• 1 cup small dried beans such as cowpeas or black-eyes
• 5 to 6 cups water
• 1 dried hot pepper (optional)
• 1 smoked ham hock
• 1 medium onion, chopped (about ¾ cup)
• 1 cup long-grain white rice

Hoppin' John

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• 2 portobello mushrooms, stemmed, cut in half and sliced (use stems for making stock)
• 4 tablespoons olive oil
• 3 stalks celery, chopped
• 1 large onion, chopped
• 1/2 tablespoon minced fresh garlic
• 3 tablespoons flour
• 2 cups mushroom stock
• 2 cups vegetable stock
• 1/2 cup red wine (optional)
• 1 pound shiitake mushrooms, stemmed and sliced
• 1/2 pound button mushrooms, sliced
• 1 28-ounce can diced tomatoes
• 1 8-ounce can tomato paste
• 1 roasted red bell pepper, peeled, seeded and diced
• 1 tablespoon cayenne pepper
• 1/2 tablespoon thyme
• salt and pepper
• 1 package fresh spinach leaves, washed and stemmed
• hot cooked grits or rice

Wild Mushroom Grillades

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• 2 bunches fresh kale
• 3 cups chicken stock
• 1 onion, chopped
• 1 clove garlic, chopped
• 1½ lbs andouille sausage, cut into round slices
• 1 lb bacon
• 2 cups brown rice
• Creole Seasoning
• 1/2 cup plain bread crumbs
• 1/4 cup butter, melted

   

   

Kale Jambalaya

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• 4 pork loin chops, cut 3/4 inch thick (about 1½ lbs)
• ​1 tablespoon cooking oil
• ​2 (14½ ounce) cans stewed tomatoes
• 1 (8-ounce) can whole kernel corn, drained
• ​1 (8-ounce) can red kidney beans, drained
• ​1/2 cup long grain rice
• 1 (4-ounce) can diced green chili peppers, drained (1 teaspoon chili powder may be substituted)
• ​1/4 teaspoon salt
• ​Hot pepper sauce (to taste)

Mexicali Pork Chops

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• 1/4 cup butter
• ​1 tablespoon garlic, mince
• ​2 tablespoons ginger, minced
• ​3 cups long-grained white rice
• ​2 cups coconut milk
• 1 teaspoon salt
• 4 cups water
• ​1/2 teaspoon ground black pepper
• ​1 cup golden raisins
• ​1 cup toasted almonds, sliced

Coconut Rice with Almonds and Raisins

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• 4 cups cooked long-grained white rice, refrigerated for at least 1 to 2 days
• ​2 tablespoons clarified butter
• ​2 tablespoons chopped garlic
• ​1 teaspoon kosher salt
• ​5 large egg yolks, beaten well
• ​6 ounces lump crabmeat, picked over for shells and cartilage (about 1 cup)

Note: Your version will probably have a little more egg yolk showing.

Crab And Garlic Fried Rice

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• 1 tablespoon unsalted butter (2 if the pork and sausage are lean)
• ​4 ounces andouille sausage*, sliced into 1/4 inch rounds
• ​4 ounces pickled pork** or ham, cut into 1/4 inch cubes
• ​1 medium yellow onion, chopped
• 1 bunch green onions, chopped, white and green parts separated
• 1 medium-size green sweet pepper, chopped
• ​2 cans (10 ounces each) crushed plum tomatoes
• ​1/2 cup canned tomato purée
• ​2 cloves garlic, minced
• 1 whole bay leaf
• 1 teaspoon salt
• ​1/2 teaspoon ground black pepper
• ​1/4 teaspoon cayenne pepper
• ​1/4 teaspoon dry thyme leaves
• ​4 quart chicken stock
• ​1 tablespoon Louisiana pepper sauce
• ​2 cups long-grain white rice, uncooked
• ​1 pound raw medium shrimp, peeled

*Smoked or Polish sausage (Kielbasa) may be substituted for andouille

**Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead.

Creole Seafood Jambalaya

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• 2 cups cooked long-grain white rice
• 6 tablespoons all-purpose flour
• 3 heaping tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Dash of nutmeg
• 2 large eggs
• 1/4 teaspoon vanilla extract
• Vegetable oil (for deep-frying)
• Confectioners' sugar

Creole Rice Calas

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• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 lb lean ground beef
• 1 1/2 tablespoons salad oil
• 1 cup cooked rice
• 1 tablespoon chili powder
• 1 can diced tomatoes
• salt and pepper
• 1 cup Cheddar cheese, grated 

Isaacson Hash

• 2 cups whole milk
• 2 cans (10 ounces each) evaporated milk
• 1/4 cup rice
• 1/3 cup sugar
• 1/2 teaspoon ground cardamom
• 1/4 cup golden raisins, for garnish
• 1/4 cup almonds, for garnish

Rice Pudding With Cardamom

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