canned stewed tomatoes | Camellia Brand https://www.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Thu, 28 Apr 2022 22:22:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png canned stewed tomatoes | Camellia Brand https://www.camelliabrand.com 32 32 Camellia’s Shrimp, Andouille and White Bean Cassoulet https://www.camelliabrand.com/recipes/camellias-shrimp-andouille-and-white-bean-cassoulet/ https://www.camelliabrand.com/recipes/camellias-shrimp-andouille-and-white-bean-cassoulet/#respond Fri, 12 Dec 2014 19:39:15 +0000 http://www.camelliabrand.com/?post_type=recipes&p=18004 Ingredients: 1 ()   soaked overnight   cut into 1/4-inch pieces (another smoked sausage or bacon may be substituted)      read more ...

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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:

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile set a low broiler. Combine the Panko, Parmesan, oregano or thyme leaves, olive oil, and salt and pepper to taste. Set aside.
  5. 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.
  6. 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.]]> https://www.camelliabrand.com/recipes/camellias-shrimp-andouille-and-white-bean-cassoulet/feed/ 0 Mom’s 3-Bean Soup https://www.camelliabrand.com/recipes/good-behavior-soup/ https://www.camelliabrand.com/recipes/good-behavior-soup/#respond Thu, 06 Sep 2012 13:53:00 +0000 http://dev.camelliabrand.com/?post_type=recipes&p=9069 Ingredients:    of  Water  cooked   cooked  cooked  chopped  chopped  , chopped  of   , cut into slices Directions: Combine garlic and stewed tomatoes read more ...

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Ingredients:

  • 6 cloves garlic
  • 2 large cans of stewed tomatoes
  • Water
  • 1 1/2 cups cooked black beans
  • 1 1/2 cups cooked pinto beans
  • 1 1/2 cups cooked kidney beans
  • 1 chopped onion
  • 6 chopped carrots
  • 6-8 stalks celery, chopped
  • 1 bunch of cilantro
  • 1 lime, cut into slices

Directions:

  1. Combine garlic and stewed tomatoes in a blender or food processor and blend until smooth. Add mixture to a large stock pot.
  2. Add rest of ingredients (except cilantro and lime) to pot, and cover all with water.
  3. Cook over medium-high heat for 1 hour; add seasonings to taste.
  4. Serve with cilantro and lime slices.
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