter or cream until warmed through; taste and adjust seasonings as needed.
Serve immediately.

The post Southern Summer Succotash first appeared on Camellia Brand.

New Orleans-Style Vegan Red Beans & Rice

user-submission — Fri, 23 Jun 2017 18:08:07 +0000

Ingredients:

1 pound Camellia Brand Red Kidney Beans (rinsed, picked through, and soaked at least 10 hours)
2 cups celery, diced
1 yellow onion, diced
3 garlic cloves, diced
10 cups water
1 (4-inch) strip of kombu
4 bay leaves
2 tsp dried thyme
1-2 vegetable bouillon cubes
3 tsp smoked paprika
1 tsp liquid smoke, more to taste if you like
1 tsp cajun seasoning (more if yours doesn’t have salt already)
2 cups rice (Any kind. My favorite is medium-grain brown rice.)
4 Field Roast (vegan) Smoked Apple Sage or Italian sausages, sliced
1 cup parsley, chopped

Directions:

Heat a couple of tablespoons of oil in a heavy bottomed pot. If you’re oil-free, warm some water to sauté.
Add the celery, onion, and garlic, and sauté for a couple of minutes. Add a pinch of salt in there, too.
Add the beans, followed by 10 cups of water.
Bring to a boil, then add the kombu, bay leaves, and thyme.
Reduce to medium low heat to simmer for about 45 minutes. Check halfway through to skim off any foam that may form on the top.
While the beans are cooking, make your rice by following the package instructions (brown and white have different instructions).
This is also a good time to fry your vegan Field Roast sausage in a couple of tablespoons of oil.
When the beans have finished cooking (taste a bean to make sure), remove them from the heat, and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
Add another bouillon cube if you want it saltier (I usually do 2 cubes).
Stir in the vegan sausage.
Serve over rice, and garnish with parsley.

Jenné Claiborne of Sweet Potato Soul is a vegan lifestyle blogger who shares delicious and easy-to-make recipes, cooking videos, and healthy eating tips. Photo credit: Jenné Claiborne

The post New Orleans-Style Vegan Red Beans & Rice first appeared on Camellia Brand.

Adai Dosa

user-submission — Wed, 15 Feb 2017 22:10:23 +0000

Ingredients:

1/4 cup Camellia Yellow Split Peas
1/4 cup urad dhal,skinless
1/2 cup lentils
1 cup basmati rice
1-5 dried red chilies
2 tsp cumin seed
1/2 tsp dried ginger

For the seasoning:

3-4 tsp canola oil
1/4 tsp mustard seeds
1 tsp Camellia Yellow Split Peas
1 tsp urad dhal, skinless
1 tsp bunch cilantro, chopped
1 onion, chopped
Finely chopped greens and/or stems, grated carrots or beets, scallions, etc.

Directions:

Rinse the beans and rice well. Soak in a large container for a minimum of 6 hours or overnight. Drain and rinse again then add to a blender. (This recipe will make 6-8 cups. If you have a small blender, work in batches.) Add cumin seed, chilis, ginger and salt. Add water to just below the level of the soaked rice and beans. Blend on low to incorporate, then increase speed to make a coarse batter. Add water if the batter becomes too thick. At this point, you can use the batter or season it further.

Seasoning: Heat a skillet on medium and add a few teaspoons of canola oil. When the oil is hot, add the mustard seeds. When they begin to crack, add the yellow split peas, cumin and urad dhal. Cook until they turn golden brown then add the onions and a pinch of salt. Cook until the onions are translucent and just begin to turn brown. Remove from the heat and cool. When room temperature, add to the bean/rice batter. If your batter has absorbed additional water, just add a little at a time to loosen it up.

Cooking the dosa: Cast iron skillets are great for cooking dosa pancakes. Heat on medium-high for a few minutes then add a few teaspoons of oil to coat the pan. Place spoonfuls of batter in the hot oil, shaping the batter into a round. It won’t do this on it’s own like pancake batter. I find the dosa cook easily when they are small, about 4 inches in diameter. Continue to cook dosa on one size until the edges begin to look dry and the outside of the dosa take on color. Flip and cook the other side. Season with good sea salt and serve warm.

Christine Ciancetta is part of the Olympia, Washington, Slow Food chapter and is a wonderfully creative participant in Terra Madre 2018’s celebration!

The post Adai Dosa first appeared on Camellia Brand.

Party Rice

user-submission — Mon, 06 Feb 2017 17:23:55 +0000

Ingredients:

15 cups of white rice, divided
30 cups of hot water, divided
8 tsp salt, divided
1/4 cup butter, divided
2 (9×13) aluminum pans
aluminum foil

Directions:

Preheat oven to 350 degrees. Pour half of the hot water into each of the two 9×13 aluminum pans along with half of the rice, salt and butter. Tightly wrap each aluminum pan with the aluminum foil.
Place both pans in the oven for 45 minutes. Remove and let rice sit for at least 10 minutes, untouched before checking. Fluff rice with a fork. Reseal with aluminum foil and bring outside to serve with cooked red beans.

PRO TIP: Give yourself about an hour to prepare and cook the rice. Bring outside to serve with the red beans.

The post Party Rice first appeared on Camellia Brand.

