Served over rice, it’s flavorful and filling.
Something tells me we’re not the only ones who get excited over beans and rice.
Given my dad’s love affair with all things pork, he couldn’t wait to make it.
Elise Bauer
There was plenty of flavor, and plenty of meat, with the smoked shanks.
Red Beans and Rice: Creole or Cajun?
That’s not an easy question to answer.
Elise Bauer
Creole cooking often uses tomato, and Cajun cooking uses tomato sparingly.
This recipe does not add tomatoalthough several commenters mention they add tomatoes when making red beans and rice.
It also contains the Holy Trinity of Cajun cooking: celery, onion and green bell pepper.
Recipe adapted from “Something Extra”, winter 2009 issue, Raley’s and Bel Air Markets.
Let soak for 8 hours or overnight.
Reduce to a simmer and cover, simmer for 1 1/2 hours or until beans are tender.
Remove ham shanks from the pot to a dish.
Let cool slightly then shred the meat away from the bones.
Return the meat back to the pot.
Add the celery, bell peppers, Worcestershire and seasonings.
Cover and cook for another hour or until the mixture gets thick.
Season to taste with Tabasco sauce, salt and pepper.
