Shadow's Red Beans and Rice

Recipe by Chef Shadows
READY IN: 3hrs 20mins




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