Ingredients

• 1 yellow onion
• 1 green bell pepper
• 2 celery stalks
• salt
• 12 ounces sausage
• 1 tablespoon cajun seasoning
• 4 tablespoons unsalted butter
• chicken broth
• 1 pound shrimp
• 3 scallions
• ground black pepper
• 15 ounces tomatoes
• Cooked white rice

View this post on Instagram

A post shared by Vic And Al's (@vicandals)

Instructions

1. Place butter into a large skillet and melt over a medium heat before adding flour. Continue to stir the mixture for 12 to 15 minutes, until a dark caramel color is achieved.
2. Add celery, onions, and peppers to the skillet, continuing the heat the mixture for another 8 minutes or so, until softened.
3. Toss the sausage and garlic into the skillet and sprinkle the cajun seasoning. Then, throw in the broth and tomatoes, bringing the mixture to a boil.
4. Once boiling, reduce the stove’s heat, allowing the concoction to simmer. Continue stirring for about an hour until thickened.
5. Six minutes before you turn off the heat, add shrimps to the mix. Stir in some scallions and cook according to taste.
6. Pour the mixture evenly into however many plates you need to use and add rice for serving.

View this post on Instagram

A post shared by Luke (@lukeneworleans)

The post Best Gumbo Recipe For Some Southern Flavor appeared first on falafelandcaviar.com.

Ingredients

• 4 cups of milk, 2% is ideal
• 1 cup of cornmeal
• 3 teaspoons of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of baking powder
• 2 tablespoons of unsalted butter
• 3 egg yolks, separated

Recipe

1. Pour 3 cups of the milk into a saucepan over medium heat and cook it until bubbles form around the pot.
2. While the milk heats up, combine the last cup milk with the cornmeal, sugar, and salt. Mix well until everything is smooth.
3. Combine the cornmeal mixture into the hot milk while whisking constantly until it comes to a full boil. Cook on low for 5 more minutes, still whisking.
4. Turn off the heat, add in the baking powder and butter and mix well.
5. In a separate small bowl, beat the egg yolks and add the cornmeal mixture a little bit at a time so it tempers. After you’ve done about half, then add the whole mixture to the cornmeal.
6. Whip the egg whites until stiff peaks form and then fold in 1/4 of it into the cornmeal. Once that’s incorporated, add in all the egg whites.
7. Transfer the mixture to a greased baking dish and cook at 350Ffor 40-45 minutes. Cool and enjoy!

The post There’s Nothing like this Southern Spoonbread Recipe appeared first on falafelandcaviar.com.

Ingredients

• 1 cup of packed brown sugar
• 1 cup of white sugar
• 1/2 cup of evaporated milk
• 2 tablespoons of unsalted butter+more for greasing
• 1 1/4 cups of pecan halves
• 1/4 teaspoon of vanilla extract

Recipe

1. Start by taking a baking sheet or dish and greasing it well with butter. This is where you’ll be pouring the praline once it’s been made and you don’t want it to stick.
2. In a medium-size saucepan, pour in the brown sugar, the white sugar, and the evaporated milk.
3. Bring the heat to medium and let it come to a boil swirling the pan so the mixture doesn’t burn.
4. Once it’s boiling, put in the butter, pecans, and vanilla extract, and stir to combine.
5. Then, don’t stir the mixture, only swirl it if necessary, and cook it until it reaches between 230-240F. Once it’s come to temperature, turn off the heat, and let it sit for 5 minutes.
6. Using a wooden spoon, mix it until it’s thickened more, and then pour the mixture into the greased baking sheet or dish.
7. Let it sit until it’s hardened, and then cut it up into squares and enjoy!

The post Southern Pralines are Just the Sweet Treat You Deserve appeared first on falafelandcaviar.com.

Butter

Unlike pastries, you don’t need the butter to be freezing cold. However, you do want to cut it up into cubes and stick it into the freezer for at least 15-20 minutes. This will give your biscuits that flakey texture.

Stacking

To ensure you get nice layers, once you’ve rolled out your dough, cut the dough into large pieces and stack them one on top of the other. Then, roll the stack out and you can go ahead and cut out the biscuits. By stacking the dough you will definitely get a flakey biscuit.

Stamping Out

When you take your biscuit cutter or glass to stamp out the biscuits, do as many as you can to try and leave as little dough scraps as possible. You can’t re-roll the dough scraps to make more dough, but you can carefully take the scraps and put them inside the circle cut-outs and stamp out more to have funkier shaped biscuits.

The post These Extra Tips Will Help You Get Perfect Biscuits Every Time appeared first on falafelandcaviar.com.

