Sunday, September 21, 2014
RouxBDoos Creole Red Beans over Rice
Sep 20 1014
I always like using my cast iron 5 quart Dutch oven for cooking. I borrowed this recipe from one of my favorite bloggers, RouxBDoo, who I have been following for years. He does 3 blogs about New Orleans Cajun and Creole cooking, RouxBDoos Cajun and Creole Food Blog, Nola Cuisine and New Orleans Cuisine. I chose his Creole Red Bean Stew for tonight’s supper. He used canned red beans in his recipe and I used dry red beans soaked overnight, and instead of Andouille I had some of my butchers smoked sausage and some of my Tasso from the freezer to use. I used Rotel’s mild tomatoes and chilies; along with the Cajun seasoning and hot sauce it was the right amount of heat for me.
By 2:00 I had all in the pot bubbling good and put the lid on to simmer for a while. I had time to sit and have a few beers and enjoy the almost 80 deg. breezy day. At 4:00 I took the lid off the pot to let it reduce and thicken the sauce. I mixed up a boxed corn bread mix and baked it in my Wapak cast iron 9 inch skillet. The Wapak skillet is hollow ware; at least 80 years old and one I cleaned and re-seasoned.
At 5:00 the stew was getting thickened so I put the lid back on and got my rice cooking. At 20 till 6:00 I added a few good shakes of smoked paprika and stirred good then served it all at 6:00. What you see on the plate edges is some Savor’s WOW seasoning I sprinkled over the stew. My usual seasoning is some fresh ground 4 peppercorn blend.
That was a plate full of goodness, the smoke from the Tasso, smoked sausage and smoked paprika blended well with the heat level for a great taste.
Heating the butter and bacon grease
Meat and dry seasoning added
Tomatoes, water and wet seasoning added
Uncovered after two hours
For the cornbread
A pat of butter heating in the skillet
Batter poured in
Came out clean and a nice color
Ready to serve
Serving the stew