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Step-by-Step Instructions

Preparing the Red Beans

1. Soak the Beans

Soak the dried red beans overnight in cold water to soften them and improve cooking time. This step also ensures creamy results and allows the beans to absorb more seasoning.

2. Sauté the Aromatics

In a large pot, heat a small amount of oil and sauté the chopped onion, celery, bell pepper, and garlic until soft and fragrant. This vegetable trio, known as the “Holy Trinity,” is essential for authentic Southern flavor.

3. Add Smoked Meat and Beans

Add the smoked ham hock or sausage to the pot along with the soaked beans. The smoked meat infuses richness and depth, creating that traditional Louisiana-style flavor profile.

4. Season Generously

Stir in bay leaves, thyme, Creole seasoning, pepper, and salt. Add water or broth and bring the mixture to a gentle boil.

5. Simmer to Perfection

Lower the heat and simmer for 1.5 to 2 hours until the beans are soft, creamy, and infused with smoky flavor. If the mixture thickens too much, add a splash of water. Mash a few beans against the pot’s side to enhance creaminess.

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Preparing the Rice

1. Rinse the Rice

Rinse long-grain rice under cold water to remove excess starch. This ensures fluffy grains rather than sticky clumps.

2. Cook Until Fluffy

Add the rice, water, salt, and butter to a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest—perfect rice every time.

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Preparing the Southern Fried Shrimp

1. Season the Shrimp

Pat the shrimp dry and season lightly with salt, pepper, and Cajun seasoning. This enhances flavor before the coating process begins.

2. Prepare the Wet Mixture

Whisk together buttermilk and eggs in a bowl. This mixture helps the coating adhere and creates a crispy, flavorful crust.

3. Prepare the Dry Dredge

In a separate bowl, combine flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and salt. Mix well to distribute spices evenly.

4. Coat the Shrimp

Dip each shrimp into the wet mixture, allowing excess to drip off, then dredge generously in the seasoned flour-cornmeal mixture. Press lightly to form a solid coating.

5. Fry Until Golden

Heat oil to 350°F (175°C). Fry the shrimp in batches to avoid overcrowding. Cook each batch for 2–3 minutes or until crispy and golden brown. Place fried shrimp on a wire rack or paper towel to drain.

6. Season Immediately

Lightly sprinkle freshly fried shrimp with Cajun seasoning for an extra burst of flavor.