Red Beans and Rice for 50

user-submission — Mon, 06 Feb 2017 17:23:49 +0000

Ingredients:

8 lbs. Camellia Brand Red Kidney Beans
1/4 cup bacon fat
5 lbs. Andouille sausage, sliced into 1-inch discs
6 yellow onions, diced
4 green bell peppers, diced
6 stalks of celery, diced
6 cloves garlic, minced
5 bay leaves
1 (1-ounce) container white pepper
1 (0.7-ounce) container dried thyme
2 bunches green onions, chopped
1 cup fresh parsley
2 gallons of water
hot sauce, salt and pepper and hot cooked white rice

Directions:

Soak the red beans overnight. The next day, drain and rinse the beans thoroughly.
Put a 50-qt. seafood boil pot (without the steamer basket) on the burner, and use propane to bring it to medium heat. Add the bacon fat. Once the bacon fat is melted, add the 5 pounds of sausage to the pot and brown.
Once the sausage has started to brown, add the onions, green bell peppers, celery and garlic, and keep stirring with the wooden paddle until the onions are tender and translucent. Carefully add the 2 gallons of water to the pot along with the red beans, bay leaves, white pepper and dried thyme. Raise the heat to medium-high, allowing the pot to come to a boil. (This could take 30 minutes or so, depending on the heat conductivity of your pot.)
Once the red beans are at a boil, reduce heat and cover; simmer on low for 2 hours or until the red beans are tender, stirring occasionally. Once the beans are tender, smash some against the side of the pot for added creaminess. Remove bay leaves.
Before serving, stir in the chopped green onions and fresh parsley.

PRO TIPS:

When cooking in a big pot over a centered, narrow heating element, you need a utensil with a flat head (like a wooden paddle) that lets you scrape the bottom of the pot as you cook, so that it doesn’t burn. If the sausage and vegetables start to stick while cooking, add more bacon fat or a few glugs of olive oil.
If there’s too much liquid in the pot, raise the heat back up to a rolling boil to burn off some of the liquid. After letting the pot boil for 10-15 minutes, reduce heat, and let simmer for 20 minutes.
To make it a memorable experience, add a bottle of beer to the pot when you add the red beans. The yeast in the beer will help thicken the pot and give the beans a unique flavor.

The post Red Beans and Rice for 50 first appeared on Camellia Brand.

Cajun Caviar

Aimee Bussells — Wed, 25 Jan 2017 17:54:24 +0000

Ingredients:

DRESSING

1/3 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon freshly squeezed lime juice
1 tablespoon Cajun seasoning
1 teaspoon minced fresh garlic

SALSA

3/4 cup cooked Camellia Brand Green Baby Lima Beans
3/4 cup cooked Camellia Brand Crowder Peas
3/4 cup cooked Camellia Brand Lady Cream Peas
1 large tomato, seeded and diced (about 1 cup)
1 medium poblano, seeded and diced (about 2/3 cup)
1 cup fresh or thawed frozen yellow corn
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 large tomato, seeded and diced (about 1 cup)
Tortilla chips

Directions:

Make the dressing: In a small bowl, whisk together the oil, vinegar, lime juice, Cajun seasoning and minced garlic; set aside.
In a large bowl, combine the cooked beans and peas, poblano pepper, corn, red onion and cilantro. Add the dressing to the bean mixture, tossing to combine. Add the diced tomato last, gently tossing to combine.
Cover and chill for up to 2 hours.
Serve with tortilla chips for scooping.

The post Cajun Caviar first appeared on Camellia Brand.

Jay Ducote’s Red Beans and Rice Balls

user-submission — Fri, 06 Jan 2017 21:40:18 +0000

Ingredients:

Red Beans:

1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons canola oil
2 pounds smoked sausage, chopped finely or pulverized in a food processor
2 medium yellow onions, diced
2 green bell peppers, diced
8 cloves garlic, minced
3 stalks of celery, chopped
1/4 cup Slap Ya Mama Cajun Seasoning
2 bay leaves

Rice:

3 cups medium grain Supreme Rice
Kosher salt

Egg Wash:

6 eggs
1 cup milk
1 cup all-purpose flour
1 cup Panko bread crumbs
1 cup Slap Ya Mama Fish Fry
Oil for frying

Directions:

Soak beans overnight and reserve soaking liquid.
In a large, heavy-bottom pot over medium-high heat, add canola oil and smoked sausage. Brown the sausage until fat is rendered, about 10 minutes.
Add onion, bell pepper, celery, and garlic to the pot; sauté until onions are wilted but not brown, about 10 minutes.
Add the beans with the soaking liquid and stir. Bring everything up to a boil.
Add Slap Ya Mama Cajun Seasoning and bay leaves, stir and reduce heat.
Simmer at least 1 hour, stirring regularly; beans should have a thick, creamy consistency. Smash beans on the side of a pot with the back of a spoon if needed to thicken.
Remove from heat and allow to cool. Refrigerate overnight.
The next day, cook rice with kosher salt according to package instructions.
Fold cooked rice into the red bean mixture. Refrigerate at least 2 hours.
When ready to fry, whisk milk and eggs together for egg wash.
Place flour in one shallow pan. In another shallow pan, combine Slap Ya Mama Fish Fry and Panko bread crumbs.
In a cast iron Dutch oven, heat frying oil to 350 degrees.
Form the red bean and rice mixture into golf-ball sized balls. Roll red bean and rice balls in flour, then in egg wash, and then toss and coat them in the bread crumb mixture. Place in frying oil in batches.
Fry for 3-4 minutes per batch until golden brown. Drain on paper towels.
Serve hot with BBQ Aioli and Pickled Red Onions.

For more recipes by Jay Ducote visit www.JayDucote.com
Photo ©️ Fortunato M. Ramin

The post Jay Ducote’s Red Beans and Rice Balls first appeared on Camellia Brand.

Golden Sautéed Catfish

Aimee Bussells — Tue, 03 Jan 2017 16:58:53 +0000

Ingredients:

1 1/4 pounds catfish, divided into 4 filets
1 tablespoon olive oil
1 tablespoon Creole seasoning
1 tablespoon butter
Lemon wedges

Directions:

Place the fish filets on a plate, and brush both sides with olive oil. Sprinkle with Creole seasoning and rub in to make sure filets are completely coated.
Heat a large nonstick skillet over medium high heat. When pan is hot, add butter.
Add fish filets and cook for about 4 minutes.* Turn fish over, and cook 4 minutes more, or until fish is flakey when cut with a small knife.
Serve immediately with fresh lemon wedges, alongside Crowder Peas and Okra and Warm Wild Green Salad with Pecan Dressing.

