Red Rice

Red Rice

A Southern style rice recipe, similar to a Spanish rice, made with tomatoes, peppers, onion, rice, bacon, and other ingredients.

INGREDIENTS

4 strips bacon

1 onion, diced

1 stalk celery, diced

1 small green pepper, diced

2 cups long-grain rice

1 28-oz. can crushed tomatoes

Sea salt and freshly ground pepper

 

INSTRUCTIONS

1. Brown bacon until crisp, remove, and drain on paper towels.
2. Add onions, celery, and peppers to bacon fat, and cook 10 minutes.
3. Add rice and cook 5 minutes.
4. Add crushed tomatoes, salt and pepper.
5. Put in baking pan with 2 cups water. Cover tightly with foil.
6. Bake at 350° for 1 hour.
7. Serve with crumbled bacon.

Chicken and Andouille Étouffée

Chicken and Andouille Étouffée

The word étouffée (pronounced eh-too-fey) comes from the French word “to smother.” The best way to describe the dish is a thicker stew, seasoned to perfection and chock full of delicious, plump crawfish (or shrimp, depending on the season). In some ways, its similar to gumbo – same types of Creole seasonings, served over rice, and made with a roux, but unlike gumbo, étouffée is made with a “blonde” roux, giving it a lighter color and a very different flavor. (and since Mandy is allergic to shellfish, we pass on anything involving crustaceans, so this version has chicken and andouille sausage which provides a nice kick)

Ingredients

3/4 cup canola oil
3/4 cup flour
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1/2 green bell pepper, stemmed, seeded, and finely chopped
2 tsp. kosher salt
1 tsp. cayenne pepper
1 tsp. freshly ground black pepper
1 tsp. freshly ground white pepper
1 tsp. dried basil
1/2 tsp. dried thyme
3 cups chicken stock
4 tbsp. unsalted butter, cubed
2 lbs. boneless, skinless chicken thighs, cut into 1" pieces
1 lb. andouille sausage, halved lengthwise and cut crosswise into 1/2"-thick pieces
6 large scallions, white and green parts, thinly sliced
Cooked white rice, for serving

Directions

1.  Heat oil in a 6-qt. Dutch oven over medium-high heat until it begins to smoke.
2. Add flour, whisking constantly, and cook for 1 minute.
3. Reduce heat to medium and cook, whisking constantly, until roux is the color of milk chocolate, about 12–15 minutes.
4. Add celery, onions, and peppers, and cook, stirring constantly, until soft, about 5 minutes.
5. Stir in salt, cayenne, black and white peppers, basil, and thyme, and cook until fragrant, about 1 minute more.
6. Add 2 cups chicken stock, and bring to a boil; cook until thickened, about 5 minutes.
7. Meanwhile, heat butter in a 12" skillet over medium-high heat.
8. Add chicken, and cook, turning once, until lightly browned, 4–6 minutes;
9. Transfer chicken and butter to Dutch oven.
10. Pour remaining chicken stock into skillet, stir to scrape up any browned bits, and then pour into Dutch oven along with andouille;
11. Cook, stirring occasionally, until thick and chicken is cooked through, about 10 minutes more.
12. Remove pan from heat, stir in scallions, and serve étouffée with rice.

 
 

Louisiana Red Beans and Rice Recipe

We have been getting together monthly for the last six months and have had very few (two?) recipes that did not turn out as planned. That number increased to three with my attempt at red beans and rice.

This recipe was off to a rocky start when I attempted to locate a ham hock at my local grocers. I walked around the store while texting Mandy trying to figure out if ground mustard was the same as dry mustard (for a different recipe) when I could not find a ham hock. I did find a butcher, but I stumbled over my words and asked for a ham shank.

He hesitated in his reply, "Um, we don't carry those unless it is the holidays." 

"Isn't it a bone? Like for seasoning soups?" 

"Nope." 

"Let me consult the recipe. I meant ham hock, do you carry ham hocks?" 

