Kardea Brown's Gullah Red Rice | Delicious Miss Brown | Food Network
Kardea is sharing a dish that’s a staple of her Gullah Geechee heritage: Gullah Red Rice!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Gullah Red Rice
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 8 to 10 servings
Ingredients
2 cups uncooked parboiled rice
1/4 cup vegetable oil
8 ounces smoked pork sausage, finely diced
1 large onion, finely diced
1 bell pepper, finely diced
Two 6-ounce cans tomato paste
4 teaspoons granulated sugar
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
Directions
Rinse the rice until the water becomes slightly clear. (This removes the starch.)
Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove from the rice, fluff the rice, then cover and return to oven for 10 minutes more.
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Kardea Brown's Gullah Red Rice | Delicious Miss Brown | Food Network
Cajun-Style Red Beans and Rice Recipe | Vegan Red Beans & Rice
How to make Cajun-Style Red Beans and Rice.
Give the popular rajma chawal a twist. Red beans and rice flavored with warm cajun spices. This is my take, a vegetarian version, on the classic recipe. Perfect for a quick and healthy weekday meal.
The recipe also includes how to make the Cajun spice mix at 00:26.
00:00 Introduction
00:26 Preparing the cajun spice mix
01:14 Cooking the vegetables
02:04 Adding the rice and beans
02:14 Mixing it all together
02:40 Ready to serve
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The Perfect Louisiana Style Red Beans and Rice Recipe
Louisiana Style Red Beans and Rice Recipe. This red beans and rice recipe is quick and very easy to follow. So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage. Enjoy!
Ingredients
1 pound red kidney beans
1 hot andouille sausage
3 celery stalk
1 teaspoon crab boil
1/2 green bell pepper
1 tablespoon minced garlic
1 tablespoon creole seasoning
1 teaspoon ground black pepper
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
2 tablespoons fresh parsley
6 cups of chicken broth
1/2 large red onion
2 tablespoons unsalted butter
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Louisiana Style Red Beans and Rice Recipe | #SoulFoodSunday
Louisiana Style Red Beans and Rice Recipe - This is a classic style red beans and rice recipe that is really easy to follow and packs that authentic down in the bayou taste! This is a must try!!
Ingredients
1 lb. dry Red Beans or Kidney Beans
2 tbsp cooking Oil
14 oz. Andouille sausage
1 Yellow Onion
1 Green Bell Pepper
3 Celery Stalks
4 tsp minced Garlic
2 tsp Smoked Paprika
1 tsp Dried Oregano
1 tsp Dried Thyme
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cayenne Pepper
1/4 tsp black Pepper
2 Bay Leaves
6 cups water
1/4 cup chopped fresh Parsley (dried will work)
1 tbsp salt, or to taste
3 Green Onions
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How to Make Louisiana Style Red Beans & Rice | Heath Riles BBQ
Red Beans and Rice is a Louisiana staple that everyone should try at least once. This recipe combines the deep, earthy flavors of red beans with the smoky sweetness of Andouille sausage. It also includes the Cajun Holy Trinity: celery, onions, and bell pepper! I amped up the flavor by using two of my best-selling seasonings.
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Products Used:
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Loco Dual Burner Fry Cart
• McWare 15 Roasting Pan
• Disposable Cutting Boards
• Aluminum Pans
Ingredients:
• Andouille sausage
• 1.5lbs of ham shanks
• 4 stalks of celery
• 1 bell pepper
• 1 onion
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• 4 32oz boxes of chicken stock
• 2 tbsp minced garlic
• 2.5 bay leaves
• Camellia beans
Directions:
1. Finely dice the onions, celery, pepper, and Andouille Sausage. Dice the ham hocks, if using, removing any bones.
2. Place the Andouille sausage into a large aluminum pan, then set a large pot over a burner on medium-low. Drizzle olive oil into the pan, and once it is hot, add the meat, sauteeing until brown.
3. If using, add the ham and use a paper towel to sop up the excess grease. Add the veggies to the pot and saute them until soft and translucent. Watch the video to learn how you can make this dish your own.
4. Add a dash of Heath Riles BBQ Garlic Jalapeńo Rub and Heath Riles BBQ Cajun Creole Garlic Butter Rub. Then, pour in ½ cup of chicken broth to deglaze the pan. Let the veggies sweat in for a few minutes before adding the minced garlic.
5. Once the veggies are soft, pour in the rest of the broth carton and let it boil. Then, add the red beans, covering them with another carton of broth, if needed, and another dash of Heath Riles BBQ Garlic Jalapeńo Rub and Heath Riles BBQ Cajun Creole Garlic Butter Rub, along with the bay leaves.
6. Put the lid on the pot, turn the burner to low, and let the beans and veggies simmer for 45 minutes. Keep an eye on your Red Beans and Rice, and add more chicken broth whenever the mixture gets too thick. You’ll most likely use 4-5 cartons.
7. When the red beans are tender, remove the bay leaves and mash the beans with a potato masher.
8. Let the red beans simmer for a few more minutes, then take them off the heat. My beans had a total cook time of about 3 hours.
9. To assemble your plate, lay down a good scoop of white rice, followed by a hefty serving of Red Beans. Let cool before digging in. Enjoy!
Chapters:
Intro 0:00
Prepare Ingredients 0:51
Fire up Burner 3:00
Brown Andouille Sausage 3:24
Add Ham Shanks 4:14
Add Holy Trinity 5:10
Season with Heath Riles BBQ Rub 5:34
Pour Chicken Broth 6:18
Add Camellia Beans 8:34
Mash Up Beans 11:24
Recap 12:00
Make a Bowl and Taste 13:30
Outro 13:39
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How to make Red Beans with Rice | Louisiana Style Red Beans with Rice | Vegan
We show you how to make Louisiana style red beans with rice in this video. Our Red Beans are a great addition to your plant based dinner arsenal baby!! This can be frozen for up to 6 months. Goes great with brown rice.
Ingredients:
1 onion
1 green pepper
4 ribs celery
6 cloves garlic
3 15-ounce cans red beans drained and well-rinsed
1 15-ounce can fire-roasted tomatoes
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt (optional)
1/4 - 1/2 teaspoon cayenne pepper,
2 teaspoons hot sauce
Directions:
Heat a saucepan over medium heat
In the food processor, do the following:
Cut the onion into quarters and pulse it in the food processor to mince and then add it to the heated pan.
Cut the pepper into quarters and chop it finely in the processor; add it to the pan.
Cut the celery into 2-inch long pieces and chop it and the garlic in the processor; add it to the pan.
Stir the vegetables well and add 2 tablespoons of water. Cook until soft, about 6-10 minutes.
While the vegetables are cooking, rinse the beans well. Put half of them (1 1/2 cans) into the food processor with half of the can of tomatoes. Process until all the beans are coarsely chopped, just short of pureed.
When the vegetables are soft, stir in the blended beans, remaining whole beans, remaining tomatoes, and all seasonings. Cover tightly, reduce heat to very low, and cook for at least 30 minutes. Stir every 5 or 10 minutes and add water as needed to keep beans moist but not soupy.
These taste better the longer they cook, so consider 30 minutes the bare minimum and cook them longer if you can, adding water as necessary.
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