Red Beans and Rice New Orleans-Style
Submitted by Neil A. Dronet / Cajun Brew
"I usually make this recipe using dried kidney beans, but time didn't always permit it so I sometimes used canned kidney beans. Either way, it's a simple, great-tasting recipe." --Neil
- 2 lb. dry red kidney beans (or equivalent canned; approx. 4 cans)
- 2 medium onions (chopped)
- 1 cup celery (finely chopped)
- 6 green onions (chopped)
- 1 lb sausage (sliced)
- 3 garlic cloves (minced)
- Cajun seasoning to taste
- Wash and soak beans overnight (if using dry).
- Drain and put into large pot.
- Cover with water and bring to boil over high heat.
- Stir well and let beans settle.
- Add sausage, onions, celery, garlic, and seasoning.
- Bring to boil.
- Reduce heat and simmer for two to three hours until beans are tender.
- For a thicker gravy, remove one cup of beans and mash through strainer.
- Add back to pot and stir.
- Serve over hot rice.
Note: I personally don't use bell peppers, but they can always be added.
Makes 6 generous servings. Goes well with beer bread--recipe below!
Submitted by Neil Dronet
This isn't actually a "Cajun" recipe, but I find that it complements many Cajun dishes. It is always a hit when I make it. --Neil
- 1 12oz regular beer (room temp)
- 1/4 cup sugar
- 3 1/2 cups self-rising flour
- Preheat oven to 350 degrees.
- Place all ingredients into a mixing bowl.
- Mix well with a fork. (Batter may have some small lumps.)
- Pour into a 9" greased bread pan. (You can even use a non-stick spray.)
- Spread batter evenly in pan, reaching all 4 corners.
- Bake for 1 hour 10 minutes. (Since oven times can vary, start checking at around 50 minutes.)
Enjoy the taste of New Orleans!
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