This recipe comes from JR’s friend Sewell, a good ‘ole Georgia boy who knows the importance of Cajun seasoning in anything that bears the “Creole” name. I normally wouldn’t post something from a Georgia fan two days before their (likely not epic but here’s-to-hoping good) battle with the Vols, but this looks too darn good to ignore.
The main thing to remember with this recipe is that juice is your friend. Don’t drain anything here. All of that sauce the ‘maters are packed in provides flavor and richness, so feel free to add more as you go if your Creole looks a little thirsty.
2-3 links andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 small green bell pepper, chopped
1 small sweet onion, chopped
4 stalks of celery, chopped
1 ear of corn, cut off the cob (or 1/2 cup frozen)
4-8 cloves of garlic, minced
2-3 large cans diced tomatoes (Italian) + juice
1-2 cans of rotel + juice
1 cup rice, cooked according to package directions
olive oil or butter
- Brown sausage in large dutch oven with olive oil. Remove and reserve.
- Saute bell pepper, onion, celery, and garlic in same pan until soft (about 5-10 minutes) with the Cajun seasoning.
- Add sausage, corn, tomatoes, and rotel.
- Let simmer for 15-20 minutes.
- Add shrimp and cook for three minutes.
- Serve over rice with hot sauce.
Hola mi amigos! (Is that right? I took French for 4 years and can’t even speak that, so please pardon my French and my Spanish.)
It is that ever-blessed time of the year in which the sun shines, the tequila flows and corporate Americans everywhere use Mexican culture as an excuse to drink margaritas on a patio at noon on a work day. That’s right chicas – Manana esta Cinco De Mayo!
In keeping with that grand tradition of poaching holidays simply for celebration’s sake, we present to you an Americanized version of Mexico’s signature dip: la salsa! I made this last night because I was craving corn and needed a veggie fix after the weekend (but obviously didn’t want anything so healthy it couldn’t be served atop Fritos).
This was bright, and summery and addictive, and it would make a great base if you’re planning on getting your Margarita on tomorrow. Just sayin… safety first, y’all. ¡Buen apetito! (Oooh, I have always wanted to use that upside down exclamation point thingy, so thanks Google!)
2 ears corn
1 can black beans, drained and rinsed
1 can Mexican Rotel + juice
juice from 1 lime
1/4 cup cilantro, chopped
1 avocado, chopped
1 jalapeno, seeded and diced
1 heaping tbsp taco sauce
salt and pepper to taste
- Preheat the oven to 415.
- Open up the corn and add a little olive oil and close up. Roast in their husks for 20 minutes or until tender. Remove and allow to cool.
- Combine all ingredients in a mixing bowl and place in the fridge to chill while the corn cools.
- Cut the kernels off of each ear of corn (I like to do this while the “butt” end of the corn is in the bottom of a deep mixing bowl so the kernels don’t ‘splode everywhere in the kitchen – they can be some slippery little suckers), and then add corn to the veggie mixture.
- Season to taste with salt and pepper and chill in refrigerator for at least 30 minutes. Serve with Fritos. Ole!
This would also be a good topping for grilled anything, so feel free to make some game-time grilling adjustments as needed.
In a rare wave of optimism, I actually thought it was not going to be cold enough again this spring for us to post this, but once again, Mother Nature has decided to play dirty. Luckily this recipe includes two of my most favorite things, so I’ve decided to look at this as a positive.
I believe this is another recipe The Chef stole from JR’s private stash
, and judging by the comments we’ve received on his Brandy Mustard Filets
, you should probably just go ahead and make this now.
On a related note, watch yo’self when you ignite the brandy in that filet recipe. One Covington resident (who shall remain nameless) almost burned down his house with that step. And I think we’d all agree that Covington law enforcement and emergency services probably have their hands full as it is.
2 lbs ground beef
1 large onion, diced
1 green bell pepper, diced
1 poblano pepper, diced
2 -3 Red Stripe beers
2 packages chili seasoning
2 cans of rotel, 1 hot and 1 mild
1 30 oz can stewed tomatoes
3 bay leaves
1 can of kidney beans
1 tablespoon of sugar
- In a Dutch oven, brown beef and drain.
- Return to heat and add onions and peppers. Cook about 15 mintues on medium heat.
- Add tomatoes, beer, chili seasoning, rotel, and bay leaves.
- Simmer for several hours. (The longer you simmer, the better it will be.)
- Rinse and drain kidney beans. Add right before seving.
- Serve with Mexican Crema, cheddar cheese, and chopped green onions. Oh, and the rest of that Red Stripe. Just for good measure.
This is a recipe I remember fondly from my childhood. I’ve re-purposed it many times over the past few years for brunches, bachelorette parties, pre-Steeplechase breakfasts – it has been a staple at every one because it is very easy and very good. In fact, I recall Rusty-Dusty in particular asking me 3 or 4 times if I “really actually made this, like seriously?” when he had some because he apparently thought me incapable of doing anything domestic. Preesh.
1 package hot sausage, cooked and crumbled
8 slices white bread (any bread you have on hand will work)
1 pkg Mexican shredded cheese (2 cups)
1 dozen eggs
1 can Rotel tomatoes, drained
salt & pepper or Cavender’s/Tony’s
- Preheat oven to 350.
- Line a lightly greased baking dish with bread slices.
- Beat eggs. Season with Cavendar’s and hot sauce. Add cheese, sausage and Rotel tomatoes and mix. (You can do this the night before if you want.)
- Pour over bread and bake for 30 minutes or until center of casserole bounces back when touched lightly. Cut into squares and serve.
I often use this recipe as a base for experimentation, so feel free to swap out the sausage for ham or chicken, add veggies such as mushrooms or jalapenos, or dress it up with an Italian cheese blend. Just don’t leave out the eggs. That tends to make for a very dry situation.
A.k.a. an attempted reproduction of the Stoner Pie from The Cove. If the name Fat Girl Special Dip hadn’t already been taken, it would have been appropriate here. Glorious gutbombs this shiz is good.
2 packages La Rosa tamales, thawed
1 large block of Velveeta (I know it’s not real cheese, but it’s cheesish and it melts like a charm)
2 cans Rotel tomatoes, drained – 1 hot, 1 medium
4 oz. cream cheese (optional)
- Preheat oven to 350.
- Place tamales in a 9×13 baking dish.
- Melt velveeta and stir in the tomatoes and cream cheese.
- Pour over tamales and bake for 15 minutes or until tamales are heated through. (I generally use the extremely sanitary method of jamming my finger through the hot “cheese” into the centermost tamale to figure that out, but that’s just how I do. Adjust to your own hygiene accordingly.)
This is the corn dip that Emily so famously ate the morning after Pat Benatar… after it sat in an iceless cooler all night. Yep. So that happened.
Also, this recipe makes what we in the biz call “a shat ton,” so divide this in half if you’re not feeding a crowd. Or Emily.
3 (11 ounce) cans Mexican-style corn***
1 (4 ounce) can diced green chiles
1 can Rotel, drained
1 bunch green onions, chopped (green parts only)
1/2 (8 oz) container sour cream
1 jalapeno pepper, diced
1.5 cups mayonnaise
10 oz shredded sharp cheddar cheese
hot sauce and Cavendar’s or Tony Chachere’s to taste
- In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well.
- Cover and refrigerate (at least half an hour, but overnight is best). Serve with chips and keep away from Lowery.
***I just made this using 4 ears of fresh corn cut off the cob instead of the cans, and I must say DO IT. So easy and yet so much better. (6/30/11)