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Red Beans and Rice
This is basically the recipe from Chuck Taggart's Gumbopages. I highly recommend his site; great recipes and very instructional. This is pretty easy to make, but it takes some time. Very cheap too - I can find all the stuff for $10.
Rinse the beans and cover with water by about two inches. Soak over night or about eight hours. Bring the beans to a boil in a large pot or dutch oven (at least 5 qt) and simmer until the beans tender but not falling apart, maybe about 45 minutes. Pour the beans into a colander to drain. In the pot, lightly saute the onions, pepper, and celery for a few minutes, then add the garlic. Saute for a few more minutes then add the beans, sausage, and ham hocks. Add water just enough to cover, and while bringing it to a boil, add the seasonings, bay leaves, and sauces. Simmer for an hour with the lid off, stirring occasionally to keep it from sticking. Then, I like to cover it with the lid for another hour just to trap it all in. Then take the lid off and simmer again for another hour or so until it becomes thick and creamy stirring every once in a while. Keep an eye on it so it doesn't boil down to a paste (I did that once). If it does, just add some water to get the right consistency. As it gets close, I like to make the rice so it's done when the beans are done. I start with a cup of uncooked white rice. When both the beans and the rice are done, I like to add the rice right into the beans and mix, but that's just me. Serve with crispy buttered French bread and beer. I highly recommend Dixie's Blackened Voodoo Lager. URL: http://grove.ufl.edu/~bdclary/food/jambalaya.html
Brian Clary |