BlogHer Ads 970

Sunday, February 19, 2012

Louisiana Red Beans and Rice

This recipe is dedicated to a dear friend who we lost recently. Michelle of La Belle Cuisine lived in the heart of Cajun Country. These are recipes that she has collected from some of the best restaurants and chefs in the South, and I am happy to introduce you to her and her amazing website.! Filled with beautiful art, clever quotes, you are sure to spend quite a bit of time browsing through her collections of Fine Cuisine with Art Infusion.

Louisiana Red Beans and Rice

1 lb dried red beans

10 cups water (I added one chicken bouillon)

1 ham bone or ham hock*

1 lb. smoked sausage cut into 1-inch pieces

3 garlic cloves, crushed

1-1/2 cups chopped yellow onion

1 green pepper, diced

1 cup chopped scallions

2 bay leaves

1 tsp. Worcestershire Sauce

1/4 cup chopped fresh parsley or 1 Tbsp. dried parsley flakes

1 tsp. dried thyme

1/4 tsp. dried basil

1 tsp. Creole/Cajun Seasoning**

Crushed red pepper to taste

1/4 cup ketchup (my addition)

Lemon juice, just a splash

Tabasco sauce to taste

4 cups hot cooked rice

Rinse beans well and drain them in a colander. If you remember to cover them with water and let them soak overnight, great. Otherwise, place beans in a large pot, cover them with water and "fast soak" by bringing to a boil and letting them stand off of the heat, covered, for 1 hour.