This morning's kitchen project

[LoboGunLeather]

Another chilly day here in Colorado. Making lunch to serve at my club.

Red beans with Cajun sausage:
Ingredients:
1/2 lb. dried red beans.
1/2 cup instant rice.
1 lb. spicy Cajun sausage.
1 medium onion.
1 large bell pepper.
3 celery stalks.
1 can (15 oz.) diced tomatoes.
Minced garlic.
Black pepper.
Tony Chachere's Original Creole seasoning.
Original Tabasco pepper sauce.

1. Beans in pot covered with water overnight, drain, rinse, then cover with water plus about an inch, start crock pot on high for about 2 hours.
2. Slice sausage, dice onion and bell pepper. Tablespoon of oil in large skillet, brown the sausage, then add garlic, tablespoon black pepper, onion and bell pepper, sprinkle with Tabasco, cover and simmer on low heat about 30 minutes.
3. Small saucepan with 3/4 cup water, bring to a boil, add rice, cover, remove from heat, allow to steam about 15 minutes until fully hydrated.
4. Beans should be about half-cooked, most of the water absorbed. Add sausage pan contents, add rice, add diced tomatoes and diced celery. Sprinkle one tablespoon Chachere's Creole seasoning. Stir completely, then cover crock pot and continue on low for 2 hours.

Seasoning can be adjusted to taste. Some like more Creole seasoning, some want more Tabasco, some may want some salt added. Moderately spicy without any additions.

About 5 quarts (15-plus servings).

 

[huthike]

Sounds delicious! What time should I be there?[emoji2]

 

[Rustyt1953]

Ruthie and I love red beans & rice. We will give your version a go.

She is off today so I decided to do brunch.

Biscuit, egg and sausage baked casserole with milk gravy and stewed tomatoes and onions (sriracha on mine).

JR wouldn't try it as he said it looked like it had already been eaten. Bless his heart.

 

[CAJUNLAWYER]

Another chilly day here in Colorado. Making lunch to serve at my club.

Red beans with Cajun sausage:
Ingredients:
1/2 lb. dried red beans.
1/2 cup instant rice.
1 lb. spicy Cajun sausage.
1 medium onion.
1 large bell pepper.
3 celery stalks.
1 can (15 oz.) diced tomatoes.
Minced garlic.
Black pepper.
Tony Chachere's Original Creole seasoning.
Original Tabasco pepper sauce.

1. Beans in pot covered with water overnight, drain, rinse, then cover with water plus about an inch, start crock pot on high for about 2 hours.
2. Slice sausage, dice onion and bell pepper. Tablespoon of oil in large skillet, brown the sausage, then add garlic, tablespoon black pepper, onion and bell pepper, sprinkle with Tabasco, cover and simmer on low heat about 30 minutes.
3. Small saucepan with 3/4 cup water, bring to a boil, add rice, cover, remove from heat, allow to steam about 15 minutes until fully hydrated.
4. Beans should be about half-cooked, most of the water absorbed. Add sausage pan contents, add rice, add diced tomatoes and diced celery. Sprinkle one tablespoon Chachere's Creole seasoning. Stir completely, then cover crock pot and continue on low for 2 hours.

Seasoning can be adjusted to taste. Some like more Creole seasoning, some want more Tabasco, some may want some salt added. Moderately spicy without any additions.

About 5 quarts (15-plus servings).

If you want to send those beans off the chart-put a bay leaf in while cooking. I use two for a pound of beans so one ought to do the trick for half a pound

 

[Golddollar]

Another chilly day here in Colorado. Making lunch to serve at my club.

Red beans with Cajun sausage:
Ingredients:
1/2 lb. dried red beans.
1/2 cup instant rice.
1 lb. spicy Cajun sausage.
1 medium onion.
1 large bell pepper.
3 celery stalks.
1 can (15 oz.) diced tomatoes.
Minced garlic.
Black pepper.
Tony Chachere's Original Creole seasoning.
Original Tabasco pepper sauce.

You had me right there. What time are you serving?

 

[pawngal]

Sounds good, I'd add shrimp.

 

[djohns6]

A half a cup of rice for 15 servings ??? One pound of sausage ? Are you making a side dish ?

 

[LoboGunLeather]

A half a cup of rice for 15 servings ??? One pound of sausage ? Are you making a side dish ?

Thank you for your kind comments. We served 18 people at lunch today, but since you weren't there we did not save any for you. Maybe you will stop by for a special side dish soon.

 

[LoboGunLeather]

If you want to send those beans off the chart-put a bay leaf in while cooking. I use two for a pound of beans so one ought to do the trick for half a pound

Excellent suggestion! I love the flavor rendered by a bay leaf in soups, stews, and roasts. Note to self.......................

 

[dmn57]

Sounds awesome!

 

[Peak53]

Sounds delicious, but as Tim the Toolman would say, needs more juice. I would add more onions and some jalapenos to the mix. You can't make it too hot for me. Sweat is good.

 

[djohns6]

Thank you for your kind comments. We served 18 people at lunch today, but since you weren't there we did not save any for you. Maybe you will stop by for a special side dish soon.

I should have said are you making the beans AS a side dish ?

 

[vonn]

I have seen everything imaginable in red beans and rice but I have always managed to enjoy my meal and have seconds!

 

[LoboGunLeather]

I should have said are you making the beans AS a side dish ?

It is easy to underestimate the finished volume of dried beans, rice, and other ingredients. 1/2 pound does not sound like a lot of beans, but the dry beans expand to about triple volume during the overnight soak, then expand even more during the cooking as they absorb moisture.

My family ate dried beans regularly while I was growing up, purchased in 100-lb. bags every year. My mother showed me how to estimate the necessary quantity when planning a meal; just enough dried beans to fill the palm of your cupped hand will make a very generous serving after cooking.

My 6-quart crock pot can barely handle a full pound of most dried beans before overflowing. After soaking and cooking the 1/2 pound mentioned makes very close to half the pot full. The 1/2 cup of rice expands to 3-plus cups (not quite a quart in volume). The other ingredients added in fill my crock pot within an inch or so of the rim after being fully cooked.

The recipe shown results in an estimated 7 pounds of food ready to serve. Served in 10-oz. disposable bowls without overfilling resulted in 18 servings. The retired geezers in my club had all they wanted for lunch.

 

[zeke]

Gonna have to try this, my kind of eatin