Great Cajun Red Beans and Rice Recipes? - cajun rice recipe
Someone has a very good New Orleans-style beans and red rice recipe. I neck bacon sausage and peppers, etc.
Ty
Monday, January 18, 2010
Cajun Rice Recipe Great Cajun Red Beans And Rice Recipes?
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This is the foundation I use, I can only change a little.
ReplyDelete1 bay leaf
1 tablespoon dried parsley
1 tablespoon dried minced onion
2 teaspoons seasoned salt
1 tsp cumin
1 teaspoon sugar
1 / 2 teaspoon celery seed
1 / 2 teaspoon chopped garlic
1 / 4 c. Cayenne Pepper Tea
1 / 4 c. Tea pepper flakes
2 cups of beans
1 cup raw long-grain rice
Other Ingredients:
4-1/2 cups water, divided
1-1/2 to 2 pounds smoked pork hocks
1 pound smoked sausage, sliced
Salt 1 / 2 teaspoon
Minced fresh parsley, optional
I use real instead of pulses, and red and green peppers and jalapeno.
Mix first 10 ingredients, place them in an airtight container. Place beans and rice in separate containers. Yield: 1 batch.
To prepare red beans and rice: Place the beans in a Dutch type oven or saucepan, boil water to cover by 2 inches, cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.
DRain. The beans in the pan, add the spices, 2-1/2 cups water and ham hock. Bring to a boil. Reduce heat, cover and simmer 1-1/2 hours.
Cut hocks ham, meat into small pieces and return to pan removal. Add sausage. Cover and cook for 30-40 minutes or until beans tender and sausage is hot. Bay leaf remove.
Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat, cover and simmer 20 minutes until the liquid is absorbed. Remove from heat and let stand 5 minutes. Pour into bowls, top with bean mixture. Garnish with parsley, if desired.
This is a simple recipe with Great Futz you want. And I thank you for the warning, they can not be done in time for dinner, a weekday this week.
It is one of Cajun chef:
ReplyDeleteJustin Wilson's red beans and rice recipe from your own cookbook
Ingredients
£ 1 small dried red beans
3 liters of water
1 cup red wine
3 large onions, chopped
1 tablespoon chopped garlic
1 / 2 cup chopped fresh parsley
1 / 2 cup chopped green onions
1 / crushed 2 tsp dried mint
1 / 4 cup oil or bacon fat
1 / 2 pound ham bone and scraps
8-10 cups of beef broth
1 teaspoon salt (to taste)
1 teaspoon Louisiana hot sauce or cayenne pepper (to taste as much)
Arrival
• Prepare the beans the night before. Clean and collected in the beans.
• Rinse several times with clean water.
• In a large bowl, combine the beans with enough water to cover by 1 inch, wine, onions and garlic, parsley, scallions and mint.
• Enjoy the refrigerator overnight.
• The next morning in an 8-liter pot, sauté the ham bone and bits of bacon fat.
• Pour the mixture of beansLoad (including all waters and calendar) into the pot.
• Add enough beef broth to cover beans by 2 inches.
• Reduce the heat if it begins to boil.
• Cover and cook for 2 hours or until they are soft, not burn stick, stirring occasionally, for grain and.
• Season to taste with salt and hot sauce.
• To thicken, remove one cup of beans and mash and place in blender.
• give back to the pot and stir.
• Serve with white rice with chopped onions and hot sauce cooked.
black beans and rice seasoned
ReplyDeleteIngredients
2 tablespoons olive oil
1 1 / 2 cup chopped red onion
1 4 ounces diced mild green chilies
2 garlic cloves, minced
1 tablespoon jalapeno, chopped with seeds
1 tablespoon ground cumin
15 ounces 2 cans black beans, undrained
2 cups chicken broth, canned, low sodium --
8 tbsp chopped coriander
Sour cream
Tortilla Chips
Preparation
Oil in large heavy skillet over medium heat. Onions, peppers, garlic, jalapeno and cumin. Browning, until onion is soft, about 5 minutes. Add beans with juice and broth. Bring the broth to a boil. Reduce heat to medium low, cover and simmer until flavors blend, about 15 minutes. 3 cups puree soup in batches in the blender. Return the puree to the pot itself. Stir in 6 tablespoons cilantro. Season soup with salt and pepper. Int bowlsadd tablespoons rice Top with sour cream. The whole thing with 2 tablespoons cilantro.
