22855 Louisiana-style Red Beans and Rice (Gluten-Free) - Celiac.com
No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Louisiana-style Red Beans and Rice (Gluten-Free)

Red beans and rice is like the Old Faithful of southern cooking. Ever reliable and regularly featured on dinner tables across the south.

Originally a creole, not a cajun dish, red beans and rice was traditionally made on Mondays as a way to use up the bones and leftovers from Sunday dinner, which often featured ham. Red beans and rice has stood the test of time, and has situated itself at the very heart of southern cooking.

This recipe throws a little flavor and color curve, using red bells in place of the more commonly used green. I like the sweetness of red bells, and their sharp color also makes a nice addition.

With rice, this version makes about eight servings.

Photo: CC--jeffreywIngredients:
1 pound dry red beans, sorted, rinsed, soaked overnight and drained
2½ quarts chicken broth
½ quart of water, or so
1 pound ham, chopped into ½-inch cubes
½ pound cooked kielbasa or Polish sausage
3 tablespoons vegetable oil
1½ cup onions, chopped
1 cup celery, chopped
1 cup red bell peppers, chopped
4 large cloves of garlic, finely chopped
2 ½ teaspoons dried thyme
2 bay leaves
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika

Steamed white rice

Preparation:
Rinse and drain the beans after soaking them overnight.

Heat oil in a large saucepan over medium-high heat.

Ads by Google:

Add onions, red bell peppers, celery, salt, black pepper, cayenne pepper, paprika, garlic powder, and thyme, and sauté for about 4 to 5 minutes.

Add the sausage and bay leaves, and sauté for another 4 to 5 minutes.

Add the ham, beans, fresh garlic, and enough water to cover the ingredients in the pot.

Turn the heat up and get the pot boiling, then lower the heat to medium.

Keep it uncovered, and let it simmer for about 2 hours. Be sure to stir it from time to time, and to add more water if it starts to get dry.

Use a potato masher or a wooden spoon to mash about half of the beans and vegetables against the bottom or the side of the pot. If you mash them against the bottom, make sure to scrape the bottom well, so they don't stick to the bottom.

After you're done mashing, cook for another 90 minutes or so, or until the mixture becomes creamy and the beans are tender when tasted.

The whole time the beans are cooking, the mixture should never get too thick or dry. Be sure to add more water if you see it getting dry. The final result should be a bit soupy, but never watery.

Discard the bay leaves and serve over steamed white rice. Serve gluten-free cornbread on the side for a down-home meal.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



3 Responses:

 
Debra

said this on
04 Sep 2013 12:33:59 PM PDT
I understood that paprika is not necessarily gluten-free as it is a blend and may contain anti-coagulants that are glutenous. Just heard that, not sure.

 
admin
( Author)
said this on
04 Sep 2013 3:28:34 PM PDT
This is a popular rumor that nobody seems to be able to provide any support for.

 
emma
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Jan 2016 9:14:55 AM PDT
Great recipe which can be cut down or used with canned beans if necessary.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

You may find these interesting, they're from Professor Marios Hadjivassiliou, a leading expert on gluten ataxia: http://www.acnr.co.uk/pdfs/volume2issue6/v2i6reviewart2.pdf Best of luck helping your daughter

Yep. The one that is most relevant I think is the post by Backtalk. Backtalk went back on gluten and have to a colostomy done on an emergency basis. Not fun. She regretted ignoring the gluten-free diet.

Welcome Lochella Hopefully you can draw some comfort from finally having an answer and thus starting the path to good health. Healing is going to come from your own body as you progress on the gluten free diet and it stops fighting itself and starts repairing that damage. You're still in the very early days and it's not an instant process sadly. 6 months is the usual figure bandied around for seeing significant improvement, although hopefully you'll get some signs of improvement much quicker than that. The single best thing you can do is to eat good simple whole foods and make sure absolutely no gluten gets into your diet. There's some tips here: With stomach pains peppermint tea is my go to drink. Avoiding caffeine seems to help as well as its rough on digestion at the best of times. This may be a time to ease up on alcohol as well and consider dropping dairy, many find they're lactose intolerant but this can correct itself in time. You will find lots of good info, advice and support here, I hope the community is of help to you as it was to me. Best of luck!

I recently got diagnosed with Celiac disease I must of had it my whole life. I'm 35 I've always had severe stomach problems, in and out of hospitals and misdiagnosed until now. My small intestine is severely damaged I'm now waiting to see a dietitian and my specialist wants to see me again in 2 weeks. How do some of you deal with the pain of the healing process and what helps you? I'm in so much pain?

I recently got diagnosed with Celiac disease I must of had it my whole life, in 35 I've always had severe stomach problems in and out of hospitals and misdiagnosed until now. My small intestine is severely damaged in now waiting to see a dietitian and my specialist wants to see me again in 2 weeks. How do some of you deal with the pain of the healing process and what helps you? I'm in so much pain?