Shrimp & Harissa Grits w/ Chermoula

harissa grits and shrimp beyond the bayou* This post is sponsored by Mina. Thank you for supporting brands that I love and make this possible. Shrimp and grits gets a remix! I remember the first time trying Harissa and thinking about how much zip and flavor it contained. If you are not familiar with this fiery condiment, it is chili pepper paste made with chili peppers, garlic, olive oil and spices.

When I first tried Mina Harissa I loved the freshness of the product! It packs a punch and has the right amount of heat. So why not add it in one of my favorite things to cook, grits!

harissa grits and shrimp beyond the bayouThis recipe for shrimp and grits not the shrimp and grits you know. Inspired by Moroccan and Tunisian cooking, I used Mina Harissa and also made the flavorful chermoula relish. If you are looking for bold and delicious flavors. I always wanted to make chermoula and I'm so glad I paired wonderfully with the shrimp, fresh peas and roasted cherry tomatoes.

For Chermoula think bright parsley, cilantro and fresh mint leaves, with earthy cumin, preserved lemons and smoked paprika.

harissa grits and shrimp beyond the bayou

harissa grits and shrimp beyond the bayou

Shrimp & Harissa Grits w/ Chermoula

  • 1 1/2 cup grits
  • 6 cups of water
  • 1/2 cup harissa
  • 2 oz heavy whipping cream
  • 1 1/2 teaspoon kosher salt
  • 2 tablespoons butter
  • 3 tablespoons chives, minced
  • 1 pint cherry tomatoes
  • extra virgin olive oil
  • 1 pound shrimp
  • 3 cloves garlic, minced
  • juice of 1 lemon
  • 1 cup peas


  • 1 cup cilantro
  • 1/2 cup parsley
  • a handful of mint leaves
  • 4 garlic cloves
  • 3 tablespoons of preserved lemon, rough chopped
  • 1/3 cup cup lemon juice
  • 2 teaspoons cumin, ground
  • 1 tablespoon paprika
  • a pinch of cayenne
  • 1/2 cup olive oil
  • kosher salt to taste


  1. In a blender or food processor, add the cilantro, parsley, mint, garlic, preserved lemon, lemon juice, cumin, paprika, and cayenne. Pulse until all ingredients are finely chopped, making sure to stop and scrap down the sides. With the motor running, slowly add in the olive oil. Season with salt and place aside. 

Shrimp & Grits

  1. In a pot add the grits and water and cook for 30-45 minutes until grits are tender (you may need to add a little water along the way). Once grits are tender, add in the Harissa, heavy cream, butter, chives and salt. 

  2. While the grits cook, preheat oven to 400°degrees. Toss cherry tomatoes in a little olive oil and salt. Roast until blistered, 10-15 minutes. 

  3. In a heavy-bottom skillet heat olive oil and when hot add the shrimp. Sear shrimp on one side for 3-4 minutes over high heat, turn heat down and flip shrimp. Add the garlic, lemon juice, 3 tablespoons of chermoula, and cook for 5 minutes. Add peas and tomatoes and heat through. 

  4. Spoon some of the grits in a bowl and top with the shrimp chermoula mixture. Garnish with more chives and butter if you please!


Sous Vide Coffee Ancho Short Ribs

sous vide short ribs-beyond the bayou Okay, y'all these coffee-ancho short ribs are good! Falling off the bone good! They take a bit of love and work--yes they were sous vide, and for 24 hours, but if you do not own a sous vide, there is hope!

I did not think I had the patience to wait, but it was worth it. Rest assured, if you do not have a sous vide machine, you are more than welcomed to cook them the old fashioned way, a nice low and slow braise in the oven. But be sure to check out my sous-vide steak recipe!

Ancho and coffee pairs so wonderfully together! I cannot wait to use the marinade on chicken! I added a handful of my favorite spices to the coffee ancho sauce. I love bold flavors and these surely stuck out. Think coriander, allspice, clove, spicy black pepper, cumin and cinnamon--yes all that goodness.

To make your own chili paste, all you have to do is take dried chiles and rehydrate them in hot water for 30mins up to an hour. After that you puree and then strain.

These delicious coffee-ancho short ribs went with some tacos I made--recipe soon! 

sous vide ancho coffee short ribs

If some of y'all are wondering what sous vide (pronounced-sue-veed) is French technique where you cook food vacuumed sealed in a temperature controlled water bath. It is a gentle process. And tough cuts of meat really needs a great amount of patience, as they can take up to two days to get tender.

sous vide ancho coffee short ribssous vide ancho coffee short ribssous vide ancho coffee short ribs

Coffee-Ancho Short Ribs

  • 2 tablespoons olive oil
  • 1 teaspoon whole allspice added
  • 1 teaspoon whole cloves added
  • 3 teaspoons of cumin
  • 2 teaspoons of coriander
  • 1 teaspoon of whole black peppercorns
  • 4 cloves of garlic (minced)
  • 5 whole ancho chiles
  • 4 whole guajillo chiles
  • 2 cups of leftover liquid
  • 2 cup of coffee
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 3 tablespoons brown sugar
  • 1 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1/2 cup demi glace (can be store brought)
  • 1/2 cup ancho paste
  • 1 tablespoon butter
  • extra virgin olive oil
  • 2 lbs short ribs
  • fresh cracked black pepper
  • kosher salt to season
  1. Place dried chiles in a bowl and bring a pot of water to a boil. Once water is to a rolling boil, pour the water over the dried chiles, cover with plastic wrap and let sit for 30 minutes to an hour.
  2. While chiles are steeping. Toast the allspice, cloves, cumin, coriander and black peppercorns in a dry skillet until fragrant. Remove and place in a spice grinder. Grind until a fine powder is achieved. In a medium-sized pot, heat the olive oil and add the spices. Drain the chiles and tear or cut into pieces and add to the pot. Stir for a few minutes and then add 2 cups of the reserved liquid from the chiles, coffee, salt, cinnamon, honey, tomato paste and apple cider vinegar. Bring to boil and then reduce the heat. Cook for 30-45 minutes. Remove from heat and then place into blender. Blend on high for 10-15 seconds to create a smooth sauce. Strain sauce back into pot and cook for another 10-15 mintues. Taste for seasoning.

  3. Prepare the beef. Season with salt and pepper on all sides. Let sit at room temp for up to an hour. While meat is resting, pour roughly 3 tablespoons of olive oil into a cast iron skillet. When heated, sear short ribs on all sides. Remove and let cool. 

