How To make Chili N'Awlins
2 lb Ground round beef
1 lb Ground pork
5 c Chopped onions
1 1/2 T Chopped garlic
7 T Chili powder
2 cn Chopped green chili peppers
3 cn (16 oz) crushed tomatoes
3 T Tomato paste
4 Bay leaves, crumbled
1 T Salt
1 T Oregano
1 T Red wine vinegar
1 T Grown sugar
2 cn 16 oz) red kidney beans
1 pk Corn chips
1 Head lettuce, shredded
12 oz Sharp cheddar cheese, shredd
I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese.
How To make Chili N'Awlins's Videos
Three Great Louisiana recipe sites
I study at these often:
Shrimp & Artichoke Bisque
How to Make | Jambalaya Egg Rolls
#eggrolls# #jambalaya# #howtomakeeggrolls#
Jambalaya eggs rolls
1 box of zatarians Jambalaya mix
Add shrimp, sausage (optional)
1 pack of egg roll skins
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N'Awlins Stuffed Peppers | Christina's Kitchen: Global - AMERICAN
iG
@christinaskitchendiary
@christinagalioto
Serves: 8 as a Side, 4 as a Main
Time: 55 minutes
4 large bell peppers
1 tablespoon olive oil
1 small yellow onion, chopped finely
2 jalapeños, cut in half, seeded, and diced finely
2 stalks celery, chopped
4 cloves garlic, minced
2 dried bay leaves
1/2 teaspoon cayenne pepper (1/4 tsp for less heat)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 teaspoons smoked paprika
3 sprigs or 1 tablespoon fresh thyme
1 teaspoon salt
1 (15-ounce) can diced tomatoes
2 (15-ounce) can black-eyed peas, drained and rinsed
1/4 cup chopped fresh parsley
Preheat the oven to 325°F and grease a 9 x 13-inch casserole dish with a little olive oil. Bring a large pot of water to a boil.
Cut the peppers in half lengthwise through the stem end. For aesthetic purposes, try to leave the stem in tact on one side; if you can’t manage it, nbd. Remove the seeds and membranes. Submerge the peppers in the boiling water and cover. Let them boil for 5 minutes, then drain them immediately and rinse with cold water to cool them down.
Meanwhile, heat the oil in a large skillet over medium-high heat. Sautét6 the onions, jalapeños, and celery for about 10 minutes. Add the garlic halfway through.
Add the bay leaves, the other herbs and spices, and the salt; sauté for 1 more minute. Add the tomatoes and black-eyed peas, stir and cover, and cook for 10 minutes. If it seems too liquidy then remove the cover and cook long enough to reduce some of the liquid. Mix in the parsley.
Remove the bay leaves and thyme sprigs. Try to keep as many thyme leaves as possible by holding the sprig upside down and running your thumb and forefinger down the stem. The mixture will be hot, it’s easier to just remove the herbs while filling the peppers; just keep an eye out for them.
Spoon a little less than ½ cup of the veggie mixture into each pepper half. Again, the filling will be hot, so be careful when you are handling it. Place the pepper halves in the casserole dish and bake for about 25 minutes.
iG
@the.vegan.gypsy.cg
@christinagalioto
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Episode 242 Cookin' w/ Blondes: Fat Tuesday Cajun with Katie G.
As we get in the festive spirit for Mardi Gras, Katie G. joins Bobaloo in the kitchen for a spicy Cajun dish.
Cajun Garlic Shrimp with Red Beans & Rice is a N'awlins classic that can be made in under 15 minutes. Cookin' w/ Blondes is here to show you how to make your very own Cajun/Creole and host a top-tier Fat Tuesday party easily!
Our next episode will be showing you how to make another shrimp dish with a different twist - Creole Style Shrimp will be posted tomorrow!
Don't miss Shaker's big FAT TUESDAY Jamboree with Professor Pinkerton & The Dead Man's Carnival, Tuesday, February 21st 2023. Cheers!
shakerscigarbar.com
Videography by Brooklyn Watts.
#shakers #milwaukee #chicago #neworleans #travelchannel #travelwisconsin #cookingtutorial #kitchenideas #easyrecipe #cajun #creole #mardigras #fattuesday #jamboree #carnival #pinkerton #deadmans #carnival #ghostbar #capone #speakeasy