DerHusker
Babbling Farker
I haven’t cooked up some Red Beans and Rice for a long time and the “Cajun / Creole” Throwdown going on was the perfect excuse to do so. I’ve made something like this before but it was not this recipe and not nearly as good. This was a much truer representative to what authentic Red Beans and Rice should taste like. [FONT="](Sorry this is a long one :becky
[/FONT]
Here are the ingredients:
(another recipe from Chef John on FoodWishes.com that I tweaked)
1 tablespoon vegetable oil
12 ounces Andouille sausage, sliced or cubed
1-1/2 cup finely diced onion
1 cup diced celery
1 cup diced green peppers
4 cloves minced garlic
1 teaspoon freshly ground black pepper
3 smoked ham hock
3 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper, or to taste. (The Andouille adds heat already so be careful with how much you add)
2 quarts chicken broth or water, plus more as needed to adjust consistency
1 pound red kidney beans, soaked overnight
about 2 teaspoons kosher salt, or to taste
Hot sauce to taste
Veggies diced.
I sliced up the sausage and took everything out to my gas side burner.
I seared up the sausage
and then added the veggies and cooked them until they started to wilt.
I then added the seasoning, stirred and let it cook for another minute.
I added the Ham Hocks and let it cook for another 5 minutes.
Then the beans
and chicken stock.
I covered it
and brought it up to a boil.
I then put it on my preheated (to 225) kamado and cooked it indirect for 3 1/2 hours.
Here it is at 3 hours with the meat starting to fall of the bones.
I then stirred it up and started smashing beans against the side to thicken it up.
Right before I pulled it off the kamado, I mixed up a batch of my Cheesy Corny Bread. Here are the ingredients:
And here is a link to the recipe:
http://www.bbq-brethren.com/forum/showthread.php?t=208448
On the kamado.
After the corn bread was done I cooked up some Cajun Grilled Shrimp. First I picked a lemon off my tree for some fresh lemon juice.
I took 5 ea. U13 / 15 shrimp and peeled the shell and tail.
I made up a marinate of crushed garlic, salt, Cayenne pepper, paprika, lemon juice and olive oil and let them get happy together and then skewered them.
Took out the indirect deflector plate and grilled them direct at 400 degrees for 2 to 3 minutes per side.
And they’re done.
While all that was happening I had also made up some rice and took a low-ball glass and made up a rice cylinder and placed it in the middle of the plate.
Here it is everything plated with a Ballast Point Grapefruit Sculpin IPA and Corn Bread.
[FONT="]
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[FONT="]Oops, forgot the corn bread. [/FONT]
[FONT="]
[/FONT]
[FONT="]And the money shot.[/FONT]
[FONT="]
[/FONT]
It so delicious! :becky:
Thank for looking.
[/FONT] Here are the ingredients:
(another recipe from Chef John on FoodWishes.com that I tweaked)
1 tablespoon vegetable oil
12 ounces Andouille sausage, sliced or cubed
1-1/2 cup finely diced onion
1 cup diced celery
1 cup diced green peppers
4 cloves minced garlic
1 teaspoon freshly ground black pepper
3 smoked ham hock
3 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper, or to taste. (The Andouille adds heat already so be careful with how much you add)
2 quarts chicken broth or water, plus more as needed to adjust consistency
1 pound red kidney beans, soaked overnight
about 2 teaspoons kosher salt, or to taste
Hot sauce to taste
Veggies diced.
I sliced up the sausage and took everything out to my gas side burner.
I seared up the sausage
and then added the veggies and cooked them until they started to wilt.
I then added the seasoning, stirred and let it cook for another minute.
I added the Ham Hocks and let it cook for another 5 minutes.
Then the beans
and chicken stock.
I covered it
and brought it up to a boil.
I then put it on my preheated (to 225) kamado and cooked it indirect for 3 1/2 hours.
Here it is at 3 hours with the meat starting to fall of the bones.
I then stirred it up and started smashing beans against the side to thicken it up.
Right before I pulled it off the kamado, I mixed up a batch of my Cheesy Corny Bread. Here are the ingredients:
And here is a link to the recipe:
http://www.bbq-brethren.com/forum/showthread.php?t=208448
On the kamado.
After the corn bread was done I cooked up some Cajun Grilled Shrimp. First I picked a lemon off my tree for some fresh lemon juice.
I took 5 ea. U13 / 15 shrimp and peeled the shell and tail.
I made up a marinate of crushed garlic, salt, Cayenne pepper, paprika, lemon juice and olive oil and let them get happy together and then skewered them.
Took out the indirect deflector plate and grilled them direct at 400 degrees for 2 to 3 minutes per side.
And they’re done.
While all that was happening I had also made up some rice and took a low-ball glass and made up a rice cylinder and placed it in the middle of the plate.
Here it is everything plated with a Ballast Point Grapefruit Sculpin IPA and Corn Bread.
[FONT="]
[/FONT][FONT="]Oops, forgot the corn bread. [/FONT]
[FONT="]
[/FONT][FONT="]And the money shot.[/FONT]
[FONT="]
[/FONT]It so delicious! :becky:
Thank for looking.
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