* The general rule of thumb for cooking fish is 10 minutes per inch. Snapper, flounder or tilapia can be substituted for the catfish in this recipe with great results. Adjust cooking time based on the thickness of your chosen fish.

The post Golden Sautéed Catfish first appeared on Camellia Brand.

Pableaux’s Monday Night Red Beans & Rice

user-submission — Mon, 05 Dec 2016 19:51:11 +0000

Ingredients:

1 pound Camellia Brand Red Kidney Beans, soaked
1 pound good smoked sausage, preferably andouille, sliced into coins
3 tablespoons oil
2 medium onions, chopped
1 rib celery, chopped
1 bell pepper, chopped
6 to 8 cloves garlic, minced
Tony Cachere’s Creole Seasoning
Salt and pepper
1 tablespoon dried basil
Pinch rubbed sage
3 bay leaves
Crystal Hot Sauce
1 bunch green onions, chopped
1 bunch flat-leaf parsley, minced
Cooked rice for serving

Directions:

Heat oil in a large heavy pot. Brown the sausage, stirring frequently, to render as much fat as possible. When well browned, remove sausage from the pot and drain on paper towels. Add onions to pot and season with lots of Tony’s, salt and pepper.
Cook onions over medium heat, stirring frequently, until well browned. Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.
Drain water off the soaked red beans and add the beans to the pot. Cover with fresh water. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well.
Bring to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1 to 1-1/2 hours. When beans are tender, mash some with a potato masher until the mixture looks creamy.
Stir in the chopped green onions and most of the parsley, reserving some parsley for diners to add at the table. Season well with Crystal Hot Sauce.
Serve hot with cooked white rice, extra parsley and more hot sauce.

Guest blogger Pableaux Johnson is a New Orleans-based food writer and photographer. He spent the summer of 2016 traveling the country with the Red Beans Roadshow, a pop-up dinner series that brings a bit of New Orleans to restaurants across the U.S.

The post Pableaux’s Monday Night Red Beans & Rice first appeared on Camellia Brand.

Easy Pan Fried Pork Chops

Aimee Bussells — Thu, 01 Dec 2016 16:14:02 +0000

Ingredients:

1 cup flour
2 tablespoons Creole seasoning or seasoned salt
2 teaspoons garlic powder
8 thin cut, bone-in pork chops
1/4 cup vegetable oil
Salt
Pepper

Directions:

In a pie pan or shallow bowl, combine flour, Creole seasoning or seasoned salt, and garlic powder.
Dredge each of the pork chops (both sides) in the flour mixture, and set aside.
Heat vegetable oil in a large non-stick or cast iron skillet over medium high heat.
When oil is hot, add half the chops to the skillet. Cook until golden brown, about 3 minutes.
Turn chops and cook 3 minutes more, or until desired doneness.
Remove to a paper towel-lined plate, and repeat with remaining chops.
Sprinkle with salt and pepper, and serve immediately with Southern Blackeye Peas and Southern Collard Greens.

The post Easy Pan Fried Pork Chops first appeared on Camellia Brand.

South Louisiana-Style White Beans & Rice

Aimee Bussells — Tue, 01 Nov 2016 15:53:31 +0000

Ingredients:

1 tablespoon olive oil
1 pound smoked or Andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 large stalk celery, chopped
2 cloves garlic, minced
1 pound Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
8-10 cups water
1/4 teaspoon cayenne
1 bay leaf
Salt & pepper, to taste
Creole seasoning, to taste
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish
Hot cooked rice

Directions:

Rinse and sort white beans.
To a large heavy pot over medium heat, add oil.
Add sliced sausage to pot, and sauté for 5 minutes.
Add onions, bell pepper, celery, and garlic to pot, and sauté till soft and translucent.
Add beans, water, cayenne, and bay leaf to pot.
Bring to a boil, reduce heat, and simmer uncovered for 1-2 hours, or until beans are tender. Add additional water as necessary.
For a creamier consistency, mash some beans against the side of the pot.
Add salt, pepper, and creole seasoning to taste.
Just before serving, stir in fresh parsley and green onions, and serve with hot cooked rice.

The post South Louisiana-Style White Beans & Rice first appeared on Camellia Brand.

BBQ Aioli

user-submission — Wed, 06 Jul 2016 20:39:44 +0000

Ingredients:

1 cup mayonnaise
1/4 cup Jay D’s Louisiana Barbecue Sauce
3 teaspoons apple cider vinegar
1 1/2 teaspoons Slap Ya Mama Original Cajun Seasoning
1/4 teaspoon garlic powder

Directions:

Combine all ingredients and let chill for at least 30 minutes.
Serve with Red Beans and Rice Balls and Pickled Red Onions.

The post BBQ Aioli first appeared on Camellia Brand.

Where Y’at? White Beans

user-submission — Wed, 24 Feb 2016 22:19:26 +0000

Ingredients:

3 tablespoons olive oil
1 (1-pound) package Camellia Brand Baby Lima Beans
1 pound andouille sausage, cut in 1⁄2″ slices
1 pound ham, cubed
2 medium onions, chopped
2 stalks celery, chopped
4 green onion stalks, chopped
5 cups water
1 (10-oz.) can chicken broth
2 teaspoons Creole seasoning
2 teaspoons crab boil seasoning
1⁄2 teaspoon sage
1 teaspoon garlic powder

Directions:

Add all ingredients to the slow cooker and stir.
Cover and cook on low heat for 8 hours or until beans are tender.
Serve over fluffy white rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Where Y’at? White Beans first appeared on Camellia Brand.

Royal Street Red Beans

user-submission — Wed, 24 Feb 2016 22:19:25 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 white onion, diced
2 stalks celery, diced
4 garlic cloves, minced
1 pound andouille or smoked sausage, thinly sliced
1 ham hock, optional
3 bay leaves
1⁄2 teaspoon Creole seasoning
1⁄2 teaspoon Worcestershire sauce
6 cups water
Green onions, for garnish
Hot sauce or seasoned vinegar to taste, if desired

Directions:

Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
Cook on low heat for 8 hours.
Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
Serve over fluffy white rice.