"Yes, over here. But you want this instead," pointing to a pork shank. I am pretty sure the butcher feared for my dinner guests as I walked away.

When it was time to eat, the beans were still crunchy. Ick! I followed the recipe, I swear! The only thing I can think is that my crock pot should have been on High instead of Low. I left them in the crock pot for an additional 8 hours overnight on low and it was much better. (As a result, I am changing the recipe to reflect 8 hours on high, rather than low.)

Red Beans and Rice Recipe

Ingredients

1 pound dried red beans, soaked overnight
10 cups water
1 pound andouille sausage, sliced into rounds
1 large sweet onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped
8 cloves garlic, chopped
1 teaspoon ground black pepper
6 fresh basil leaves, chopped
1 ham hock
4 cups cooked rice

Directions

1.  Place the beans and water into a slow cooker. 

2.  Brown sausage in a skillet. Remove with a slotted spoon and transfer to the slow cooker. 

3.  Add onion, green pepper, jalapeno pepper and garlic to the drippings. Cook and stir until tender. Transfer everything from the skillet to the slow cooker.

4.  Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. 

5.  Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy - not crunchy!! - texture.

Sausage and Chicken Gumbo Recipe

Sausage and Chicken Gumbo Recipe

Recipe


4 green onions, sliced, white and green parts 
Chopped fresh parsley 
1 Tbsp Gumbo File
1 14 ounce can stewed tomatoes with juice 
5 beef bouillon cubes 
1/4 bunch flat leaf parsley, stems and leaves 
3 stalks celery chopped 
8 cloves garlic minced 
1/4 cup Worcestershire sauce 
1 green bell pepper, seeded and chopped 
1 large onion, chopped  
1/2 cup all-purpose flour 
1/4 cup vegetable oil 
2 lb smoked sausage, cut into 1/4 inch slices
Salt and pepper 
4 large boneless chicken breast halves 
4 cup hot water 

Directions

Prepare roux in a cast iron dutch oven. 

While the roux is cooking in the oven, season the chicken with salt and pepper. Pan fry the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove.

Once the roux is complete, remove the pot from the oven. 

Add the onion, garlic, green pepper and celery and cook for 10 minutes. 

Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. 

Add 4 cups hot water and bouillon cubes, whisking constantly. 

Add the chicken and sausage. 

Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and Gumbo file. 

Cover and simmer for 1 hour.

Serve over rice. 

Mango Pudding Recipe

If you think of Bill Cosby and J-E-L-L-O when you hear the word "pudding," you and I have at least one thing in common. I will admit the thought of a cool creamy dairy mango concoction made me gag a little. I am a chocolate pudding girl, through and through. If it also makes you a little green for the same reason, think of it as a thick smoothie. After eating it, I've decided it would be very refreshing on a warm summers eve. Or after a heavy meal.

 Mango Pudding Recipe

Gather together:

• 3 mangoes, peeled and divided (who are we kidding? I used a bag of frozen)
• 2 1/4 cups water, divided
• 1/2 cup sugar
• 1 tablespoon unflavored gelatin
• 1/4 cup whipping cream (or skip it, I completely forgot about this until I started writing out the recipe!)

Preparation I am supposed to start this recipe by dicing fresh mangoes...but I bought frozen instead. I have not cooked long enough to truly appreciate dicing anything when you can buy it already diced. 

1. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids. (A fine sieve? This gal doesn't own one. So I just pureed it extra long until there were no visible fibers or chunks). 

2. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute.

3. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. (Your kidding? Ramekins or custard cups? Not in my kitchen. Poured the mixture into 2oz cups I use for my son's lunches)

4. Cover and chill overnight or until set. Top evenly with diced mango. (I skipped this part also. Frozen mango doesn't hold up the same as fresh...I didn't want little slimy bits on top.)

5. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding. (COMPLETELY SPACED ON THIS ONE...served without whipped cream. Opps!)
  

Not too shabby for my first Six Kitchens attempt...