Tag Archives: Rice

BBQ Cajun Shrimp, Red Beans and Rice with Garlic Bread

BBQ Cajun Shrimp, Red Beans and Rice with Garlic Bread

  • Servings: 4-10
  • Difficulty: easy
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For Fat Tuesday, Jill and I landed on Cajun BBQ shrimp with homemade Red Beans & Rice with Andoullie sausage. New Orleans BBQ shrimp isn’t much like what you would think of when hearing “BBQ”. Given there is a lot of Tabasco and lemon I suppose one could draw a parallel to Carolina vinegar sauce but it’s a far cry from KC or Texas BBQ Sauce.

I saw a few recipes for New Orleans BBQ and all are very similar in that they have Tabasco, Worcestershire, Butter and Garlic. I settled on Pat and Gina Neelys recipe. As stated before..love me some Gina. The use of clam juice jumped out at me. Emeril uses white wine which would be nice also but since I have never used clam juice I thought I would try it.

The red beans and rice turned out smokey, spicy, salty with a nice depth of flavor. Making garlic butter for the garlic Parmesan bread was perfection between the bites of shrimp and beans. The shrimp turned out superb. I love it when Jill closes her eyes and throws out a compliment. She loved it and said it was her new favorite shrimp. The shrimp is spicy but something about the vinegar in the Tabasco and the lemon juice gives it an acidic zip and brightness. The trio is perfect…spicy deep, spicy bright and garlic bread to reset the palate.

This would be great for a casual party where people could hover over the the shrimp and bread and just eat with their hands along side small bowls of Rice and Beans. Beer was a natural choice but we went Whiskey and Diet Cherry Dr. Pepper. Sounds odd but is our “go to” cocktail. It’s like a cheap old fashion of sorts.

New Orleans BBQ Shrimp
1 lbs of large gulf shrimp (shell on, heads off and de-veined)
1 tbs+ of Tony Chachere’s Creole seasoning
2 tsp of Old Bay seasoning
6 cloves of minced garlic
1 beer
Juice of 1 lemon
3 tbs of Worcestershire Sauce
3 tbs of Tabasco
4 oz of Clam Juice
1 tbs of Apple Cider Vinegar
2 bay leaves
1 tbs of butter
Kosher Salt to taste
Red Beans and Rice
1 lbs red beans
2 Andoullie Sausage sliced
4 cloves of garlic (diced)
1 diced yellow onion
3 stalks of celery diced
2 green peppers seeded and diced
2 tbs of Tony Chachere’s Creole seasoning
7 cups of water
1 beer
1 tbs of Worcestershire Sauce
Cooked rice and green onions for serving
Parmesan Garlic Bread
1 loaf of crusty french bread
3-4 cloves of garlic
Parmesan cheese (grated)
1. The beans cook for 8 hours so plan accordingly. I used a crock pot and set it for 8 hrs and when it finished it kept them warm. Basically dice up everything and throw it in the slow cooker, stir and walk away. Pretty simple.

2. Rinse your shrimp and put them in a bowl with Tony Chachere’s Creole seasoning and mix well and set aside. Cut up your garlic and then add all your wet ingredients to a measuring cup and mix it up. IMG_9430

On medium heat take a large skillet and add 2 tbs of oil and then your garlic for one minute and then throw your shrimp in there. You are going to partially cook them for about 3 minutes. They should turn pink on both sides but wont be totally cooked. Remove from heat and pour the garlic and shrimp into a bowl and set aside. IMG_9426

Now make your “BBQ sauce” by adding the wet ingredients to the pan with the bay leafs and simmer for about 15 minutes. It should reduce by about half and add a tbs of butter. IMG_9429

3. For the garlic bread, add some butter to a small pan and smash 3 or 4 cloves of garlic to infuse the melted butter. Brush your bread with the melted garlic butter. Top with Parmesan and dice up the garlic that you used for the butter. Top the bread and add a little more butter to the top of the bread. Broil until golden brown. IMG_9428

4. While your bread is broiling add the shrimp and garlic back to the sauce and cook the shrimp fully and allow the sauce to permeate the shrimp.

5. Pour your shrimp into a community bowl and serve plates for the discards and bread. Laddle some rice into a small bowl and top with the Red Beans and top with green onion.

Mexican Chicken Rice and Bean Soup

Mexican Chicken Rice and Bean Soup

  • Servings: 10
  • Difficulty: easy
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Mexican Chicken Rice and Bean Soup

Tonight it is chilly, overcast with humidity that despite the actual temperature if just feels bone chilly. I love going to the the pantry and fridge and just making up recipes based upon what I have on hand. A bowl of hearty and spicy soup fit the bill. I opened the fridge and looked in my cabinet baskets to see what I had on the shelf. (tomatoes, leeks, rainbow carrots, celery, cilantro, jalapenos and poblanos)

The result was a kick ass bowl of mexican chicken and rice soup that was savory, spicy and hearty. As best I recall, this is how I made it.

2 chicken breasts (trimmed and cubed)
1 bunch of cilantro (tops torn off)
3 poblano peppers (scorched, peeled, seeded)
3 jalapeno peppers (scorched, peeled, seeded)
2 leeks (just the whites and light green parts)
2 cloves of garlic
3 tomatoes diced (because I had them)
1 stalk of celery
1 cup of sliced Rainbow carrots (because I had them)
1 can of Fire Roasted Tomatoes
Uncle Bens Rice 90 second Rice (optional)
4-6 cups of Chicken broth
3 tsp Cumin
1 tbs Chili powder
3 tbs Ancho Chili powder

Top with Avocado (sliced and covered with lime juice),
You can also top with fresh shredded cheese, jalapenos, cilantro, tortilla chips.

1. Blister your peppers on a fire/burner or in your oven on broil. Point is high heat and to make them black. Put them in a bowl and cover it with plastic wrap or in a paper bag if you have one. Let it sweat and steam so that the skin can be removed easily.
2. Take you skinned and seeded peppers and put them in the blender along with top torn cilantro, celery, sliced and washed leeks (whites and light green parts), rough chopped garlic. Blend it up until smooth.


3. In a large pot on medium heat pour this blended mixture into it and stir for about 5 minutes. Add in 3 cups of chicken broth and the diced tomatoes and bring it all to a boil and then reduce it to a simmer. Add in about half of your seasonings and stir and taste. When you get a nice base then add your diced cut chicken. Let this simmer about 20-30mins.

4. Now drain and rinse your pinto beans and add them to the pot with your sliced carrots and the rice.

Served and topped with sliced avocado and a few tortilla chips.