• 1 lb dark red kidney beans
• 6 cups water
• 2 cups onion, finely chopped
• 1½ cups green bell pepper, finely chopped
• 1 cup celery, finely chopped
• 1 tablespoon garlic, minced
• 3 bay leaves, crushed
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1 lb smoked sausage, cut into 8 pieces
• 1 tablespoon vinegar
• 1½ teaspoons salt, or to taste
• 2 tablespoons parsley, chopped

Notes: Be sure to use beans labeled “dark red kidney beans”, and not simply “red beans”. The latter lack the deep, almost smoky flavor essential to this dish, and are softer in texture – more like pinto beans.

Slow Cooked Red Beans and Rice

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• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 3 tablespoons Creole mustard
• 2 tablespoons chives or green onions 
• 2 tablespoons chopped fresh parsley
• 2 pounds large shrimp, cooked in seasoned water, then peeled and deveined 
• 2 cups fresh corn kernels
• Salt and freshly ground black pepper, to taste

Marinated Shrimp and Corn

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• 4 tablespoons olive oil
• 1 carrot, diced (about 1 cup)
• 1 yellow onion, diced (about 1 cup)
• 1 bell pepper, diced (about 1 cup)
• 2 stalks celery, diced 
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 2 cans tomato sauce 
• 2 15-ounce cans crushed tomato
• 1/3 cup vinegar
• 1 cup shrimp stock or water
• salt, to taste
• pepper, to taste 
• thyme, to taste
• parsley

Grits

• 4 ears corn, roasted 
• 6 cups water
• 2 cups heavy cream
• 2 tablespoons salt
• 1/4 cup butter
• 2 cups grits
• 1/2 cup Parmesan

Shrimp

• 36 Louisiana shrimp (16–20 count)
• 4 tablespoons butter
• Parmesan cheese, for garnish
• green onions, for garnish

Creole Shrimp & Grits 

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• 2 shallots, minced
• 6 ounces dry white wine
• Juice of ½ fresh lime
• 1 tablespoon heavy cream
• 6 ounces cold butter
• ½ mango, diced
• 1 tablespoon grated lime zest
• 6 fresh speckled trout fillets
• 2 tablespoons Creole seasoning
• 2 tablespoons oil
• 3 ounces lump crabmeat (picked through for shells)
• mango

Note: The image on the right approximates what this dish will look like. The thick butter sauce is not shown but the lump carbmeat and the bronzed trout are both good examples. Your vegetable side dish is your choice, here asparagus with a hollandaise sauce.

Bronzed Speckled Trout with Crabmeat Butter Sauce

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• 16 ounces ricotta cheese
• 1/2 cup finely grated parmesan cheese (use micro-grater)
• 3 eggs, beaten
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon cracked black pepper
• 1/2 teaspoon salt
• 1 cup flour, more or less as needed

• 3 tablespoons olive oil
• 1 pound andouille sausage (cut into ¼ inch pieces) – other smoked sausage or bacon can be substituted
• 1 sweet onion, diced
• 4 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon creole seasoning separated
• 1 teaspoon dry oregano
• 10 whole peeled canned roma tomatoes (approx. 28 oz can)
• 3 teaspoons worchestershire sauce
• 4 (15 oz can) white kidney/cannellini beans – other white beans can be substituted
• 3 cups low sodium chicken broth
• 4 lbsfresh head-on shrimp (16-20 count)
• 2 teaspoons fresh thyme
• 1 bunch green onions (chopped)
• 3 cups breadcrumbs (panko if possible)
• 1½ cups grated parmesan
• 3 tablespoons olive oil
• Salt/pepper

Louisiana Shrimp and Andouille Cassoulet 

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• 36 (16–20 count) shrimp, head-on
• 3/4 cup black-eyed peas, cooked
• 1/4 cup diced onion
• 1 tablespoon minced garlic
• 1/8 teaspoon ground ginger
• Creole seasoning to taste
• salt and black pepper to taste
• granulated garlic to taste
• 2 large eggs
• 1/4 cup olive oil
• 1 1/4 cups beer
• Louisiana hot sauce to taste
• 2 cups flour
• 1 quart vegetable oil

Note: Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipe was created by Dr. Robert Harrington, former dean of the John Folse Culinary Institute at Nicholls State University.

• 1 pound (21-25 count) shrimp, peeled and deveined
• 1 pound jumbo lump crabmeat
• 1 pint select oysters in liquid
• 1 pound redfish, cubed
• 1/2 cup oil
• 1/2 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1 cup bell peppers, diced
• 2 tablespoons garlic, minced
• 8 ounce can tomato sauce
• 1 cup diced tomatoes
• 1 tablespoon jalapeños, minced
• 2 whole bay leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1½ quarts fish stock
• 1 cup green onions, sliced
• 1 cup parsley, chopped
• salt and cracked black pepper to taste

Seafood Sauce Piquant

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• 1 pound dried kidney beans
• 1 1/2 quarts water
• 1/2 vegatable oil.
• 1 cup diced onion
• 1/4 cup minced garlic
• 1 large smoked ham hock
• 1 bay leaf
• Louisiana hot sauce to taste
• salt and pepper to taste
• 4 cups cooked white rice

• 2 lb. veal cutlets, trimmed
• 1 tsp salt
• 1 tsp white sugar
• 1 tsp black pepper, coarse ground
• (Blend above 3 together)
• 1/4 cup vegetable oil

Sauce

• 1/2 cup bacon grease or vegetable oil
• 1/2 cup flour
• 1 quart veal stock or water
• 1/8 teaspoon white pepper, ground
• 1/8 teaspoon cayenne pepper, ground
• 1/8 teaspoon black pepper, ground
• 1 teaspoon salt
• 3 tablespoon butter
• 1 cup white onion, julienne
• 1/2 cup green bell pepper, julienne
• 1/4 cup celery, julienne
• 1 tablespoon garlic, minced
• 3/4 cup mushrooms, sliced
• 1½ cup tomatoes, peeled, seeded & diced

Grits

• 4 cups water
• 1/2 teaspoon salt to taste
• 1 cup quick golden grits
• 4 tablespoon butter

Court of Two Sisters Grillades and Grits

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