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Old 02-19-2005, 08:25 PM   #11
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Here is the crockpot version from Mable Hoffman's cookbook, "Crockery Cookery." My family loves this recipe.
Hey, I have that same cookbook! I've only made a few things out of it, though. I'm not big on using a crockpot to cook with.
I love this cookbook and I use my crockpot all the time. It is great to have dinner mostly done when I come home from work. Try the Flank Steak in Mushroom Wine Sauce or the Swedish Cabbage Rolls. Yummy!!
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Old 08-15-2012, 10:52 PM   #12
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red beans and rice the quick method
1 can of red kidney (optional)
1 can of refried beans
1/3 cup of water
1 bag or success boil in bag rice
1 salt shaker (optional)
1 pepper shaker (optional)

boil the rice as directed on the package
warm (do not boil) the refried beans over slow heat adding small amounts of water or juice from the kidney beans to thin out to desired consistency , salt and pepper to taste
serve: rice over beans
note: soy sauce also adds additional flavor use lightly to taste
the kidney beans can be added to make it fuller but they tend to change the flavor i recommend using a test bowl to taste the mix
cook time : maybe 10 min`s to 15 min`s, longer if you use regular rice. :)
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Old 08-15-2012, 11:18 PM   #13
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Old 08-16-2012, 07:38 AM   #14
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Originally Posted by reamy View Post
red beans and rice the quick method
1 can of red kidney (optional)
1 can of refried beans
1/3 cup of water
1 bag or success boil in bag rice
1 salt shaker (optional)
1 pepper shaker (optional)

boil the rice as directed on the package
warm (do not boil) the refried beans over slow heat adding small amounts of water or juice from the kidney beans to thin out to desired consistency , salt and pepper to taste
serve: rice over beans
note: soy sauce also adds additional flavor use lightly to taste
the kidney beans can be added to make it fuller but they tend to change the flavor i recommend using a test bowl to taste the mix
cook time : maybe 10 min`s to 15 min`s, longer if you use regular rice. :)
What flavor? No andouille, no trinity and no cajun/creole spices and you use boil in bag rice. Sorry, but that has no resemblance to any red beans and rice any cajun or creole would make.
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Old 08-16-2012, 05:59 PM   #15
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What flavor? No andouille, no trinity and no cajun/creole spices and you use boil in bag rice. Sorry, but that has no resemblance to any red beans and rice any cajun or creole would make.
never the less, it`s good just top off with hot sauce, i have alot of fun with my taste testing unmarked containers with bought and made food my guest are not chefs but they know what they like, and i just can`t stand to pay $2.00 for a single side serving now if could only find a great recipe for crispy i mean extra crispy chicken (fried)
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Old 08-16-2012, 06:50 PM   #16
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One word of warning: None of these recipes will be anywhere near what you get out of a Zatarains box. The Zatarain's red beans and rice, although good in it's own rite, is absolutely nothing like REAL N'Olins red beans and rice.
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Old 08-16-2012, 08:59 PM   #17
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One word of warning: None of these recipes will be anywhere near what you get out of a Zatarains box. The Zatarain's red beans and rice, although good in it's own rite, is absolutely nothing like REAL N'Olins red beans and rice.
zatarains and glory can are o,k, but the rice is often over or undercooked, my family is from batown-roudge and know cooking however in chicago (southside)
quick and tasty dishes that can be cooked at home and compared to the fast food joints that will feed more than 2 heads on a low budget with the same satisfaction works well , however i ask that you buy a serving from popeye`s and compare my recipe ? and keep in mind cost,time and taste. i have other copycat recipes for the fast food sides , but these are just simple quick tasty fast food items.that act be prepared for 1 or 2 people or more from the cupboard, AND YES MY GRANNY DID SMOKE CRAWDADS
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Old 08-17-2012, 07:15 AM   #18
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This is a desperation red beans and rice. I love red & rice. But I am the only one in the house that eat it.
I always have cooked rice on hand in the fridge. so when I get the
urge for it, I go to Wendy's buy a small container of thier chile, bring it home, add in lil spice, and pour it over the rice - Takes care of the urge. Like I said desperation!
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Old 08-17-2012, 07:46 AM   #19
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There isn't any comparison to the crap served at junkfood/fastfood places and homemade food. Why anyone would want to emulate it is strange to me.
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Old 08-17-2012, 10:09 AM   #20
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I might be on the wrong side of the stream from y'all, but IMHO Zatarain's has too much salt and it seems to me they use the very same seasoning in all their products.
Here is the recipe we use.
Red Beans and Rice

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped country ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch, or more if you like, cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, if you can find Andouille use it, split in half lengthwise and cut into 1-2 inch pieces
1 pound smoked ham hocks
3 cloves chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the ham and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions
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