"We've lived here, where Cajun cooking is common, for nearly 25 years and have come to rely on this staple menu item. If you've never tried red beans and rice before, I assure you'll like this recipe.--Jackie Turnage, New Iberia, Louisiana"
bay leaves, ground beef, rice, garlic, ham hock, kidney bean, onions, onion powder, black pepper, salt, water
"Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice, these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl."
sausage, bay leaves, cajun seasoning, cayenne, celery, parsley, sage, thyme, garlic, green pepper, kidney bean, rice, olive oil, onions, water, water
"My grandmother called this recipe 'Pork Chili Verde' when she originally told me about it. But...it's red, not green. I'm not sure if she saw a recipe that called for green salsa and she put in the red or if it was really called something else. Whatever the story, I've made it a couple of times now and absolutely love it. It gets better every time! Slow cooking the roast in an oven roasting bag makes the meat so tender! Serve the pork with tortillas or hard taco shells."
"This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!"
"Plain, simple, no frills, basic red sauce that tastes great on a variety of pasta and is not watered down. For making a good sauce, use canned tomatoes. Except for the summer months, the 'fresh' tomatoes are usually harvested when green and left a long time to ripen. Add more red pepper flakes if you like your sauce spicy!"
"A great New Orleans style gravy. We call tomato sauce Red Gravy in the South. Anchovies add flavor, not salt to this recipe. I know you will thank me after you try this recipe."
bay leaf, oregano, garlic, green pepper, olive oil, onions, parmesan cheese, eggplant, red pepper flakes, black pepper, tomato paste
"This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper."
"Red rice and sausage is a Charleston favorite. I like to use turkey sausage, another good alternative is Italian sausage."
"Good ole red beans and rice with lots of smoked sausage. I put lots of garlic in it which makes it tasty. I take it to my bingo crowd and they love it! Normally I don't measure, so I decided to write it down while I was making it. This is medium on the heat but make it hot as you like!"
"This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired."
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