  4. Turn on sous vide circulator according to manufactures settings. Heat water to 167 degrees and set time for 24hours. Place cooled short ribs, 1/2 cup of ancho paste and Demi glace into a zip lock bag or vacuum sealed bag. Once water is heated to desired temperature, drop bag into water and cook for 24 hours. If your using a plastic bag, partially leave it unzipped so that the air can be pushed out before sealing it fully. 

  5. Once cooked, remove from bag and serve with more ancho sauce.

Oven Method: 350 degrees

After making the sauce and searing the short ribs. Place into a dutch oven-covered and cook for 2.5-3 hours until nice and tender

Crispy Fish Sandwich with Charred Jalepeno-Lime Sauce

 crispy fish sandwich

crispy fish sandwich

I was craving a crispy fish sandwich from McDonald's but got the bright idea to make my own. Because, how hard can it be? Well, it wasn't that hard at all because this sandwich was SO GOOD and worth it! If there is one thing I would change, it would be to not make massive size patties! Yes I went a little bit overboard with them!

Seriously y'all, this is so simple and so tasty! These crispy fish patties are going to be on rotation for me during the warm weather. I'm even going to look into freezing patties to have a supply stash.

They would be good as fish bowls if I want to be a tad healthy.

 crispy fish sandwich

crispy fish sandwich

I haven't even gotten to the sauce yet and how amazing it is! I charred some jalapeños, minced them up and mixed with sour cream, mayo, cilantro, lime juice and just a pinch of sugar--that is it!

The flavor of charred jalapeños and the sauce paired wonderfully with the crispy fish. I used cabbage as my "greens" but you can use romaine or leaf of choice. I love cabbage with fish, think delicious fish tacos with thinly shredded cabbage.

Tilapia doesn't have to be used, you can use your flakey fish of choice if your not a fan of tilapia. All you do is steam until cooked all the way through--remember be gentle when removing it! We still want some notable pieces. I then mixed it with seasoning, an egg, a bit of flour and some panko bread crumbs. Place it into a pan lined with plastic wrap and let it chill for at least an hour. Cut into desired size and then batter and pan fry!

You then have your very own crispy fish patty!

Get your buns, some shredded cabbage and the tasty charred jalapeño lime dressing!


 crispy fish sandwich

crispy fish sandwich

 crispy fish sandwich

crispy fish sandwich

Crispy Fish Sandwich with Charred Jalapeño Lime Dressing

  • 1 pound tilapia

  • 1/2 teaspoon granulated garlic

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon white pepper, ground

  • 1 teaspoon creole seasoning

  • 1/2 teaspoon old bay

  • 1/8 teaspoon cayenne pepper, ground

  • 1/2 teaspoon kosher salt

  • 2 jalapeños charred

  • 1 tablespoon sour cream

  • 1/2 cup mayo

  • 2 tablespoons cilantro, minced

  • juice of 1/2 a lime

  • a pinch of sugar

  • 1/2 a head of cabbage, thinly shredded

  • 1 green onion, thinly sliced

  • 1 pack of hamburger buns


  • 2 eggs beaten

  • 1 cup flour

  • a pinch of old bay

  • 1 cup panko bread crumbs

  • neutral oil for frying

  1. Place your fish fillets in a steamer basket and steam for 15-20 minutes until cooked through. Cooking time with vary depending on size and thickness. If you don't have a steamer basket. Place the fillets in a pan with a little water. Cover with foil and bake for 15-20 minutes at 350 degrees.

  2. Once fish is cooked, let cool and flake with a fork. Place in a bowl and set aside. Crack egg into a bowl and add the, garlic, onion, white pepper, creole seasoning, old bay, cayenne pepper and kosher salt. Whisk until combined and then pour over the fish. Add the flour and panko bread crumbs and gently fold into the fish making sure not to shred the fish too finely.

  3. You can either mold the mixture into patties or place into a baking pan line with plastic wrap. Refrigerate for at least 1 hour.

  4. While fish chills, make the dressing. Mince the charred jalapeños and add to a bowl (keep the seeds if you want the heat), add the sour cream, mayo, cilantro, lime juice and sugar. Mix until combined and set aside.

  5. Line a baking sheet with paper towels to absorb the oil from frying. Set up a breading station with three containers. Place the flour and old bay in the first container, the eggs in the second and panko in the third. One at a time, dip the fish patty in the flour, coating evenly, and then in the eggs, making sure to let the excess drip off and then finally roll into the panko. Repeat the steps until finished. In a heavy bottom pan, pour in oil until it comes halfway up sides of pan. Heat to 350 degrees. Fry the patties turning them gently until deeply golden on all sides. Transfer to the prepared baking sheet.

  6. Toast the hamburger buns, add some of the charred jalapeño lime dressing, a fish patty, cabbage and green onions! Enjoy

Saffron Cardamom Flan w/ Pistachios


Saffron Cardamom Creme CaramelIf you love flan, you will love this dessert. This saffron cardamom infused flan has subtle floral notes and is extremely delicious! I love to play around with different flavor profiles, especially those that I don't cook with often. I've been having some saffron in my cabinet just sitting there and then the light bulb went off! The base for this recipe comes from one of my favorite female chefs, Suzanne Goin. I loved the ease of just opening up some cans and placing the contents in the blender for a quick buzz. Believe it or not, saffron is used in a lot of desserts, not just paella. It has a subtle yet distinct flavor profile that needs to be used sparingly, especially considering the price tag.

Saffron Cardamom Creme CaramelFor this desert I paired saffron, cardamom and orange to kick up a notch the delicious creamy custard. Served it alongside some candied and roasted pistachios, as well as some orange slices. The candied pistachios are an option. I was just testing out a trick I saw on Instagram, but roasted pistachios will do the trick. To supreme an orange, this link from Martha Stewart is a great guide. You will also see a picture of me torching some oranges, but again, just me having fun with some of my toys!

If you love bold flavors and want just the right amount of bold flavors in your face, then you would love this dessert. Its creamy, decadent and delicious! The slightly burnt caramel syrup spares nicely with the semi-sweet custard. Next time I will add a little dollop of whipped cream, since it is not overly sweet.


