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Red Beans and Rice
Prep Time 2 hours
Cook Time 3 hours
Servings
Ingredients
Prep Time 2 hours
Cook Time 3 hours
Servings
Ingredients
Instructions
  1. Place red beans into a large bowl, and cover with water by several inches. Soak overnight.
  2. In a large soup pot, add the oil, garlic, green pepper, onion, celery. Sauté for a few minutes.
  3. Drain and rinse red beans, add them to the soup pot with the vegetables. Cover with water and cook over medium to low heat. Season pot with salt, black pepper, and Creole seasoning.
  4. Reduce heat to low and cook until beans are tender, about 4 hours. When beans are tender add the sausage cut into bit size pieces. Stir to combine and let the flavors come together over low heat for 15-30 minutes, stirring occasionally.
  5. Red beans should have a thicker liquid. If water starts to run low just add water slowly so it doesn’t create the consistency of a soup, these are very creamy beans. Serve red beans over hot cooked rice.
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Grillades are usually served over creamy grits.

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Grillades
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a medium size bowl combine a half a cup of flour and creole seasoning.
  2. Coat each piece of meat evenly with the flour and set aside.
  3. Heat oil in a skillet. Place the meat in the pan and let each side cook until the meat is browned on the outside. Remove the meat from the pan.
  4. While the pan is still hot sauté the onions, bell pepper, and celery until they are tender and the onions are browned.
  5. Add the garlic and tomatoes and sauté for 5 minutes.
  6. In a pot create a roux by melting the butter and adding the flour. Stir the mixture continuously until the roux turns the color of peanut butter.
  7. Add the broth and whisk on medium heat until the liquid is thickened.
  8. Add the meat and vegetables to the pot and season with salt and pepper.
  9. Let the food come to a boil and then reduce the heat to low. Let the meat simmer for 1-2 hours.
  10. Add parsley for the last 10 minute of cooking.
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