Post by michelle on Feb 14, 2013 21:56:28 GMT -6
Louisiana Red Beans and Rice
Ingredients:
1 pound dry red beans, soaked overnight in salt water
2 tablespoons vegetable or olive oil
2 cups chopped celery
1 1/2 cups chopped onion
1 green pepper, chopped
1 tablespoon garlic, chopped
2 pounds andouille sausage, sliced (or kielbasa or whatever you have)
1 teaspoon dried thyme, crushed
2 bay leaves
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoon cider vinegar (or white or wine vinegar)
1 teaspoon Emeril's Creole seasoning (recipe follows), or you can use Tony Chachere's Creole Seasoning
1 teaspoon salt
1 teaspoon black pepper
4 cups chicken broth
Directions:
Drain and rinse the beans, discarding the soaking water. Put them in a cooking pot, bring to a boil, cover, and turn the heat down so they simmer. Cook for about an hour or until soft.
In a skillet, saute the vegetables in the oil until soft, adding the garlic at the very end so it doesn't get browned.
Drain the beans and combine all the ingredients in a large pot or a crock pot. Simmer for 2 hours.
The recipe on the bag says to simmer uncovered, which you can't do in a crock pot so well, so figure out what you want to do. I'm cooking mine in the crock pot and I'll deal with the evaporation issue if I have to.
Serve with cooked rice. Makes about 8 servings.
Emeril's Creole Seasoning
Ingredients:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions:
Mix ingredients together and use. Store in an airtight container in a cool, dry place or in the refrigerator.
Ingredients:
1 pound dry red beans, soaked overnight in salt water
2 tablespoons vegetable or olive oil
2 cups chopped celery
1 1/2 cups chopped onion
1 green pepper, chopped
1 tablespoon garlic, chopped
2 pounds andouille sausage, sliced (or kielbasa or whatever you have)
1 teaspoon dried thyme, crushed
2 bay leaves
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoon cider vinegar (or white or wine vinegar)
1 teaspoon Emeril's Creole seasoning (recipe follows), or you can use Tony Chachere's Creole Seasoning
1 teaspoon salt
1 teaspoon black pepper
4 cups chicken broth
Directions:
Drain and rinse the beans, discarding the soaking water. Put them in a cooking pot, bring to a boil, cover, and turn the heat down so they simmer. Cook for about an hour or until soft.
In a skillet, saute the vegetables in the oil until soft, adding the garlic at the very end so it doesn't get browned.
Drain the beans and combine all the ingredients in a large pot or a crock pot. Simmer for 2 hours.
The recipe on the bag says to simmer uncovered, which you can't do in a crock pot so well, so figure out what you want to do. I'm cooking mine in the crock pot and I'll deal with the evaporation issue if I have to.
Serve with cooked rice. Makes about 8 servings.
Emeril's Creole Seasoning
Ingredients:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions:
Mix ingredients together and use. Store in an airtight container in a cool, dry place or in the refrigerator.