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Here you go Jaysweet:
Cajun Red Beans and Rice Fritters- makes 40-50 golf ball sized fritters....
1 # raw Red beans soaked over night in water 2" above beans in a pot
1/4 cup bacon grease or peanut oil
1 # good smoked ham 1/4" dice
1# Cajun sausage or Andouille 1/4" dice
3-4 Bay Leaves
1 1/2 cups yellow or white onion 1/4" dice
1 cup celery 1/4" dice
2/3 cup red bell pepper 1/4" dice
1/4 cup garlic fine dice
1 cup finely diced green onions
1/2 cup finely chopped parsley
Louisiana Hot Sauce to taste
8 cups cooked rice (2 2/3 cups raw will yield 8 cups cooked)
(Optional-2 cups of crumbled cornbread can be substituted for 2 cups of the cooked rice above)
1 tsp. ground cayenne pepper
2 tsps. Ground black pepper
2 tsps. salt
1 tsp. paprika
2 tsps. chili powder (optional if you want it)
1/2 cup flour
3 eggs beaten
Zataran's Seasoned corn flour fish fry.
Soak beans over night in an 4 qt. pot. cover beans with water by at least 2". Drain beans and rinse with cold water. cover beans by 1/2 inch of water (you need the beans cooked and thick-not thin and soupy!) and bring to a boil over med. high heat. add bay leaves and 1/2 tsp salt. lower fire to a simmer and cook until beans are just getting tender. remove 2 cups of beans and set aside. Cook for about 40 minutes....When beans in pot are tender and falling apart, remove bay leaves and mash them into a thick paste. you need them very thick and not soupy. return reserved 2 cups of cooked whole beans to the pot and continue simmering.
In a 6 qt. heavy bottom black iron pot, heat grease over med.-high heat, add diced meats and fry ~10 minutes stirring to keep from sticking, remove to a metal bowl and reserve. In same pot lower heat a little, add onions, bell peppers, and celery and saute until onions begin to caramelize ~10-15 minutes adding a little water if they start sticking...add garlic and saute 3-4 minute more. Return meat to pot and saute 5-10 minutes. add beans to the pot and stir in. simmer 30 minutes to cook in veggies. season to taste with salt, black pepper and hot sauce. Stir in green onions. pull off heat and set aside to cool.
Cook rice until tender and fluffy, you do not want extremely sticky rice.
in a Large 6 qt. stainless steal bowl, combine beans and rice and blend thoroughly. beat eggs and mix in. Add spices and sift a flour in a little at a time and blend. place the bowl in an ice water bath in the sink to chill, once chilled, place in fridge for at least 1 hour.
Once batter has tightened up, check seasoning by microwaving a small bite for 30 seconds (to cook the egg) and sample. Adjust seasonings if needed. Form into golf ball sized fritters and coat with corn flour fish fry. spreading on wax paper lined cookie sheets. Can be frozen (to cook at the duck camp) or cooked immediately in oil. fry until golden brown. Serve with Cajun remoulade sauce.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer. Save the Marsh, Eat a Nutria!
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