For my second recipe in the One-Pot Blogger Cooking Party I am going to share my experiences making the Red Bean and Rice Soup recipe from Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders which is available for pre-order now!
In case you missed my first post to kick off the party, you can check out the recipe Emeril’s Cajun Shrimp Stew, just click and enjoy the flavor!
If you are from New Orleans, then you know that red beans is a staple one-pot dish, okay, well when you make the rice to go along with, it becomes two pots, but you know rice is so easy to make anyway right!
And you also know that Red Beans is always served on Mondays in and around New Orleans ….right? Okay, if you need some background history on the subject you can read more about the tradition in this post entitled, Red Beans and Rice…Very nice!
Emeril’s Red Bean and Rice Soup
Emeril’s recipe for Red Bean and Rice soup starts on page 262 in the Sizzling Skillets and Other One-Pot Wonders cookbook, and is found in the Slow Cookers chapter. Those of you who have been following me for some time already know that slow cooking is one of my favorite ways to prepare a meal. Obviously Emeril’s thinks so too, because there are twenty recipes in this section, including Chicken in the Pot, Braised Pork Chops with Apples and Onions, and Chicken Sauce Piquante, to name a few others.
While I am not obliged to share the recipe for this wonderful soup, what I can tell you about this recipe is it’s reminiscent of many cold days from the swampland, when thoughts of a warm steaming bowl of soup helps cut the chill, which by the way, these days are coming again…just around the corner. So get your slow cookers out of the cabinet and dust them off soon, you will want to get it ready when you start make your wonderful one-pot dishes.
Emeril’s red bean and rice soup gets some heat from jalapeno peppers and has a southwest flavor from the addition of cilantro along with some spicy chorizo sausage, which replaces the typical smoked sausage found in traditional red bean recipes.
Throw all your ingredients into the slow cooker and on a high temperature setting for about four and a half hours, and you will be sitting to a hot, steaming, rich, spicy bowl of red bean and rice soup.
Don’t forget to make a batch of cheddar corn muffins to go along with your soup.
Another tip: In New Orleans we are spoiled with access to Camellia Red Beans, which we stocked up about twenty pounds on our last trip to the Big Easy back in April, you see, we have trouble finding them since our move here after Katrina here on the east coast. Though recently a friend told us that the local Wal-Mart has started carrying them, I have not confirmed this statement yet, and this is still on my to-do list!
In any case, if you can get a hold of Camellia red beans, I suggest you find them and buy many packages, they really are that good and better than any other red bean I have found in the grocery.
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Next time we will share our experience with Emeril’s recipe for Chicken and Andouille Jambalaya, found in the Dutch Oven chapter.