Creole Red Beans and Rice

Custom Catering's

Creole Red Beans and Rice
Yield - 8 to 12 Dinner Servings

Ingredients
1 LB RED KIDNEY BEANS
1 LARGE ONION (Chopped)
3 STALKS CELERY (Chopped)
1 MEDIUM BELL PEPPER (Chopped)
1 -1/2 TBSP SMOKE/ROASTED GARLIC PURÉE (See Recipe)
1 CUP TOMATO FILETS
1 TSP WHOLE THYME LEAFS
1 TSP DRY SWEET BASIL
4 WHOLE BAY LEAFS
1 TSP GROUND CAYENNE PEPPER
1 TSP GROUND BLACK PEPPER
1 GALLON WATER
1 HAM BONE (with some meat left on it)
1/4 LB TASSO
1 -1/2 LBS LOUISIANA ANDOUILLE (Sliced)
1 -1/2 LBS SMOKE SAUSAGE (Sliced)

2 QUARTS CHICKEN STOCK RICE (See Recipe)

Method
Place all ingredients in a 10 quart stock pot (except Louisiana Andouille and Smoke Sausage) and refrigerate over night.
Remove from refrigeration and place over medium heat. When the pot comes to a boil, reduce heat to a slow simmer.

After about 2 hours, brown the andouille and smoke sausage slices in a cast iron skillet. Remove 2 cups of the beans and broth and add to the sausage skillet. Mash the beans with a chef spoon and scrape the bottom of the skillet to lift the browned seasonings into the stock. Return the beans and andouille to the stock pot and continue to cook red beans until a creamy gravy develops and the beans become very soft. (About 1 hour).

Smoked meats have a natural saltiness, therefore taste red beans and adjust seasonings after cooking.

Alternate Method
There are many other recipes for red beans and rice, check them all out!

Plate Presentation
Mound rice in center of a large dinner plate like the bowl of a volcano. Ladle 8 ounces of beans and meat into center. Garnish with fresh chopped onions or parsley. Serve Louisiana Hot Sauce on the side.

Chef's Notes:
There is a great misconception that Cajun and Creole foods are nothing but hot sauce and more hot sauce. This is not true. Much of our cooking is based on smoked flavors (years ago this was the only way to preserve meats in our hot tropical climate). Creole Red Beans and Rice derives its base flavors from these smoked meats.

It is also inportant to use fresh red beans. This may seem to be a contriduction in terms but if the beans are "stale" they will still be hard even after 3 hours of simmering. Stale beans will never produce a creamy red sauce that the dish is famous for. My suggestions in choosing the right red beans is the following: A: never purchase beans that have a brown or rust color, B: If the package looks old and dusty then the beans are, C: Choose a pack of beans that the beans are not split and broken into pieces.

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