From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.

The post Royal Street Red Beans first appeared on Camellia Brand.

Curt Guillory’s Cajun Hummus

Aimee Bussells — Wed, 09 Dec 2015 20:33:28 +0000

Ingredients:

1 pound Camellia Brand Red Kidney Beans
1 medium white onion, chopped
4-5 cloves garlic, chopped
1 1/2 cups whole pecans
1/2 cup olive oil
Juice of two large lemons
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon Creole seasoning
1/2 pound tasso, diced small
1 bunch green onions, sliced

Directions:

Place the red beans in a heavy pot or pot of pressure cooker, rinse, and fill with enough cold water to cover the beans by one inch. Let soak for at least 1 hour, preferably 2-3 hours.
Add onions and garlic.
Cook until very soft. If cooking on the stovetop, be sure to stir occasionally to avoid sticking and scorching.
While the beans are cooking, place the pecans in a food processor and process until a paste is formed. Scrape down the bowl as needed. Reserve to a small bowl for later use.
Allow the beans to cool until they can be safely handled.
Add the beans with cooking liquid, pecan butter, olive oil, lemon juice, cumin, salt, and all-purpose seasoning to the bowl of a food processor and process until very smooth, scraping down the bowl as needed.
Taste and adjust seasoning.
Stir in cubed tasso, reserving a small amount for garnish.
Top with sliced green onions and diced tasso.
Serve with fried pork rinds for additional Cajun flavor.

The post Curt Guillory’s Cajun Hummus first appeared on Camellia Brand.

Stovetop Cajun White Beans

Aimee Bussells — Mon, 28 Sep 2015 21:42:37 +0000

Ingredients:

1 package of Camellia Brand White Bean Flavor Infusion
1 (1-pound) package of Camellia Brand Great Northern Beans, rinsed and sorted
8-10 cups of water
Cooked rice

Directions:

In a heavy pot, add 1 pound Camellia Brand Great Northern Beans, rinsed and sorted, plus 8-10 cups of water.
Bring beans to a boil for 10 minutes.
Stir in White Bean Flavor Infusion.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the White Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Stovetop Cajun White Beans first appeared on Camellia Brand.

Slow Cooker Red Beans and Rice

Aimee Bussells — Sat, 23 May 2015 16:21:04 +0000

Ingredients:

2 tablespoons olive oil or vegetable oil
4 cups pre-chopped trinity (onion, celery, bell pepper)
1 pound smoked sausage, each link quartered length-wise then cut 1/2″ thick
7 cups water (low setting) or 6 cups water (high setting)
1 (1-pound) package Camellia Brand Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
2 bay leaves
1 teaspoon dried thyme
1/2 cup thinly sliced green onion
Hot sauce to taste
Salt and black pepper to taste
6 cups cooked white or brown rice

Directions:

Prep Time: 30 minutes, Cook Time: 10 hours (low) or 4 hours (high)

Optional: Soak red beans overnight. Rinse the beans under cool, running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.
In a large skillet, heat the oil over medium high heat.
Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.
Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.
Once done, remove the skillet from heat and transfer contents to slow cooker.
Add water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on slow cooker.
Set slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
After eight hours (on low setting) or three hours (on high setting), red beans should be soft. Use the back of a spoon to mash some of the beans against the side of the pot to thicken the beans, for a more creamier style of beans.
Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.

Notes:

If you cannot find pre-chopped trinity in your local grocery store, substitute 2 cups of chopped onions, 1 cup of chopped celery, and 1 cup of chopped bell pepper.
Steps 1 through 3 can be done the day ahead of time, if needed. Store the cooked vegetable and sausage mixture in an air tight container in the refrigerator then just pick up on Step 4 when you’re ready to add everything to the slow cooker.
If you’re strapped for time, skip Steps 1 through 4. Sautéing the trinity and the sausage will add a depth of flavor, but it’s not a requirement. If you skip over to Step 5, add the raw vegetables and sausage to the slow cooker with everything else. Omit the vegetable oil.
Depending on your beans and your slow cooker, the beans may have more water than you’re used to on the stove. Instant pot beans will thicken upon standing. Mash some of the beans on the side of the slow cooker crock if you prefer a creamier style of beans.
Your red beans can stay in the slow cooker for another couple of hours on the “Warm” setting. Beans will continue to thicken as they warm longer.

The post Slow Cooker Red Beans and Rice first appeared on Camellia Brand.

New Orleans-Style Red Beans & Rice

Aimee Bussells — Thu, 21 May 2015 22:00:46 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 (32-ounce) container no-sodium chicken broth
Water, as needed
1 large onion, chopped
1 bell pepper, chopped
1/2 cup chopped parsley
4 celery stalks, chopped
1-3 cloves garlic, minced
1 pound of tasso, smoked ham, or pickled pork or a large ham hock
2 bay leaves
1 teaspoon dried thyme
Hot sauce to taste
Creole seasoning to taste
Salt and pepper to taste
6 cups white or brown rice, cooked

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place beans in a large stew pot and cover with chicken broth. If needed, add fresh water so that mixture is a ratio of 1 part beans to 2 parts liquid.
Bring the beans to a rolling boil, then lower heat, and simmer for 1-2 hours, or until tender. Stir often, (so that beans don’t stick to bottom of pot) and add water as needed.
Brown the meat in a skillet. Remove meat and set aside. In the drippings in skillet, sauté onions, celery, parsley and bell pepper until tender. Add the garlic and saute for 2 minutes, stirring occasionally. Add meat, sautéed vegetables, bay leaf and thyme to the beans. Water should cover all.
Continue to simmer for 1-3 hours, until beans are tender and creamy (continue to stir and avoid burning on bottom of pot).
To make creamier beans, remove 2 or 3 cups of beans from the pot, puree them with a mixer or blender, and return to pot. Add hot sauce, salt, pepper and/or Creole seasoning to taste.
Serve over rice.