Saffron Cardamom Creme Caramel

Saffron Cardamom Creme Caramel

Saffron Cardamom Creme Caramel


Saffron Cardamon Flan

  • 1 cup granulated sugar
  • 1 12 ounce can of evaporated milk
  • a pinch of saffron
  • 3 cardamom pods or 1/4 teaspoon cardamom ground
  • 1 14 ounce can of condensed milk
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 teaspoons orange zest
  • 1 cup toasted pistachios, chopped
  • 1 orange supreme
  1. Preheat the oven to 300 degrees. Gather eight ramekins and place aside. In a medium-sized saucepan, stir together the sugar and 1/4 cup of water. Bring to a boil over medium heat without stirring. Cook for about 10 minutes, until the sugar caramelizes and becomes deep golden brown. Pour about 1 1/2 teaspoon  of caramel into each of the ramekins. Swirl them around to make sure to evenly coat the bottom. 

  2. Pour the evaporated milk into a small pot over medium high heat. Add the saffron and cardamom pods. You want to bring the temperature up, but not to a boil. Cover and let steep for 5-8 minutes. Strain and let cool.

  3. Pour the condensed milk, evaporated milk, vanilla extract and eggs into a blender and mix at high speed for a few seconds until everything is incorporated. Pour the mixture through a strainer into a bowl. Stir in the orange zest and then pour into the prepared ramekins and fill each one just below the rim. Place ramekins into a large roasting pan and pour hot water into the pan until it comes halfway up the sides of the ramekins. Cover whole pan with foil and place into the oven. Bake for 1 hour until set. Remove from the oven, uncover and let cool in the water bath for 15 minutes. Refrigerate for at least 2 hours. 

  4. Run knife around the edges and turn each custard onto a plate. Serve with toasted pistachios and orange supreme. 

Oyster Stew w/ Garlic Croutons

Oyster Stew Beyond The Bayou Food Blog The great thing about this oyster stew is that it is pretty quick to put together. My friends always tease me about how I describe anything that I'm cooking as "easy or quick" but I promise you that this oyster stew will make a quick and delicious meal.

Think a creamy béchamel sauce, fennel, onions, celery, potatoes and garlic. A little bit of Pernod to deglaze the pan and then smokey and fatty smoked sausage to pair with the briney-oysters. So good!

I speak on added texture to food often, so for this oyster stew I made some garlic croutons that I crumbled on top--you can't go wrong there.

Oyster Stew Beyond The Bayou Food Blog-2

Oyster Stew Beyond The Bayou Food Blog

Oyster Stew Beyond The Bayou Food Blog

Oyster Stew

  • 1 small baguette, cut into cubes
  • extra virgin olive oil
  • 1 teaspoon Creole seasoning
  • 2 cloves garlic, diced
  • 6 ounces smoked sausage
  • 1/4 cup onions, diced
  • 1 celery salt, diced
  • 1/4 cup fennel, diced
  • 2 tablespoons Pernod Liquor
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups milk
  • 1/2 teaspoon kosher salt
  • 2 Yukon gold potatoes, peeled and rough cut
  • 2 tablespoons heavy cream
  • 1 pint shucked oysters
  • a pinch of cayenne pepper
  • 1/2 teaspoon garlic powder
  • a pinch of white pepper
  • a dash of worcesherhire
  • hot sauce for serving
  1. Preheat the oven to 350 degrees. Place baguette cubes, a drizzle of olive oil, creole seasoning and garlic in a bowl and mix well. Place on lined sheet pan and bake in the oven for 15 to 20 minutes until golden brown. Place aside and let cool.

  2. In a 12 quart saucepan, add the smoked sausage cook until nicely browned. Remove and drain on paper towels. Stir in the onions, celery and fennel and cook until soften. Add in Pernod and cook for 2-3 minutes until alcohol cooks out.  Add the butter and then the flour. Cook for 2-3 minutes. 

  3. Pour in the milk and add the salt and potatoes. Cook until potatoes become tender. Add heavy cream, oysters and liquor and seasonings. Cook on low, for 5-6 minutes to just poach the oysters. Taste for seasoning and serve in a bowl with the croutons. 

Coffee Milk Punch

New Olreans Milk Punch Beyond The Bayou The classic Milk Punch! I love it and really wanted to do this recipe but add another love of mine to it, coffee!

This recipe main liquors is rum and an amaro by Amaro Montenegro, which I'm loving at the moment. The other star is the cold brew New Orleans style coffee. Its sweetened with powdered sugar and finished with a few dashes of bitters and freshly grated nutmeg.

Enjoy this creamy coffeelicious drink!

New Olreans Milk Punch Beyond The Bayou

New Olreans Milk Punch Beyond The Bayou

Coffee Milk Punch

  • 2 oz whole milk
  • 2 oz half-and-half
  • 1 oz Amaro Montenegro
  • 1 oz Rum
  • 1-1 1/2 oz Cold Brew Coffee
  • 1 TB powdered sugar
  • A dash of bitters
  • freshly ground nutmeg
  1. Combine all ingredients into a cocktail shaker and shake with ice. Strain into a glass over ice and add a dash or two of bitters and nutmeg. 


King Cake With Praline Glaze and Cream Cheese + Happy Mardi Gras


It's that time of year, Mardi Gras y'all!

Now is the time you see endless King Cakes taking over the grocery stores. Purple, green and gold everywhere around the city and surrounding cities. This Mardi Gras King Cake has a delicious praline glaze and is stuffed with cream cheese. Did y'all even know that King Cake is not actually a cake? Its really a bread-like-cinnamon-rolly-delciousness going on.

I remember Mardi Gras being a time of joy and absolute FUN. Even though it has been years since I've been back home during the festival season--yeah I know, long overdue--but I will never forget the energy of the city. If you have never been, you need to experience Mardi Gras at least once!

The inspiration of this King Cake came from pastry chef Lisa Marie White from her famed Domenica King Cake. The brioche dough is rolled with a cinnamon sugar sprinkled with orange zest and then a mascarpone cheese filling that is sweetened with just a little powdered sugar. Once baked, a praline glaze is poured over it and also your regular icing glaze.

I decided to not cut the cake in half and stuff it but just roll the cream cheese filling into the dough. It still came out delicious! Never would I have thought I would be making King Cake, but soooo glad I did!

Happy Carnival Season!

