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Blackened Fish with Slow Cooked Red Beans and Rice (Gluten-Free)

Celiac.com 04/19/2016 - Blackened Redfish is a Cajun classic that can also be prepared quite nicely with the much easier to find Tilapia. This recipe delivers a tasty, flavorful version of blackened fish that pairs well with slow cooked red beans and rice. It's easy to make at the end of a long day. Just cook the fish and rice, and serve up the beans.

Photo: CC--Stu SpivackBlackened Fish

Ingredients:

  • 4 tilapia fillets
  • 1 cup long-grain white rice
  • 2 cups fresh flat-leaf Italian parsley
  • 1 teaspoon grated lemon zest
  • 3 tablespoons olive oil
  • 3 tablespoons paprika
  • ¾ teaspoon garlic powder
  • ¾ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • Kosher salt and pepper
  • Lemon Wedges

Directions:
Cook the rice according to package directions. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper until finely chopped; set aside.

In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, ½ teaspoon salt, and ¼ teaspoon pepper. Brush the lemon juice over the fish, then coat in the spice mixture.

Heat the remaining tablespoon oil in a large skillet over medium heat. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side.

Fluff the rice with a fork and fold in the parsley mixture. Serve with the fish and lemon wedges, if desired.

Slow Cooked Red Beans and Rice

Ingredients:

  • 1 pound andouille sausage, sliced into rounds
  • 1 large sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1-2 tablespoon gluten-free red pepper sauce, to taste (optional)
  • 8 cloves garlic, chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon Creole seasoning, or to taste
  • 6 fresh basil leaves, chopped
  • 1 ham hock
  • 4 cups cooked rice

Place the beans and water into a slow cooker.

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Heat a skillet over medium-high heat.

Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings.

Add onion, green pepper, red pepper sauce and garlic to the drippings; cook and stir until tender, about 5 minutes.

Transfer everything from the skillet to the slow cooker.

Season the mixture with pepper and Creole seasoning.

Add the fresh basil leaves and ham hock.

Cover and cook on low for about 8 hours, until beans are tender.

Cook until beans reach a creamy texture.

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1 Response:

 
Peg Weidemann
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
26 Apr 2016 7:13:04 AM PDT
Sounds wonderful - but seems to be missing the beans!?




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It took me 20 years or more Barry so I wouldn't claim any great insight on this I had a 'eureka' moment, up until then I was walking around with multiple symptoms and not connecting any dots whatsoever. It is very, very difficult to diagnose and that's something that's reflected in so many of the experiences detailed here. A food diary may help in your case. It helped me to connect the gaps between eating and onset. It could help you to track any gluten sources should you go gluten free. It is possible for your reactions to change over time. As to whether its celiac, that's something you could explore with your doctor, stay on gluten if you choose to go that way. best of luck! Matt

I took Zoloft once. Loved it until it triggered microscopic colitis (colonoscopy diagnosed it). Lexapro did the same. However, I have a family member who is fiagnosed celiac and tolerates Celexa well.

Thanks for the update and welcome to the club you never wanted to join! ?

Jmg, I am glad you were able to come to the realisation that the culprit was in fact gluten. For me its not so simple. IBS runs in the family, as do several food intolerances. Its just in the last while that I can finally reach the conclusion that for me its gluten. The fact that it is a delayed effect-several hours after, made it harder. Friday I had some KFC, felt great. Saturday evening felt sleepy, Sunday felt awful and my belly was huge. I think I have gone from mildly sensitive to full blown celiac over the course of five years-if that possible. Thanks for all your help.

I thought I'd take a moment to provide an update, given how much lurking I've done on these forums the last year. It took a long time, but I've since had another gastroenterologist visit, many months of eating tons of bread, and an endoscopy where they took several biopsies. I have to say, the endoscopy was a super quick and efficient experience. During the procedure they let me know that it looked somewhat suspicious, causing them to take many biopsies, and then did comprehensive blood work. About a month later, I received a call telling me that the TTG came back positive a second time, and that the biopsies were a mix of negative (normal) results and some that were positive (showing blunting of the villi). As a result, I've been given a celiac diagnosis. It's been about a month now that I've been eating gluten free. Not sure if I'm really feeling all that different yet. It's a bit twisted to say, but in some way I was hoping for this diagnosis ? thinking how nice it would be to have an explanation, a plan of action, and feeling better. It's certainly no small change to be totally gluten free, but I'm hopeful.