The post New Orleans-Style Red Beans & Rice first appeared on Camellia Brand.

Cafe Reconcile’s White Beans and Shrimp

Aimee Bussells — Tue, 21 Apr 2015 20:45:41 +0000

Ingredients:

2 pounds Camellia Brand Great Northern Beans
4 cups chopped onion
2 cups chopped celery
2 cups chopped bell pepper
1/2 cup chopped parsley
3 – 4 cloves garlic, chopped
1 tablespoon thyme
Black pepper, to taste
Dash cayenne pepper
Dash white pepper
Salt, to taste
Chicken stock or water, enough to cover beans
1 1/2 pounds shrimp, peeled and deveined
4 cups heavy cream
Hot white rice

Directions:

Cover beans with water, and soak overnight in the refrigerator.
Drain beans.
In a large heavy pot, combine beans, vegetables, seasonings, and stock or water.
Bring to a boil, reduce heat and simmer covered for 2 – 3 hours, or until beans are tender.
Add shrimp and cream, and simmer until shrimp are cooked and pink, about 5 minutes.
Serve over hot white rice.

Café Reconcile is a nonprofit restaurant, located in the severely distressed Central City neighborhood of New Orleans, which serves as the primary training ground for students seeking to acquire skills in the food service industry. Featuring soul-filled local dishes and some of the city’s lowest prices, Café Reconcile is a destination lunch spot for a wide cross-section of New Orleanians as well as visitors from all across the country.

You can learn more about Café Reconcile at their website and follow them on Facebook, Twitter and Instagram.

The post Cafe Reconcile’s White Beans and Shrimp first appeared on Camellia Brand.

Stovetop Creole Red Beans

Julie Koppman — Fri, 23 Jan 2015 21:15:38 +0000

Ingredients:

1 package of Camellia Brand Red Bean Flavor Infusion
1 (1-pound) package of Camellia Brand Red Kidney Beans, rinsed and sorted
8-10 cups of water
Cooked rice

Directions:

In a heavy pot, add 1 pound Camellia Brand Red Kidney Beans, rinsed and sorted, plus 8-10 cups of water.
Bring beans to a boil for 10 minutes.
Stir in Red Bean Flavor Infusion.
Reduce heat, cover and simmer, stirring occasionally for 1 to 1 ½ hours or until beans are tender.

Optional:

Make it meaty. Add 1 lb. of pre-cooked sliced smoked sausage or chopped ham when adding the Red Bean Flavor Infusion.
Keep it veggie (or vegan). Add your favorite plant-based protein.
Go classic. Serve over cooked rice with cornbread or French bread.

The post Stovetop Creole Red Beans first appeared on Camellia Brand.

Camellia’s Shrimp, Andouille and White Bean Cassoulet

Aimee Bussells — Fri, 12 Dec 2014 19:39:15 +0000

Ingredients:

1 (1-pound) Camellia Brand Navy (Pea) Beans soaked overnight
5 bay leaves, in all
Creole seasoning
3 tablespoons olive oil
1 pound Andouille sausage, cut into 1/4-inch pieces (another smoked sausage or bacon may be substituted)
1 medium onion, diced
4 ribs celery, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 (28-ounce) can whole peeled Roma tomatoes
3 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
1 bunch green onions, chopped
3 cups low sodium chicken broth
3 cups Panko breadcrumbs
1 1/2 cups shredded Parmesan
1 tablespoon fresh oregano or thyme leaves (no stems)
3 tablespoons olive oil
Salt and pepper
2 pounds medium Gulf shrimp, peeled and deveined
Hot French bread

Directions:

Add the navy beans, three bay leaves, and Creole seasoning to taste to a large saucepot. Add enough water to cover the beans by 3 inches. Bring to a boil and cook, adding additional water as necessary, until beans are soft, about 1 hour. Drain and set aside.
Heat the olive oil in a Dutch oven, preferably cast iron, over medium-high heat. Add the Andouille and cook until brown, about 10 minutes. Add the onion, celery, garlic, oregano, and Creole seasoning to taste; cook until the vegetables are tender and translucent, about 7 minutes.
Crush the tomatoes with your hands over the contents of the Dutch oven before adding them to the pot. Add the 2 remaining bay leaves, Worcestershire, reserved navy beans, thyme, and green onions. Add the chicken broth, and bring to a boil. Reduce the heat to medium-low and simmer until the beans have absorbed the broth, 15 to 20 minutes.
Meanwhile set a low broiler. Combine the Panko, Parmesan, oregano or thyme leaves, olive oil, and salt and pepper to taste. Set aside.
Add shrimp to Dutch oven, and cook until thoroughly pink, 8 to 10 minutes. Top with Panko mixture. Place under broiler and cook until lightly golden, 2 to 3 minutes.
Alternatively, the cassoulets may be broiled and served in individual ramekins.

The post Camellia’s Shrimp, Andouille and White Bean Cassoulet first appeared on Camellia Brand.

Devin’s “Feed the Krewe” Red Beans

user-submission — Thu, 02 Oct 2014 00:42:48 +0000

Ingredients:

2 (1-pound) packages Camellia Brand Red Kidney Beans
2 stalks celery, diced
1 yellow onion, diced
2 cloves garlic, sliced, mashed
2 bay leaves
1/2 tablespoon cayenne
1/2 pound smoked ham with bones
2 slices bacon, optional
1 pound smoked sausage, sliced

Directions:

Rinse and sort beans.
Combine all ingredients in a large pot. Add water to 3 inches above the beans.
Bring to boil, then turn down heat and simmer for 3 hours, until the beans are soft. Add more water if needed. Always have the beans slightly submerged.

Devin Meyers leads the Red Beans & Rice Parade in New Orleans.

The post Devin’s “Feed the Krewe” Red Beans first appeared on Camellia Brand.

