Cajun Red Beans and Rice
"Being so far away from home, I tend to crave recipes I am unable to get here in Holland. This being one of them! Good ole Cajun and Creole Food. After one of these cravings I decided to do some research and came up with several recipes for Red Beans and Rice. I took bits and pieces from the different recipes, subbed ingredients I was unable to find here and created this easy and tasty recipe. Whenever my husband and I crave Cajun, this fits the bill.
Depending on your taste, you may want to add more Cajun spices to suite your family's spiciness of preference.
I love to serve this dish alongside grilled pork chops or smoked sausage"
- Ready In:
- 1hr 15mins
- Ingredients:
- 26
- Serves:
-
6
ingredients
- 1 cup ham, cubes
- 4 slices bacon, cut into 1/2 inch dices
- 2 (14 ounce) cans kidney beans, drained and rinsed well
- 1⁄4 cup olive oil
- 1 onion, chopped into small dices
- 1 green pepper, chopped small dices
- 3 garlic cloves, chopped fine
- 2 stalks celery, chopped into small dices
- 2 bay leaves
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried sage
- 1 tablespoon parsley, fresh chopped
- 1 1⁄2 tablespoons cajun seasoning, recipe below
- 2 1⁄4 cups chicken broth, low salt if possible
- 2 cups long grained white rice, Uncle Bens is a good choice
- cajun seasoning, mixture
- 1 tablespoon paprika
- 1⁄2 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley flakes
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
directions
- Cajun seasoning mixture ingredients. Just mix all ingredients together well. Set aside. May be stored in a ziplock or airtight container for several weeks.
- In a large pot, add 1 tbsp of oil. Add ham and bacon dices and sauté until they are browned. Remove from pot and set aside.
- In pot, add remaining oil and add onion, green pepper, garlic, celery and stir well. Sauté mixture until veggies are limp and cooked. About 8 minutes.
- Add kidney beans, bay leaves, thyme, sage, parsley and Cajun spices. Mix well together.
- Add chicken broth and bring mixture to a boil. Lower heat, cover pot and simmer low for 30 minutes.
- Add rice, ham/bacon and bring mixture to boil. Lower heat to low, cover and simmer 20minutes. Remove from heat and let sit 5 minutes. ***Read directions on rice brand package and follow the cooking time on the package. Rice cooking times vary per brand, so it is best to follow the cooking time directions on the package you are using in this recipe. The Uncle Bens Rice I use states a simmer of 20 minutes as I state in this recipe.
- Serve.
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RECIPE SUBMITTED BY
Expat in Holland
United States
2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers.
Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference.
I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'.
Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly.
My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines!
Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!
