Let's Talk BBQ
Other Cooking Equipment => Cast Iron & Campfire Cooking => Topic started by: Smokin Don on September 21, 2014, 01:51:15 AM
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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! ;D
Ingredients
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203132_zps01ec4443.jpg)
Butter and bacon grease
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203133_zpsa55649fc.jpg)
Veggies are in
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203134_zps0ddd2243.jpg)
Smoked sausage and Tasso
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203136_zpsb56e4275.jpg)
Meat and dry seasoning in
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203138_zpsde78a648.jpg)
Tomatoes, water and wet seasonings added
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203139_zpsc8f87f8a.jpg)
Beans added
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203143_zps1eda9629.jpg)
Mixing the cornbread
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203148_zpsd55974b2.jpg)
A pat of butter added to skillet
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203149_zps60b7da17.jpg)
Ready to bake
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203150_zps97f4fa6e.jpg)
Cornbreads done
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203152_zpsb29ab0d6.jpg)
Came out clean with a nice color
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203153_zps5eded4f6.jpg)
Ready to serve
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203154_zps0b5c0aca.jpg)
After 2 hours I took the lid off
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203151_zpsd53c8753.jpg)
The cast iron
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203156_zps87183e3d.jpg)
My Rice
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203158_zps76aa042b.jpg)
Serving my stew
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203159_zps8dffb69d.jpg)
Cornbread served
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203165_zps21558422.jpg)
My supper
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_9203164_zps32df870d.jpg)
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
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Bookmarked for a winter cook Mr. SD
Thanks for posting ;D
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Bookmarked for a winter cook Mr. SD
Thanks for posting ;D
Bookmarked here, too. It will make a fine winter meal.
Art
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That looks amazing (even if it will be in the 90s here today).
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Fantastic looking meal Don! Bookmarked!
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I love red beans and rice and that is a great looking plate of one of my favorites. ;)
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Awesome Don!!'
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And another bookmarked from me. Great looking.
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And another bookmarked from me. Great looking.
And another! Thanks for sharing it - love the pictures.
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Thanks for the sample Don I really liked it and thought it went well with the cornbread. My sample that Smokin Don dropped off for me. ;D(http://i1178.photobucket.com/albums/x372/Bradsanders99/IMAG0858_zpsda7a1dfb.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/IMAG0858_zpsda7a1dfb.jpg.html)
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What a great cook, Don!