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| RED BEANS AND RICE |
| Copyright © 2006-2008 Dancing Bulls Advertising All rights reserved. Used by permission. |
RED BEANS
1 pound red kidney beans
1 pound smoked sausage cut in bite-size pieces (the best is andouille, www.cajungrocer.com)
2 cups chopped smoked ham
2 cloves garlic, minced
1 medium bell pepper, chopped
1 large onion, chopped
1 stalk celery, chopped
1 tablespoon olive oil
1 teaspoon Tony Chachere’s Creole Brand Seasoning
1 small piece of tasso (dry-cured and heavily smoked pork shoulder) for extra smoked flavor (optional)
Wash beans. Place in a large soup pot and add ham, sausage and tasso. Cover with water and bring to a slow
simmer. Sauté, bell pepper, onion, and celery in tablespoon of olive oil until clear. Add to pot. Add seasoning.
Cook slowly until beans are tender and bean soup is thick. Adjust salt and seasoning to taste. Serve
immediately over hot, cooked rice.
Note: Red beans and rice is the traditional meal served on Monday, or laundry day, in Cajun households since it
can be put on early and simmered all morning without requiring much attention.
Tip: If you don’t have Creole seasoning on hand, or are unable to find it, a fair substitute can be made by mixing
1 tablespoon salt, 1 tablespoon red pepper, 1 tablespoon garlic powder, 1 teaspoon dried parsley, and 1
teaspoon dried thyme. You may prefer less red pepper if you aren’t used to hot dishes, or more if you like it
HOT. Use the mixture sparingly in the recipe to begin with, then adjust to taste.
________________________________________
RICE (if you don't have a rice cooker)
4 cups water
2 cups long grain rice
1 teaspoon salt
2 tablespoon butter
In a heavy saucepan that has a tightly fitting lid, bring water to a rolling boil. Add rice, salt and butter. Stir
quickly with a fork and place the lid on the pot. Reduce heat at once, and simmer on low for 30 minutes without
removing the lid. Fluff with a fork. Serve at once.
Note: I should say that I normally make steamed rice, however, in a vegetable steamer which has a rice bowl.
Follow the manufacturer’s directions. This turns out perfect every time and the plastic bowl is easy to clean.
Any of the electric rice pots on the market also make good rice.
Tip: Short grain rice has more starch in it than long grain rice, so seldom cooks in the preferred way which is
with every grain separate. Most Louisiana cooks much prefer long grain rice.
Cooked rice can easily be reheated in the microwave. Place rice in a covered dish or plastic bag and
microwave on high for 30 seconds per 1 cup serving, or until desired temperature.
Recipe Copyright © 1999 Jennifer Blake (from "Luke")
All rights reserved.
1 pound red kidney beans
1 pound smoked sausage cut in bite-size pieces (the best is andouille, www.cajungrocer.com)
2 cups chopped smoked ham
2 cloves garlic, minced
1 medium bell pepper, chopped
1 large onion, chopped
1 stalk celery, chopped
1 tablespoon olive oil
1 teaspoon Tony Chachere’s Creole Brand Seasoning
1 small piece of tasso (dry-cured and heavily smoked pork shoulder) for extra smoked flavor (optional)
Wash beans. Place in a large soup pot and add ham, sausage and tasso. Cover with water and bring to a slow
simmer. Sauté, bell pepper, onion, and celery in tablespoon of olive oil until clear. Add to pot. Add seasoning.
Cook slowly until beans are tender and bean soup is thick. Adjust salt and seasoning to taste. Serve
immediately over hot, cooked rice.
Note: Red beans and rice is the traditional meal served on Monday, or laundry day, in Cajun households since it
can be put on early and simmered all morning without requiring much attention.
Tip: If you don’t have Creole seasoning on hand, or are unable to find it, a fair substitute can be made by mixing
1 tablespoon salt, 1 tablespoon red pepper, 1 tablespoon garlic powder, 1 teaspoon dried parsley, and 1
teaspoon dried thyme. You may prefer less red pepper if you aren’t used to hot dishes, or more if you like it
HOT. Use the mixture sparingly in the recipe to begin with, then adjust to taste.
________________________________________
RICE (if you don't have a rice cooker)
4 cups water
2 cups long grain rice
1 teaspoon salt
2 tablespoon butter
In a heavy saucepan that has a tightly fitting lid, bring water to a rolling boil. Add rice, salt and butter. Stir
quickly with a fork and place the lid on the pot. Reduce heat at once, and simmer on low for 30 minutes without
removing the lid. Fluff with a fork. Serve at once.
Note: I should say that I normally make steamed rice, however, in a vegetable steamer which has a rice bowl.
Follow the manufacturer’s directions. This turns out perfect every time and the plastic bowl is easy to clean.
Any of the electric rice pots on the market also make good rice.
Tip: Short grain rice has more starch in it than long grain rice, so seldom cooks in the preferred way which is
with every grain separate. Most Louisiana cooks much prefer long grain rice.
Cooked rice can easily be reheated in the microwave. Place rice in a covered dish or plastic bag and
microwave on high for 30 seconds per 1 cup serving, or until desired temperature.
Recipe Copyright © 1999 Jennifer Blake (from "Luke")
All rights reserved.
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