Louisiana Rice Recipes

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours. , Stir before serving. Remove bay leaf. Serve with green onions and rice. Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Steps:

• Fry the bacon in a large pot, remove, drain and set aside.
• Add the rice through the celery to the drippings in the pot and sauté until the rice is golden and the vegetables are tender.
• Slowly stir in the peanut butter.
• Add the broth through the pepper, stir and blend well.
• Bring to a boil, then quickly reduce heat to low and cook, covered, stirring occasionally, until the rice is tender (~20min).
• Spoon into a serving dish and crumble the bacon over the top.

Steps:

• Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
• Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
• Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.

Steps:

• Heat oil in a large skillet over medium-high heat. Add beef and sausage; cook and stir, breaking into small pieces, until they begin to brown, about 5 minutes. Add onion, bell peppers, celery, and garlic. Continue to cook and stir until meat is fully browned, 3 to 4 minutes more. Stir in soy sauce, black pepper, paprika, oregano, Cajun seasoning, chili powder, garlic powder, and salt.
• Stir in broth and bay leaves. Let simmer for 6 to 8 minutes. Fold in rice, 1 cup at a time, until fully coated. Mix in parsley. Simmer for 6 to 8 more minutes. Discard bay leaves and serve.

Steps:

• Heat the oil a frying pan until piping hot, then add the aubergine and stir-fry for about 5 minutes.
• Add the pork and cook for 6-8 minutes until browned, using a wooden spoon to break up any lumps.
• Add the green pepper, celery, onion, garlic, and all the spices and herbs. Cover and cook over a high heat for 5-6 minutes, stirring frequently from the base of the pan to scrape up and distribute the crispy brown bits.
• Pour in the chicken stock and stir to remove any sediment from the base of the pan. Cover and cook for 6 minutes over a moderate heat. Stir in the chicken livers, cook for 2 minutes, then stir in the rice and add the bay leaf.
• Reduce the heat, cover and simmer for 6-7 minutes. Turn off the heat and leave to stand for a further 10-15 minutes until the rice is tender. Remove the bay leaf and stir in the chopped parsley. Serve the rice hot, garnished with the celery leaves.