Red Beans

A New Orleans classic, updated to use instapot, with the RogueChef Twist.

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Prep Time 30

Cook Time 1

Course Main Course

Cuisine Cajun, Creole

Servings Servings

Calories 163 kcal

Equipment

InstaPot

Ingredients

2 ea Chicken Thighs Skinless, boneless, chunked to 1"
1 ea Pork Chop Loin Cut, well marbled, chunked to 1"
1 ea Andouille Sausage Sliced to 1/4"
6 ea Shrimp Jumbo (12-16) Deveined / Shell off
1 ea Green Bell Pepper Seeded, Diced to 1/2"
2 Stalks Celery Sliced to 1/4"
1 Ea Large Sweet Onion Diced
2 cloves Garlic minced
1 lb Red Beans Dried, not soaked
2 tsp Cajun Seasoning See notes
2 ea Bay Leaves
1 tsp Basil dried
1/2 tsp Sage dried
1 tsp Oregano dried
4 cups Chicken Stock Low sodium

Instructions

Set instapot to high saute
add 1 tbsp neutral oil
add chicken and cook until browned, remove
repeat with pork chop, sausage
Add veggies and seasonings, saute until tender and starting to take color
Exit saute, add stock and scrape bottom of pot to deglaze fond
Add meats, not the shrimp and beans
Set manual, high pressure, time for 45 minutes, lid up
after cooking is complete, use natural release for 20 minutes
Manual release of any remaining pressure,
Add the shrimp and bring to a simmer until cooked, 3-5 minutes
Server over rice, with hot sauce, diced onion, corn bread, and seasoning to the side

Notes

I use Tony Chachere's Creole Seasoning, but a quick and dirty home made is

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Oregano

1 tbsp Basil

1/2 tbsp thyme

1/2 tbsp black powder

1/2 tbsp cayenne

2 tbsp paprika ( I use hot)

1 tbsp Kosher salt

Add all to a spice grinder, whiz it up, and store in a airtight container.

Note there are subtle differences to Cajun / Creole cooking, but in this case we have something that has crossed the cultural barrier(s).

Nutrition

Calories: 163kcalCarbohydrates: 24gProtein: 11gFat: 3gSaturated Fat: 1gCholesterol: 8mgSodium: 251mgPotassium: 523mgFiber: 6gSugar: 3gVitamin A: 388IUVitamin C: 2mgCalcium: 38mgIron: 3mg

Keyword Beans, Cajun, Rice Noodle