Hey Broox, heres the pics I
promised you...those mudbugs
were DAMN tasty!!! Thanks for
Everything. I will DEFENITELY use Authentic Louisiana Seafood again
to place my seafood orders!
YOU CAN POST THAT!!t!
Raul
Ft.Lauderdale, FL
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Home > Recipes > Red Beans & Rice
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What You Need:
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1 pound of kidney beans soaked over night with ¼ teaspoon red pepper and 1 teaspoon black pepper (Anywhere from 8 to 24 hrs) the longer the better
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3 cups of chopped Bermuda onions, 2 tablespoons Worchestshire sauce ( preferrebly Lee and Perrins) and 1 bunch of chopped green onions
- 1 cup chopped fresh Parsley, ¼ teaspoon leaf thyme (dried)
- 4 large cloves crushed garlic, 1 cooked sausage cut into rounds (andouille if possible
cook separately to remove grease)and 1 teaspoon salt - Add all ingredients to beans
- Add 2 teaspoon of La Hot Sauce and 1 bay leaf
What You Do:
- Cook beans slowly (don’t boil) in salted water for 45 minutes. Vegetables and
remaining seasoning should be added at this time then cook for another hour or
so. Always cook slowly making sure beans don’t burn or stick to bottom of pot.
Stir frequently. Add the sausage (it will give you a thickened body) cook for another hour. After this hour cool down (refrigeration is not necessary) after it is cool reheat and bring to a boil, stir and then simmer for about 30 minutes. Serve with or without rice!
- Always cook 2 times the amount! Leftover’s can be frozen or given to friends as gifts
- When you cook 2 times the amount of red beans double everything but the salt, it can always be added a la table.
- Don’t let the time bother you! Soak the beans at night so you have them ready to
go the next day. Put on some good Jazz, open a great bottle of wine, have friends
over or just drink the wine yourself. Cooking is not only therapy but also a great way to visit with friends or to just distract you from everyday madness.
C’est bon!
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