red beans and brown rice with cajun butter shrimp and peppers (lower fat version).

After our weekend in New Orleans we fell in love with Cajun food. We have been wanting red beans and rice for the last several weeks, so finally I decided to conquer this meal.

The problem with real red beans and rice is it is full of bacon, sausage and ham. That's just a little too much for me. So I cut the meat way back, but still ended up with a very flavorful dinner!

P.S. for real cajun black beans and rice add celery, I HATE celery and just can't have it in my food. Throw some in with the peppers and onion.

Black Beans and rice

adapted from Emeril Lagasse

3/4 lb red beans
6 slices bacon
1 green pepper-diced
1 onion-diced
1-2 t cajun seasoning
2 bay leaves
2 T fresh parsley (or 1 T dried)
2 t fresh thyme (or 1/2 t dried)
3 T garlic
5 cups water or broth (I think vegetable broth would be the best!)


Rinse and sort beans. Soak overnight and drain. Cook bacon in a large pot. Remove cooked bacon and cook onion and pepper in the bacon grease. Add cajun seasoning, bay leaves, parsley, thyme and garlic. Stir and cook until well mixed. Add beans and water and stir well. Bring to boil, the reduce heat and cook uncovered for 1-1 1/2 hours.

Cook brown rice according to package, add a bay leave while cooking.


Cajun butter shrimp and peppers

1/2 lb shrimp
2 T butter
1 red pepper-sliced
1 yellow pepper-sliced
cajun seasoning to taste

Sprinkle shrimp with cajun seasoning. Place in fridge for 30 minutes. Heat 2 T butter in skillet, add peppers. Sprinkle with cajun seasoning and cook about 3 minutes. Add shrimp, stir and cook 4-5 minutes more.

In New Orleans the rice is served in a lump, so I put the rice in the cup, backed it in and turned it over on the plate on top of the beans. Top with shrimp and peppers.