AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
RED, WHITE AND BLUE CRISPY RICE TREATS
These delicious and easy-to-make cereal treats will be the talk of your next Fourth of July party or summer cookout. The different layers are easily achieved with a few drops of food coloring, then the whole pan is topped with a dusting of red, white and blue sprinkles. Cut into squares and serve for a fun and patriotic treat.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 16 cereal treats
Number Of Ingredients 7
Steps:
- Line a 9-by-9-inch baking dish with aluminum foil, leaving a 2-inch overhang on two opposite sides. Spray the foil lightly with cooking spray.
- Divide the butter and marshmallows among 3 medium microwave-safe bowls (1 tablespoon of butter and about 2 cups of marshmallows per bowl). Microwave 1 bowl until the butter has melted and the marshmallows have puffed, about 60 seconds. Stir in the blue gel food coloring until the mixture is smooth and no streaks of food coloring remain.
- Working quickly, add 1 3/4 cups of the rice cereal to the bowl and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Set aside.
- Microwave another bowl of butter and marshmallows in the same manner. Stir together until smooth and combined (this will be the "white" layer). Stir in another 1 3/4 cups of rice cereal until evenly coated. Place on top of the blue cereal treat layer, pressing until even and compact.
- Repeat with the remaining bowl of butter and marshmallows, microwaving until melted and smooth. Stir in the red gel food coloring until the mixture is smooth and no streaks of food coloring remain. Add the remaining 1 3/4 cups rice cereal to the bowl and stir until evenly coated. Place on top of the white cereal treat layer, pressing into an even, compact layer. While still warm, top evenly with the sprinkles, pressing gently so they adhere.
- Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
PERFECT WHITE RICE
Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 2
Steps:
- Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). The rice should be studded with craters, or steam holes, when it is ready.
- Remove from heat and let steam, covered, for 10 minutes. Then fluff with a fork and serve.
RED RICE WITH SAUSAGE AND PEPPERS
Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high. Add sausage and cook, stirring occasionally, until crispy, about 8 minutes. Add onion, garlic, red pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until celery is tender, 8 minutes. Add tomatoes and cook until slightly thickened, 3 minutes. Add rice and cook until warmed through, about 2 minutes.
Nutrition Facts : Calories 427 g, Fat 26 g, Fiber 2 g, Protein 14 g
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Servings 8Total Time 45 minsAuthor Dawn PerryCalories 236 per serving
- Heat the oil in a large saucepan over medium-high heat. Add the scallion whites and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add the rice and cook, stirring often, until the grains are opaque, 2 to 3 minutes. Add the broth, tomato sauce, chili powder, 1 teaspoon salt, and ¼ teaspoon pepper and stir to combine. Bring to a simmer and cook, covered, until the rice is tender, 25 to 30 minutes.
- Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork and fold in the scallion greens before serving.
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- In a large skillet, cook bacon over medium heat until crisp, about 7-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving the drippings in the pan. Melt butter in the same skillet over medium-high heat. Add onion and cook, stirring, until the onion softens, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste, kosher salt, sugar and pepper. Cook for 1 more minute.
- Add the bacon, water and rice. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, until the liquid has reduced slightly, about 8-10 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet as you stir.
- Transfer to the prepared baking dish. Cover and bake until the rice is tender, about 40-45 minutes, stirring every 15 minutes.
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