NEW ORLEANS-STYLE RED BEANS AND RICE WITH SAUSAGE
1 pound dried red kidney beans, picked over
1 pound smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
1 large onion, chopped
2 pale-green inner celery ribs (with leaves), chopped
4 garlic cloves, minced, or to taste
6 cups water
4 bay leaves
1 tablespoon thyme, crumbled
2 teaspoons dried oregano, crumbled
1 teaspoon Tabasco
3/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground white pepper, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon cayenne, or to taste
2 teaspoons salt, or to taste
Accompaniment: white rice
In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.
Serves 6 to 8 as a main course.
* 1 pound red kidney beans, dry * 1 large onion, chopped * 1 bell pepper, chopped * 5 ribs celery, chopped * As much garlic as you like, minced (I like lots, 5 or 6 cloves) * 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning * 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias * 1/2 to 1 tsp. dried thyme leaves, crushed * 1 or 2 bay leaves * As many dashes Crystal hot sauce or Tabasco as you like, to taste * A few dashes Worcestershire sauce * Creole seasoning blend, to taste; OR, * red pepper and black pepper to taste * Salt to taste * Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional) * Pickled onions (optional)
Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sautÃ© the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautÃ©ed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn’t burn and/or stick to the bottom of the pot. (If the beans are old – say, older than six months to a year – they won’t get creamy. Make sure the beans are reasonably fresh. If it’s still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you can … let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They’ll taste a LOT better. When you do this, you’ll need to add a little water to get them to the right consistency.
1 pound dry red kidney beans
Water to cover the beans
About 5 quarts Basic Stock, either pork, turkey or chicken
4 cups finely chopped onions
2 1/2 cups finely chopped celery
2 cups finely chopped green bell peppers
5 bay leaves
1 pound andouille smoked sausage or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut diagonally into 3/4" pieces
1/4 pound tasso ham (preferred) or other smoked ham (I like Cure 81), cut into 1 1/2x1/4x1/4" julienne strips
1 tablespoon plus 1 teaspoon Prudhomme’s Meat Magic seasoning
1/8 teaspoon salt
6 cups hot cooked rice (preferably converted)
Cover the beans with water 2" above the beans. Let stand overnight. Drain just before using. In a 6-quart saucepan or large Dutch oven, combine 6 cups of the stock, the drained beans, 1 cup each of the onions, celery and bell peppers and the bay leaves. Bring to a boil over high heat, stirring occasionally and scraping pan bottom each time to make sure beans don’t stick. Reduce heat to maintain a simmer and simmer 30 minutes, stirring and scraping pan bottom frequently. Add 2 more cups of stock, 1 cup more onions and the remaining 1 1/2 cups celery and 1 cup bell peppers; bring to a boil over high heat, then reduce heat and simmer 35 minutes, stirring and scraping often. Stir in 3 cups more stock, the andouille, tasso, Meat Magic, salt and the remaining 2 cups onions; bring to a boil over high heat, stirring occasionally, then reduce heat and simmer for 45 minutes, stirring and scraping pan bottom occasionally. Stir in 2 more cups of stock and return to boil over high heat. Reduce heat and simmer until beans are tender and start breaking up, about 1 hour to 45 minutes more, stirring and scraping pan bottom frequently. Continue adding more stock, 1 to 2 cups at a time, as gravy cooks down and becomes very thick; you probably will need to add about 6 cups more stock. (If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.) Remove bay leaves and serve immediately.
To serve, for each serving mound 3/4 cup rice in the middle of a large heated plate. Spoon a generous 1 1/4 cups of the beans around the rice and arrange 2 pieces of andouille on top of the beans.
Makes 8 servings.
Cinnamon Graham Crust
1-1 1/2 cup cinnamon graham crackers
1/4 cup melted butter (start with this, add more if necessary)
sugar (optional) or Splenda sugar substitute, to taste (optional)
- Crush the crackers in a zip top baggie with a rolling pin (get your kids in on this while you mix the filling).
- The easiest way to mix the crumbs and butter is directly in the bag. Just stream in the butter and knead a bit to combine the two. If you need more butter to moisten the crumbs, add it now. Pour into the pan.
- Using a piece of plastic wrap or a flat measuring cup, form the crumbs in the pan.
- Bake at 350 degrees for 7-10 minutes if making a non-refrigerated pie. Refrigerate if making a chilled pie.
Makes one 9 Pie
9 -inch Classic CRISCO Single Crust
1 -3/4 cups canned solid-pack pumpkin (not pumpkin pie filling)
1 -1/4 cups evaporated milk
2 eggs, beaten
3/4 cup granulated sugar
1 teaspoon cinnamon
1/4 tablespoon salt
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons Butter Flavor Crisco stick
1/2 tablespoon cinnamon
1/8 teaspoon salt
1/2 cup chopped pecan
Sweetened whipped cream (optional)
6 to 8 pecan halves (optional)
For crust, prepare (refer to Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 350ÂºF.
For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt in large bowl. Stir until smooth and creamy. Pour into unbaked pie crust.
For topping, combine flour, brown sugar, Butter Flavor Crisco, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Mix with fork or pastry blender until coarse crumbs form. Stir in chopped pecans. Sprinkle over filling.
Bake at 350ÂºF for 45 to 55 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Garnish with sweetened whipped cream and pecan halves, if desired.
If you want to - you can add cinnamon and nutmeg to your pie crust recipe.