Baby, if you’re from Louisiana and you don’t know Congree, you missed some good eatin’.
Nana found this one in a Manchac cookbook. Mrs. Carmen’s Congree – she called it “Chowder Pea Jambalaya.” One pot. Field peas. Rice fried in bacon grease. That’s it. No roux. No apologies.
Pawpaw says black-eyed peas are for New Year’s money. Nana says crowder peas are for Tuesday night when the garden’s full and the bacon’s in the fridge. “Chowder peas” is what old-timers called crowder peas. Same thing. Don’t let nobody tell you different.
Mrs. Carmen said “A good dish with meat and gravy.” Nana added Gulf shrimp and green onions because Nana does what she wants. Serves 6-8. Freezes like a dream.
Let’s make Grandma proud.
Why Mrs. Carmen’s Congree Is Old-School Louisiana
`1. Frying Rice in Bacon Drippings: This is the whole secret. Brown rice in hot bacon grease till nutty. Flavor for days. No boxed jambalaya mix tastes like this.*
`2. Crowder Peas = Chowder Peas: Same pea. Field peas, cream peas, purple hull peas – all work. Fresh from garden or 1 lb frozen. Nana don’t judge.
`3. One Pot, No Roux: Peas boil with onion + garlic + bacon. Add browned rice. Simmer till water’s gone. That’s it. Manchac cookbook simple.
`4. “3 Pods Garlic”: Mrs. Carmen meant 3 cloves, not 3 heads. Unless you’re Cajun. Then use 3 heads. Nana won’t tell.
`5. Better Next Day: Like all pea + rice dishes. Nana makes double. PawPaw eats it cold for breakfast. Don’t act surprised.
Nana’s Congree Recipe – With Shrimp
_Adapted from Mrs. Carmen, Manchac Cookbook*
PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
YIELD: Serves 6-8
INGREDIENTS:
- 6-8 slices bacon, chopped – save all drippings
- 1 large yellow onion, chopped – about 2 cups
- 3 cloves garlic, chopped – Mrs. Carmen said “pods” but Nana knows
- 1 lb shelled crowder peas – fresh or 1 package frozen. Sub: cream peas, field peas, purple hull, black-eyed
- 6 cups water or chicken stock – Nana uses stock
- 1 cup long grain white rice, uncooked
- 1 lb Gulf shrimp, peeled, deveined – optional, but Nana says “why not”
- 2 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne – to taste
- 1 bunch green onions, chopped – for garnish
- 1 Tbsp Tony Chachere’s
INSTRUCTIONS – NANA’S WAY:
Step 1: Bacon + Trinity – Start With Flavor
In this 5-quart Dutch oven, fry 6-8 chopped bacon slices till crisp. Remove bacon, leave ALL drippings. Add 1 chopped onion + 3 cloves chopped garlic to hot grease. Saute 5 minutes till soft. Don’t brown. Mrs. Carmen knew.
Step 2: Peas Boil First
Add 1 lb crowder peas + 6 cups water or stock to pot. Add fried bacon back in. Bring to boil. Reduce to simmer. Cook 20 minutes till peas are tender but not mush. Skim foam if you get any. Season with 2 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne.
Step 3: Fry That Rice – The Manchac Cookbook Trick
While peas simmer: In separate skillet, heat 2 Tbsp bacon drippings on medium-high. Add 1 cup UNCOOKED rice. Fry, stirring constant, 5-7 minutes till rice is golden brown and smells nutty. Don’t burn. This is why Congree don’t taste like plain rice and peas.
Step 4: Add Rice + Simmer Dry
Stir browned rice into pea pot. Bring back to low boil. Reduce heat to low. Cover. Simmer 20 minutes. DO NOT STIR. Cook until water is gone and rice is tender. If rice ain’t done and water’s gone, add 1/4 cup hot water. Mrs. Carmen said “simmer until water is gone.” She meant it.
Step 5: Shrimp Last – Nana’s Addition
Uncover. Stir in 1 lb raw Gulf shrimp + half the green onions. Cover. Turn off heat. Let sit 5 minutes. Shrimp steam in hot rice. Don’t overcook. Shrimp should be pink and curled.
Step 6: Fluff + Serve
Fluff with fork. Taste for salt and pepper. Add Tony’s if Pawpaw’s watching. Top with rest of green onions. Serve hot. Hot sauce on side. French bread if you must, but Nana says this is the whole meal.
Nana’s Congree Rules + Fixes
Mushy rice
You stirred while simmering. Or boiled too hard. Next time: low heat, no peek, no stir.
Peas hard
Old peas or not enough simmer time. Frozen peas need 20 min. Dry peas need 1 hour + soak overnight first.
Bland
You didn’t fry the rice. Or didn’t use enough bacon. Or skipped Tony’s. Fix all three.
Burnt bottom
Heat too high. Congree needs LOW simmer. If it sticks, add 1/4 cup water, don’t scrape.
What are “chowder peas”?
Old Cajun name for crowder peas/field peas. Same thing. Mrs. Carmen was country.
No shrimp?
Mrs. Carmen served it plain “with meat and gravy.” Add smoked sausage, ham hock, or Tasso. Or nothing.
What Nana Serves With Congree
*1. Meat + Gravy:* Like Mrs. Carmen said. Fried pork chops, smothered chicken, or round steak. Congree is the side.*
2. By Itself: With shrimp, this IS supper. Nana adds it, calls it a meal. No complaints.
3. Cornbread:* Not French bread. Hot skillet cornbread to crumble in. Country rules.
4. Sliced Tomatoes: Garden fresh, salt + pepper. Cuts the rich.
5. Chopped Onion: Raw, on the side. Pawpaw puts it on everything.
*From Nana’s Kitchen:*Pawpaw ate 2 bowls and said “Tastes like Mama’s.” That’s the highest rating in Louisiana.
Congree ain’t Hoppin’ John. Hoppin’ John uses black-eyed peas. Congree uses crowder peas (cream peas) and you FRY THE RICE. Don’t mix them up. Don’t argue with Nana about it.
Make this New Year’s Day for money. Make it Tuesday for no reason. Either way, fry that rice in bacon grease or don’t bother.
`Tell Nana: Team Crowder Peas or Team Black-Eyed? You fry your rice or boil it plain? You put shrimp in yours? Tag @NanaTeesCajunHome – Nana wants to see your pot!
*Shop Nana’s Congree Kit:*
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