Quick & Easy Pressure Cooker Creole White Beans with Shrimp

Aimee Bussells — Mon, 21 Apr 2014 18:37:42 +0000

Ingredients:

1 pound Camellia Brand Great Northern Beans
2 medium onions, diced
1 clove of garlic, finely chopped
1 rib of celery, diced
1 small green pepper, diced
4 sprigs of parsley, chopped
2 bay leaves
2 cups seafood stock
Water
3 tablespoons vegetable or canola oil
Creole seasoning to taste
1 pound peeled medium Gulf shrimp
Hot cooked rice
French bread
Hot sauce

Directions:

Rinse and sort beans. Cover and soak beans in water for at least 4 hours or overnight.
If using an electric pressure cooker, heat oil in a large heavy pot for this step. If using a stovetop pressure cooker, heat directly in the pressure cooker (use the pressure cooker uncovered). Add onions, and season with Cajun seasoning.
Reduce heat to medium and cook, stirring frequently until onions are translucent, about 5 minutes. Add garlic and cook until fragrant, about 5 minutes; add celery and bell pepper and cook until translucent, about 5 minutes.
If using an electric pressure cooker, transfer the mixture from the pot into the pressure cooker. If using a stovetop pressure cooker, place it directly on the stove.
Drain water off soaked beans and add beans to pressure cooker. Add seafood stock and enough water to just cover beans. Add parsley and bay leaves.
Lock the lid on the pressure cooker. If working with an electric cooker, set it to high pressure according to manufacturer’s instructions, and cook for 15 minutes.
If working with a stovetop pressure cooker, turn heat to high and put the nozzle cover atop nozzle. When cooker comes to full pressure (nozzle cover will begin to rattle), reduce heat to low and set a timer for 15 minutes.
If using an electric pressure cooker, follow manufacturer’s instructions for allowing pressure to dissipate. For a stovetop pressure cooker, allow cooker to stand off of the heat for 5 minutes, then carefully dissipate the steam manually, using long tongs to gently release the pressure away from you.
When pressure has dissipated, stir in shrimp, submerging fully in the hot bean mixture. Re-cover, and let stand until shrimp are fully pink, about 10 minutes.
Serve beans over hot cooked rice, with French bread and hot sauce to taste.

The post Quick & Easy Pressure Cooker Creole White Beans with Shrimp first appeared on Camellia Brand.

Red Beans and Rice Boudin Balls with Dipping Sauce

Julie Koppman — Sat, 11 Aug 2012 16:32:44 +0000

Ingredients:

Red Beans and Rice Boudin Balls:

1 pound ground pork
1 cup chopped seasoning blend (onions, celery, and green bell peppers)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1/4 cup water
1/2 pound smoked pork sausage, diced
3 cups cooked rice, cold
1/4 cup finely chopped parsley
1/4 cup finely chopped green onion tops
1 1/2 cups cooked Camellia Brand Red Kidney Beans
2 eggs
3 cups corn flour
6 cups vegetable oil for frying

Dipping Sauce:

1/2 cup mayonnaise
1/2 cup ketchup
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce

Directions:

In a large saucepan over medium heat, brown ground pork. Add seasoning blend, salt, pepper, Cajun seasoning and garlic powder, and simmer until tender. Add water and continue to simmer for 5 minutes. Remove from heat.
In a separate skillet, brown smoked sausage. Set aside.
In a large bowl, combine pork mixture, rice, parsley, green onions, smoked sausage, and cooked red beans. Refrigerate to cool completely.
Use a portion scoop to form 1-inch balls.
Whisk eggs in a small bowl. Place corn flour in a separate bowl.
Roll each ball in corn flour, and then dip in egg wash. Then roll each ball in corn flour again.
Place balls in refrigerator for 30 minutes or until firm.
Heat oil to 360 degrees. Fry balls for approximately 10 minutes, and drain on a paper towel-covered plate.
Mix all dipping sauce ingredients together, and serve alongside boudin balls as an appetizer.

The post Red Beans and Rice Boudin Balls with Dipping Sauce first appeared on Camellia Brand.

New Orleans Red Beans and Rice with Andouille Pizza

Julie Koppman — Sat, 11 Aug 2012 16:32:14 +0000

Ingredients:

1 medium onion, chopped
1/2 cup chopped celery
1 large green bell pepper, chopped
1/2 cup chopped green onions
4 tablespoons oil, separated
1 pound andouille sausage, half of it diced, and half cut in ¼-inch slices
2 cloves garlic, minced
1 (1-pound) bag Camellia Brand Red Kidney Beans
Water
Salt, pepper and red pepper to taste
1 (8-oz.) package sweet cornbread mix
2/3 cup plus 2 tablespoons all-purpose flour
1 1/2 cups long grain white rice
1 teaspoon chopped parsley

Directions:

Red Beans and Rice:

In a large pot, sauté onion, celery, bell pepper and green onions in 1 tablespoon olive oil.
When the onions are translucent, add the diced sausage and the garlic, being careful not to burn the vegetables.
Add the red beans, and cook for 2 minutes, stirring often.
Add enough water to cover beans, and season with salt, pepper and red pepper.
Bring to a boil, then lower heat to a simmer. Cover and cook for 2 hours, or until beans are tender.
In a separate pot, cook rice with 3 cups water and salt to taste.

Crust:

Preheat oven to 400 degrees.
Combine the cornbread mix, ⅔ cup of flour, ⅔ cup of water and 2 tablespoons of olive oil. Mix well. (The dough will be wet; you will not be able to roll it.)
Press dough on a lightly greased pizza pan. Bake 10-14 minutes.

Pizza Topping:

When beans are tender, drain and hold the liquid in reserve.
In a skillet, cook sliced sausage until brown. Remove sausage and drain on paper towels.
Add the remaining flour to the grease in the skillet and add 1 tablespoon of olive oil. Cook to create a roux, then add the reserved bean liquid to the roux. Cook over low heat until bean sauce thickens.
Spread bean sauce on the pizza crust. Combine the cooked beans and rice, and layer on top of the sauce. Top beans and rice with cooked, sliced sausage, and sprinkle with fresh parsley. Serve warm.

