Undefeated Red Beans and Rice

Undefeated Red Beans and Rice Recipe from USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Zydeco Stomp Gumbo is a flavorful and hearty dish that originates from the southern region of Louisiana. This dish is a combination of various meats, vegetables, and spices that come together to create a rich and satisfying meal.

History

Gumbo has a long history in Louisiana, with influences from French, Spanish, African, and Native American cuisines. The dish is believed to have originated in the 18th century and has since become a staple in Cajun and Creole cooking.

Ingredients

vegetable cooking spray
0.5 cup chopped onion
0.5 cup chopped celery
0.5 cup chopped green bell pepper
2 cloves garlic, minced
0.5 lb (227 g) fully cooked smoked sausage, cut into 0.25 inch slices
2 x 15 oz (425 g) cans red beans, drained and rinsed
1 x 8 oz (227 g) can tomato sauce
1 tsp worcestershire sauce
0.25 tsp ground red pepper
0.25 tsp hot pepper sauce
3 cup hot cooked rice
sliced green onions (optional)
hot pepper sauce (optional)

How to prepare

Heat a Dutch oven that has been coated with cooking spray over medium-high heat until it becomes hot.
Add onion, celery, bell pepper, and garlic to the Dutch oven and cook for 2 to 3 minutes.
Add red beans, sausage, tomato sauce, Worcestershire sauce, red pepper, and pepper sauce to the Dutch oven. Cook while stirring for an additional 2 to 3 minutes, or until the mixture is thoroughly heated.
Serve the beans over rice. Top with green onions and serve with hot pepper sauce, if desired.

Variations

Substitute the chicken and sausage with turkey andouille sausage for a lighter version of the dish.
Add more vegetables such as bell peppers, celery, and carrots for extra flavor and nutrition.

Cooking Tips & Tricks

Make sure to brown the roux evenly to avoid a burnt taste in the gumbo.

- Stir the gumbo frequently while simmering to prevent sticking and ensure even cooking.

- Adjust the spice level to your preference by adding more or less Cajun seasoning and jalapeno peppers.

Serving Suggestions

Serve Zydeco Stomp Gumbo over rice with a side of crusty French bread for a complete meal. Pair with a cold beer or a glass of sweet tea for a true taste of the South.

Cooking Techniques

The key cooking technique in this recipe is making a roux, which involves blending oil and flour to create a thickening agent for the gumbo. Stirring the roux constantly is crucial to prevent burning and achieve the desired color.

Ingredient Substitutions

If you can't find Rotel tomatoes, you can use regular diced tomatoes and add extra jalapenos for heat. Feel free to customize the protein in the gumbo by using different types of seafood or meats.

Make Ahead Tips

Zydeco Stomp Gumbo can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the gumbo with fresh parsley or green onions for a pop of color. Serve in a large bowl with a scoop of rice in the center and a slice of French bread on the side.

Pairing Recommendations

Pair Zydeco Stomp Gumbo with a crisp salad or a side of coleslaw to balance out the richness of the dish. For drinks, try a glass of white wine or a fruity cocktail.

Storage and Reheating Instructions

Store leftover gumbo in the refrigerator for up to 3 days or freeze for longer storage. Reheat in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

A serving of Zydeco Stomp Gumbo contains approximately 450 calories.

Carbohydrates

The Zydeco Stomp Gumbo recipe contains approximately 45 grams of carbohydrates per serving.

Fats

The dish contains about 25 grams of fats per serving, with olive oil and sausage contributing to the fat content.

Proteins

Each serving of Zydeco Stomp Gumbo provides around 35 grams of protein, thanks to the chicken, sausage, crab meat, and shrimp.

Vitamins and minerals

This gumbo recipe is rich in vitamins and minerals, including vitamin C from the tomatoes and peppers, as well as iron and zinc from the meats.

Alergens

This recipe contains shellfish (crab meat) and may not be suitable for individuals with shellfish allergies.

Summary

Zydeco Stomp Gumbo is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Zydeco Stomp Gumbo is a delicious and comforting dish that brings together the flavors of Louisiana in a single pot. With a mix of meats, vegetables, and spices, this gumbo is sure to satisfy your cravings for a taste of the South.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl living in the heart of New Orleans. My mother had invited a friend over for dinner, and she brought along a dish that would change the way I saw cooking forever - Undefeated Red Beans and Rice.

I watched in awe as my mother's friend, Mrs. Johnson, worked her magic in the kitchen. The smell of onions, garlic, and spices filled the air, making my mouth water in anticipation. Mrs. Johnson explained to me that red beans and rice was a traditional Creole dish, passed down through generations in her family. She shared stories of how her grandmother used to cook this dish every Monday, a tradition that she continued to this day.

As I watched Mrs. Johnson stir the pot of simmering red beans, I knew that I had to learn how to make this dish for myself. I begged her to teach me the recipe, and she graciously agreed. Over the next few weeks, Mrs. Johnson became my mentor, guiding me through the process of making Undefeated Red Beans and Rice.

The first step was soaking the red beans overnight, allowing them to plump up and soften before cooking. The next day, I would sauté onions, garlic, and bell peppers in a large pot, creating a flavorful base for the beans. Then I would add in the soaked beans, along with a ham hock for extra flavor, and let everything simmer together for hours on end.

As the beans cooked, the aroma of smoked sausage and Cajun seasoning filled the kitchen, drawing my family in like moths to a flame. They eagerly awaited the moment when I would declare that dinner was ready, and we could all sit down to enjoy a steaming bowl of Undefeated Red Beans and Rice.

The first time I served this dish to my family, their eyes lit up with delight. The rich, velvety beans paired perfectly with the fluffy rice, creating a comforting and satisfying meal that warmed us from the inside out. From that moment on, Undefeated Red Beans and Rice became a staple in our household, a dish that we would crave time and time again.

Over the years, I have continued to perfect this recipe, tweaking it here and there to suit my family's tastes. I have added in extra spices, experimented with different types of sausage, and even tried using different types of beans. But no matter how much I change the recipe, the essence of Undefeated Red Beans and Rice remains the same - a comforting dish that brings my family together around the dinner table.

As I look back on that fateful day when I first discovered this recipe, I am filled with gratitude for Mrs. Johnson and the gift she gave me. She not only shared with me a delicious recipe, but she also instilled in me a love for cooking and a desire to pass on the tradition of Undefeated Red Beans and Rice to future generations.

So now, whenever I cook this dish for my grandchildren, I make sure to tell them the story of how I learned to make Undefeated Red Beans and Rice. I hope that one day, they will carry on this tradition in their own kitchens, sharing the love and flavors of New Orleans with their own families.

And as we all sit down together to enjoy a steaming bowl of Undefeated Red Beans and Rice, I know that the memories we are creating will be treasured for years to come. For food has a way of bringing us together, of connecting us to our past and our future, and of reminding us of the love that binds us all.