Ingredients

• 1 yellow onion
• 1 green bell pepper
• 2 celery stalks
• salt
• 12 ounces sausage
• 1 tablespoon cajun seasoning
• 4 tablespoons unsalted butter
• chicken broth
• 1 pound shrimp
• 3 scallions
• ground black pepper
• 15 ounces tomatoes
• Cooked white rice

View this post on Instagram

A post shared by Vic And Al's (@vicandals)

Instructions

1. Place butter into a large skillet and melt over a medium heat before adding flour. Continue to stir the mixture for 12 to 15 minutes, until a dark caramel color is achieved.
2. Add celery, onions, and peppers to the skillet, continuing the heat the mixture for another 8 minutes or so, until softened.
3. Toss the sausage and garlic into the skillet and sprinkle the cajun seasoning. Then, throw in the broth and tomatoes, bringing the mixture to a boil.
4. Once boiling, reduce the stove’s heat, allowing the concoction to simmer. Continue stirring for about an hour until thickened.
5. Six minutes before you turn off the heat, add shrimps to the mix. Stir in some scallions and cook according to taste.
6. Pour the mixture evenly into however many plates you need to use and add rice for serving.

View this post on Instagram

A post shared by Luke (@lukeneworleans)

The post Best Gumbo Recipe For Some Southern Flavor appeared first on falafelandcaviar.com.

Ingredients

• 4 cups of milk, 2% is ideal
• 1 cup of cornmeal
• 3 teaspoons of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of baking powder
• 2 tablespoons of unsalted butter
• 3 egg yolks, separated

Recipe

1. Pour 3 cups of the milk into a saucepan over medium heat and cook it until bubbles form around the pot.
2. While the milk heats up, combine the last cup milk with the cornmeal, sugar, and salt. Mix well until everything is smooth.
3. Combine the cornmeal mixture into the hot milk while whisking constantly until it comes to a full boil. Cook on low for 5 more minutes, still whisking.
4. Turn off the heat, add in the baking powder and butter and mix well.
5. In a separate small bowl, beat the egg yolks and add the cornmeal mixture a little bit at a time so it tempers. After you’ve done about half, then add the whole mixture to the cornmeal.
6. Whip the egg whites until stiff peaks form and then fold in 1/4 of it into the cornmeal. Once that’s incorporated, add in all the egg whites.
7. Transfer the mixture to a greased baking dish and cook at 350Ffor 40-45 minutes. Cool and enjoy!

The post There’s Nothing like this Southern Spoonbread Recipe appeared first on falafelandcaviar.com.

Ingredients

• 1 cup of packed brown sugar
• 1 cup of white sugar
• 1/2 cup of evaporated milk
• 2 tablespoons of unsalted butter+more for greasing
• 1 1/4 cups of pecan halves
• 1/4 teaspoon of vanilla extract

Recipe

1. Start by taking a baking sheet or dish and greasing it well with butter. This is where you’ll be pouring the praline once it’s been made and you don’t want it to stick.
2. In a medium-size saucepan, pour in the brown sugar, the white sugar, and the evaporated milk.
3. Bring the heat to medium and let it come to a boil swirling the pan so the mixture doesn’t burn.
4. Once it’s boiling, put in the butter, pecans, and vanilla extract, and stir to combine.
5. Then, don’t stir the mixture, only swirl it if necessary, and cook it until it reaches between 230-240F. Once it’s come to temperature, turn off the heat, and let it sit for 5 minutes.
6. Using a wooden spoon, mix it until it’s thickened more, and then pour the mixture into the greased baking sheet or dish.
7. Let it sit until it’s hardened, and then cut it up into squares and enjoy!

The post Southern Pralines are Just the Sweet Treat You Deserve appeared first on falafelandcaviar.com.

Butter

Unlike pastries, you don’t need the butter to be freezing cold. However, you do want to cut it up into cubes and stick it into the freezer for at least 15-20 minutes. This will give your biscuits that flakey texture.

Stacking

To ensure you get nice layers, once you’ve rolled out your dough, cut the dough into large pieces and stack them one on top of the other. Then, roll the stack out and you can go ahead and cut out the biscuits. By stacking the dough you will definitely get a flakey biscuit.

Stamping Out

When you take your biscuit cutter or glass to stamp out the biscuits, do as many as you can to try and leave as little dough scraps as possible. You can’t re-roll the dough scraps to make more dough, but you can carefully take the scraps and put them inside the circle cut-outs and stamp out more to have funkier shaped biscuits.

The post These Extra Tips Will Help You Get Perfect Biscuits Every Time appeared first on falafelandcaviar.com.