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.
Ingredients
Heating the butter and bacon grease
Veggies sauteing
Sliced meat
Meat and dry seasoning added
Tomatoes, water and wet seasoning added
Beans added
Uncovered after two hours
For the cornbread
A pat of butter heating in the skillet
Batter poured in
Done baking
Came out clean and a nice color
Ready to serve
Sliced
The rice
Serving the stew
My supper
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