AUTHENTIC NEW ORLEANS RED BEANS AND RICE RECIPE | ALLRECIPES
Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
Provided by Matt
Categories Side Dish Rice Side Dish Recipes
Total Time 5 hours 30 minutes
Prep Time 20 minutes
Cook Time 5 hours 10 minutes
Yield 10 servings
Number Of Ingredients 15
Steps:
- Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
- Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
- Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
Nutrition Facts : Calories 465.1 calories, CarbohydrateContent 44.1 g, CholesterolContent 44.5 mg, FatContent 20.5 g, FiberContent 12.1 g, ProteinContent 25.9 g, SaturatedFatContent 7 g, SodiumContent 861.3 mg, SugarContent 2.9 g
EMERIL’S NEW ORLEANS-STYLE RED BEANS AND RICE RECIPE ...
"Oh yeah, this is it!" - are the words my husband declared when he tried this recipe for red beans and rice. He was craving New Orleans-style red beans and rice and I had never made it before- so this is the recipe I searched for and tried and it was delicious!! The kids thought it was great too. I only made a few small changes to Emeril's, like adding more sausage than the recipe called for and letting a smoked ham hock cook with the beans for the first two hours..other than that everything is the same. This is not a quick meal, but great for a lazy day at home.
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
- Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
- Add more water if the mixture becomes dry and thick.
- After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
- Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
- Add more water if it becomes too thick. The mixture should be soupy but not watery.
- Remove the bay leaves and serve with steamed rice.
Nutrition Facts : Calories 202.8, FatContent 16.5, SaturatedFatContent 4.7, CholesterolContent 27.5, SodiumContent 683.1, CarbohydrateContent 6.4, FiberContent 0.9, SugarContent 1.8, ProteinContent 8.4
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