CI Creole red bean stew over rice
By RouxBDoo
Sep 20 1014
I always like using my cast iron 5 quart Dutch oven for cooking. I borrowed this recipe from one of my favorite bloggers, RouxBDoo, who I have been following for years. He does 3 blogs about New Orleans Cajun and Creole cooking, RouxBDoos Cajun and Creole Food Blog, Nola Cuisine and New Orleans Cuisine. I chose his Creole Red Bean Stew for tonight’s supper. He used canned red beans in his recipe and I used dry red beans soaked overnight, and instead of Andouille I had some of my butchers smoked sausage and some of my Tasso from the freezer to use. I used Rotel’s mild tomatoes and chilies; along with the Cajun seasoning and hot sauce it was the right amount of heat for me.
By 2:00 I had all in the pot bubbling good and put the lid on to simmer for a while. I had time to sit and have a few beers and enjoy the almost 80 deg. breezy day. At 4:00 I took the lid off the pot to let it reduce and thicken the sauce. I mixed up a boxed corn bread mix and baked it in my Wapak cast iron 9 inch skillet. The Wapak skillet is hollow ware; at least 80 years old and one I cleaned and re-seasoned.
At 5:00 the stew was getting thickened so I put the lid back on and got my rice cooking. At 20 till 6:00 I added a few good shakes of smoked paprika and stirred good then served it all at 6:00. Instead of doing my Emeril BAM to the plate with some 4 peppercorn blend; I used some Savor’s WOW and did a Tee WOW.
That was a plate full of goodness, the smoke from the Tasso, smoked sausage and smoked paprika blended well with the heat level for a great taste.
This wasn’t cooked outdoors but I sat out back while it was cooking!
Ingredients
Butter and bacon grease
Veggies are in
Smoked sausage and Tasso
Meat and dry seasoning in
Tomatoes, water and wet seasonings added
Beans added
Mixing the cornbread
A pat of butter added to skillet
Ready to bake
Cornbreads done
Came out clean with a nice color
Ready to serve
After 2 hours I took the lid off
The cast iron
My Rice
Serving my stew
Cornbread served
My supper
Smokin Don
Recipe
RouxBdoos creole red bean stew
Bean Stew
3 15 oz cans red beans
1/2 lg onion (diced)
5 ribs of celery (diced)
6 gr onions (sliced thin, green part larger)
2 tbs garlic (minced)
1 tbs Tony Chachere's
1 can Rotel tomatoes
1/2 lb andouille sausage
1/2 red bell pepper
2 bay leaves
2 tbs bacon grease (or butter)
1/2 stick butter
2 tbs Worcestershire sauce
1 tbs Louisiana Hot Sauce
2 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp garlic powder
2 bay leaves
1 sprig fresh thyme or 1/2 tsp dried
2 cups water
Saute the onions, green onions, garlic, celery and bell peppers in the butter/bacon grease combination until they're sweated, add the Andouille sausage, all spices and herbs. Cook for 10 mins on MED.add the tomatoes, worcestershire and tabasco sauces, the beans and a bean can of water. Bring to a boil, and then turn down on low and let them cook forever. Leave the lid off to thicken the fluid.
Serve these with fluffy white rice and enjoy!
RouxBDoo
