Ingredients

• 1/2 pound thick sliced bacon
• 1 cup chopped onions
• 1/2 cup chopped red bell peppers
• 2 cups canned tomatoes
• One 6-ounce can tomato paste
• Dash of freshly ground black pepper
• 1/2 teaspoon salt
• 4 cups cooked white rice
• 2 cups water

Fry bacon in a large skillet on medium heat until brown, stirring with fork.  Add onions and peppers.  Cover and cook for 2 to 3 minutes.  Remove lid and add remaining ingredients; mix well.  Bring to boil, about 3 minutes. Stir vigorously, cover again, and cook over very low heat for about 15 minutes until rice and liquid are totally mixed.

1 pound dried red beans or kidney beans
1 large hamhock from left over ham, or sausage
2 tablespoons margarine or ham fat
1 large onion, finely chopped
1 or 2 clove garlic, finely minced
1 teaspoon salt
1/4 teaspoon red pepper
1 small piece bay leaf
1/2 teaspoon oregano powder
2 large ripe tomatoes or canned whole tomatoes

INSTRUCTIONS

Pick and wash red beans.
In a large sauce pan boil 1-1/2 quarts water, drop in the beans, boil 1 minute. Set aside until they cool.
Cook onion in fat until tender. Add to beans, with garlic, hamhock, tomatoes, bayleaf, salt, and pepper. Cook over high heat, then reduce to simmer until tender, about 2-1/2 to 3 hours.
Take out hamhock, cut meat away from bone and add to pot of beans. Add oregano. Discard the bone.
Serve in soup plates over rice. Chopped scallions over this is delicious.
COOKING TIP: If using sausage, do not cook them longer than 1 hour. If there are left over beans, chill in individual servings and freeze.

How visitors found this page:

• creole red beans and rice
• creole red beans and rice recipe
• creole red beans recipe

1 onion (diced)
1/2 green bell pepper
1/2 yellow bell pepper
1/2 red bell pepper (cut small strips then cut in half for all bell peppers)
10 small banana peppers (cut ends off)
1 whole garlic clove(diced)
2 cans diced tomatoes
1 small can tomato sauce
6 Polish Sausages (chopped into bite sized pieces)
15-20 jumbo whole shrimp
2 cans red beans
1 can corn niblets
1/2 cup vegetable oil
Worcestershire sauce (to flavor)
Creole seasonings (to flavor)
1 Tbsp. parsley flakes
1 cup rice (uncooked)

Cooking Instructions

Start with oil heated, add onion, garlic, and sausage… sautee with sauces and spices
Add all peppers
Let simmer untill onions and peppers soften.
Add tomatoes and 1-2 cans of water.
Let it come to a boil, then add beans, corn and parsley flakes.
Boil rapidly and flavor to taste.
When sausage rises to top, add shrimp and simmer for 20-30 minutes.
Serve over rice and enjoy!

This is a jambalaya you can add to or take away from – let the seasonings be your guide and use your imagination!

1 14 1/2 OZ Can Chicken Broth
2 Cups Instant rice
1 Can stewed Tomatoes
1 6 OZ Can tomato paste
1/2 LB. Pre cooked shrimp
1/2 LB. Smoked Andouille or spicy Cajun sausage
1/3 teaspoon Liquid Smoke
1/3 Bottle of “TRY ME” Shrimp and Lobster Sauce
(A RILEY FOOD’S PRODUCT, MADE IN NEW ORLEANS)
4 TO 6 Sliced green onions

Directions

Cook Sausage
Cook rice in chicken broth
Chop up tomatoes by running a knife through in the can
Combine all ingredients except green onions and heat to serving temperature
Top with green onions prior to serving.

2 lbs Italian/green onion sausage (crumbled)–
Saute in large pan.
3 packs frozen chopped seasoning (bellpepper, onion, celery)–
Brown the above together and skim off any excess grease.
Season to taste with garlic powder, “Tony Chacherie” or other full-bodied seasoning, and Worcestershire sauce.
Add 1-2 cans Ro-Tel Tomatoes.
Add chicken broth or stock to cover (about 3″ above seasoning/meat mixture).
Cover and simmer a few minutes.
Add 1-3 cups of any meat or shell fish as desired….shrimp, crawfish, turkey, chicken, etc.
Cover and simmer some more!
Add 2-4 cups of rice (Uncle Ben’s works great!), depending on how large your pot is.
Cover and cook on “hi” for 15 minutes or so; then turn down and cool, stirring occasionally until tender!

2 lbs Italian/green onion sausage (crumbled)
Saute in large pan.

3 packs frozen chopped seasoning (bellpepper, onion, celery)
Brown the above together and skim off any excess grease.
Season to taste with garlic powder, “Tony Chacherie” or other full-bodied seasoning, and Worcestershire sauce.

Add 1-2 cans Ro-Tel Tomatoes.
Add chicken broth or stock to cover (about 3″ above seasoning/meat mixture).
Cover and simmer a few minutes.

Add 1-3 cups of any meat or shell fish as desired….shrimp, crawfish, turkey, chicken, etc.
Cover and simmer some more!

Add 2-4 cups of rice (Uncle Ben’s works great!), depending on how large your pot is.
Cover and cook on “hi” for 15 minutes or so; then turn down and cool, stirring occasionally until tender!

How visitors found this page:

• CREOLE JAMBALAYA RECIPE
• jambalaya recipe