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New Orleans Style Red Beans and Rice
1 Std. 30 Min.Für 6Nutri-Score C€€
C
1 Std. 30 Min.
1 Std. 30 Min.New Orleans Style Red Beans and Rice
rezept von
Zuri Bella Rose
@zuribellarose
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
andouille sausage (sliced into rounds)Fleisch400 g
garlic (chopped)Obst & Gemüse4 Stücke
bell pepper (chopped)Obst & Gemüse1 Stück- celery (chopped)Obst & Gemüse3 Stücke
onion (chopped)Obst & Gemüse1 Stück
red kidney beans (rinsed and drained)Vorräte500 g- chicken brothVorräte1 Liter
Cajun spicesGewürze15 g- turkey necksFleisch2 Stücke
- bay leafGewürze1 Stück
butterMilchprodukte30 g- green onions (sliced)Obst & Gemüse3 Stücke
parsley (chopped)Obst & Gemüse15 g
white rice (cooked, for serving)Getreide300 g
pro Portion
Nährwerte
452kcal
- Kohlenhydrate
- 50 g
- Eiweiß
- 22 g
- Fett
- 18 g
was Sie verwenden
Utensilien
Schnellkochtopf
Bratpfanne- Kartoffelstampfer
Schritt für Schritt
Zubereitung
- Schritt 1
Brown the andouille
- Sauté the sliced andouille sausage in a frying pan until well browned.
- Schritt 2
Chop the vegetables
- Chop the garlic, bell pepper, celery and onion.
- Schritt 3
Pressure cook everything
- Add the vegetables, beans, chicken broth, spices, turkey necks and bay leaf to the pressure cooker.
- Pressure cook for 1 hour.
- Schritt 4
Thicken with mashed beans
- Remove some of the cooked beans and mash them.
- Stir the mashed beans back in to thicken the dish.
- Schritt 5
Shred the turkey necks
- Take out the turkey necks, shred the meat and discard the bones.
- Return the shredded meat to the pot.
- Schritt 6
Finish and serve
- Stir in the butter, green onions and parsley.
- Serve over cooked white rice.
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