Red Beans and Rice...Oh So Nice!

Yum!!!! I finally got around to Cajun Day at the Brignon Compound. Below are recipes for Red Beans and Rice and Shrimp Etouffee. I am really proud of both of these dishes!!

Cadillac Cowgirl Red Beans and Rice

1 lb Dried Kidney Beans
1 Bone In Ham Steak
3 Links Klobase, Kielbasa or Smoked Sausage, sliced
1 Medium Onion, Chopped
3 Garlic Cloves, Chopped
2 Celery Stalks, Chopped
1 Box Swanson Chicken Stock (not broth), plus equal amounts water
1 Tsp Dried Thyme
1 Bay Leaf
1 Tsp Creole Seasoning (I used Tony Chachere's)
1 Tsp Salt
1 Tsp Pepper
Chopped Green Onions or Parsley for garnishing
Hot cooked rice

In a large dutch oven, cover kidney beans with hot water and bring to a boil. Cover, turn down to medium heat and simmer for 30 minutes to parboil them. Drain and rinse. Set aside. Meanwhile, add the ham steak and sausage and saute over medium heat to release all of the juices. Add the onions and celery and continue to saute over medium heat for 10 minutes. When the onion and celery start to become tender, add the garlic. Saute for just a few minutes and add the chicken stock, kidney beans and equal parts water. Stir to combine and add the thyme, bay leaf, salt and pepper and Creale seasoning. Bring to a boil, cover and reduce heat to a simmer for 3o minutes. Check water level and add about a cup of warm water; continue to simmer until the beans are tender and check your water level from time to time. Add water if needed. Remove bay leaf, adjust seasonings and serve with cooked white rice and French bread. Delicious!!!!

Cadillac Cowgirl Shrimp Etouffee

1 lb Peeled and Deveined Shrimp, tails off (I bought a pound of the medium size shrimp)
1 Stick Butter
1 Medium Onion, chopped
1 Bell Pepper, chopped
1 Celery Stalk, chopped
1 Tbsp Worcestershire Sauce
3 Cloves Garlic, chopped
1 Tbsp Mild Bill's Pacific Beauty Paprika
2 Tbsp Creole Seasoning
2 Cups Water
Chopped Green Onions or Chives for garnishing
Hot cooked rice

In a large dutch oven, melt the butter. While the butter is melting, coat the shrimp with the creole seasoning. When the butter is melted, add the shrimp and saute it for 3-5 minutes. Using a slotted spoon, transfer the shrimp to a bowl and add the paprika, onion, bell pepper, celery and garlic to the pot. Continue to saute over low heat until the veggies become tender. Add the shrimp back to the veggie mixture and add the Worcestershire sauce and two cups of water. Bring to a boil, cover and reduce heat to a simmer. Simmer for 30-45 minutes until the liquid has reduced some. If the etouffee is not thick enough, use cornstarch and water to thicken it to your tastes. Adjust seasonings with creole seasoning and salt and pepper if needed. Serve over hot rice and garnish with green onions or chives.

Both of these dishes were AMAZING!!!! They both make plenty - so you'll be able to feed a crowd and/or have leftovers. I really liked using sausage and ham in the Red Beans and Rice - it makes it very hearty.

Gary survived the GPM - so did Ron Baker. Jenny and Jim both received 3 year terms and Glenda and Lee each received 2 year terms. I doubt I really comment on the goings on of the GPM since I wasn't there and my information is coming secondhand :)

Paige kicked Karate ass on Saturday!! She placed in Cada and got 2nd in Sparring. Way to go my Juicy of Love and Deliciousness!!!! We are so proud of her!

Have a wonderful day everyone!!

Spreading my own special brand of joy and kindness......

Kelly