creole seasoning | 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.

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.

Instant Pot South-Louisiana Style White Beans & Rice

Aimee Bussells — Mon, 01 Apr 2019 21:04:10 +0000

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:

Rinse and sort beans.
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.
Add another tablespoon of oil to the Instant Pot. Add onions, bell pepper, celery, and garlic to pot. Sauté till soft and translucent.
Add cooked sausage back to the pot, along with the beans, water, cayenne, and bay leaf. Stir well.
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).
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.
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.

Creole Pinto Beans and Greens Soup

user-submission — Fri, 15 Feb 2019 22:08:55 +0000

Ingredients:

2 lbs Camellia Pinto Beans, rinsed and picked
2 tbs neutral oil, (I used grape seed oil)
2 cups parsnips, diced
2 cups carrots, diced
1 cup celery, diced
3 cups leeks, sliced, soaked, removed from water and dried
2 tbs garlic, minded
1 1/2 cups white vermouth, extra-dry
16 cups water
2 tbs Creole seasoning
1 1/2 tsp oregano leaves, dry
1 1/2 tsp salt, dry
1 tsp marjoram leaves, dry
1 tsp ground black pepper
8 cups baby turnip greens (packaged)
8 cups baby kale (packaged)
1/3 cup Tabasco (or other cayenne hot sauce)

Directions:

In a large stockpot, over medium heat, add the oil.
Add the carrots, parsnips and celery, stir to coat with oil.
Cover pan and allow to simmer for about 6 minutes.
Add the leeks, stir to combine, cover and cook for 3 minutes.
Add the garlic, stir to combine, cover and cook for 1 minute.
Add the vermouth and allow to simmer for 5 minutes.
Add the beans and water stir to combine.
Add the Creole seasoning, oregano, salt, marjoram and black pepper, stir to combine.
Bring to a boil for about 10 minutes; reduce heat to simmer and continue to cook until the beans are softened (about 1½ hours).
Add the greens and the Tabasco sauce.
Stir to combine and simmer until the greens are softened (about 15 minutes).
Serve hot.

The Saucy Southerner is a blogger and member of the Meatless Monday community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Creole Pinto Beans and Greens Soup 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.

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.

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.

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.

New Year’s Pork, Collard and Blackeye Pea Gumbo

Aimee Bussells — Fri, 19 Dec 2014 21:32:35 +0000

Ingredients:

1 cup vegetable oil or bacon fat
1 1/2 cups flour
2 large onions, diced
1 medium green bell pepper, diced
1 rib celery, diced
5 cloves garlic, minced
1 1/2 gallons unsalted pork or chicken stock
4 slices hardwood smoked bacon
1 bunch collard greens, washed and sliced into ribbons
1 white onion, chopped
1 teaspoon white vinegar
1 tablespoon sugar
Louisiana-style hot sauce
Kosher salt and freshly ground black pepper
2 cups cooked Camellia blackeye peas
1 1/2 pounds smoked, pulled pork (not with barbecue sauce), shredded
1 tablespoon chopped fresh thyme
3 bay leaves
Filé powder
Creole seasoning
Hot cooked rice
French bread for serving

Directions:

Add oil or bacon fat to a large Dutch oven, preferably cast iron, over medium heat.
Make a roux by adding flour and stirring constantly for 30 minutes to 1 hour. Just before it’s dark brown, add the next four ingredients and sauté 5 minutes. The roux will continue to darken, and the vegetables will caramelize.
Add stock to roux mixture. Simmer for an hour, stirring often. Skim any fat off the top. If too thick, add more stock.
While stock is simmering, fry bacon in a skillet until crisp.
Remove bacon and drain on paper towels, leaving bacon drippings in skillet.
Add collard greens and chopped onion to bacon drippings in skillet, and sauté until wilted.
Crumble bacon and combine it with cooked greens/onion mixture.
To Dutch oven, add vinegar, sugar, hot sauce, and salt and pepper to taste. Then add greens mixture, blackeye peas, pork, thyme, bay leaves, filé powder, and Creole seasoning to taste.
Return to a simmer and adjust seasonings to taste.
Serve over hot cooked rice with French bread.

The post New Year’s Pork, Collard and Blackeye Pea Gumbo first appeared on Camellia Brand.

New Year’s Day Blackeye Pea One-Pot Meal

Aimee Bussells — Fri, 19 Dec 2014 21:22:38 +0000

Ingredients:

2 pounds Camellia Brand Blackeye Peas, soaked overnight
3 tablespoons olive oil
1 large onion, coarsely chopped
4 tablespoons finely chopped garlic
1 pound ground turkey
1 pound lean ground pork
2 tablespoons Worcestershire sauce
Creole seasoning
1 to 1 1/2 tablespoons dried basil
1/4 cupred or white wine
2 cups cooked brown or white long-grain rice
Buttermilk biscuits for serving

Directions:

Rinse and drain beans twice. Set aside.
Add olive oil to a skillet over medium-high heat.
Add 1/3 of onion and 1 tablespoon of garlic, and sauté until the onion is translucent, about 4 minutes.
Add ground turkey and ground pork to skillet. Reduce heat to medium, and cook until meat is thoroughly browned, about 15 minutes, stirring occasionally.
Add blackeye peas to a large Dutch oven, preferably cast iron, and cover with 2 1/2 inches of water.
To the large Dutch oven, add meat mixture, remaining onion and garlic, Worcestershire, Creole seasoning to taste, basil, wine and rice.
Bring to a boil, reduce heat to medium, and simmer until peas are soft, about 1 1/2 to 2 hours, stirring occasionally. Add additional water if necessary.
Serve with buttermilk biscuits.

The post New Year’s Day Blackeye Pea One-Pot Meal 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.

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.

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.

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.