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Posts Tagged ‘rice’

shrimpcreole_final1

Another old favorite, Shrimp Creole. This recipe for Shrimp Creole has, naturally, been tweaked somewhat by me, but it originally came from Craig Claiborne’s “Southern Cooking.” Craig Claiborne was a food writer for the New York Times, but he was born and raised in Mississippi. He had a lifetime appreciation for southern cuisine which grew throughout his childhood and youth in the kitchen of his mother’s boardinghouse. Over the years he wrote several cookbooks, but my favorite was his Southern Cooking. He included many of his mother’s original recipes in that cookbook, and they are all so familiar to me from my own childhood. Throughout the book he writes about his memories of classic southern food such as fried catfish, fried chicken, field peas, greens (collards, turnips and mustard), cornbread and a huge variety of desserts. Any time I need inspiration for something to cook, I know I can find it in Southern Cooking.

Keep reading…

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Red Beans and Rice

Red Beans & RiceLest you think that we consume a stick of butter daily in this household, and based on the recipes I’ve posted so far you could easily reach that conclusion, I’m going to try to post some lower-in-fat recipes that are more typical of the way we really eat around here. This is a quick method for making Red Beans & Rice that I’ve tweaked to our personal tastes over the years.

Today being Monday and me being tired, I neglected to take photos of the ingredients and steps. I’m starting to think all those photos may be overkill anyway. But this one is easy, so here we go.

Here’s what you need:

1 tblsp olive oil
1 medium or 1/2 a large onion
2-3 cloves garlic
1 medium or 1/2 a large bell pepper
2-3 stalks celery
1 1/2 tsp fresh thyme leaves
2 tblsp fresh parsley, chopped
2 cans light red kidney beans, drained
2 cans diced tomatoes in juice
14 oz package turkey kielbasa, sliced
2 cups water
1 cup rice
salt and pepper to taste
Tabasco (optional), to finish

Here’s what you do:

I use a large, deep skillet with a cover (like a chicken fryer) for this recipe. Start by chopping the onion, bell pepper and celery and mince the garlic. Heat the olive oil, add the chopped veggies and saute until soft, about 5-7 minutes. Add the thyme, parsley, salt and pepper to taste. Add the beans, tomatoes with their juice and kielbasa. Taste for seasoning and adjust if needed. Reduce the heat to low, cover and let it simmer while you prepare the rice.

Bring the water to a boil, add salt (about 1/2 tsp) and rice. Stir well. Reduce heat to low and cover. Cook approximately 20-22 minutes until all water is absorbed. Remove the pan from heat and fluff the rice with a fork.

To serve, spoon 1/2 to 1 cup rice into each individual bowl. Spoon the red bean mixture over the rice. I add 4 or 5 splashes of Tabasco to mine. But then I like spicy food.  BeeBop, not so much.

Serve some crusty garlic bread on the side.

Enjoy!

Download a printable version of this recipe here.

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