CREOLE RED BEANS AND RICE
This is a great Creole dish, and this is a good recipe. I usually have a bowl or two when we go to Louisiana. Very filling, and pocketbook friendly. Make sure you have a Louisiana hot sauce on the table so each one can "heat" it up. NOTE: There is a difference between Kidney Beans and Red Beans. The smaller red beans are similar to black beans, in that they never get truly soft. I recommend using Kidney Beans in this recipe.
Provided by Miss Annie
Categories One Dish Meal
Time 18h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soak kidney beans overnight.
- Pour out water and add 3 quarts fresh water.
- Chop onion, bell pepper, celery and garlic.
- Add to beans.
- Add salt, pepper and Creole seasoning.
- Cover and cook on low heat 4 hours.
- Cut smoked sausage in 1 1/2-inch rounds.
- Add to beans and cook 45 minutes.
- Stir beans occasionally while cooking.
- Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
- Add 1 cup rice; cover and simmer on low until water steams away.
- Serve Red Beans over hot, steaming rice.
CREOLE BLACK BEANS AND RICE
This one of my favorite recipes. It is a crockpot recipe but I'm sure you could cook it on the stovetop also. It's pretty spicy.
Provided by Tonkcats
Categories Rice
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Brown sausage in a skillet over med.
- heat. Drain fat and transfer to crockpot. Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs.
- or on high 4 hrs.
- Remove bay leaves.
- Serve over cooked rice.
Nutrition Facts : Calories 480.1, Fat 22.6, SaturatedFat 7.4, Cholesterol 46.4, Sodium 1012.1, Carbohydrate 46.4, Fiber 16.1, Sugar 5.5, Protein 24.5
CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE
Steps:
- Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
- Pass the hot sauce at the table for guests to use at their own discretion.
CREOLE RICE
I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.
Nutrition Facts : Calories 203 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 282mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CREOLE RED BEANS AND RICE SALAD
Categories Salad Bean Rice Tomato Side Quick & Easy Bell Pepper Summer Thyme Boil Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
- Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.
CREOLE RED BEANS AND RICE FRITTERS
I recently came across a recipe similar to this in a magazine and couldn't resist changing it up to suit my taste. The panko bread crumbs give these a crispy crunch on the outside but when you take a bite...the surprise inside is creamy red beans and rice. I served them up country-style for the rice cooking contest at the 2011 Texas Rice Festival and they won a 1st place medal in the adult appetizer division! Serve with ranch dressing for dipping.
Provided by Melissa Dommert
Categories Appetizers and Snacks Beans and Peas
Time 1h30m
Yield 10
Number Of Ingredients 13
Steps:
- Mix red beans, rice, ham, green onions, 4 tablespoons panko bread crumbs, 2 eggs, 1/4 teaspoon Cajun seasoning, and black pepper together in a bowl to form a tight mixture.
- Form mixture into small, hush puppy-sized balls, pressing firmly together to hold their shape. Chill for 1 hour to overnight.
- Whisk milk and remaining egg together in a small bowl to make an egg wash. Mix remaining bread crumbs and remaining Cajun seasoning together in a shallow dish. Roll chilled balls first in flour, coat with egg wash, and roll in bread crumb mixture.
- Heat oil in a deep-fryer or large saucepan to 360 to 375 degrees F (182 to 190 degrees C).
- Fry fritters in the hot oil until golden brown, about 10 minutes. Drain on paper towels and sprinkle with salt.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 27.9 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 2 g, Sodium 256.5 mg, Sugar 0.9 g
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