Directions:

1. Warm a heavy-bottomed 12-quart Dutch oven over medium heat for 3 minutes, then add oil and heat for 1 minute.
2. 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.
3. Place shrimp in a large bowl and season with salt, black pepper, cayenne and hot sauce. Set aside to marinate at room temperature.
4. 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.
5. 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.
6. 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.)
7. 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.)
8. 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.)
9. Serve jambalaya garnished with parsley and green onions, with white beans alongside.

Chef’s Notes:

1. 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.
2. 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).

 

 

The post Mosquito Supper Club Shrimp Jambalaya first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/mosquito-supper-club-shrimp-jambalaya/feed/ 0 https://www.camelliabrand.com/recipes/instant-pot-south-louisiana-style-white-beans-rice/ https://www.camelliabrand.com/recipes/instant-pot-south-louisiana-style-white-beans-rice/#respond Mon, 01 Apr 2019 21:04:10 +0000 https://www.camelliabrand.com/?post_type=recipes&p=38132 Ingredients: , separated , sliced , chopped , chopped , chopped , minced package or , to taste , to taste chopped read more ...

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

Ingredients:

• 2 tablespoons olive oil, separated
• 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 (1-pound) package Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
• 5 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:

1. Rinse and sort beans.
2. Press the Sauté button on the Instant Pot, and add 1 tablespoon 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.
3. Add another tablespoon of oil to the Instant Pot. Add onions, bell pepper, celery, and garlic to pot. Sauté till soft and translucent.
4. Add cooked sausage back to the pot, along with the beans, water, cayenne, and bay leaf. Stir well.
5. Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button, (or use Manual mode and set to 30 Minutes).
6. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
7. Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste.
8. Just before serving, remove bay leaf and stir in fresh parsley and green onions. Serve over hot cooked rice, with additional fresh parsley and green onions as garnish.

Tips:

• If after cooking, beans are soft but have too much liquid remaining, use Sauté mode and cook, mashing beans in pot, till thickened.
• Firm 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. Then use Sauté mode, cooking for a few minutes more, so the flavors blend.
• If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.
• Get more Instant Pot Tips, Tricks & How-To’s.

The post Instant Pot South-Louisiana Style White Beans & Rice first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/instant-pot-south-louisiana-style-white-beans-rice/feed/ 0 https://www.camelliabrand.com/recipes/white-bean-basil-and-sun-dried-tomato-burgers/ https://www.camelliabrand.com/recipes/white-bean-basil-and-sun-dried-tomato-burgers/#respond Fri, 11 May 2018 13:58:16 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36722 Ingredients: cooked Camellia Brand cooked , minced chopped (not packed in oil) chopped fresh , packed , plus more if read more ...

The post White Bean, Basil and Sun-Dried Tomato Burgers first appeared on Camellia Brand.]]>

Ingredients:

• 1 egg
• 2 cups cooked Camellia Brand Great Northern Beans
• 1 cup cooked brown rice
• 2 cloves garlic, minced
• ¼ cup chopped sun-dried tomatoes (not packed in oil)
• ½ teaspoon lemon juice
• ½ cup chopped fresh basil, packed
• 1 tablespoon flour, plus more if needed
• ⅓ cup grated Parmesan
• Pinch of cayenne
• Salt and freshly ground black pepper
• ½ tablespoon olive oil
• ½ tablespoon butter

Directions:

1. Crack egg in a large bowl and beat well. Add beans and stir. With a potato masher, mash beans until relatively smooth, but with some texture remaining.

2. Add cooked rice and stir to distribute evenly. Stir in garlic, tomatoes, lemon juice, basil, flour, Parmesan, salt and pepper. Mix until well combined. This may be easier to do with your hands.

3. Roll small handfuls into eight balls. If mixture is too wet to hold together well, add more flour, a tablespoon at a time. If it’s too dry, add the white of another egg, or a whole egg, if needed.

4. Press each ball to form a patty about 2-1/2 to 3 inches wide. (At this point, patties can be stacked on a plate, covered and refrigerated to cook up to four hours later.)   

5. In a large skillet, heat olive oil and butter over medium heat. Cook patties a few at a time, about 3 minutes on each side, until golden brown. Transfer to a bun or onto a salad.

6. Any remaining patties can be refrigerated in zip-top bags or airtight containers. Keeps well.

The post White Bean, Basil and Sun-Dried Tomato Burgers first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/white-bean-basil-and-sun-dried-tomato-burgers/feed/ 0 https://www.camelliabrand.com/recipes/white-bean-hummus/ https://www.camelliabrand.com/recipes/white-bean-hummus/#respond Fri, 11 May 2018 13:58:03 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36727 Ingredients: , peeled , cut in 1-inch lengths (white and green parts) , plus more, chopped, for serving cooked Camellia read more ...

The post White Bean Hummus first appeared on Camellia Brand.]]>

Ingredients:

• 2 cloves garlic, peeled
• 1 green onion, cut in 1-inch lengths (white and green parts)
• ½ cup parsley leaves, plus more, chopped, for serving
• 2 cups cooked Camellia Brand Great Northern Beans
• 1 teaspoon salt
• 2 1/2 tablespoons fresh lemon juice
• 1/3 cup tahini
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 teaspoon powdered cumin
• ¼ teaspoon cayenne

Directions:

1. To a food processor, while running, add garlic. Process until minced. Scrape down sides of bowl with a spatula. Add green onion and ½ cup parsley. Pulse just until minced.

2. Add beans, salt, lemon juice, tahini, oil, cumin and cayenne. Process on high until smooth, about 2 minutes.

3. Check consistency of hummus. If not smooth, process longer. If hummus is too thick, add water, a tablespoon at a time, pulsing after each, to reach the desired consistency.

4. Taste and adjust seasoning. Serve drizzled with olive oil and a scattering of parsley on top.

The post White Bean Hummus first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/white-bean-hummus/feed/ 0 https://www.camelliabrand.com/recipes/south-louisiana-style-white-beans-rice/ https://www.camelliabrand.com/recipes/south-louisiana-style-white-beans-rice/#respond Tue, 01 Nov 2016 15:53:31 +0000 http://www.camelliabrand.com/?post_type=recipes&p=30928 Ingredients:   , sliced , chopped , chopped , chopped , minced   or       & , , read more ...

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

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:

1. Rinse and sort white beans.
2. To a large heavy pot over medium heat, add oil.
3. Add sliced sausage to pot, and sauté for 5 minutes.
4. Add onions, bell pepper, celery, and garlic to pot, and sauté till soft and translucent.
5. Add beans, water, cayenne, and bay leaf to pot.
6. Bring to a boil, reduce heat, and simmer uncovered for 1-2 hours, or until beans are tender. Add additional water as necessary.
7. For a creamier consistency, mash some beans against the side of the pot.
8. Add salt, pepper, and creole seasoning to taste.
9. 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.]]> https://www.camelliabrand.com/recipes/south-louisiana-style-white-beans-rice/feed/ 0