| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Cajun | Soups | 32 | Servings |
INGREDIENTS
| 3 | Onions; diced | |
| 4 | Bell pepper; diced | |
| 1 | Stalk celery; diced | |
| 6 | Jalapeno; minced | |
| 1 | tb | Cayenne pepper |
| 1 | tb | White pepper |
| 1 | tb | Black pepper |
| 1 | tb | Paprika |
| 1 | tb | Granulated garlic |
| 1 | ts | Dry mustard |
| 1 | ts | Cumin; roasted and ground |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 2 | Bay leaves | |
| 1/2 | Cube margarine | |
| 6 | qt | Red beans |
| 12 | qt | Vegetable broth |
| 2 | qt | Brown rice |
| 5 | ds | Tabasco sauce |
| To taste salt |
INSTRUCTIONS
Mix together all the spices except the salt. Saute the onions, bell pepper, celery, and garlic until translucent. Over medium high heat add the spice mixture and 1/2 a cube of margarine. Saute and stir about 5 to 7 minutes scraping all the good stuff that is sticking to the bottom of the pan. Add the beans, veggie broth and Tabasco sauce and bring to a boil. Reduce to a simmer. After about an hour, add the rice and continue cooking until the beans are done, about an hour longer. Add water as needed. Adjust salt and serve. Recipe by: Kurt Lucas Posted to bbq-digest V5 #771 by Kurt Lucas <kurtl@navicom.com> on Dec 18, 1997
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