Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network
Red Beans and Rice is a staple dish in New Orleans. Kenneth Temple spent SEVEN years perfecting his take on this recipe!
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
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Red Beans and Rice
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 2 hr 30 min
Active: 40 min
Yield: 8 servings
Ingredients
Smoked Turkey Neck Stock:
2 pounds smoked turkey necks
Kosher salt
1 bay leaf
Red Beans and Rice:
2 tablespoons canola oil
3 stalks celery, chopped
1 large Spanish or white onion, chopped
1 bell pepper, chopped
1 teaspoon dried thyme
8 cloves garlic, finely chopped
2 bay leaves
2 pounds dark red kidney beans, soaked overnight and drained (see Cook's Note)
2 pounds smoked turkey sausage, sliced 1/4 inch thick
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder or granulated garlic
3 cups cooked white or brown rice
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch-thick
1/2 cup chopped fresh flat-leaf parsley
Hot sauce, for serving
Garlic bread, for serving
Directions
For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook’s Note).
Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.
Cook’s Note
To soak 2 pounds of dark red kidney beans, add them to a large bowl and fill with enough water to completely cover the beans. Cover with plastic wrap and refrigerate overnight. The beans will split when properly soaked. Drain before using.
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Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network
Kenneth Temple's Crawfish Etouffée | An Introduction to Cajun and Creole Cooking | Food Network
Crawfish Etouffée is built with layers of flavor starting with a perfect roux, special spice mix and the trinity of onions, bell pepper and celery!
Get the recipe ▶
Subscribe to Food Network ▶
Follow Kenneth Temple ▶
Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Crawfish Etouffée
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 25 min
Active: 15 min
Yield: 6 servings
Ingredients
1/2 cup canola oil
1/2 cup all-purpose flour
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
2 to 4 cloves garlic, finely chopped
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon white pepper
Kosher salt and freshly ground black pepper
3 to 3 1/2 cups low-sodium chicken stock
2 pounds peeled crawfish tails
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
4 cups cooked rice, for serving
Hot sauce, for serving
Directions
Heat the oil in a 12-inch cast iron skillet or large cast-iron skillet over medium-high heat until the oil begins to lightly smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Turn off the heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, thyme, white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the skillet, a little at a time, to build flavor (see Cook’s Note).
Whisk in the stock 1 cup at a time, making sure it is incorporated and smooth. Bring to a boil, then cook until slightly thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook until they tighten in appearance, 2 to 3 minutes. Turn off the heat, then stir in half of the green onions. Serve immediately over fluffed rice with hot sauce and garnish with the remaining green onions.
Cook’s Note
Seasoning the vegetables a little at a time with the savory seasoning at each stage builds and deepens the flavors of the étouffée.
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Shrimp Creole | Shrimp Creole Recipe | How to Make Shrimp Creole | Soul Food Recipes | Cajun Shrimp
Hey guys! Watch me as I make this delicious Shrimp Creole! This was my first time making this dish, and it was absolute perfection :) I hope you enjoy this recipe.
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Ingredients:
Onions
Bell peppers
Celery
Olive oil
Black pepper
Salt
4 cloves of garlic
1/2 small can of tomato paste
2 cans of diced tomatoes
1 can of chicken broth
Cajun seasoning
Dried thyme
Onion powder
Smoked paprika
2 bay leaves
1 tablespoon of Worcestershire sauce
1 pound of shrimp
Simmer tomato mixture 30-35 mins. Add shrimp the last 5 mins or so. Enjoy with white rice!
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#shrimpcreole #sheimpcreolerecipe #howtomakeshrimpcreole #homemadeshrimpcreole #easyshrimpcreolerecipe #creoleshrimp #cajunshrimp #cajunshrimprecipe #creole #neworleans #soulfood #soulfoodrecipes #creolefood #creolerecipe #jambalayarecipe
CAJUN FRIED TURKEY WINGS RECIPE! | HOW TO FRY TURKEY WINGS
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The BEST Thanksgiving Turkey Recipe | How To Make Juicy, Tender, Turkey With Crispy Skin
#turkeyrecipe #thanksgivingrecipes #thanksgivingdinner
The BEST thanksgiving Turkey recipe that is juicy, tender and packed with tons of flavor! This step by step tutorial will show you how to get perfectly golden juicy and moist Turkey that is seasoned to perfection. You can’t go wrong with this easy no fail baked Turkey recipe.
My Turkey was 10 pounds
Herb butter ingredients:
One cup of salted butter
1/2 cup chopped parsley
2 tbsp Italian seasoning
1 tbsp garlic paste
Salt and pepper to taste*
Dry rub ingredients:
1 tbsp adobo seasoning
2 tbsp Montreal chicken seasoning
1 tbsp smoked paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tsp black pepper
2 tsp rubbed sage
Cavity stuffing:
4 sprigs of Thyme
4 sprigs of Rosemary
4 sprigs of Sage
2 lemons cut into wedges
1 orange but into wedges
1 onion cut into wedges
1 whole Garlic
Vegetables that go on the bottom:
2 stalks of celery
1 large carrot
1 Onion
Bake at 350 for 3 hours for a 10 pound Turkey. The cooking time will vary if your turkey is larger or smaller than 10 pounds. Just make sure you cook for 15-20 minutes per pound.
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Shrimp And Sausage Creole Recipe | How To Make Shrimp Creole | Shrimp Creole Recipe
Shrimp And Andouille Sausage Creole Recipe. Scroll down for the full recipe!!????
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Shrimp And Andouille Sausage Creole Recipe
Ingredients
1 1/2 - 2 pound jumbo shrimp
Andouille sausage or preferred
2 tablespoon olive oil
4 tablespoons butter
1 tablespoon garlic (minced garlic)
2 bay leaves
1 celery stalk diced
1/2 of each bell pepper green/red
1 green onion diced
One cup yellow onions diced
8-10 okras sliced
2 tablespoons parsley dried/fresh
1 teaspoon thyme
1 14.5 ounce canned tomatoes (diced)
1 medium tomato optional
2 cups stock chicken, seafood, or vegetable or substitute with bouillon and water as recommended in the video
1-2 tablespoon Louisiana hot sauce
2 tbsp Worcestershire sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon white ground pepper
1/2 tsp creole seasoning
pinch of sugar (optional)
Directions
Add oil to a large saucepan or pot over medium-high heat.
Brown the sausages on both sides, remove and reserve for later.
Add 2 tbsps butter onions, green/red bell peppers, celery, and green onions to the pan.
Cook and stir occasionally until veggies start to soften.
Add minced garlic, combine, and cook until fragrant.
Add tomatoes, stock, hot sauce, Worcestershire sauce, bay leaves, parsley, white pepper, black pepper, cayenne pepper, creole seasoning, and thyme.
Bring to a boil, then reduce heat to a low simmer until sauce is slightly thickened.
Add the cooked sausage and shrimp.
Add the okras.
Remove and discard the bay leaves.
Add remaining butter for extra flavor and stir until completely melted.
Take a final taste test and add additional seasoning if necessary.
Enjoy!!!
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ASMR With Tam: shrimp creole how to make shrimp creole shrimp creole recipe