To: RockyTop4GOP
I use a skillet. I brown onion and bell pepper in butter along with kielbasa. Cook the beans seperate until soft and then add spices and veggies. Then I make a roux and add to the whole thing. In the south we use iron skillets for everything.
2,705 posted on
08/28/2005 7:38:38 PM PDT by
Coldwater Creek
("Over there, Over there, we will be there until it is Over there.")
To: mariabush
2,725 posted on
08/28/2005 7:39:50 PM PDT by
mhking
(The world needs a wake up call gentlemen...we're gonna phone it in.)
To: mariabush
In the south we use iron skillets for everything.Including self defense...
2,743 posted on
08/28/2005 7:41:09 PM PDT by
GummyIII
(If you have the ability, it's your responsibility." Marine Sgt. John Place, Silver Star recipient)
To: mariabush
I use a skillet. I brown onion and bell pepper in butter along with kielbasa. Cook the beans seperate until soft and then add spices and veggies. Then I make a roux and add to the whole thing. In the south we use iron skillets for everything.
Sorry, but that's more of a Southern Kidney bean meal than traditional Cajun Red Beans and Rice. Cajuns would never use keilbasa (I don't think I've ever even bought it.) Andouille is the only thing to use. It sounds like you're trying to combine jamabalaya (which uses bell peppers) with red beans.
Here's my mom's recipe. (I'm Cajun on both sides) Soak 1 bag of red beans overnight. Sort out the bad beans. Combine beans with 1 can chicken broth and add 1 can water, 1 chopped onion and hamhocks to season. Simmer in crock pot until the mixture starts to boil. Turn down the heat and allow to simmer all day. An hour or 2 before serving, brown some andouille in a skillet and add to red beans. Serve over white rice with tabasco sauce and salt and pepper.
To: mariabush
"In the south we use iron skillets for everything."
Like cornbread with karo and honey - to go with the red beans!
2,999 posted on
08/28/2005 8:05:01 PM PDT by
sageb1
(This is the Final Crusade. There are only 2 sides. Pick one.)
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