This is the key to the creamy texture we all love. Once the kidneys are soft and creamy, remove the lid and add butter. They should be soft and creamy on the inside. If you soaked the kidneys overnight or did a quick soak method, check them after 3 1/2 hours. Next, put on the lid and set the Crock Pot on high heat for 4 hours. Next, spray the inside of the Crock Pot with cooking spray, then dump in all the ingredients: sautéd celery, bell pepper, onion, beans, ham hocks, water, roasted chicken base (or chicken bouillon), salt, granulated garlic, and Creole seasoning. Step 1: Prepare the ingredientsįirst, melt butter in a skillet and sauté the "holy trinity." To make this recipe in a Crock Pot, you will need a slow cooker, a skillet, the "holy trinity," ham hocks, dried red kidneys, roasted chicken base (or chicken bouillon), salt, granulated garlic, Creole seasoning, butter, and cooked rice. You can also use garlic powder use less if substituting with garlic powder.Ĭreole seasoning: You can use a homemade seasoning blend, or we recommend Tony Chachere's Original Creole Seasoning for store-bought. We love it because it works well on several dishes and across palates. Granulated garlic: Granulated garlic, combined with salt and pepper, is known as a "house seasoning". One teaspoon of kosher salt is equal to 1/2 teaspoon of table salt, so adjust accordingly if substituting. We especially love this salt because it helps to enhance the flavor without making it salty. Kosher salt: We use Diamond Crystal fine kosher salt (in the red box) for all our recipes. It's accessible at major grocery store chains. Rice: We like to use Cajun Country Long Grain Rice, but any quality long-grain white rice will do.Īndouille: Andouille is a smoked sausage made of pork commonly used in Creole and Cajun cooking. It also allows the natural flavor from the ingredients and seasonings to come through and gives complete control of the taste of the dish. Other key ingredientsīutter: Unsalted butter is added at the end of this recipe and helps to make the texture extra creamy. This combination typically consists of 2 stalks of celery, one green bell pepper, and one small onion. Like mirepoix, a combination of two parts onion, one part celery, and one part carrot, the "holy trinity" of Creole and Cajun cuisine consists of equal parts celery, green bell pepper, and onion.įor example, 1 cup chopped celery, 1 cup chopped bell pepper, and 1 cup chopped onion. The "Holy Trinity" of Creole and Cajun CuisineĬelery, green bell pepper, and onion make up the Creole and Cajun mirepoix, better known as the "holy trinity." Roasted Chicken Base: Our recipe uses Better Than Bouillon it's similar to a demi-glace alternatively, you can use chicken bouillon cubes. Clarence "Buster" Holmes, the undisputed "King of Red Beans and Rice" used smoked ham hocks, therefore you know it's an authentic way to make this dish! Smoked ham hocks have been cured with salt and smoked, so they lend a smoky, meaty flavor to beans, soups, and stews. Smoked ham hocks: Ham hocks are pork shanks that come from the shoulder area of the pig. We don't have to worry about finding stones and other dirt debris mixed in the bag! They come out creamy and tender on the inside, so delicious. Kidney beans: We use Camellia's brand because they are of superior quality. I've listed them below for easy access, along with recommendations for my favorite products: This recipe is made with traditional ingredients you would find at any of the best Creole restaurants in New Orleans.
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