The post New Orleans Red Beans and Rice with Andouille Pizza first appeared on Camellia Brand.

New Orleans-Style Blackeye Peas

Aimee Bussells — Fri, 10 Aug 2012 15:44:32 +0000

Ingredients:

1 (1-pound) package Camellia Brand Blackeye Peas
2 tablespoons vegetable oil
1 pound pickled pork, cubed to ½ inch
1 large onion, chopped
1 large green bell pepper
3 stalks celery, chopped
4 cloves garlic, chopped
1 tablespoon tomato paste
10 cups lightly salted water or chicken broth
2 bay leaves
Salt, pepper and/or hot sauce, to taste
Hot cooked rice
Hot buttered French bread
1 bunch green onions, sliced

Directions:

Rinse and sort peas. (Optional: Soak beans using your preferred method.)
Heat oil in a large pot over medium-high heat. Add pickled pork; sauté 5 minutes or until browned. Add onions, bell pepper, celery, garlic and tomato paste; sauté 15 minutes. Add water or broth and bay leaves; bring to a boil.
Add blackeye peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally.
If a creamier texture is desired, use the back of a spoon to mash up to one-fourth of the beans and stir well. Adjust seasonings to taste.
Serve over hot cooked rice with hot buttered French bread. Garnish with chopped green onions.

The post New Orleans-Style Blackeye Peas first appeared on Camellia Brand.

New Orleans-Style Stuffed Peppers

Aimee Bussells — Fri, 10 Aug 2012 20:00:56 +0000

Ingredients:

1 cup cooked Camellia Brand Red Kidney Beans
4 large green peppers
1 pound sausage, sliced
1 pound ground turkey
1 can tomato sauce
1 cup shredded Cheddar cheese
1 cup cooked rice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups water

Directions:

Preheat oven to 350 degrees.
Slice tops off of green peppers and remove seeds and white pith. Set peppers aside.
In a large skillet, brown ground turkey, garlic powder, and black pepper for about 5-7 minutes.
When turkey is browned, add rice, beans, sausage, and water, mixing well. Cover, and cook for about 7 minutes.
Stir in tomato sauce, and taste for seasoning. Add salt and pepper if desired.
Place peppers in greased casserole pan, and stuff with cooked mixture.
Cook peppers for 20-40 minutes or until they reach your desired level of tenderness. Top with shredded Cheddar cheese.

Recipe by Ascension Parish ProStart School

The post New Orleans-Style Stuffed Peppers first appeared on Camellia Brand.

Lady Peas with Salt Pork and Rice

Aimee Bussells — Thu, 02 Aug 2012 19:10:50 +0000

Ingredients:

1/4 pound lean salt pork, rinsed and patted dry, or 1/4 pound lean bacon
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
1 (1-pound) package Camellia Brand Lady Cream Peas
6 cups no-sodium chicken broth
1/4 cup sliced scallions, with green tops thinly sliced

Directions:

Rinse and sort peas.
Discard any skin on salt pork.
Cut salt pork or bacon into 1/3-inch pieces, and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered, and salt pork or bacon is crisp and golden, about 6-8 minutes.
Transfer salt pork or bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon fat, and cook onions in fat over moderate heat until softened.
Add garlic and cook, stirring for 1 minute.
Stir in peas and broth, and simmer uncovered until peas are tender, about 1 hour.
Stir in scallions and salt and pepper, to taste.
Serve over rice, and sprinkle with salt pork or crumbled bacon.

The post Lady Peas with Salt Pork and Rice first appeared on Camellia Brand.

Patricia’s Perfect Field Peas

Aimee Bussells — Thu, 02 Aug 2012 17:47:31 +0000

Ingredients:

1 (1-pound) package Camellia Brand Field Peas
1/2 pound seasoning meat or 1/4 pound butter
10 cups water
1 teaspoon butter or olive oil (optional)
1 large onion, diced
1 toe garlic, pressed
1 1/2 teaspoons of your favorite dried garden herbs or Camellia’s suggested Dry Herb Blend
Salt
Coarse ground pepper

Directions:

Rinse and sort peas.
Cover peas with water, add meat or butter, simmer about 1 hour.
Saute onion and garlic in butter or olive oil, add to pot with remaining ingredients, cook 1/2 hour or until soft.
Salt and pepper to taste.

The post Patricia’s Perfect Field Peas first appeared on Camellia Brand.

Field Peas and Rice

Aimee Bussells — Thu, 02 Aug 2012 17:44:55 +0000

Ingredients:

1 (1-pound) package Camellia Brand Field Peas
1 ham bone
1 cup chopped onion
2 ribs celery, sliced
2 cloves garlic, minced
1 tablespoon Cajun or Creole seasoning
1/2 teaspoon dried oregano
Salt and pepper, to taste
Cooked rice
Sliced green onions (for garnish)

Directions:

Rinse and sort peas.
Simmer field peas in water until tender, about 1 1/2 hours. Rinse and drain the peas.
In slow cooker combine peas with ham bone, onion, celery and garlic.
Add 1 cup water or broth. Cover and cook on low for 5 to 6 hours.
Add Cajun seasoning, oregano, and salt and pepper to taste.
Continue cooking for 1 to 2 hours longer.
Serve with hot cooked rice and sprinkle with sliced green onion, if desired.

The post Field Peas and Rice first appeared on Camellia Brand.

Green Baby Lima Beans and Rice

Aimee Bussells — Thu, 02 Aug 2012 15:17:20 +0000

Ingredients:

1 (1-pound) package Camellia Brand Green Baby Lima Beans
1 1/2 cups chopped onion
1/4 cup minced celery stalk and leaves
1 cup chopped green bell pepper
2 bay leaves
8 cups cold water
4 garlic cloves, minced
1/2 pound ham, diced small (tasso, ham bone, ham hocks may be substituted)
1/2 pound smoked sausage or 1/2 pound andouille sausage, sliced 1/4-inch thick
Salt and pepper
Cooked white rice

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Place the beans into a 5- to 6-quart Dutch oven. Add remaining ingredients, excluding the salt.
Bring to a boil, cover, then reduce heat and simmer for about 1 hour, stirring occasionally, monitoring water level and adding more as needed. After an hour, add salt to taste and continue to simmer, covered, until beans are very tender and creamy, approximately an additional 3/4 hour.
When nearly finished, press beans several times with the back of a large spoon against side of Dutch oven to encourage thickening of the sauce.
Serve over fluffy white rice. Freezes well.

