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Ellen’s Kitchen & Garden

Red Beans and Rice perfect for your Super Bowl party

Posted Friday,
February 1, 2013
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By .(JavaScript must be enabled to view this email address)

The Super Bowl’s on Sunday — down in New Orleans to boot.

What a fun time that should be for all who get to go. New Orleans has such a wonderful atmosphere and so much spectacular food.

Many who can’t go to the game will, I suspect, have parties with menus planned around traditional Cajun and Creole foods. If you’re planning one and want to add an easy dish, you may like to try Red Beans and Rice.

It has to be among the easiest of dishes to prepare and can fit anyone’s budget. It can either be cooked the traditional way on the stove or, if you can’t be at home to watch things, it’s a perfect recipe for a slow cooker*. Either way it will be delicious.

Other dishes for a menu like this you might like to try could be my Jambalaya or Gumbo.


Red Beans and Rice


2 tablespoons of olive oil
1 pound dried red kidney beans
12 ounces (or 1 package) of Aidells Cajun Style Andouille smoked pork sausage
3 celery ribs, chopped
1 green bell pepper, chopped
1 medium onion, chopped
1 bay leaf
3 garlic cloves, minced
2 tablespoon of Creole seasoning **
2 teaspoons of salt
½ teaspoon of pepper
3 cups uncooked long-grain rice
Sliced spring onions for garnish

Place beans in a Dutch oven, cover with water 2 inches above the beans and bring to a boil. After boiling for two minutes, cover and remove from the heat. Let beans soak for at least one hour. Drain the beans and set aside.

Heat the olive oil and sauté the sausage, bell pepper, celery and onions until the onions are translucent. Add the garlic and sauté for another minute. Add the beans, Creole seasoning and 8 cups of water. Bring to a boil and then reduce the heat to low and simmer two or so hours or until the beans are tender.

During the last half-hour of cooking, prepare the rice according to the directions on the package. Serve the red beans over the rice and garnish with sliced spring onions.

For those with more ambition, Key Lime Pie would provide a perfect dessert.

* If you use a slow cooker, place all of the ingredients in the pot. Add just enough water to cover the ingredients and set the time and temperature on low for 8 or 9 hours.

** If you’d like to make your own Creole seasoning, here’s a link to Emeril's Creole Seasoning.




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