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Louisiana Red Beans And Rice Recipe Emeril: A Hearty And Flavorful Classic

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Louisiana Red Beans and Rice Recipe Taste of Home
Louisiana Red Beans and Rice Recipe Taste of Home from www.tasteofhome.com

Description

Louisiana Red Beans and Rice is a traditional Creole dish that is full of flavor and history. This dish originated in Louisiana during the 19th century and is known for its hearty and satisfying taste. The dish is made with red beans, rice, and a variety of meats or sausages, and is seasoned with a blend of spices that give it its unique flavor. Emeril Lagasse, a renowned chef from Louisiana, has created a delicious recipe for this classic dish that is easy to follow and sure to impress.

Prep Time

The prep time for this Louisiana Red Beans and Rice recipe is approximately 15 minutes.

Cook Time

The cook time for this Louisiana Red Beans and Rice recipe is approximately 2 hours and 30 minutes.

Ingredients

  • 1 pound dried red kidney beans, rinsed and sorted through
  • 8 cups water
  • 1/2 pound bacon, chopped
  • 1 pound smoked sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions (green part only), for garnish

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Colander
  • Serving bowl

Method

  1. In a large Dutch oven or pot, combine the beans and water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, covered, for 1 hour.
  2. In a large skillet, cook the bacon over medium heat until crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
  3. Add the sausage to the skillet and cook until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to the pot with the beans.
  4. Add the onion, bell pepper, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add to the pot with the beans and sausage.
  5. Add the bay leaves, salt, cayenne pepper, and black pepper to the pot and stir to combine.
  6. Continue to simmer the beans, uncovered, stirring occasionally, until the beans are very tender and the mixture has thickened, about 1 hour and 30 minutes.
  7. Remove the bay leaves and discard. Using a wooden spoon, mash some of the beans against the side of the pot to thicken the mixture.
  8. Stir in the cooked bacon and cook for an additional 10 minutes.
  9. To serve, spoon the rice into a serving bowl and ladle the red beans and sausage mixture over the top. Garnish with chopped green onions.

Notes

This Louisiana Red Beans and Rice recipe can easily be made ahead of time and reheated for a quick and easy meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition Info

This Louisiana Red Beans and Rice recipe serves 8 people and has the following nutritional information per serving:
  • Calories: 538
  • Total Fat: 21.5g
  • Saturated Fat: 7.5g
  • Cholesterol: 54mg
  • Sodium: 1116mg
  • Total Carbohydrates: 62.2g
  • Dietary Fiber: 9.9g
  • Sugars: 3.3g
  • Protein: 27.8g

Recipe Tips

  • For a spicier version of this dish, add more cayenne pepper or hot sauce to taste.
  • For a vegetarian version of this dish, omit the bacon and sausage and use vegetable broth instead of water.
  • This dish pairs well with cornbread, a green salad, or a side of steamed vegetables.

Enjoy this classic Louisiana Red Beans and Rice recipe from Emeril Lagasse, and experience the rich history and flavor of Creole cuisine.


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