Chef Sams Bayou Bean Soup Recipes

Steps:

• Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
• Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
• Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
• Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
• Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Steps:

• Finely chop onion, red and green bell pepper, celery, carrot, tomatoes, and garlic.
• Rinse beans and drain.
• Add chicken stock.
• Stir in onion, bell peppers, celery, basil, carrot, tomatoes, garlic, and black pepper.
• Stir in ham hock and smoked turkey.
• Cover and bring to a boil.
• Reduce heat to medium.
• Uncover and simmer for 2 1/2 hours, until beans are tender.
• Remove ham hock and remove any meat from the bone and return to beans.

Steps:

• Saute the carrots, celery, onion and bacon.
• Drain the beans of soak water and rinse them until they are no longer scummy.
• Put the sauted veggies and bacon into the crock pot.
• Fill the pot with water within 2 inches from the top of the crock.
• *NOTE*: Do not use anything with tomato in it if you decide to use soup broth instead of water as tomato inhibits the cooking of the beans.
• Depending on the beans it should take about 6-8 hours to cook.
• Once all the ingredients are soft, add the tomato sauce, salt and pepper. Let cook for another 1/2 hours.
• Bon Apetit.

Steps:

• Soak the beans in water overnight. Drain and rinse. In a stockpot, combine the soaked beans, ham hocks, chicken stock, cilantro and water. Bring to a boil, then simmer until meat and beans are tender, about 1-1/2 to 2 hours. Remove the ham hocks and set aside to cool. When cool enough to touch, extract the meat from the ham hocks, discarding the skin and bones. Shred the meat and return to the stockpot. Slice and fry the Portuguese sausage and blot with paper towels. Add the sausage to the stockpot along with the potatoes, carrots, onions, celery, and tomato puree. Cook until the potatoes are tender. Season with salt and pepper.

Steps:

• rinse beans. Place in large bowl with water, cover and soak over night. Draing beans. In large stock pot add beans, chicken stock and bay leaves, bring to a simmer and cook for 1 hour In a medium pot, heat oil over medium heat. Add sausage, and cook until fat is rendered; do not brown. Drain fat, add onions, garlic, peppers, celery, carrots and corn. Cook veggies with sausage over medium heat until tender, about 5 minutes. Add veggies and sausage to beans, and simmer for 30 minutes. Add remaining ingredients and season to taste.

Steps:

• Preheat an outdoor grill for high heat.
• Mix together the ground beef and roasted garlic. Form the mixture into four balls, and flatten into patties about 3/4 inch thick. Sprinkle the patties with garlic pepper, lemon salt, and Cajun seasoning.
• Lightly oil the grilling surface. Place onions on the grill, and toast on both sides. Place beef patties on the grill, and set the onions on top of them. Grill for about 5 minutes on each side, or to desired doneness. If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, brush both sides of the Hawaiian rolls, then toast them on the grill.
• To assemble, place the patties on buns, and top with slices of American and Edam cheese, lettuce, tomato, pickles, and your choice of condiments such as ketchup, Creole mustard, and salad dressing. These listed are some of mine.

Steps:

• In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.