| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
French |
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Diced bacon |
| 1 1/2 |
c |
Chopped onions |
| 1/4 |
c |
Chopped green bell peppers |
| 1 |
tb |
Minced garlic |
| 4 |
|
Bay leaves |
| 6 |
oz |
Sliced andouille sausage |
| 1 |
sm |
Smoked ham hock (5-6 oz) |
| 2 |
c |
Dried red kidney beans; soaked overnight |
| 1 |
ts |
Creole seasoning |
| 1 |
ts |
Worcestershire sauce |
| 2 |
qt |
Basic chicken stock |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Cooked long-grain white rice; warm |
| 6 |
tb |
Chopped green onions |
INSTRUCTIONS
These recipes are dedicated to the memory of Chef Buster Holmes, whose
Buster Holmes' Bar and Restaurant in the French Quarter defined what New
Orleans Red Beans and Rice are all about. Chef Buster died on Monday,
February 28, 1994, at the age of 89. From _Emeril's _New_ New Orleans
Cooking_ by Emeril Lagasse and Jessie Tirsch,
1. Heat the oil in a large heavy pot over high heat. Add the bacon and
saute for 2 minutes. Add the onions, bell peppers, garlic, bay leaves,
andouille, and ham hock and cook, stirring, for 2 minutes.
2. Add the beans and cook for 2 minutes. Stir in the Creole seasoning,
Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat
to medium and cook for 1 hour, stirring occaisionally. Add the salt, cover
the pot, and cook for 15 minutes. Turn off the heat and allow the pot to
sit, covered, for about 20 minutes. Discard the ham hock.
3. To serve, ladle a generous cup of the soup into each of 6 bowls. Top
each serving with 1/4 cup rice and sprinkle each with 1 tablespoon of the
green onions. Makes 7 cups, 6 hearty first-course servings.
ELENDIL@MINTIR.NEW-ORLEANS.LA.US
(EDWARD J. BRANLEY)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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