King Cake With Praline Glaze & Cream Cheese

  • 1 cup firmly packed dark brown
  • 1 cup butter (softened)
  • 4 teaspoons ground cinnamon (divided)
  • 1½ teaspoons orange zest (divided)
  • 1 cup warm whole milk (about 95°)
  • ½ cup sugar
  • 2 tablespoons dry yeast
  • 3¾ cups all-purpose flour (divided, plus more for kneading)
  • 1 cup butter (melted)
  • 5 large egg yolks (beaten)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • purple green and gold decorative sugars

Cream Cheese Filling

  • 1 8 oz package of cream cheese
  • 1 8oz container of mascarpone cheese
  • 1 egg yolk
  • a pinch of kosher salt
  • 1/8 teaspoon lemon zest
  • 1 cup of powdered sugar

Praline Glaze

  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 2 tablespoons molasses
  • 1 tablespoon corn syrup

Icing Glaze

  • 1 cup powdered sugar
  • 2 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Cream Cheese Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese add mascarpone and beat until smooth. Scrape down sides once again. Add salt and sugar, and mix until combined. Place in a piping bag and refrigerate until chilled. 

Praline Glaze

  1. In a medium saucepan over medium heat, combine brown sugar and butter. Cook until the sugar is melted and mixture is bubbly, making sure to not stir too much. Slowly add cream, and whisk until thoroughly combined. Be careful, mixture may splatter. Whisk in corn syrup and molasses. When mixture is ready, it will have a velvet sheen. Keep warm until using.

Icing Glaze

  1. Mix all ingredients together until smooth. 

King Cake

  1. In the bowl of a stand mixer fitted with the paddle attachment, add brown sugar, butter, 1 teaspoon cinnamon, and ½ teaspoon orange zest. Beat until combined, and set aside.

  2. In a large bowl, place warm milk; 
add sugar, yeast, and a heaping tablespoon of flour, and whisk until sugar and yeast are dissolved. Let stand until foamy. Whisk in the melted butter, eggs, vanilla, and remaining 1 teaspoon orange zest.
  3. In a separate large bowl, combine nutmeg, remaining flour, and remaining 3 teaspoons cinnamon; fold flour mixture into the milk mixture with a large rubber spatula. After the dough comes together and pulls away from the sides of the bowl, shape it into a large ball. Knead dough on a well-floured surface until it is smooth and elastic, about 15 minutes.
  4. Return dough to bowl, and cover with plastic wrap; set aside in a draft-free place until dough doubles in size, about 1 ½ hours. Punch dough down, and roll dough out to a ¼-inch thick rectangle (about 20x12-inches). Lightly spread with reserved brown sugar mixture. On one end, pipe the cream cheese mixture starting 1/3 from the top of one end all the way down stopping 1/3 from the end. 

  5. Roll up long side of dough as tightly as possible, like a cinnamon roll, and pinch ends closed. Shape it into an oval shape, and tuck the ends under each other. Line a rimmed baking sheet with parchment paper, and spray lightly with cooking spray. Place dough on prepared baking sheet, and let rise until doubled in size, 30 to 45 minutes.
  6. Preheat oven to 375°. Bake 
until cake is golden brown, about 
30 minutes. Let cool for about 
30 minutes. While cake is baking, prepare the Praline Glaze

  7. Let cake cool and drizzle some parts with the praline glaze and others with the icing glaze. Sprinkle with decorative sugars and enjoy with a cup of coffee!

This recipe is adapted from Louisiana Cookin Magazine.

Creole Seafood Courtbouillon

In honor of Black History Month, I had the opportunity to partner with 28 other amazing black food bloggers to participate in an awesome virtual potluck! For the Black History Month Virtual Potluck, each food blogger is showcasing a recipe that will get your taste buds tingling!

I have looked at last years bloggers and recipes and my mouth was drooling and loving all of the different cultures and cuisines represented. From African to Jamaican and so on! A big thanks for Meiko Drew over atMeiko And The Dish and Aaron Hutchenson over at The Hungry Hutch for putting this together!

For y'all I have made a classic Creole Courtbouillon (Coo-Be-yon) .This is a dish I remember having growing up, mostly with catfish being used, but it was always a dish I loved. Very much so a Creole influence with the stewed tomatoes.

Courtbourtbouillon Beyond The Bayou-1

The fish is nestled in a bubbly creole tomato sauce seasoned with the trinity, roux, seafood stock and a splash of white wine. But, it does not stop there. Luckily I had some blue crabs in the freezer and threw some of them in along with some shrimp. The perfect meal. Any fish can be used. I love using red fish but only found red snapper out here, so feel free to use whatever you are able to find in your area.


Please make sure to scroll below and check out the other great bloggers and their recipes!

Creole Seafood Courtbouillon

  • 1 whole red fish or fish of choise (2-3lbs)
  • 1 1/2 teaspoon kosher salt
  • fresh cracked black pepper
  • 1/2 cup roux
  • 1 cup onions, chopped
  • 1 cup green bell peppers, chopped
  • 1/2 cup celery, chopped
  • 4 cloves garlic, minced
  • 3 blue crabs, cut in half
  • 1/2 cup white wine
  • 1 teaspoon creole seasoning
  • 1 teaspoon red pepper flakes
  • 1 28oz can of diced tomatoes
  • 2 cups shrimp stock
  • 2 bay leaves
  • 1 tablespoon Worcesterhire sauce
  • 1 sprig of tarragon or fresh thyme
  • 1 pound shrimp, peeled and deveined
  • 1 pint of oysters (optional)
  • 2 bunches of green onions, chopped
  • 1 lemon cut in half
  1. Preheat oven to 350 degrees. Score fish on both sides and then season with salt and black pepper and place in a roasting pan. 

  2. Pour oil into a large heavy-bottomed saucepan and stir in the flour. Cook over medium heat making sure to keep stirring until roux becomes a deep brown color and has a nutty aroma. Add the onions, bell peppers and celery. Cook for 5-6 minutes and then add garlic, blue crabs, wine, creole seasoning and red pepper flakes. Cook until wine has reduced in half. 

  3. Increase the heat and add the tomatoes, shrimp stock, tarragon, and bay leaves. Bring to a boil and season with salt, pepper and Worcestershire sauce. 

  4. Pour creole sauce over the redfish and cover with foil. Bake for 35-40 minutes. Remove foil and add shrimp and oysters (if using) around fish and bake uncovered for another 15-20 minutes. 

