Our littlest one was especially fussy late one afternoon into the evening. I was planning on making Red Beans and Rice for dinner that night, but when my husband came home from work, I still had not been able to get it started. He offered to take care of dinner and give me a much needed break. He's my hero! He went to work gathering up all kinds of things from food storage, the refrigerator and the spice cupboard. He doesn't like to use recipes. (Is this how most men cook? Is it related to how men don't like to ask for directions?) This is his creation, David's 4-Bean Cajun Stew.
Ingredients
1 1/2 large yellow onions diced
1 large red onion diced
2 large jalapenos diced (seeds removed)
3 Tbs. butter
3/4 tsp. celery salt
1/2 tsp. fresh ground pepper
1/2 tsp fresh ground sea salt
3/4 tsp. garlic powder (substitute fresh if you have it)
3/4 tsp. smoked Spanish paprika
1/4 tsp Cajun seasoning
1 quart chicken broth
Melt butter in large pan. Add seasonings to butter. Saute vegetables in seasoned butter. Pour in chicken broth. Set aside.
1 (15 oz) can black beans with liquid
1 (15 oz) can kidney beans with liquid
1 (15 oz) can red beans with liquid
1 (15 oz) can Cannellini beans with liquid
1 (14 oz) can tomato sauce
6 large fresh tomatoes (blanched, peeled and chopped)
1/2 tsp. chili powder
1/4 tsp. chipotle powder
1/2 tsp. Cajun seasoning
2 (16 oz each) links of Kielbasa sausage
Combine all ingredients in a large stock pot. Add the vegetable-chicken stock mixture. Simmer 2 hours. Add 1 lb. cooked crawfish tails (optional) during the final 15 minutes. Serve over rice. Makes 10-12 servings.
The Results...
This was quite good! After we ate this we decided to write down how it was made, so we can make it again. It has a little kick to it. Our 3 yr. old thought it was too spicy, but our older kids didn't. It was kind of a mixture of Red Beans and Rice and Gumbo. Thank you David for saving dinner!
