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Chuck Taggart’s New Orleans Red Beans and Rice
THE FOOD DICTATOR36Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork butt (boneless, cut into 2-inch cubes)
- 1 qt. distilled white vinegar
- 1/2 cup mustard seed
- 1 Tbsp. celery seed
- 2 Tbsp. Tabasco Sauce
- 1 bay leaf
- 6 cloves garlic (peeled and cracked, not smashed)
- 1 Tbsp. kosher salt
- 12 peppercorns
- 1 lb. red kidney beans
- 1 onion (large, chopped)
- 1 bell pepper (chopped)
- 5 celery (ribs, chopped)
- garlic (As much, as you like, minced, I like lots, 5 or 6 cloves)
- 1 smoked ham hock (¾ pound of Creole-style pickle meat (pickled pork), or ¾ lb. smoked ham, diced, for seasoning – TFD enjoys a combo of smoked ham and pickle meat, to a total of ¾ pound)
- 1 1/2 lb. smoked sausage (mild or hot, or andouille, sliced on the bias)
- 1 tsp. dried thyme leaves, crushed
- 2 bay leaves
- 1 dash Crystal Hot Sauce (or Tabasco as you like, to taste)
- 3 dashes worcestershire sauce
- Creole seasoning (blend, to taste; OR)
- red pepper
- black pepper
- salt (to taste)
- hot sausage (Fresh Creole, or chaurice, links or patties, grilled or pan-fried, one link or patty per person, optional)
- pickled onions (optional but recommended)
- 3 lb. yellow onions (tiny, up to 1 inch diameter)
- 1 gal. water (cool)
- 1/4 cup salt
- 2 Tbsp. crushed red pepper
- 2 tsp. sweet basil
- 6 bay leaves (small)
- 1 qt. distilled white vinegar
- 1 cup water
- 2 Tbsp. crab boil (liquid)
- 2 drops red food coloring (optional)
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