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FEVÈ A RIZ (RICE & BEANS)
Louis Landry
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Gotta love this man, he is a laugh a minute and one hell of a Great Cook. He shared this recipe with me, which he was cooking when I was there and one other recipe, Catfish Jambalaya. Louis loves to cook, and will do so at the drop of a hat. I will give you this recipe the way Louis gave it to me the first time around and then I'll give you the paired down version.
25 lb. Ground Beef (you can used pork or turkey also)
Black Pepper, Red Pepper, Salt, Tabasco Pepper (To Taste)
3 - 1 gal. Cans Black Eyed Peas (drained)
40 Onions (chopped)
2 stalk Celery (chopped)
6 Bell Pepper (chopped)
8 cans Beef or Chicken Broth
20 c. Raw Rice (cook rice and set aside to cool)
4 c. Green Onion (chopped)
Season the meat with the seasonings (if you have a combination seasoning you can use it instead of the listed seasonings). In a VERY large pot on a medium heat, brown the ground meat (or as we say "cook it down"). Depending on how lean the meat is, you may have to put a little oil to in the pot for the meat to brown and make a really good brown crusty bottom.
Add the onions, celery, and bell pepper and allow to wilt on a medium low fire. Add broth and allow to simmer for about an hour on a medium heat. Add peas and let simmer another half hour or so. Start adding the rice and green onions until you have a rice dressing consistency, not too moist not too dry, just right. Serve and enjoy!.
For a much smaller batch, Louis offers us the paired down version: Prepare the same as the larger version, just a smaller pot.
1 lb. Ground Beef (you can used pork or turkey also)
Black Pepper, Red Pepper, Salt, Tabasco Pepper (To Taste)
1 Bell Pepper (chopped)
2 Onions (chopped)
3 ribs Celery (chopped)
2 cans Beef or Chicken Broth
2 cans Black Eyed Peas (drained)
1 1/2 c. Raw Rice (cook rice and set aside to cool)
3/4 c. Green Onions (chopped)
Follow same directions as for the larger version, that doesn't change.
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