Cajun Red beans and rice
Source of Recipe
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List of Ingredients
Makes 25 to 35 main-dish servings
2 pounds red kidney red beans, preferably Camellia brand, washed and drained
2 large onions, chopped
4 celery stalks, chopped
6 bay leaves
24 drops Tabasco or other hot sauce
1 tablespoon plus 1 teaspoon Italian seasoning
1 tablespoon Creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon plus 1 teaspoon Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons Kitchen Bouquet
20 cups water
2 to 3 pounds ham seasoning, cut up
2 to 3 pounds regular (not hot, not mildly hot) smoked sausage, cut up
Cooked long-grain rice, for serving
In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham, sausage and rice. Cover and refrigerate for 24 hours.
When ready to cook, place all in a pot with the ham and sausage. Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender. During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
Serve immediately over rice or, preferably, let beans cool and refrigerate overnight. Reheat for serving.
Recipe
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