Written by John Keife
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Saturday, 22 August 2015 18:52 |
A version of red beans and rice with a little twist (crock pot) that you'll note in the Instructions!
Submitted by: John Keife
Ingredients:
- 1# of dry light red kidney beans
- Approximately 12 cups water to cover by 1"-2"
- 1 TBS vegetable oil
- 1# Andouille sausage; sliced in 1/4 rounds
- 1# of ham seasoning cut into bite-sized pieces or 1# Chorizo sausage cut into 1" links
- 2-3 cups of diced yellow onion
- 2 cups of diced celery
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 2 TBS finely minced garlic
- 1 TBS light brown sugar
- 2-3 bay leaves-whole
- 1/2 tsp Tony's Cajun Seasoning
- 1 tsp salt
- 1 tsp hot sauce
- 1 tsp sage
- 1/4 tsp ground chipotle chile pepper
- 1 quart of chicken stock
- 1/2 cup of chopped fresh green onion
- 1/2 cup chopped fresh parsley
- Jasmine rice
Instructions:
- Soak beans in a large uncovered pot overnight with about 1"-2" of water to cover
- After 8-12 hours rinse thoroughly rinse and set aside
- Into a large Dutch oven heat vegetable oil
- Add sausage and either ham or Chorizo cooking enough to light brown over medium high heat---approx 8-10 minutes
- Remove meats from pot and add onion, bell pepper, and celery stirring often and scraping the bottom of the pot; cook until almost browned
- Add the sugar, garlic bay leaves and seasoning including salt, hot sauce, sage, and chipolte chile peppeer
- Combine well and add the reserved meat and beans slowly added the chicken stock
- At this point you might consider assembling entire mixture to a large slow cooker being sure to scrape the pot bottom into the cooker
- If you prefer leaving the mixture in the Dutch oven, you should lower the temperature to medium and cook for approximately 4 hours stirring often
- If slow cooking, set temperature on high and cook for about 6 hours, stirring once or twice
- Approximately 30 minutes before serving add the parsley and green onion to the mixure
- Serve with steamed Jasmine rice
Serves 6-8
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