I saw a recipe online for bacon gravy, and one day I'm going to make real bacon gravy.
Although the other day, I made bacon gravy out of a mix.
Yeah, I know. That's cheating.
I used J&D's Bacon Gravy country style mix packet and followed the directions.
Anyway, the recipe I found for real bacon gravy, is pretty much the same as for classic southern sausage gravy.
Except instead of sausage, you use bacon grease for the grease, and little bacon pieces.
2 tbsp bacon grease, 2 tbsp flour, 2 cups milk.
Heat up the bacon grease, whisk in the flour, add the milk.
Then add tiny bacon pieces and mix in.
It's the same as for breakfast sausage gravy.
Serve over biscuits.
Wednesday, September 25, 2013
Monday, September 2, 2013
My first real red beans and rice!
Yes, you read that right. I'm from South Louisiana and had never made real red beans and rice before!
Oh, I had made them from a can. I'm talking about from scratch, from dried red beans!
Ideally you should use Camellia brand red beans. Those can be bought from cajungrocer.
First you soak your dry beans in water. I soaked them overnight.
Drain the beans, then put them in a pot and cover them with chicken broth. Bring to a boil, reduce heat, cover, simmer.
Be sure you stir the beans regularly so they don't stick to the bottom of the pot.
While the beans are simmering, melt 1 tbsp of butter in a cast iron skillet. Then saute some sliced smoked sausage (or some cubed ham), chopped onions, chopped celery, and minced garlic.
When the onions and celery are soft, add them to the pot, along with a couple of bay leaves. Continue simmering.
When the beans are done, add a little bit of thyme, and cajun seasoning; I used Tony Chachere's.
If you want to make the beans "creamy" new orleans style, take a cup or two of beans out of the pot and mash them, then put them back in the pot and stir.
Serve over rice. Don't put the rice in the same pot with the beans; They're meant to be served separately.
Oh, I had made them from a can. I'm talking about from scratch, from dried red beans!
Ideally you should use Camellia brand red beans. Those can be bought from cajungrocer.
First you soak your dry beans in water. I soaked them overnight.
Drain the beans, then put them in a pot and cover them with chicken broth. Bring to a boil, reduce heat, cover, simmer.
Be sure you stir the beans regularly so they don't stick to the bottom of the pot.
While the beans are simmering, melt 1 tbsp of butter in a cast iron skillet. Then saute some sliced smoked sausage (or some cubed ham), chopped onions, chopped celery, and minced garlic.
When the onions and celery are soft, add them to the pot, along with a couple of bay leaves. Continue simmering.
When the beans are done, add a little bit of thyme, and cajun seasoning; I used Tony Chachere's.
If you want to make the beans "creamy" new orleans style, take a cup or two of beans out of the pot and mash them, then put them back in the pot and stir.
Serve over rice. Don't put the rice in the same pot with the beans; They're meant to be served separately.
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