A few weeks back, I was invited by Del Monte to spend a day cooking with three families across the country. My first stop was a visit with the La Rose family in New Orleans, Louisiana!
I’ve visited New Orleans many times previously and consumed my fair share (maybe more) of fresh beignets, pralines and gumbo. But let me tell you, those visits pale in comparison to being able to spend time with the precious La Rose family!
As multi-generation New Orleans natives, Jennifer and Troy shared so many tips and tricks for making roux, cooking with the trinity and so much more. I was completely smitten and hated our time together was so short. But let me tell you, we packed a whole lot of cooking, talking and laughing into our day!
Jennifer and Troy shared recipes that had been in their families for years and that they cook regularly for their family of four beautiful girls. And while I was there, I was able to share a quick and easy one-pan dish by Del Monte that is perfect for quick weeknight meal or even as a more hearty holiday side dish.
I’m sharing the recipes here, but you can also see videos of the making of these recipes and more on Del Monte’s YouTube channel.
Jennifer’s Cajun Sautéed Green Beans
Jennifer shared that this family recipe is one that she remembers her parents making when she was a child and loves now sharing it with her own family.
Prep Time: 10 minutes
Cook Time: 20 minutes
– 1 tablespoon olive oil
– ½ pound boneless pork chops, cut into ½-inch cubes
– 1 teaspoon Cajun or Creole seasoning
– 1 medium yellow onion, chopped
– 4 cans (14.5 ounce each) Del Monte® Cut Green Beans
– 1 large potato, peeled and chopped
- Heat oil in a Dutch oven over medium-high heat. Add pork and Creole seasoning, cook until brown, stirring occasionally. Remove from pan and set aside. Drain 3 cans of green beans (do not drain 1 can); set aside.
- Add onions to the same pan and cook 3 to 4 minutes, stirring frequently, until light brown on edges. Stir in beans, potatoes and pork. Bring to a boil; reduce heat to medium, and cook, uncovered, 15 minutes or until potatoes are tender.
Jennifer’s Shrimp and Corn Stew Recipe
Jennifer and Troy have a special roux spoon made by her father that they use when making the roux for this dish, as well as many others. They use a cast iron Dutch oven that has been passed down through her family and holds lots of special memories.
Prep Time: 20 minutes
Cook Time: 30 minutes
– 3 tablespoons vegetable oil
– 2 tablespoons all-purpose flour
– 1 large onion, diced
– 1 stalk celery, diced
– 1 medium green bell pepper, coarsely chopped
– 2 cans (15 ounce each) Del Monte® Whole Kernel Corn
– 2 cans (8 ounce each) Del Monte® Tomato Sauce
– 1 cup water
– 1 ½ – 2 pounds peeled and de-veined raw shrimp
– 2 tablespoons chopped fresh parsley
– 1 ½ to 2 teaspoon Cajun or Creole seasoning
– 3 cups hot cooked rice
- Heat oil in a Dutch oven over medium high heat. Stir in flour and cook, stirring with a whisk constantly, 8 minutes or until light golden brown. Drain 1 can of corn (do not drain 1 can); set aside.
- Add onions and celery; cook about 8 minutes or until vegetables are soft. Add bell pepper, corn, tomato sauce and water; bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer 25 minutes, stirring occasionally.
- Stir in shrimp, parsley and Creole seasoning. Cook 5 minutes or until shrimp are opaque in center. Serve over rice.
Creole Sausage and Green Bean Casserole
I loved being able to share this easy one-dish recipe with Jennifer! It is based on the classic Del Monte Green Bean Casserole recipe updated with a spicy Creole flair!
Prep Time: 15 minutes
Cook Time: 30 minutes
– 1 package (14 ounce) precooked Andouille sausage, sliced
– 3 cups (12 ounce) grated sharp Cheddar cheese
– 1 can (10.5 ounce.) condensed cream of mushroom soup
– 3/4 cup milk
– 2 to 2 ½ teaspoon Cajun or Creole seasoning
– 4 cans (14.5 ounce each) Del Monte® Cut Green Beans, drained
– 1 can (6 ounce) prepared French fried onions
- Preheat oven to 350°F.
- Combine sausage, cheese, soup, milk and seasoning in a 13 x 9-inch (3 quart.) baking dish. Stir in beans and 1 1/3 cup of the onions.
- Bake, uncovered, 25 minutes or until hot and bubbling. Stir; sprinkle with remaining onions. Bake 5 minutes longer or until onions are golden brown.