Makes 4 servings
Louisiana red beans and rice
ReplyDelete£ 1 dried or 6 to 15 oz cans kidney beans
1 medium onion
1 / 2 bell pepper, diced
3 stalks celery, chopped
3 garlic cloves, finely chopped
1 teaspoon of soup. dried parsley
1 / 4 cup chopped green onions
X2 1-2 "piece of meat or a few slices of bacon salt
2 links to your favorite smoked sausage
1 until 8 ounces can tomato sauce
A pinch of thyme
Pinch of sugar
2 bay leaves
1 tablespoon salsa / 2 teaspoon Worcestershire
Creole Seasoning
Salt and black pepper to taste
Rinse and dry the bean seeds collected from the poor and rocky. (If using canned beans, skip to soak all the beans) in cold water) to coarse (anti-aliasing. Drain the water and a pot to cover beans 1 / 2 "at the top with water and cook for one hours drive away. Add the water to keep beans covered. To do so, as soon as you get the beans. In another Pan fry in low heat for an ankle-Med, onions and salt pork or bacon until it is light brown around the edges of the onions produced. Add the red pepper, green onions, GarlIC and celery and cook for 5 minutes. Tomato paste and cook until the sauce is slightly burnt (not burnt). Stir often. You can cut the heat to drain the beans. Fill the pot with the beans, cover and fresh water and pass them on to boil. If you use the canned beans, and to open it in the pot. Add all the ingredients for baked beans, toasted bread, sprinkle vegetables and meat and add that to the pot of beans. Now add all spices except salt and parsley. Cut sausage, cut into small pieces and in the beans. Add ingredients, except salt and cook until beans are tender-Med, dry, if necessary, add water and stir (burning). When shells of grains just start to split over it. Take a spoonful of porridge and a few beans a few times on the side of the pot, it gets a little creamy. With salt, melt a few minutes and begin testing. Add seasoning to taste.
Serve hot rice.
NFD ♥
Louisiana red beans and rice
ReplyDelete£ 1 dried or 6 to 15 oz cans kidney beans
1 medium onion
1 / 2 bell pepper, diced
3 stalks celery, chopped
3 garlic cloves, finely chopped
1 teaspoon of soup. dried parsley
1 / 4 cup chopped green onions
X2 1-2 "piece of meat or a few slices of bacon salt
2 links to your favorite smoked sausage
1 until 8 ounces can tomato sauce
A pinch of thyme
Pinch of sugar
2 bay leaves
1 tablespoon salsa / 2 teaspoon Worcestershire
Creole Seasoning
Salt and black pepper to taste
Rinse and dry the bean seeds collected from the poor and rocky. (If using canned beans, skip to soak all the beans) in cold water) to coarse (anti-aliasing. Drain the water and a pot to cover beans 1 / 2 "at the top with water and cook for one hours drive away. Add the water to keep beans covered. To do so, as soon as you get the beans. In another Pan fry in low heat for an ankle-Med, onions and salt pork or bacon until it is light brown around the edges of the onions produced. Add the red pepper, green onions, GarlIC and celery and cook for 5 minutes. Tomato paste and cook until the sauce is slightly burnt (not burnt). Stir often. You can cut the heat to drain the beans. Fill the pot with the beans, cover and fresh water and pass them on to boil. If you use the canned beans, and to open it in the pot. Add all the ingredients for baked beans, toasted bread, sprinkle vegetables and meat and add that to the pot of beans. Now add all spices except salt and parsley. Cut sausage, cut into small pieces and in the beans. Add ingredients, except salt and cook until beans are tender-Med, dry, if necessary, add water and stir (burning). When shells of grains just start to split over it. Take a spoonful of porridge and a few beans a few times on the side of the pot, it gets a little creamy. With salt, melt a few minutes and begin testing. Add seasoning to taste.
Serve hot rice.
NFD ♥
Louisiana red beans and rice
ReplyDelete£ 1 dried or 6 to 15 oz cans kidney beans
1 medium onion
1 / 2 bell pepper, diced
3 stalks celery, chopped
3 garlic cloves, finely chopped
1 teaspoon of soup. dried parsley
1 / 4 cup chopped green onions
X2 1-2 "piece of meat or a few slices of bacon salt
2 links to your favorite smoked sausage
1 until 8 ounces can tomato sauce
A pinch of thyme
Pinch of sugar
2 bay leaves
1 tablespoon salsa / 2 teaspoon Worcestershire
Creole Seasoning
Salt and black pepper to taste
Rinse and dry the bean seeds collected from the poor and rocky. (If using canned beans, skip to soak all the beans) in cold water) to coarse (anti-aliasing. Drain the water and a pot to cover beans 1 / 2 "at the top with water and cook for one hours drive away. Add the water to keep beans covered. To do so, as soon as you get the beans. In another Pan fry in low heat for an ankle-Med, onions and salt pork or bacon until it is light brown around the edges of the onions produced. Add the red pepper, green onions, GarlIC and celery and cook for 5 minutes. Tomato paste and cook until the sauce is slightly burnt (not burnt). Stir often. You can cut the heat to drain the beans. Fill the pot with the beans, cover and fresh water and pass them on to boil. If you use the canned beans, and to open it in the pot. Add all the ingredients for baked beans, toasted bread, sprinkle vegetables and meat and add that to the pot of beans. Now add all spices except salt and parsley. Cut sausage, cut into small pieces and in the beans. Add ingredients, except salt and cook until beans are tender-Med, dry, if necessary, add water and stir (burning). When shells of grains just start to split over it. Take a spoonful of porridge and a few beans a few times on the side of the pot, it gets a little creamy. With salt, melt a few minutes and begin testing. Add seasoning to taste.
Serve hot rice.
NFD ♥