Tuesday, February 24, 2009

The Big Easy

www.leichic.com

You want to kick it up a notch this Mardi Gras. But you’re no Emeril in the kitchen.

Susan and Dillard Faulk, owners of the island’s only Cajun/Creole restaurant, A Taste of the Bayou on Kapahulu Avenue, offer this easy take on the New Orleans staple, red beans and rice. Add shrimp or chicken if you like and − bam! – it’s a fast meal.

A Taste of the Bayou’s Red Beans and Rice
Serves 8 -10

1 lb red beans (not kidney beans)
2-1/2 cups onion, chopped
1-1/2 cups green bell pepper, chopped
1 cup celery, chopped
1 lb ham hocks, smoked turkey drumettes, or any smoked meat
4 bay leaves
2 tsp dried thyme leaves
1 tsp black pepper
8 cups water (add more water during cooking if necessary)
Salt to taste

1. Soak the beans overnight.
2. Place the meat and all of the ingredients, except the beans and salt, in a large pot with 8 cups water.
3. Cook over medium heat until meat is tender.
4. Remove meat from the pot. Keep broth on side.
5. Drain the beans and add to the pot with the broth.
6. Cook the beans at a simmer until tender, about 1 hour. Stir the beans to prevent sticking, more so at the end of cooking time.
7. While the beans are cooking, allow the meat to cool. Remove meat from bones.
8. When beans are done, add the meat to the pot of beans and stir.
9. Add salt to taste.
10. Serve over white rice.

Taste the rest of the Cajun specialties, like shrimp etouffee, jambalaya and gumbo at A Taste of the Bayou, 740 Kapahulu Avenue, 808.732.2229, Open tonight from 5:30 to 10 p.m.

Posted on Tuesday, February 24, 2009 in Permalink

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About Lei Chic

Lei Chic is a daily email and shopping blog that plugs you into Hawaii's newest and hottest boutiques, designers, trends, spas and salons, and more. You'll also discover all the cool events, dinners and sales happening around town in our Weekend Picks every Thursday. With Lei Chic, you'll get the inside scoop on what everyone will be talking about tomorrow – in your inbox today.

Lei Chic associate editor Natalie Schack has been a cultural anthropology student,museum worker bee and dabbler in graphic design. When she isn't scouting new fashion, compiling to-do lists or crafting puns, Natalie spends her free time dreaming up elaborate picnic ideas; "researching" via YouTube tutorials, blogs and Instagram; and dusting off her pith helmet for the next adventure life throws her way.


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