  5. Serve with rice and green onions. 

Beautiful Eats & Things |  Turkey Sausage Stuffed Collard Green Wraps

Better With Biscuits |  Corn Pudding

Meiko and The Dish |Canied Bourbon Peach Cobbler

Savory Spicerack |Creamy Fish Stew

Chef Kenneth |Fried Sweet Potato Hand Pie

The Hungry Hutch |Orange Bundt Cake with Vanilla Glaze

Food Fidelity |Mofongo Relleno

Brandi's Dairy Better |Than Jiffy Cornbread from Scratch

Chocolate for Basil |Pilau and Kachumbari (Spiced Rice with Pico)

Cooks With Soul |Braised Short Rib Meatloaf

The Kitchenista Diaries |Smothered Turkey Wings

My Life Runs On Food | Lentil Soup and Roast Okra

D.M.R. Fine Foods |Cinnamon Raisin Bread Pudding with Maple Glaze

Dash of Jazz |Nigerian Jollof Rice

Domestic Dee |Fried Peach Hand Pies

Eat.Drink.Frolic. |Olive Oil Braised Collard Greens

Food is Love Made Edible |Buttermilk Biscuits with Fried Chicken and Tabasco Honey

High Heels and Good Meals |Crawfish Etouffee

HomeMadeZagat |Shrimp with Spicy Curry Cream Sauce

Houston Food Fetish |Sweet Almond Tea Cakes

In the Kitchen w/Kmarie |Pineapple Lemonade

Marisa Moore Nutrition |Bourbon Peach Glazed Salmon

Orchids + Sweet Tea |Carrot and Zucchini Noodles Stir Fry with Shrimp

Raised on Ramen |Orange Glazed Brussels Sprouts

Simply LaKita |Blackberry Cobbler

The Seasoning Bottle |Honey Turmeric Skillet Chick

Chicken Tinga Cheese Fries

Chicken Tinga Fries Beyond The Bayou

Just in time for the big game, these chicken tinga fries will sure be a hit! Unfortunately, my Saints are not in it--please let's not talk about that last play....but, back to the food--these are da-bomb!

For the big game, I do not want to spend a lot of time cooking so I wanted minimal work involved and easy bite size snacks. For this recipe I used my new go to ingredient, D'Artagnan's Chicken Leg Confit.

Y'all, I love this stuff and the recipes you can make with the chicken leg confit are endless. These have been in my freezer for a few weeks and I finally took them out.

Since moving to Texas, I have been introduced to a wide variety of different cuisines. Friends from different cultures and backgrounds took me in and we bonded over food and cooking! One of the recipes I remember a good friend of mine making was chicken tinga. Chicken tinga is shredded chicken cooked in a smokey tomato sauce with chipotle chiles and onions. This paired with crispy French fries and your favorite cheese sauce is the perfect game day snack that is put together in no time!

Chicken Tinga Fries Beyond The Bayou

*For this post the wonderful people from D'Artagnan Foods were kind enough to offer me some of their product. As always, all thoughts and opinions are my own,I have been a long time supporter of D'Artgnan and their products!


Chicken Tinga Fries

  • extra virgin olive oil
  • 1/2 onion sliced
  • 2 tomatoes roughly chopped
  • 2 garlic cloves, minced
  • 1 6-ounce can of chipotle puree
  • 1 cup chicken broth or stock
  • 1 package of D'Artagnan Chicken Leg Confit (*can use 3 chicken quarters cooked and shredded)
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon kosher salt
  • fresh cracked black pepper
  • 1-2 bags of your favorite French fries
  • 1 jar cheese sauce
  • fresh chopped cilantro
  • pickled jalepeño peppers for serving
  • sour cream for serving
  1. In a skillet over medium heat heat oil and then add the onions, tomatoes, garlic, chipotle puree and chicken broth. Bring to a boil, add chicken, cumin, salt, and black pepper. Turn off heat and place aside. 

  2. Bake fries accordingly to package directions until nice and crispy. While your fries are cooking, heat up cheese sauce and reserve. Once fries are cooked, place on sheet pan and top with chicken Tinga and cheese sauce. Garnish with pickled jalapeño, cilantro and sour cream. 


Cajun Jambalaya

cajun jambalaya Cajun Jambalaya is one of my favorites. Cajun Jambalaya is different from Creole as it tends to not have tomatoes or seafood--basically just meat and more meat.

I love Jambalaya and honestly after trying this wondered why I do not make it enough.

With Mardi Gras right around the corner I remember my parents cooking hearty meals for us to take on the parade routes and also to have once we got home. This recipe is perfect to have any day.


cajun jambalaya

Y'all know how much I love  D'Artagnan Foods and a big thank you for them for sending me their delicious andouille sausage, tasso ham and chicken confit leg. All these delicious meats, went into the making of this popular Cajun rice dish.

cajun jambalaya

The great thing about Jambalaya is that you can add a lot of different ingredients and make it your own. I wanted something different, because I would always put seafood in everything. So, here is a recipe for a classic meaty rice dish with all the right flavors.

Cajun Jambalaya

  • 1 cup bacon (chopped)
  • 2 links of Andouille sausage (sliced)
  • ½ cup Tasso, diced (diced)
  • ½ cup onions (diced)
  • ½ cup green bell pepper (diced)
  • ½ cup celery (diced)
  • 4 cloves garlic (minced)
  • 2 pounds chicken thighs, diced (cut in half or shredded)
  • 1 ½ cups of rice
  • 1 tablespoon granulated garlic
  • 1 teaspoon celery salt
  • 2 bay leaves
  • 1 ½ teaspoon Creole seasoning
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 ½ teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 ½ teaspoon Worcestershire sauce
  • 2 ½ cups chicken stock
  • 1 bunch of green onions, sliced (chopped)
  1. In a heavy bottom cast iron pot, add bacon and cook for 5-6 minutes, until lightly browned and fat rendered out. Add in the andouille and tasso and cook for another 5-6 minutes, making sure to get a nice color on the meat. Add chicken thighs and cook for another 5-6 minutes. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add in the bell pepper, celery and garlic and cook for 5 minutes.

  2. Stir in the rice, granulated garlic, celery salt, bay leaves, creole seasoning, cayenne pepper, thyme, smoked paprika and salt. Toast spices for 3 mintues. Add in stock and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 20 mintues. Fold in the scallions and serve.


New Orleans Yakamein Soup

new orleans old sober Yakamein or "Old Sober" is a soup I had growing up. Reminiscent of pho, it is a simple no-fuss soup. Often using beef chuck roast and simmered slowly until tender with aromatics of garlic and onions.

