![]() This combination typically consists of 2 stalks of celery, one green bell pepper, and one small onion. Like mirepoix, a combination of two parts onion, one part celery, and one part carrot, the "holy trinity" of Creole and Cajun cuisine consists of equal parts celery, green bell pepper, and onion.įor example, 1 cup chopped celery, 1 cup chopped bell pepper, and 1 cup chopped onion. The "Holy Trinity" of Creole and Cajun CuisineĬelery, green bell pepper, and onion make up the Creole and Cajun mirepoix, better known as the "holy trinity." Roasted Chicken Base: Our recipe uses Better Than Bouillon it's similar to a demi-glace alternatively, you can use chicken bouillon cubes. ![]() Clarence "Buster" Holmes, the undisputed "King of Red Beans and Rice" used smoked ham hocks, therefore you know it's an authentic way to make this dish! Smoked ham hocks have been cured with salt and smoked, so they lend a smoky, meaty flavor to beans, soups, and stews. Smoked ham hocks: Ham hocks are pork shanks that come from the shoulder area of the pig. We don't have to worry about finding stones and other dirt debris mixed in the bag! They come out creamy and tender on the inside, so delicious. Kidney beans: We use Camellia's brand because they are of superior quality. I've listed them below for easy access, along with recommendations for my favorite products: This recipe is made with traditional ingredients you would find at any of the best Creole restaurants in New Orleans.
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