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The Best Red Beans And Rice Recipe By Emeril

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Classic New Orleans Red Beans and Rice How To Feed a Loon
Classic New Orleans Red Beans and Rice How To Feed a Loon from howtofeedaloon.com

Description

Red beans and rice is a traditional Creole dish that originated in New Orleans. This dish has a rich history and is still popular today. Emeril Lagasse, a famous chef and restaurateur, has a delicious recipe for red beans and rice that is easy to make and bursting with flavor. This recipe features classic Creole ingredients such as smoked sausage, onions, celery, and bell peppers.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 2 hours.

Ingredients

  • 1 pound dried red kidney beans
  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 4 cups cooked white rice
  • Salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Cooking thermometer

Method

  1. Sort and rinse the red beans, then soak them overnight in water.
  2. Drain the soaked beans and set aside.
  3. Heat the olive oil in a Dutch oven or large pot over medium heat.
  4. Add the sliced sausage and cook until browned, about 5 minutes.
  5. Add the chopped onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are softened, about 10 minutes.
  6. Stir in the Creole seasoning, thyme, and bay leaf.
  7. Add the drained beans and chicken broth to the pot.
  8. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 1 1/2 to 2 hours, or until the beans are tender and the mixture is thickened.
  9. Remove the bay leaf and season with salt and pepper to taste.
  10. Serve the red beans over white rice, garnished with chopped green onions if desired.

Notes

This recipe makes a large batch of red beans and rice, so it is perfect for feeding a crowd or for meal prep. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition Info

This recipe yields approximately 8 servings. Each serving contains:
  • Calories: 561
  • Fat: 21g
  • Carbohydrates: 62g
  • Protein: 32g
  • Sodium: 1882mg
  • Potassium: 1275mg

Recipe Tips

To save time, you can use canned red beans instead of dried beans. Simply drain and rinse 4 cans of red beans and add them to the pot with the other ingredients, reducing the chicken broth to 2 cups. For a vegetarian version of this recipe, omit the smoked sausage and use vegetable broth instead of chicken broth. You can also add extra vegetables such as diced carrots or sweet potato for added flavor and nutrition.

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