Tonight's dinner
Nov. 19th, 2007 07:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serenecookingJust posted this to rec.food.cooking, as well:
I rarely am in the mood for smoky foods, but today I am, and![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
someotherguy had requested beans and rice for dinner, so I decided to go kind of Louisiana-flavored today. I'm certain it's not authentic anything, and there's no roux in sight, but it's really yummy.
I soaked a cup of red beans. Sauteed diced onion, celery, and green pepper with olive oil and salt. Added a large andouille sausage, sliced into half-moons. Poured the beans and enough water to cover in there, added a big pinch of chili powder and five cloves of minced garlic, and pressure-cooked for five minutes at high pressure, letting it come down naturally.
When the pot of beans was done, I added about 5 ounces of shrimp (peeled/deveined/chopped) and simmered for a few minutes, then added some cooked white rice. On the side, mustard greens cooked with two slices of applewood bacon that I minced and cooked first (along with their grease) and a dash of salt.
I have to say I love having a butcher who doesn't bat an eye when I ask him to sell me two slices of bacon.
Man, this is some good shit.
I rarely am in the mood for smoky foods, but today I am, and
someotherguy had requested beans and rice for dinner, so I decided to go kind of Louisiana-flavored today. I'm certain it's not authentic anything, and there's no roux in sight, but it's really yummy.I soaked a cup of red beans. Sauteed diced onion, celery, and green pepper with olive oil and salt. Added a large andouille sausage, sliced into half-moons. Poured the beans and enough water to cover in there, added a big pinch of chili powder and five cloves of minced garlic, and pressure-cooked for five minutes at high pressure, letting it come down naturally.
When the pot of beans was done, I added about 5 ounces of shrimp (peeled/deveined/chopped) and simmered for a few minutes, then added some cooked white rice. On the side, mustard greens cooked with two slices of applewood bacon that I minced and cooked first (along with their grease) and a dash of salt.
I have to say I love having a butcher who doesn't bat an eye when I ask him to sell me two slices of bacon.
Man, this is some good shit.