S1B7: Trucker Gal Dairies: Recipes for the Road. Lauren Saige the Trucker Gal
In my former life I was able to travel and taste many different Asian cuisines, I became a foodie, but also an amateur cook. I love cooking and making food. Check back often. I will be adding more recipes over time. Eventually I'll put them all into a little book and possibly publish it. Let me know what you think of the recipes. Some I prepare ahead of time for road trips. Some I make when at home. Some are influenced by the places I’ve lived and visited. Cajun, Asian, Thai, Szechuan, Hunan, Greek, Jamaican, Ethiopian, Hispanic, Eastern European Hungarian Goulash, Southern Soul Food, Chicken and Dumplings, Fried Catfish, Fried Chicken, Blackened Burgers and Fish….Food is the spice of life!
Lauren Saige's Creamy Cajun Red Beans and Rice Insta-Pot.
I went to grade school in Marrero, Louisiana. My mother learned to make red beans and rice and later when I grew up I remember wanting to have those again. My mom's recipe was simple, not many ingredients. She used Italian sausage and lots of onions, as I recall. It wasn’t until I had moved to the Chicago suburbs that I discovered Popeye’s red beans and rice. I fell in love with red beans in a whole new way. For years I tried different recipes to match those Popeyes red beans and rice. I never matched them perfectly, but I think my recipe has turned out much better over the years. It's now a staple for me. I’ll prepare a pot, package it into individual servings and pack them in an electric cooler for dinners while I’m on the road. They are always a big hit at dinner parties - so I know it's not just me. There are lots of recipes out there. And this is one that I’ve worked on and tweaked for years. I hope you like them. (BTW, I use the exact same recipe with black eyed peas (for Hopping Johns), White beans, and Pinto beans - each bean has its own flavor, but the Cajun spices work perfectly with each one bringing out their individual flavors. (You don’t have to make a rue for this one (I know, I know, a rue is authentic Cajun). This recipe is for an insta-pot version. If you want to be very very authentic you can make a roux and cook all day long in a large stew pot over the stove, or a slow cooker.
Ingredients:
Three cups of Dry Red Beans (preferably the small light red ones but the larger red ones will work just fine - or you can use four 12 oz cans of red beans as well). Dried beans need to be soaked overnight or boiled for 20 minutes over a hot stove before adding to the Insta-pot.)
The holy trinity: half cup chopped onions, half cup chopped bell peppers, half cup chopped celery
Seven thick hickory smoked bacon slices.
Five diced garlic gloves or one tablespoon store bought diced garlic.
One tablespoon “Slap Ya Mama Cajun seasoning” or any Cajun seasoning mix. Most of the Cajun seasoning mixes are very salty - so don’t add salt if you use a lot. Zataran’s, Tony Chachere’s Cajun seasoning and Louisiana cajun seasoning all have high salt content. Badia’s Louisiana Cajun seasoning is the only one that isn’t highly salted. If you use it you will need to add salt. I actually like Badia’s and often will add a little in with my other more salty Cajun spices.
One tablespoon cumin
One tablespoon Hungarian paprika (or any paprika).
One tablespoon garlic powder
One tablespoon onion powder
One tablespoon or more of fresh cayenne pepper. (if you really like it spicy add chopped Thai chili peppers or chopped habanero peppers).
Three tablespoons liquid smoke
One stick butter (½ cup)
One smoked turkey leg (or smoked ham hock, or smoked turkey wings.
One Hillshire Farm smoked Cajun andouille, or Zatarain's smoked Cajun sausage, or Conecuh Cajun smoked sausage.
Six cups water
Six teaspoons Better Than Bouillon Chicken (comes in a glass jar - this is the stuff!)..
Directions:
Part one:
Mix all of the dry seasonings in a small bowl and set aside to add at the end - Slap Your Mama Cajun seasoning, cumin, and paprika, garlic powder, onion powder.
Hold sausage to the end (some people prefer to brown the sausage and hold to the end - I prefer not to brown it).
Sauté the bacon until cooked and the bottom of your Insta-pot is fully greased
Add the holy trinity - sauté until soft and the onions are clear.
Add garlic - sauté for a few minutes.
Add water and Better than Bouillon.
Add rinsed, soaked beans.
Add Smoked Turkey leg or Smoked ham Hock.
Add cayenne pepper and or any other hot peppers you desire.
Set the Insta-pot for high pressure at 40 minutes (unless you're using canned beans then set for 15 minutes).
After 40 minutes is up, turn the knob and allow the pressure to escape.
Part Two:
Open up and remove turkey bones. Leave the meat.
Remove any large fat strips of bacon that have not dissolved (optional).
Remove a cup of the beans and mash into a paste, then return to the pot.
Add bowl of dry seasonings, butter, and liquid smoke
Add Sausage
Pressure cook for 10 minutes then reduce pressure and open the pot.
Allow to simmer until desired creaminess is achieved.
Taste - if it needs more salt or Cajun seasoning add to taste.
During the second pressure cook time make two cups of rice (I use rinsed jasmine - equal cups rice and water - I prefer my rice al dente - if you like your rice softer add more water). But you can use any rice you prefer.
Chop up enough green onions to garnish each bowl of red beans
Plate:
With a ladle place red bean stew into a shalow bowl.
With an ice cream scooper, or small measuring cup scoop out a protion of rice and place it in the middle of the creamy red bean stew.
Sprinkle chopped green onions over the top of the rice and let some spill onto the beans around the rice. If you want an extra visual touch, sprinkle paprika over the top of the rice - or cayenne pepper for an extra kick. It adds a little extra color and pizazz to the visual feast.
· Serve with cornbread or bisquits if so desired.
BTW - it actually tastes even better the next day! It stores and freezes well.