Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Emeril’s Sizzling Skillets and Other One-Pot Wonders Cookbook ~ Red Bean and Rice Soup

September 12th, 2011 · 10 Comments

Emeril's Red Bean and Rice Soup
Emeril’s Red Bean and Rice Soup

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!

Red Beans…

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!

Camellia Red Beans
Camellia Red Beans

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.

Be sure to visit:

Emeril’s Official Website Emerils.com

Emeril’s Facebook Page facebook.com/Emeril

Follow Emeril on Twitter http://twitter.com/#!/emeril

Next time we will share our experience with Emeril’s recipe for Chicken and Andouille Jambalaya, found in the Dutch Oven chapter.

Bon appétit!
CCR
=:~)
©2011 CCR

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Tags: Emeril's Sizzling Skillets · Recipes

10 responses so far ↓

  • 1 Judy@Savoring TodayNo Gravatar // Sep 12, 2011 at 4:23 pm

    Nice! I’ve heard that about the beans you can get locally there, maybe I’ll have to have some shipped in 🙂

  • 2 Donna @ CookistryNo Gravatar // Sep 12, 2011 at 6:18 pm

    I love the idea of making red beans and rice into a soup. Looks great!

  • 3 The Mom Chef ~ Taking on Magazines One Recipe at a TimeNo Gravatar // Sep 12, 2011 at 6:31 pm

    I’m still oozing green with jealousy over the fact that you get to go through this cookbook! I’d get it just for all those slow cooker recipes.

    The red beans sound absolutely delicious. I’ve never seen that brand of red bean before, but I can also say I don’t think I’ve ever seen as huge a red bean as is in that package!

  • 4 Susan BNo Gravatar // Sep 12, 2011 at 7:33 pm

    only use camellia red beans! fortunately, i can get them at winn dixie in pensacola, otherwise i would have to drive to nola! not a bad excuse! your beans look delicious! great job! i did the bouillabaisse- check it out! Best-

  • 5 diabeticFoodieNo Gravatar // Sep 13, 2011 at 10:33 am

    Thanks for the info on red beans. I had no idea you were supposed to eat them on Monday! I’ll have to look for Camellia brand.

  • 6 torviewtorontoNo Gravatar // Sep 13, 2011 at 6:28 pm

    delicious combination for the soup
    regards
    Akheela

  • 7 Gera@Sweets Foods BlogNo Gravatar // Sep 13, 2011 at 10:20 pm

    Adore red beans and more if they are famous like these ones LOL! With soup marvelous combination 🙂

    Cheers,

    Gera

  • 8 Miss @ Miss in the KitchenNo Gravatar // Sep 13, 2011 at 10:46 pm

    This looks like down home comfort food at it’s best.

  • 9 kitaNo Gravatar // Sep 15, 2011 at 7:18 pm

    Look at the deep color of that soup! It looks amazing. I didn’t know red beans and rice was traditionally served on Monday, but I am about to go read more about it now!

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