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Red beans and rice help
Posted on 3/28/14 at 8:50 am
Posted on 3/28/14 at 8:50 am
Guys need some help. Hosting our annual fantasy baseball draft Sunday and was going to cook red beans and rice
What's your best and easiest recipe where I don't have to buy 50 ingredients. I was going to use my crock pot. Also how are the all in one in a bag kits? Any good?
Side note- have you ever boiled a lb or two of shrimp on the cooktop? If so any tips?
What's your best and easiest recipe where I don't have to buy 50 ingredients. I was going to use my crock pot. Also how are the all in one in a bag kits? Any good?
Side note- have you ever boiled a lb or two of shrimp on the cooktop? If so any tips?
Posted on 3/28/14 at 8:54 am to dallastiger55
I use beans, sausage, a container of guidry's trinity seasoning, extra garlic, a couple bay leafs, and then whatever spices i see fit.
salt
pepper
tony's
garlic salt
cayenne
nothing to it other than tasting it.
i have also boiled shrimp on the cooktop. Just make sure you have a big enough pot and your vent works. Otherwise the smell of crab boil will take over the house and choke everyone.
salt
pepper
tony's
garlic salt
cayenne
nothing to it other than tasting it.
i have also boiled shrimp on the cooktop. Just make sure you have a big enough pot and your vent works. Otherwise the smell of crab boil will take over the house and choke everyone.
Posted on 3/28/14 at 8:59 am to dallastiger55
Blue Runner
Posted on 3/28/14 at 9:00 am to dallastiger55
pack of beans
2 lbs smoked pork sausage
2 onions
2 cloves garlic
cut onions and garlic
put beans in pot and cook til halfway tender.
add onions, garlic, and cut up sausage and cook til the beans are tender.
season with some slap ya momma. then serve.
not too hard.
2 lbs smoked pork sausage
2 onions
2 cloves garlic
cut onions and garlic
put beans in pot and cook til halfway tender.
add onions, garlic, and cut up sausage and cook til the beans are tender.
season with some slap ya momma. then serve.
not too hard.
This post was edited on 3/28/14 at 9:03 am
Posted on 3/28/14 at 10:15 am to dallastiger55
quote:
I was going to use my crock pot.
Assorted canned beans.
Onions/trinity/whatever you prefer.
Sausage.
Seasoning.
Set it and forget it.
Posted on 3/28/14 at 1:08 pm to dallastiger55
Add 1/2 Teaspoon ground Allspice per 1 Lb. Beans.
Posted on 3/28/14 at 1:15 pm to dallastiger55
1 lb of dry beans
6 cups of pork stock or water
1 smoked ham hock
1 lb good smoked sausage
1 medium onion, fine diced
1/2 bell pepper, fine diced
2 stalks celery, fine diced
2 or 3 garlic cloves, minced
3 green onions, diced
2 or 3 T minced fresh Italian parsley
2 bay leaves
1/2 T each, dry thyme, oregano, and basil
1 or 2 whole jalapeno peppers, minced
1 t each black and red pepper
Salt to taste
Method
Brown the sausage and remove from your pot. Add the onion, celery and bell peppper and saute on med heat until the onions are clear. Add the garlic and all dry herbs, peppers, and the jap peppers. Go two more minutes. Add the stock or water. Bring up to a simmer. Add the beans and the hock...reduce the heat and simmer for two hours, stirring occasionally. Add the sausage, green onions, check for seasoning adjustments, and simmer until the beans are to your desired texure. Mash a cup or two to thicken the dish, if you like, for a creamier texture. Some add butter here...I don't like butter in my dish. Add the parsley and your done.
I don't do mine in a crockpot, but if you put the dishtogether, as above, you could tranfer to a crockpot and finish it over the course of a day , no problem. Aso, I keep ham bones and scraps in the freezer to add to beans. Some minced ham in the pot is a good thing...the smoked hock(s) is/are a necessity.
6 cups of pork stock or water
1 smoked ham hock
1 lb good smoked sausage
1 medium onion, fine diced
1/2 bell pepper, fine diced
2 stalks celery, fine diced
2 or 3 garlic cloves, minced
3 green onions, diced
2 or 3 T minced fresh Italian parsley
2 bay leaves
1/2 T each, dry thyme, oregano, and basil
1 or 2 whole jalapeno peppers, minced
1 t each black and red pepper
Salt to taste
Method
Brown the sausage and remove from your pot. Add the onion, celery and bell peppper and saute on med heat until the onions are clear. Add the garlic and all dry herbs, peppers, and the jap peppers. Go two more minutes. Add the stock or water. Bring up to a simmer. Add the beans and the hock...reduce the heat and simmer for two hours, stirring occasionally. Add the sausage, green onions, check for seasoning adjustments, and simmer until the beans are to your desired texure. Mash a cup or two to thicken the dish, if you like, for a creamier texture. Some add butter here...I don't like butter in my dish. Add the parsley and your done.
I don't do mine in a crockpot, but if you put the dishtogether, as above, you could tranfer to a crockpot and finish it over the course of a day , no problem. Aso, I keep ham bones and scraps in the freezer to add to beans. Some minced ham in the pot is a good thing...the smoked hock(s) is/are a necessity.
This post was edited on 3/30/14 at 12:19 am
Posted on 3/28/14 at 1:47 pm to dallastiger55
I always add a can or two of Blue Runner creamed red beans to a regular sized batch. If not, you'll have to mash some yourself, or blend some with an immersion blender. (If you want that creamed texture to go with the whole beans.)
Posted on 3/28/14 at 3:47 pm to dallastiger55
Nobody mentioned a 5 oz bottle of Tabasco sauce and a 2 oz bottle or "slop".
You must all be cooking New Orleans style red beans.
You must all be cooking New Orleans style red beans.
This post was edited on 3/28/14 at 3:48 pm
Posted on 3/29/14 at 11:49 pm to dallastiger55
Bablefish5 on YouTube has a recipe that I use for hiking but it's good for the house too and easy to make
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