Tuesday – Louisiana Classics

Some  Favorites for feeding a parade watching group-



1 ½ cups of chicken

1 cup ham cubed

2 medium tomatoes diced

2 cups water

1 teaspoon salt

3 tablespoon flour

3 tablespoon butter

½ lb fresh mushroomed /sliced

½ cup green pepper & celery

1 onion diced

2 cups of rice /cooked

Sauté all vegetables. Blend flour, salt add water and season to taste. Bring all ingredients to a Boil –add chicken and ham. Let Cook 5 minutes. Serve over Rice.

This recipe -the rice is cooked separately and served like a stew. But If you are brave –  when it comes to a boil put in 1 cup of rice   (long Grain ) and cook  until done.

  • Rice is a 1 to 2 cup of liquids .


Usually a Monday Meal in Louisiana ( Monday was the day for chores and laundry) but this can be enjoyed at any time.



Red Beans and Rice

1 lb of dry kidney beans ( soaked over night /cleansed)

1 large onion /chopped

1 clove garlic / minced

1 lb pork sausage (cut in pieces)

4 quart of water

1 tablespoon salt

½ teaspoon cayenne paper

¼ teaspoon black pepper

Brown sausage, Remove. In dripping brown onion and garlic. Add remaining ingredients –allow to simmer 21/2 hours. Serve over Rice.


After everything is browned – I place all ingredients in Crockpot and let cook. Low (about 6 hrs) Depends on how you like your beans.

2 thoughts on “Tuesday – Louisiana Classics

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