Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine butter and garlic. , In a large skillet, saute 1/4 cup onion in 3 tablespoons butter mixture until tender. Add the shrimp, tomatoes, parsley, lemon juice and 1-1/2 teaspoons Creole seasoning; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated and shrimp turn pink., Meanwhile, in a large saucepan, saute remaining onion and Creole seasoning in remaining butter mixture. Add rice and beans; heat through. Serve with shrimp.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium. Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes. Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper. Return bacon to pan. Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally. Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.
Time 3h25m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Place beans in Dutch oven and cover generously with water; let soak 30 minutes. Add all remaining ingredients to beans except salt, rice, and hot sauce. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours. Add salt to taste. Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot. Remove about 1/2 cup of beans from mixture and mash to a paste. Return mashed beans to pot and stir through. Simmer 15 more minutes. Serve hot over rice: pass hot sauce, if desired.
Time 45m Number Of Ingredients 14 Steps:
Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce. Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes. Sprinkle shrimp with parsley, and serve over rice.
Time 5h30m Yield 10 Number Of Ingredients 15 Steps:
Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes. Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours. Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
Time 40m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.
