Difference between revisions of "Cajun Red Beans and Rice"

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==Description==
 
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Cajun Red Beans and Rice <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=256}}</ref> <ref>{{cite book|last=Oliver|first=Jamie Espe|title=Jamie's AMERICA easy twists on great american classics, and more|year=2010|publisher=Michael Joseph / The Penguin Group|isbn=978-1-4013-2360-8|pages=83}}</ref> is a classic southern dish, known as a working man dish.
Serves 6, for 2-3 days
 
  
 
==Ingredients==
 
==Ingredients==
* 1 # red beans
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*2 cups long grain rice
* 6 large ham hocks (3½ -4#)
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*1/2 lb tasso, thick cut smoked bacon (or pancetta, chopped into 1/2" cubes)
* 2 cups finely chopped celery (1/2 stalk)
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*4 fresh bay leaves
* 2 cups finely chopped onions (one medium)
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*olive oil
* 2 cups finely chopped [[Bell Pepper|bell peppers]] (one medium)
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*1 onion, peeled and diced
* 5 [[Bay Leaf|Bay leaves]] (go real easy here, or will taste it in your nose)
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*1 green bell pepper, seeded and diced
* 3 Tbls ''Paul Prudholme's Seafood Magic'', or a similar spice
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*2 celery stalks, diced and trimmed
* 1 Tbls [[Tabasco Sauce|Tabasco Sauce]] or similar chili sauce
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*sea salt & fresh ground black pepper
* 4 Cups cooked Rice (preferably converted)
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*1 tsp cayenne pepper
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*6 cloves garlic, peeled adn minced
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*small bunch fresh thyme, leaves picked
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*7 oz chicken livers, trimmed
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*milk, to rinse
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*1 x 15 oz can of red kidney beans, drained
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*Tabasco sauce
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*6 scallions, trimmed and chopped roughly
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*small bunch of fresh curly parsley, chopped roughly
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*1 lemon
  
 
==Procedure==  
 
==Procedure==  
  
This takes 4+ hours, from the start of cooking
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Cook rice. Then drain, rinse, put to side.
  
# Cover beans with water, let stand over night. Drain.
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Over high heat cook smoked meat. Once crispy, include bay leaves. Stir and add some olive oil. When meat is golden, include onion, bell pepper, celery, cayenne and a pinch of salt and pepper. Continue to mix for ~10 min for vegetables to soften. Include minced garlic and thyme leaves.  
# Place ham hocks, celery, onions, bell peppers, Bay leaves, and seasoning into large sauce pan with 10 cups water.
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Rinse chicken livers with milk, let sit for a few minutes. Throw away the milk, roughly chop up the livers. Continuously stir the vegetables, include the chicken liver pieces and beans. Fry for ~4 min. Include the cooked, dried rice, continuously stirring the pot. Cook until everything is piping hot. Include a shake (or 2) of Tabasco sauce. Include scallion pieces and parsley. Squeeze lemon over cooking food. Serve, can be consumed warm or cold.  
# Cover and bring to boil. Simmer until meat is fork tender, about an hour after boiling starts, stir occasionally.
 
# Remove ham hocks from pan, set aside, skim fat from pan, discard.
 
# Remove a significant fraction of liquid from pan, add drained beans, add back just enough liquid to cover beans. Simmer beans until they just begin to break up and liquid starts to become creamy, about 45 minutes. Stir frequently. Add back liquid as needed to keep beans covered.
 
# If beans begin to scorch, do not stir, transfer mixture to another pan without scraping scorched beans into new pot.
 
# Add ham hocks, cook 45 minutes more, SERVE IMMEDIATELY
 
  
==To Serve==
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==References==
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<References/>
  
On to heated serving platter, mound 3/4 cup rice per serving at one end of platter, place ham hocks at other end, put 1 cup beans per serving in middle.
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[[Category:North American cuisine]]
  
 
[[Category:Ham recipes]] [[category: southern recipes]] [[category: Louisiana recipes]]
 
[[Category:Ham recipes]] [[category: southern recipes]] [[category: Louisiana recipes]]

Latest revision as of 16:15, 6 June 2012

Description[edit]

Cajun Red Beans and Rice [1] [2] is a classic southern dish, known as a working man dish.

Ingredients[edit]

  • 2 cups long grain rice
  • 1/2 lb tasso, thick cut smoked bacon (or pancetta, chopped into 1/2" cubes)
  • 4 fresh bay leaves
  • olive oil
  • 1 onion, peeled and diced
  • 1 green bell pepper, seeded and diced
  • 2 celery stalks, diced and trimmed
  • sea salt & fresh ground black pepper
  • 1 tsp cayenne pepper
  • 6 cloves garlic, peeled adn minced
  • small bunch fresh thyme, leaves picked
  • 7 oz chicken livers, trimmed
  • milk, to rinse
  • 1 x 15 oz can of red kidney beans, drained
  • Tabasco sauce
  • 6 scallions, trimmed and chopped roughly
  • small bunch of fresh curly parsley, chopped roughly
  • 1 lemon

Procedure[edit]

Cook rice. Then drain, rinse, put to side.

Over high heat cook smoked meat. Once crispy, include bay leaves. Stir and add some olive oil. When meat is golden, include onion, bell pepper, celery, cayenne and a pinch of salt and pepper. Continue to mix for ~10 min for vegetables to soften. Include minced garlic and thyme leaves. Rinse chicken livers with milk, let sit for a few minutes. Throw away the milk, roughly chop up the livers. Continuously stir the vegetables, include the chicken liver pieces and beans. Fry for ~4 min. Include the cooked, dried rice, continuously stirring the pot. Cook until everything is piping hot. Include a shake (or 2) of Tabasco sauce. Include scallion pieces and parsley. Squeeze lemon over cooking food. Serve, can be consumed warm or cold.

References[edit]

  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 256. ISBN 13:978-0-7432-4626-2. 
  2. Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 83. ISBN 978-1-4013-2360-8.