Dashes of soy sauce.

Some beef bouillon for added beefy flavor.

And served with spaghetti, ketchup (yes ketchup), a hard boiled egg and a heavy sprinkle of green onions.

new orleans old sober

new orleans old sober

The history of Yakamein is not truly understood. Some say it was brought back by the soldiers from the Korean War. And others state that it was introduced to New Orleans from the Chinese immigrants. Whatever the case, I'm glad it came to be.

For my Yakamein, I wanted to make my own spaghetti--since I have been neglecting my pasta maker, but your favorite store brought spaghetti will do. I added ginger to my broth, picked up a chuck roast and decided to add some beef back bones.

There are also some recipes that use pork or both beef and pork. Some would also throw in shrimp. I hope y'all try this delicious yet simple soup that I had growing up and enjoy it just as much as I did and still do!

new orleans old sober yakamein-www.beyondthebayoublog.comnew orleans old sober yakamein-www.beyondthebayoublog.comnew orleans old sober

New Orleans Yakamein Soup

  • 3 lbs beef chuck roast
  • 2-3 beef back bones (optional)
  • 2 teaspoons of Creole seasoning
  • 1 inch piece of ginger
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup soy sauce or tamari
  • 1 tablespoon beef bouillon (I like the better than bouillon brand)
  • dried chile peppers
  • 1 package of spaghetti, cooked
  • thinly sliced onions
  • green onions for garnish
  • 5 hard boiled eggs
  • ketchup for garnish
  • Sambal Oelek Chili paste
  1. Place the chuck roast and beef ribs in a large stock pot or slow cooker and cover with water. Add creole seasoning, dried peppers and over medium-high heat, bring to a simmer, then reduce the heat to low and simmer for 3 to 4 hours, until the beef is tender.

  2. Remove beef and cube the chuck roast, place aside. Season broth with ginger, soy sauce, beef bouillon. Simmer for 5-10 minutes add beef back in and taste and adjust to your liking. 

  3. In a bowl add the spaghetti with some beef and broth. Garnish with onions, green onions, boil egg and ketchup or Sambal. Enjoy!

If your Creole seasoning contains salt, be sure to cut back the salt in either the soy sauce or beef bouillon. 

Whiskey Apple Cider Punch With Rosemary Syrup

whiskey apple cider I have gotten back into cocktail making and really enjoying it! Trying out and buying new bourbons and different types of liqueurs. This particular cocktail features some of my new go-to brands, Redemption Rye Whiskey and Amaro Montenegro. Amaro is an Italian liqueur composed of herbs and spices and is usually bitter-sweet.

Coming fresh off a quick stay back home in Nola, I went to one of my favorite spots, Compère Lapin. If you are in Nola, check them out! Great food and cocktails galore! Inspiration flowed and this cocktail came to light. It pairs all things that work well together but the secret weapon is.....

Rosemary syrup! I.Love.It. If you are not a fan, you can easily sub it for your regular simple syrup, but why be basic! Cheers y'all!

whiskey apple cider

whiskey apple cider

whiskey apple cider

Whiskey Rosemary Punch

  • 4 sprigs rosemary
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 cups apple cider or apple juice
  • juice of a lemon
  • 4 ounces Amaro Montenegro
  • 2 ounces Rye Whiskey
  • 2 ounces rum
  • 4-5 orange slices
  • cranberries for garnish
  • 1 apple sliced
  1. In a pot over medium-high heat, add the rosemary, sugar and water. Bring to a boil then remove from heat. 

  2. Combine the apple cider, lemon juice, amaro, whiskey and rum in a pitcher. Add some of the simple syrup to taste. Add orange slices, cranberries and apple slices. Enjoy!

Chicken Rillettes

chicken As much as I like to cook and make thing from scratch, I also love to have a few short cuts. These chicken rillettes were made with a new favorite of mine, D’Artagnan's chicken leg confit.

Rillettes are great for entertaining and pretty quick to put together, especially with the short cut of the chicken already cooked. It's a spreadable dish similar to pâté where the meat, usually pork or chicken is slowly cooked in fat with aromatics, wine and spices until tender enough to shred. It is then mixed with more seasonings fresh herbs, some of the fat until it is spreadable and paste-like.


For this chicken rillettes recipe, I reheated the D'Artagnan chicken leg confit in a little liquid and then shredded the meat. Added some of the cooking liquid, spices, shallots and fresh parsley and tarragon until well incorporated. Then, all you do is top with a little melted butter and then serve with a nice baguette, pickles and whole grain mustard.

No worries if you do not have the chicken leg confit, you can either roast or boil chicken leg quarters until tender and then pull apart. I recommend seasoning with a little salt and pepper, onions and garlic and then reserving some of the fat, since they produce a good amount.

Chicken Rilletes

  • 2 packs D’artagnan Chicken Confit Legs
  • ½ cup water
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 ¼ teaspoon kosher salt
  • ½ teaspoon white pepper
  • ¼ teaspoon black pepper
  • 1 teaspoon tarragon (minced)
  • 1 teaspoon parsley (minced)
  • 2 teaspoons shallots (minced)
  • 2 tablespoons of butter, melted
  • 2 tablespoons Dijon mustard
  • a pinch of cayenne pepper
  • extra virgin olive oil
  1. In a pan, add the chicken legs, water, black peppercorns and bay leaf, cover and bring to a boil. Remove chicken legs but reserve the liquid. Shred meat and place in a bowl of a stand mixer with the paddle attachment. Over low speed, add the salt, white pepper, black pepper, tarragon, parsley, shallots, melted butter, Dijon mustard and cayenne pepper. Taste for seasoning.
  2. Pack into glass jars or ramekins. Chill and then cover with melted butter or olive oil to seal. Serve with crusty bread, pickles and mustard.

Whiskey Dijon Brined Pork Loin

whiskey brined pork lion The new year is here and I'm looking forward to it! I'm also looking forward to making this whiskey dijon brined pork loin again! Whisky, maple syrup, dijon mustard, and spices subtly seasoned the pork loin and made it extremely moist.

Pork loin is one of those cuts people are on the fence about. It can be overcooked and dry, especially since it does not have a lot of fat, but I found that brining works beautifully for this particular cut.

whiskey brined pork lion

It was brined over night. I've heard some horror stories of brines gone wrong.

It was too salty.

