MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Beans 'n Rice
Categories: Beans, Pork, Vegetables, Chilies, Rice
Yield: 8 Servings

1 lb Dry small red beans
2 lb Meaty ham shanks
+=OR=+
2 lb Ham hocks
+=AND=+
1/2 lb Andouille sausage; sliced,
- browned
4 c Water
4 cl Garlic; minced
2 c Onion; chopped
1 1/2 c Chopped celery
1 c Chopped bell pepper
1 tb Worcestershire sauce
2 ts Cajun or Creole seasoning;
- Tony Chachere's (green
- can, Louisiana Fish Fry
- (orange can) or Zatarains
Tabasco sauce
Salt & pepper
Cooked white rice; from
- about 3 cups raw rice

SOAK THE BEANS: Place dried beans in a large bowl and
cover them with cold water by a couple of inches. Let
soak for 8 hours or overnight. (You can quick soak them
by putting them in a bowl and pouring boiling water over
them, covering them by 2", then letting them soak for
two hours.) Drain.

COOK BEANS WITH HAM, GARLIC, ONION, WATER: Place beans,
ham shanks, garlic, chopped onion, and water in a large
(8-quart) pot and bring to a boil. Reduce to a simmer
and cover, simmer for 1 1/2 hours or until beans are
tender.

REMOVE HAM SHANKS, SEPARATE MEAT FROM BONES: Remove ham
shanks from the pot to a dish. Let cool slightly then
shred the meat away from the bones. Return the meat back
to the pot.

ADD VEGETABLES, SEASONINGS, COOK UNTIL THICK: Add the
celery, bell peppers, Worcestershire and seasonings.
Cover and cook for another hour or until the mixture
gets thick.

Season to taste with Tabasco sauce, salt and pepper.

Serve over rice.

Yield: Serves 8

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Remember the seaweed is always greener in someone else's lake.

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pot Sausage & Mushroom Wild Rice
Categories: Pork, Mushrooms, Vegetables, Wine, Rice
Yield: 6 Servings

1 tb Oil
1 lb Bulk sausage
4 tb Butter
1 c Sliced onion
1 tb Chopped fresh thyme leaves
8 oz Sliced fresh white mushrooms
1/2 c Thin sliced celery
3/4 c Dry white wine
2 c Chicken broth
1/4 c Heavy whipping cream
1 c Uncooked wild rice
1/4 c Chopped fresh flat-leaf
- parsley
1/4 c Chopped walnuts; toasted

In 5 quart Dutch oven, heat oil over medium-high heat.
Add sausage; cook 6 to 8 minutes, stirring frequently,
until cooked through. Drain, and set aside.

Clean out Dutch oven; melt 2 tablespoons of the butter
over medium heat. Add onions and thyme; cook 4 to 6
minutes, stirring frequently, until onions begin to
brown and soften. Add remaining 2 tablespoons butter,
and stir to melt; stir in mushrooms and celery. Increase
heat to medium-high; cook 4 to 5 minutes, stirring
occasionally, until mushrooms release juices and then
brown.

Stir in wine; simmer 3 to 4 minutes, scraping pan to
release browned bits. Once liquid is almost evaporated,
stir in sausage, broth and whipping cream; stir in wild
rice. Heat to boiling over high heat; cover, and cook
over medium-low heat 1 hour to 1 hour 10 minutes,
without stirring, until rice is tender. Top with parsley
and walnuts.

TIPS: Cremini mushrooms make an excellent substitute for
the white mushrooms in this recipe.

To get as much flavor off the bottom of the Dutch oven
as possible, use a wooden spoon or spatula (instead of
a rubber spatula) after adding the wine.

Makes 6 servings

RECIPE FROM: https://www.bettycrocker.com

Uncle Dirty Dave's Kitchen

MMMMM

... A face like a wedding cake left out in the rain..
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