Red beans and rice (chef du jour)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Light red kidney beans |
| ½ | cup | Yellow onions,; diced |
| ¼ | cup | Green onions,; sliced |
| ¼ | cup | Red onions,; diced |
| 1 | cup | Celery,; chopped |
| 1 | Jalapeno pepper,; seeded and diced | |
| 1 | Bay leaf | |
| 1 | pinch | White pepper |
| 1 | teaspoon | Paul Prudhomme's Pork Magic |
| ¾ | teaspoon | Dried oregano |
| ¾ | teaspoon | Dried basil |
| 1 | Grind fresh black pepper | |
| 1 | pinch | Crushed red pepper |
| 1 | tablespoon | Roasted garlic |
| 1 | pounds | Andouille sausage,; sliced and sauteed |
| ¼ | cup | Tasso ham,; diced and sauteed |
| ¼ | cup | Pickled pork, boiled with seafood boil; and shredded |
| 1 | tablespoon | File powder |
Directions
Cover the beans with cold water and soak them overnight. Drain them. In a 4 quart pot add all the vegetables and spices and cook over low heat until they are soft, about 10 to 15 minutes. Then add the beans and meat, cover with water and cook over high heat for 1 hour. Turn the heat down and simmer for 40 more minutes. Stir in file powder and cook 2 more minutes to thicken.
Yield: 6 servings
Recipe By :CHEF DU JOUR JIMMY BANNOS SHOW DJ 9155 Posted to MC-Recipe Digest V1 #251 Date: Sat, 19 Oct 1996 21:54:41 -0400 From: Meg Antczak <meginny@...>