louisiana Archives

Louisiana Burgers

These Louisiana burgers are absolutely incredible. They are the best burgers I’ve ever had.

Course Main

Cuisine American

Keyword burgers

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 725kcal

Ingredients

2 teaspoons ground black pepper
2 teaspoons kosher salt
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
1 ½ pounds ground chuck
8 slices pepper jack cheese
4 hamburger buns split
Remoulade sauce homemade or use Louisiana Fish Fry’s bottled sauce
8 slices Tasso ham thinly sliced
1 red onion peeled, cut into 1/4-inch thick slices, soaked in cold water for 15 minutes then drained

Instructions

Fire up your grill.
Combine the spices and mix into the meat in a large bowl.
Form the meat into 4 patties.
Grill the burgers as desired.
Toast the buns.
Slather the buns with the remoulade sauce. Top with the burgers, Tasso, red onion, and cheese.

Nutrition

Nutritional values are approximate.

This party-time dip is a take on the classic Louisiana dish, red beans and rice. It’s almost Mexican-ish, with green chiles, chili powder and cumin. The texture of the red beans reminds you of, well, re-fried beans. Topped with spicy sausage crumbles, this Louisiana red bean dip is perfect for any get-together.

I like to serve Louisiana red been dip drizzled with hot sauce. But, if you’re serving for a crowd you might want to skip that step. Or make two batches of dip. One for your friends that like a little kick and one for those that don’t.

Cord Organizer for Appliance – Kitchen Appliance Cord Organizer Stick On, Best Kitchen Gadgets Gifts for New Home Must Haves, New Apartment Kitchen Stuff, Kitchen Gifts for Women Adults Mom Wife

Kitchen Gizmo Snap N Strain Pot Strainer and Pasta Strainer – Adjustable Silicone Clip On Strainer for Pots, Pans, and Bowls – Kitchen Colander – Orange

Also try my pimento olive dip.

Print Pin

4 from 1 vote

Louisiana Red Bean Dip

This party-time dip is a take on the classic Louisiana dish, red beans and rice. It’s almost Mexican-ish, with green chiles, chili powder and cumin.

Course Appetizer

Cuisine American

Keyword beans, dip

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 102kcal

Author Based on a recipe from Holly Clegg’s Trim and Terrific Gulf Coast Favorites

Ingredients

1 cup sausage spicy, cooked
2 15 ounce dark red kidney beans rinsed, drained
1 4 ounce fire-roasted diced green chiles
¾ cup salsa
½ cup sour cream
1 teaspoon chili powder
1 ½ teaspoons ground cumin
1 ½ cups Mexican cheese blend shredded, divided
Tortilla chips warmed, for serving

Instructions

Note: I prefer to place the cooked sausage into a food processor and pulse a few times to get rid of any large clumps.
Preheat your oven to 350 F.
Spray a small casserole dish (I used two 15 ounce Ramekins) with non-stick spray.
Place remaining ingredients (but use only 1/2 cup of the cheese) into a blender or food processor and blend until smooth.
Pour blended mixture into dish. Top with the sausage and the remaining cheese.
Bake until hot and bubbly, 15-20 minutes.
Serve with warmed tortilla chips.