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    You are in: Home / Recipes / Shadow's Red Beans and Rice Recipe
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    Shadow's Red Beans and Rice

    Shadow's Red Beans and Rice. Photo by Caroline Cooks

    1/1 Photo of Shadow's Red Beans and Rice

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Chef Shadows's Note:

    CAJUN : Source: Shadows, adapted from the "Frugal Gourmet". File' may be found in most ethnic markets ( it is a sassafras based seasoning). There has been debate about the use of "Bay Leaf" in the original southern recipes for this dish, I have found it used and not used... Cooking time does not include overnight soak.

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    Units: US | Metric

    For the rice


    1. 1
      Soak the beans overnight in water to cover.
    2. 2
      Drain and place in a heavy kettle.
    3. 3
      Add the ham,onion,celery,parsley, bay leaves, and garlic, and add water to the pot barely to cover contents.
    4. 4
      Bring to a boil, and then turn to simmer.
    5. 5
      Simmer uncovered for 2 hours.
    6. 6
      You may need to add a little water to keep from sticking.
    7. 7
      After the first 2 hours of cooking, add the butter, pepper, Worcestershire, and tabasco to the pot.
    8. 8
      Cover and cook on very low heat for 1 more hour.
    9. 9
      Serve over white rice cooked the following way:.
    10. 10
      This step should be preformed while the beans are cooking.
    11. 11
      Raw rice.
    12. 12
      Rinse rice 3 times in cold water.
    13. 13
      Add chicken boulion cube.
    14. 14
      Add tabasco sauce.
    15. 15
      Add file'.
    16. 16
      Bring rice to boil over medium high heat in water with boulion, tabasco, and file'.
    17. 17
      When bubbles disapear from the surface of the rice turn heat to low and cover.
    18. 18
      Let let cook for 20 minutes on this low heat.
    19. 19
      Remove from heat and let stand for at least 10 minutes but not more the 30 minutes.

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    Ratings & Reviews:

    • on December 18, 2010


      This was perfect! I didn't use as much Tabasco, only because I wanted my five-year-old to try it. He said it was good, but that he'd rather have chicken nuggets. The adults all ate two bowls, though! I used a smoked ham hock, and a touch more file' in the rice.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2010


      Very good; I cooked them in a cast iron Dutch oven, Love this, smelled so good cooking. Added some cornbread and BINGO! Delish dinner. Made for Cool Beans! Cooking Photo Event.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2007


      OMG! We had been craving something Cajun as the food here tends to be bland. Sometimes we just want to "spice things up"! This was so good! The aroma of it cooking for hrs. filled my house and made the neighbors inqire what smelled so good! The combination of all these ingredients blended together, the beans were done to perfection as well. I had my doubts when it said to add margarine, but I followed the recipe and it just blended and made it complet somehow. Fantastic! Perfect served on a chilly day like we had yesterday. Thanks for sharing this with us!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shadow's Red Beans and Rice

    Serving Size: 1 (331 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 594.8
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 5.0 g
    Cholesterol 20.4 mg
    Sodium 250.9 mg
    Total Carbohydrate 114.4 g
    Dietary Fiber 6.7 g
    Sugars 2.3 g
    Protein 12.4 g

    The following items or measurements are not included:

    file powder

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