Shadow's Red Beans and Rice

“CAJUN : Source: Shadows, adapted from the "Frugal Gourmet". File' may be found in most ethnic markets ( it is a sassafras based seasoning). There has been debate about the use of "Bay Leaf" in the original southern recipes for this dish, I have found it used and not used... Cooking time does not include overnight soak.”
3hrs 20mins

Ingredients Nutrition


  1. Soak the beans overnight in water to cover.
  2. Drain and place in a heavy kettle.
  3. Add the ham,onion,celery,parsley, bay leaves, and garlic, and add water to the pot barely to cover contents.
  4. Bring to a boil, and then turn to simmer.
  5. Simmer uncovered for 2 hours.
  6. You may need to add a little water to keep from sticking.
  7. After the first 2 hours of cooking, add the butter, pepper, Worcestershire, and tabasco to the pot.
  8. Cover and cook on very low heat for 1 more hour.
  9. Serve over white rice cooked the following way:
  10. This step should be preformed while the beans are cooking.
  11. Raw rice.
  12. Rinse rice 3 times in cold water.
  13. Add chicken boulion cube.
  14. Add tabasco sauce.
  15. Add file'.
  16. Bring rice to boil over medium high heat in water with boulion, tabasco, and file'.
  17. When bubbles disapear from the surface of the rice turn heat to low and cover.
  18. Let let cook for 20 minutes on this low heat.
  19. Remove from heat and let stand for at least 10 minutes but not more the 30 minutes.

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