Red Beans and Rice
| 1 | lb | red beans or kidney beans |
| 1 | lg | ham hock from leftover ham or sausage |
| 2 | Tbsp | margarine or ham fat |
| 1 | lg | onion, finely chopped |
| 1-2 | ea | clove garlic, finely minced |
| 1 | tsp | salt |
| 1/4 | tsp | red pepper |
| 1 | piece | (small) bay leaf |
| 2 | ea | large ripe tomatoes or canned whole tomatoes |
Pick and wash red beans.
In a large sauce pan boil 1-1/2 quarts water, drop in the beans; boil 1 minute. Set aside until they cool.
Cook onion in fat until tender. Add to beans, with garlic, ham hock, tomatoes, bay leaf, salt and pepper. Cook over high heat, then reduce to simmer until tender; about 1-1/2 to 3 hours.
Takeout ham hock, cut meat away from bone and add to pot of beans. Add oregano.
Serve in soup plates over rice. Chopped scallions over this is delicious.
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Trout Meniere Almandine
| 8 | ea | trout fillets, skinned |
| 1 | ea | stick bu1/4tter (1/4 pound) |
| 1 | cup | flour |
| 1 | ea | lemon, juiced |
| 2 | tsp | salt, or to taste |
| 1/4 | cup | chopped parsley (flat leaf preferably |
| 3 | tsp | red pepper, or to taste |
| 1/2 | cup | toasted sliced almonds |
Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet. Add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets.
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Crawfish Bisque
| 1-1/2 | cup | crawfish tails |
| 1-1/2 | pint | cold water |
| 1 | ea | garlic clove, mashed |
| 1 | Tbsp | green onion |
| 1/4 | cup | cooking oil |
| 1 | pint | cold water mixed with 1/2 cup crawfish fat |
| 1/4 | cup | all-purpose flour |
| 1 | tsp | salt |
| 1 | sm | onion, chopped |
| 1/4 | tsp | sugar |
| 1 | stick | celery, chopped |
| 1/4 | tsp | red pepper |
| 1 | ea | bay leaf |
| 1 | Tbsp | chopped parsley |
| 3/4 | cup | whole tomatoes, canned or fresh, chopped |
In a heavy bottomed pot, make roux by adding four to heated oil over low heat; stir constantly until a deep golden brown; take pot away from heat for fear of burning, add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat stirring until sauce simmers, then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan; cook over high heat, stirring constantly until it comes to a boil. Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley.
Serve in soup plate over a scoop of cooked rice.
(4 servings)
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Recipes on a Budget 