Dutch Oven Creole Beans & Rice
This is the shortened, camping version of Creole Rice and Beans but you can make it at home in your oven too. This can be made as a side dish, or as a main course by adding some cooked sausage, chicken or ham.
Dutch Oven Creole Beans & Rice
Ingredients
- 8 strips of bacon
- 2-3 stalks chopped celery
- 1 chopped onion
- 1 chopped bell pepper
- 5-6 cloves garlic
- 1 tsp thyme
- 1 to 2 bay leaves
- 15 oz. can red beans
- 15 oz. can black beans
- 2, 14 oz. cans chicken broth
- 1 can diced tomatoes
- A few dashes of Worcestershire sauce
- Hot sauce to taste
- 2 tsp Creole seasoning
- 2 Tbsp wine vinegar or lemon juice
- 1 cup uncooked long grain white rice
- 2 Tbsp parsley flakes
- To make this a main course
- 1 # of andouille sausage sliced on the bias and browned.
- And/or 2 chicken hindquarters skinned and trimmed, seasoned with Creole seasoning, browned and shredded.
- And/or 1# cubed cooked ham
Instructions
- Start with 24 white briquettes.
- Chop up the veggies.
- Cook the bacon in the dutch oven with all briquettes underneath until browned.
- Remove and crumble the bacon.
- If adding meat, brown in the bacon grease.
- Add the chopped veggies; cook until tender, about 8 minutes.
- Add the rest of the ingredients except the rice and mix well.
- Bring to a boil, and then move 8 briquettes to the lid and cover.
- Simmer for half hour or so.
- Add the rice and parsley, and simmer until the rice cooked, about 20 minutes.
- Serve with hot sauce, some crusty bread, and a good beer.