The post Green Baby Lima Beans and Rice first appeared on Camellia Brand.

Camellia’s Dry Herb Blend – Bouquet Garni

Aimee Bussells — Fri, 22 Jun 2012 21:02:41 +0000

Ingredients:

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon whole peppercorns
4 dried bay leaves

Directions:

Blend all ingredients together.

Usage:

Many of the recipes on the old Camellia Bean packages called for “1 bouquet garni.” Spelled out above, this is the seasoning mixture wrapped in cheesecloth and tied with kitchen twine. In a pinch, you can put the herbs in a tea ball instead. This is a traditional Hayward family recipe.

The post Camellia’s Dry Herb Blend – Bouquet Garni first appeared on Camellia Brand.

Slow Cooker Baby Limas with Ham

Aimee Bussells — Fri, 22 Jun 2012 20:46:33 +0000

Ingredients:

1 (1-pound) package Camellia Brand Baby Lima Beans
2 medium onions, coarsely chopped
1 ham bone (optional: diced ham)
4 cups water, to cover
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon freshly ground black pepper
Dash cayenne pepper
Salt, to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Add beans to slow cooker and top with water, enough to just cover the beans. Stir in the chopped onions and add the ham bone and ham if using.
Cover and cook on high for 4 hours.
Add the Cajun or Creole seasoning, and black and cayenne peppers.
Cover and cook on low for 4 hours, or until very tender.

The post Slow Cooker Baby Limas with Ham first appeared on Camellia Brand.

Camellia’s Famous New Orleans-Style White Beans

Aimee Bussells — Thu, 21 Jun 2012 20:54:13 +0000

Ingredients:

1 (1-pound) package Camellia Brand Great Northern Beans
8-10 cups water
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
1/2 pound ham or seasoning meat, chopped
Salt and pepper to taste

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
In large pot, cover beans with water and bring to a boil.
Meanwhile, in a skillet, heat oil and cook onion, garlic, and ham or seasoning meat. Add contents of skillet to beans in pot, and simmer for 2 hours or until beans are tender. Add more water if needed.
Add salt and pepper to taste. Serve with hot cooked rice, and if desired, top with sautéed shrimp.

The post Camellia’s Famous New Orleans-Style White Beans first appeared on Camellia Brand.

Vegetarian Louisiana-Style Red Beans and Rice

Aimee Bussells — Thu, 21 Jun 2012 20:50:25 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
1 (32-ounce) container no-sodium vegetable broth
4 cloves garlic, finely chopped
1 large yellow onion, chopped
4 celery stalks, chopped
1 large green bell pepper, chopped
2 tablespoons olive oil
3 bay leaves
2 teaspoons thyme
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 tablespoon hot sauce
2 teaspoons Liquid smoke seasoning
Water as needed
Salt to taste
Cooked rice

Directions:

Rinse and sort beans. (Optional: Soak beans using your preferred method.)
Put the beans in a pot and cover them with vegetable broth. Set heat to high.
In another pot or skillet, sauté the garlic, onion, celery, and bell pepper in olive oil until tender.
Add the sautéed vegetable mixture and remaining ingredients, except salt and rice, to the beans.
When the beans reach a boil, reduce the heat to a simmer. Simmer for 2 ½ hours, stirring every 30 minutes. Add water to beans as needed.
When the beans are completely tender, add salt to taste. Remove bay leaves.
For a creamier texture, process half the beans in a food processor or blender until smooth. Add processed mixture back to pot.
Salt to taste and serve over cooked rice.

The post Vegetarian Louisiana-Style Red Beans and Rice first appeared on Camellia Brand.

Camellia Brand’s Famous Red Beans and Rice

Aimee Bussells — Wed, 13 Jun 2012 22:45:12 +0000

Ingredients:

1 (1-pound) package Camellia’s Red Beans
1 pound smoked sausage, sliced
8-10 cups water
1/4 stick of butter
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 toe garlic, chopped
1 bay leaf
Salt to taste
Pepper to taste
Cajun seasoning to taste
Hot cooked rice

Directions:

Rinse and sort red kidney beans. (Optional: Soak beans using your preferred method.)
In large heavy pot, cook sliced sausage for 5 minutes.
Add chopped seasoning blend and garlic to cooked sausage, along with 1/4 stick butter, and continue to cook until onions turn soft and clear.
Add beans, water, and bay leaf.
Bring to rolling boil for 30 minutes, stirring every 10 minutes.
Reduce heat, simmer for 1-2 hours, stirring occasionally, until beans are desired tenderness.
Add Cajun seasoning plus salt and pepper to taste.
Serve over hot cooked rice.

The post Camellia Brand’s Famous Red Beans and Rice first appeared on Camellia Brand.

Blackened Shrimp

Amanda Ladner — Tue, 24 Oct 2000 19:15:51 +0000

Ingredients:

1/2 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/8 teaspoon dried basil or oregano

Directions:

Combine all ingredients in a medium bowl. Marinate in the refrigerator for at least 40 minutes and up to 24 hours.
Heat a cast-iron skillet over medium-high heat for 2 minutes. Once the skillet is hot, coat with a light drizzle of oil, and cook shrimp in batches for 2 minutes per side until just cooked through (opaque). Do not overcrowd the pan.
Remove shrimp from skillet, and chill in the refrigerator for at least 1 hour.
Serve as garnish on Black & Gold Pasta Salad.

The post Blackened Shrimp first appeared on Camellia Brand.