®*fe P o rtla n d (Observer
Page 16
September 25, 2013
F ood
Authentic
Louisiana Red
Beans and Rice
Celery
Smashers with
Cream Gravy
Authentic Cajun flavor! Serve with
Tabasco sauce for a little kick or splash a
little cider vinegar for added flavor.
Original recipe makes 8 servings.
This recipe is a great taste improve­
ment on regular old mashed potatoes.
Use tghe cream gravy provided here
or your favorite alternate gravy
recipe. Makes 5 servings
1. Rinse beans, and then soak in a large pot
of water overnight.
2. In a skillet, heat oil over medium heat. Cook
onion, bell pepper, garlic, and celery in olive
oil for 3 to 4 minutes.
3. Rinse beans, and transfer to a large pot with
6 cups water. Stir cooked vegetables into
beans. Season with bay leaves, cayenne pep­
per, thyme, sage, parsley, and Cajun season­
ing. Bring to a boil, and then reduce heat to
medium-low. Simmer for 2 1/2 hours.
4. Stir sausage into beans, and continue to
simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan,
bring water and rice to a boil. 5. Reduce heat,
cover, and simmer for 20 minutes. Serve beans
over steamed white rice.
Ingredients:
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Directions:
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
Directions
1. Bring a large pot of salted water to a boil. Add
potatoes and cook until tender, about 15 min­
utes. Drain.
2. Meanwhile, melt 1 tablespoon butter in a
small saucepan over medium heat. Saute celery
and onion for about 8 minutes, or until tender.
3. To the cooked potatoes add the celery and
onion, 2 tablespoons butter, 1/4 cup cream,
celery salt and ground black pepper. With an
electric mixer on low, beat until desired consis­
tency is reached.
4. To make the gravy melt 2 teaspoons butter
in a small saucepan. Add flour and cook 5
minutes, stirring constantly. Gradually whisk
in chicken broth and cook over medium-high
heat until thickened. Stir in 1/3 cup cream and
onion powder; heat through.
IX
I
Ingredients:
• 5 large russet potatoes, peeled and
cubed
• 3 tablespoons butter, divided
• 1/3 cup diced celery hearts
• 1/3 cup finely chopped onion
• 1/4 cup heavy cream
• 1/2 teaspoon celery salt
• freshly ground black pepper to taste
• 2 teaspoons butter
• 11/2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/3 cup heavy cream
• 1/2 teaspoon onion powder
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