The meat was mushy.

whiskey brined pork lion

The basic ratio for brining is 1 cup of salt to 1 gallon of water. Another important note is to make sure you are measuring the salt you use. Each brand of salt varies in weight. Morton and Diamond Crystal are the main stream brands. I highly do not recommend brining with table salt or even cooking with it. But if it is what you have on hand, make sure to weigh out the quantity.

To finish off the pork, you make a quick whiskey mustard glaze and you are off to a delicious meal!

whiskey brined pork lion

Whiskey Dijon Brined Pork Loin

  • 1 3lb boneless pork loin
  • 1 teaspoon coriander seeds
  • 1 teaspoon yellow mustard seeds
  • 3 1/2 cups water
  • 1/2 cup whiskey
  • 4 cloves garlic
  • 6 sprigs thyme
  • 2/3 cups salt
  • 2/3 cups brown sugar
  • 4 tablespoons dijon mustard plus more for brushing pork loin
  • 8 cups of ice

Whisky Mustard Glaze

  • 1/2 cup whiskey
  • 1/2 cup maple syrup or brown sugar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon dijon mustard
  1. In a pan over medium heat, toast your coriander, black peppercorns, yellow mustard seeds for a few minutes until they become fragrant. Add in your water, whiskey, garlic cloves, thyme, salt, sugar and dijon mustard. Bring to a boil  and stir making sure the salt and sugar is dissolved. Remove from heat and add the ice to chill down the brine. 

  2. In a large zip lock bag add your pork loin and the chilled brine. Place in a large bowl or pot and then into the refrigerator. Make sure the pork is fully submerged in the brining liquid. Bine for 6-8 hours. 

  3. In a pot combine the whiskey, syrup, whole grain mustard and dijon mustard. Bring to a boil and then lower heat and simmer for 4 minutes then remove from heat. 

  4. Preheat oven to 400 degrees. Remove pork from brine and dry off with paper towels, bring to room temperature. Brush 1/4 cup of dijon mustard on top and sides of pork loin. Place in oven for 25mins. Lower temperature to 350 degrees and cook for 25 mins. Baste pork with glaze every 5-6 minutes. Pork internal temperature should be 135 degrees. Remove from oven and let rest for 5-10 minutes. Slice and serve with glaze.  Enjoy!


Roasted Vegetables & Apples w/ Bacon & Pecans

Roasted Vegetables with apples and Roasted vegetables with bacon and pecans--yes! This hash-type dish was spot on! What I enjoyed most about this dish was the different textures. I used two of my favorite types of sweet potatoes, a Japanese and the Red Garnet each different in their own right. Then the earthiness from the Brussel sprouts and the slight sweetness from the apples.

Oh, and towards the end, sprinkle some chopped pecans and brown sugar all over--delicious!

I was cooking some pork and wanted a side that would pair nicely and this worked perfectly.

I know everyone is in the hustle and bustle of the holidays and it is all most over.

Roasted Vegetables with apples and

The holidays mostly fly by me since I work in retail, but I'm excited about  since I'm able to be back home to NOLA and spend time with family.

I'm really expecting to do no cooking--none, nada! I want to eat some homey food from my parents and be sure to go to some of my favorite spots and try a few new ones. What have y'all been looking forward to? Holidays to be over or never ending?

Roasted Vegetables with apples and


Happy Eating!

Roasted Vegetables With Bacon & Pecans

  • 3 cups sweet potatoes
  • 2 apples cubed
  • 1 cup brussel sprouts halved
  • 3 slices of bacon, chopped
  • 5 sprigs fresh thyme
  • 1 teaspoon olive oil
  • 1 1/2 teaspoon kosher salt
  • a few cracks of black pepper
  • 1/2 cup pecans, chopped
  • 1 1/2 tablespoon brown sugar
  1. Preheat oven to 400 degrees.

  2. Toss the sweet potatoes, apples, brussel sprouts, bacon, and thyme together. Add the olive oil, salt and black pepper and combine. Spread mixture out on sheet pan and then roast in the oven for 20-30 minutes. Make sure to stir and move ingredients around every 5-10 minutes. The last 5 minutes, sprinkle on top the pecan pieces and brown sugar. Taste for seasoning and serve!


Pears Foster Dutch Baby Pancakes

pears foster dutch baby pancakes Bananas foster move aside! This pears foster dutch baby pancakes are a must make! Quick and perfect for a weekend morning breakfast. I had to try and control myself to not eat it all by myself, but failed happily.

The pears foster syrup can be drizzled over some ice cream, pancakes or even waffles. Oh the possibilities!

pears foster dutch baby pancakes

pears foster dutch baby pancakes

Happy eating!

Pears Foster Dutch Baby Pancakes

Dutch Baby Pancakes

  • 3 large eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 2 tablespoons of sugar
  • 4 tablespoons butter
  • a pinch of salt

Pears Foster

  • 4 tablespoons butter
  • 4 tablespoons brown sugar
  • 1 cinnamon stick
  • 1/2 vanilla bean, scrapped or 1 teaspoon vanilla extract
  • 2 pears sliced
  • 1 ounce of rum
  • powdered sugar for dusting
  1. Preheat oven to 400 degrees. In a blender combine the eggs, flour, milk, sugar, and salt. Blend until combined. In a 10 inch heavy bottom skillet, melt the butter over medium-heat. Once melted, pour in batter and then place into oven. Bake for 20 minutes and then the last 5 minutes lower temperature to 300 degrees. Prepare syrup while pancake bakes. 

  2. In a skillet, melt the butter and brown sugar together. Add the cinnamon stick and vanilla. Cook for 2-3 minutes. Add the pears and then sauce for another 2-3 minutes until they begin to soften a little bit. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. Or off heat, you can light a match and burn off the alcohol. You should have a nice thin syrup, if you want your syrup thicker, reduce a little while longer. 

Stuffed Turkey Breast With Dirty Rice

Stuffed turkey breast with dirty Stuffed turkey breast with dirty rice, need I say more?!

Moist turkey breast wrapped in dirty rice and then finished with a spicy sweet glaze--so good!  Dirty rice pairs so well with sweetness, so this glaze is everything! All the flavors pop in your mouth.

Stuffed turkey breast with dirty

Right now I'm thinking about planning a dinner before Christmas and I'm thinking that this recipe is a top contender.

This is a recipe that will impress and be great at a dinner party! Work has gotten the best of me, but my mind is racing with recipes and ideas that I want to make next and share with y'all.

