Tuesday, February 16, 2010

Tasty Tuesday ~~ Trifecta of Fat Tuesday Fixin's

For all you "Catlicks" out there like me, I hope you're feasting well today in preparation for the coming 40 days of Lent beginning tomorrow. I've got a fridge full of yummy leftovers, so not gonna cook anything new today.

Add a green veggie and you've got three of our most traditional and beloved menu items to savor. And if you wanna see what's going on at New Orleans' Mardi Gras, click here:'s parade route streaming webcam!

Jazzy Jambalaya

2 onions, 1/2 cup celery, garlic cloves to taste (chopped fine)
   {This is what is known as the holy trinity of cooking.}
Salt, black pepper, Tony Chachere's or cayenne pepper to taste
2 lbs. of your favorite sausage
4 cups rice
Kitchen Bouquet

Saute veggies in olive oil until sweated. Add to large pot of prepared rice. (Leftover brown rice works great!) Add 4 cups of water in which you've mixed Kitchen Bouquet. Simmer on very low until serving time if you are using leftover rice, making sure rice doesn't stick to bottom of pot. Your ingredients are already fully cooked. 

If you are beginning with raw rice, put all ingredients in pot together so rice can cook and absorb the flavors. Perfect for a meal or hearty side dish.

Wicked White Beans & Ham

1-1/2 lbs. ham chunks
1 lb. great white northern dry beans
1 onion (rough chopped)
Spices to taste - garlic, onion powder, salt, pepper, Tony's
1 packet dry onion soup mix
1 Tbsp. Kitchen Bouquet

Cover beans with water and soak overnight. Drain. Put all ingredients into crockpot and cover with water. Set on high for three hours, and then on medium-low for a few more hours with lid on. When you have an hour left til finish, remove a cup of juice and beans and smash beans with a fork. Turn heat back to high with lid removed. Pour back into crock and stir well. This will thicken beans nicely. 

Voodoo BBQ

Meat of your choice (*I get whatever's on sale!)
1 bottle cheap BBQ sauce
Season to taste (garlic powder, salt, pepper, Tony's, mustard, brown sugar)

Place meat into huge aluminum pan. Sprinkle liberally with seasonings on both sides. Cover tightly with foil. Put into 300 degree oven for 4 hours. (Low and slow is the secret to tender, juicy meat!) Remove foil and drain fat. Mop on BBQ sauce and return to oven at 400 for 30 minutes. Turn meat over and baste/brush sauce on. Return to oven at 250 degrees and lay foil over top loosely. Leave in oven an hour and a half or until you're ready to dig in. Bibs recommended! {I used huge beef ribs and a pack of chicken thighs in this picture.}

And a little bit of lagniappe...


Michelle H. said...

I planned on doing some grocery shopping today when I read this post. I am so hungry for jambalaya now. Thanks for giving me the dinner idea!

Jessica said...

Wow, those foods look so foreign to me! LOL
Hope you enjoy.

Rebecca Nazar said...

Yay! I just received a crockpot. This Yankee is looking forward to some Cajun, ayuh. : )

Angie Ledbetter said...

Michelle - Hope it turns out yummers! (I sent you an email about the beef broth vs. Kitchen Bouquet.) :)

Jessica - What do y'all eat? Curious to other cultures' tastebud ticklers. LOL

Crank up your crock, Becca! I hope you enjoy yours as much as I do. Remember - slow and low. :D

Kathryn Magendie said...

Oh I wish I had a big hunk of that cornbread!!!!!!

Midlife Jobhunter said...

Okay, guess I will cook tonight. I did have King's cake at a meeting this morning.

Robyn Campbell said...

Angie, yum, yum, yum. I have copied and pasted. And now I need to head to the store.


Angie Ledbetter said...

Kat - If you were here, I'd make you a whole one!

Glad you had a little celebratory piece of King Cake, Midlife. :)

Hey Robyn, lemme know how your cooking fest turns out! Happy Fat Tuesday to you/yours too.

Brian said...

A woman after my own heart!! This is my kind of cookin. I will be giving these recipes a go for sure.

Deb Shucka said...

I have to go find a towel to wipe off the keyboard!

Anonymous said...

What,no bread pudding for dessert? Have been reading, too twisted up to comment.

Suldog said...

I'll be eating my fill tonight, as tomorrow I start my annual Lenten diet of no flour or dairy :-(

Angie Ledbetter said...

Brian - Glad you approve! You have good trustworthy tastebuds. LOL

Deb - Hope it was drool and not spit. :D

Oren - Why you twisted? Email me! Hope all's okay. Doing bread pudding with leftover donuts tomorrow, but it won't be as good as yours.

Suldog - Bless thee. I'm thinking of giving up teens in the house. Is that wrong of me? *grin*

JKS said...

I know I'm an incomer and everything, but I thought the "trinity" of Cajun cookin' was celery, onions and GREEN PEPPER... sending your recipes on to Iowa and Austria! Hugs!

Karen said...

Oh, can I come on over for some? Might just have to go get me some beans. Thanks for the recipes.

Angie Ledbetter said...

JKS - Ya know what? It really might be...but since I'm half Italian, I guess I substituted garlic for bell pepper. LOL. Now I'm going to have to go research.

Karen - Come on over! Fixin' ya a plate. Glad you're enjoying the recipes. Hopefully I'll have a cookbook some day. :D

Stacy Post said...

Angie, I thought I smelled something fanstastic cooking your way...YUM! Gotta love the old crock-pot, no?

Jenn Johansson said...

Wow... I'm so hungry right now. Those look delicious Angie.

Debbie said...

I don't do very well with the limiting of the foods during lent. Although I am going to give up my beloved ice cream this year.

Angie Ledbetter said...

Yes ma'am Stacy. The crock is my good true friend. hehe

Thanks Jenn!

Debbie - blessings & grace upon you this Lenten season. :)

L.T. Elliot said...

Ooh! I've ALWAYS wanted to know how to make Jambalaya! Thank you, thank you! (Mouth watering...)

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