Mar 13, 2008

Red Beans and Rice

Ok, its not very often that I actually miss Houston - especially while breathing the clean air of Seattle. But right now it is crawfish season, and I am really really missing cajun food. I would give anything for some boiled crawfish, boudin and hush puppies right about now. Having such things unavailable up here however (though I hear they do get fresh crawfish at the fish markets downtown sometimes - so I will have to check it out) - I am settling for some red beans and rice. I attempted to get it as close to the red beans and rice I would get at my favorite cajun places in Houston (like Ragin Cajun on Richmond). It is possible to make this with Turkey Kielbasa and Turkey bacon instead of the Pork varieties if you want to cut down on the calories - the problem is it really messes with the flavor. I recommend using one slice of regular ol' bacon and then using turkey sausage - then at least you get some of that good smoky bacon flavor.

Red Beans and Rice

1 lb red beans, soaked overnight

1 sweet yellow onion, chopped

A slice or two of bacon, chopped up (use GOOD bacon)

3 or 4 stalks celery, chopped

Tony Cachere’s Creole Seasoning

Cayenne pepper

1 package andouille sausage sliced into halfmoons (smoked sausage or kielbasa can work also)


Ground coriander

4 cloves garlic, diced

6 cups vegetable stock (obviously you can use chicken as well)

White rice

Cook bacon in the bottom of a large stockpot until you get some good grease building up. Saute onions, garlic, celery, and sausage in bacon grease until onions are clear and sausage is browned, add tonys, cumin, cayenne pepper, and a pinch of coriander and black pepper while cooking (wet with a dash of olive oil if needed - if using turkey stuff, it will probably be needed). I just add the spices to taste - I would start with at least few teaspoons of each and later in the cooking you can taste and add more if you like.

Add beans, and toss to combine. Add vegetable broth and bring to a boil, then reduce heat and cover simmer until it thickens and beans are nice and soft, or about one and half to two hours. Smash some of the beans against the side so starches release and liquid will become cloudy. Taste and season if needed. Cook another 20 minutes (uncovered if there is still a lot of liquid) or so or until nice and thick.

Serve over steamed white rice and top with shredded sharp cheddar and some diced red onion (as you can see in the picture above - I like lots o cheddar). Like most things I make - this is a pretty cheap meal, and I always have lots of leftovers for lunches. This goes a long way - you could easily feed 6 people with this recipe.

1 comment:

  1. Fly in for the weekend, we'll eat Cajun! Oh yeah!