So I just procured a crock pot and I plan to kick it off with some good ole Red Beans and Rice. I need a good recipe for it if any of you have one. All the ones I've seen seem really over simplified and I don't trust "cajun" stuff from the intarweb. I'd take a recipe from a Tiger tailgater over wannabe cajun scrubs any day. I'll eat anything so don't skimp on ingredients. Much thanks!
I don't have a recipe but I do have a link to a relevant thread. http://www.tigerforums.com/showthread.php?t=42659
I dont have a recipe but my wife makes some good red beans. Pork Tasso is always good to throw in there.
Since it's a new crock pot, it should have the removable crock that can be placed on the stove for browning. If so, saute onions and bell pepper then add smoked sausage (cut up) and diced tasso. Stir that around until a gravy is formed. Put the crock on the slow cooker and add dry beans and water (about an inch or two over the beans). Season to taste and let it cook all day. I'd check it after 2 hours to make sure the water is holding up and the beans aren't sticking. If you don't want to (or can't) saute per above, just put everything in at once. Sauteing brings out the meat flavors, though, and the beans soak it all up. Get a good French Bread and go to town.
Mine can. It has a protective pad for electric stoves but you can place it directly over a gas flame. They caution you to maintain no more than a medium heat.
Bay leaves are a must for any type of beans. SabanFan's instructions are pretty much how I do it. Except I use a regular magnelite pot or my black iron pot and slow simmer them on the stove. I soak the beans at least one hour to lower cooking time.
I soak my beans a full 24 hours. I saute onions and bellpepper, add sausage in my magnalite and make a gravy, in another pot I boil a pork shoulder for stock. When my gravy is at the propper point I poor it into my shoulder stock and increase the heat. I let that reduce then add the beans. It has to cook for another 2 hours or so. When I am lazy I saute an onion, bellpepper, and some sausage, and open a can of blue runners.
I see you list New Iberia as one of your locations so you should have access to great sausage and smoked pork. That's the key and where most of the flavor comes from. Get quality pork sausage and tasso like has been suggested then you will have a hard time not making great beans. Brown your meat first and use that grease to brown your onions. A little galic powder and some tony's and your well on your way. I sometimes also add few chicken bouillon cubes.
Purchase dry red kidney beans and soak in a large bowl of water. The next day drain the water and add to pot with chicken stock (2 cans), more water (enough where the beans are under the liquid and will need to add through out the cooking process), chopped onions, bell peppers, Tony’s seasoning, salt and garlic powder. This will simmer (kinda boil but not to heavy) for several hours, stir often do not let it stick. The beans will become soft and some will start to break apart. I even add some Tabasco hot sauce, for extra flavor. When it is almost done (beans very soft) add some smoked sausage, cut into small bite size pieces and cook until sausage heated. Keep tasting to make sure you have enough spice or salt/pepper.