Stuffed turkey breast with dirty

Stuffed turkey breast with dirty

Stuffed turkey breast with dirty

Don't forget to grab the dirty rice recipe here!

Stuffed Turkey Breast With Dirty Rice

  • 1 boneless turkey breast, pounded to a even 1/2 inch thickness
  • 1 teaspoons creole seasoning
  • 1/2 granulated garlic
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons butter
  • 1/2 cup dirty rice (recipe link in post)
  • 1/2 cup cane syrup
  • 1/2 cup cane vinegar
  • a pinch of red pepper flakes
  • 1/2 teaspoon kosher salt
  1. Preheat oven to 375 degrees. Lay turkey breast out on a flat surface. Season with creole seasoning, kosher salt, granulated garlic, thyme and butter. Take dirty right and place on one side of the breast. Roll tightly and secure with twine. Sprinkle salt and a knob of butter on top. Roast for 15 to 20 minutes. Until breast is cooked through but still moist. 

  2. In a skillet, heat up cane syrup, cane vinegar and red pepper flakes. Bring to a boil and then remove from heat. When turkey is cooked, serve with glaze on the side. 

Spiced Pear Old Fashioned

spiced pear old I love a good cocktail and love creating, trying out different liqueurs and liquors. I was inspired by all the pears in the grocery store to make a spiced pear old fashioned. A few years ago I was on a kick of learning all the classics. There is nothing like a delicious cocktail after a long day.

This spiced pear old fashioned is delicious. I made a pear syrup with a bunch of different aromatics and then strained it. An old fashioned is typically made from bourbon or rye whiskey, bitters and simple syrup.

spiced pear old

Shopping at my local liquor store, I was showed this amazing rye whiskey by Redemption Rye and I feel in love with it! To pair with the lovely spices of cinnamon, clove and cardamon, I brought some cardamon bitters from a great company called Scrappy Bitters.

Spiced Pear Old Fashioned

  • 1 tablespoon allspice berries
  • 1 cardamon pod
  • 1 cinnamon stick
  • 5 whole cloves
  • 2 pears rough chopped
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 ounces rye whiskey
  • 1/4 ounce spiced pear syrup
  • a dash of bitters (I used Scrappy's cardamon bitters)
  1. Toast spices in a pan and then add the pears, water and sugar. Bring to a boil, remove from heat, cover and let steep. Strain liquid.
  2. Combine the whiskey and cardamon bitters into a mixing glass and fill with ice. Stir for 10-15 seconds to chill. Strain into glass and enjoy!


Autumn Pear Salad With Pomegranate & Candied Walnuts

autumn pear salad with I have been going crazy for pears lately. So, I decided to make a delicious roasted pear salad with pomegranate seeds and candied walnuts. I made a yummy dressing out of cane syrup and cane vinegar. But feel free to sub the cane syrup with maple syrup and the vinegar with white wine or apple cider!

autumn pear salad with


autumn pear salad with

I love making candied walnuts. Back in the restaurant I remember making big batches to get ready for service. This recipe requires you to boil them first, then toss in powdered sugar and fry! Tasty little candied bites!


Autumn Pear Salad With Pomegranate & Candied Walnuts

  • 2 pears cut in half
  • 1 teaspoon olive oil
  • a pinch of kosher salt
  • fresh cracked black pepper
  • 1 cup walnuts
  • 1 cup powdered sugar
  • oil to fry in
  • 1 cup pomegranate seeds
  • 1/4 cup cane syrup or maple syrup
  • 2 tablespoons cane vinegar or apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • one package of your favorite salad blend
  1. Preheat oven to 400 degrees and preheat oil to 350 degrees. Drizzle olive oil over pears and lightly season with salt and pepper. Roast for 10 minutes until tender. While pears are roasting, bring a pot of water to a boil. Add walnuts and boil for 5-6 minutes. Drain and toss with powdered sugar while still hot (making sure to coat them really well) . Fry in oil until golden brown, drain and reserve. 

  2. In a bowl whisk together the cane syrup vinegar and olive oil. Toss salad greens with a little bit of the vinaigrette and season with salt and pepper. Add remaining ingredients and a little more vinaigrette and enjoy!


Dirty Rice

new orleans dirty rice Dirty rice. I love dirty rice and honestly, it isn't dirty unless you have the liver and gizzards! Spicy and meaty rice dish that can be the star or a great side dish.

Dirty rice is quick and easy to prepare. All you need is rice, ground pork, ground beef, chicken livers, gizzards and seasoning! That is all! I like to cook my rice separately, but make sure I'm cooking it in a flavorful broth or chick stock.

Something that I've been adding into my dirty rice is roux. It makes it nice and creamy and all you need is a little bit.

new orleans dirty rice

Serve this alongside some delicious pork or poultry. I love dirty rice along side some candied yams--it is just something about the sweetness pair with the pork and liver.

I have a recipe coming soon, where I've stuffed dirty rice into a turkey breast. But it can really be stuffed into anything! Bell peppers, rolled in a filet of fish or pork.


Dirty Rice

  • 1 cup rice
  • 1 1/2 cup chicken stock or broth
  • 1 bay leaf
  • 1 cup chicken gizzards
  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1 lb chicken livers, pureed
  • 1/2 cup green bell pepper, diced
  • 1/2 cup celery, diced
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons granulated garlic
  • 1 1/2 teaspoon creole seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon fresh thyme, minced
  • 1 teaspoon kosher salt
  • 4 tablespoons roux
  • 3 tablespoons butter
  • 1 tablepoon worcestershire sauce
  • a dash of hot sauce
  • 2 bunches of green onions, sliced
  1. In a pot, combine the rice, chicken broth and bay leaf. Cook 15 to 20 minutes until rice is tender, place aside. In another pot, add stock and gizzards. Bring to a boil and then lower heat to a simmer, cook for 20 minutes or until tender. Once cooled, chopped up gizzards and place aside.  

  2. In a large skillet, begin browning the pork and beef. Add the pureed chicken livers. Season with salt and pepper. Remove from skillet and place aside, leaving 2 tablespoons of fat. Add in the bell peppers, celery, onion and garlic and saute for 5-8 minutes. 

  3. Add your ground meat mixture, gizzards, rice, spices and salt and stir until well combined. Add roux, butter, Worcestershire, hot sauce and green onions. Taste for seasoning and if needed add a splash more of stock. Enjoy!


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