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–+ servings

Red Beans

A New Orleans classic, updated to use instapot, with the RogueChef Twist.
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 6 Servings
Course: Main Course
Cuisine: Cajun, Creole
Calories: 163
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ea Chicken Thighs Skinless, boneless, chunked to 1"
  • 1 ea Pork Chop Loin Cut, well marbled, chunked to 1"
  • 1 ea Andouille Sausage Sliced to 1/4"
  • 6 ea Shrimp Jumbo (12-16) Deveined / Shell off
  • 1 ea Green Bell Pepper Seeded, Diced to 1/2"
  • 2 Stalks Celery Sliced to 1/4"
  • 1 Ea Large Sweet Onion Diced
  • 2 cloves Garlic minced
  • 1 lb Red Beans Dried, not soaked
  • 2 tsp Cajun Seasoning See notes
  • 2 ea Bay Leaves
  • 1 tsp Basil dried
  • 1/2 tsp Sage dried
  • 1 tsp Oregano dried
  • 4 cups Chicken Stock Low sodium

Equipment

  • InstaPot

Method
 

  1. Set instapot to high saute
  2. add 1 tbsp neutral oil
  3. add chicken and cook until browned, remove
  4. repeat with pork chop, sausage
  5. Add veggies and seasonings, saute until tender and starting to take color
  6. Exit saute, add stock and scrape bottom of pot to deglaze fond
  7. Add meats, not the shrimp and beans
  8. Set manual, high pressure, time for 45 minutes, lid up
  9. after cooking is complete, use natural release for 20 minutes
  10. Manual release of any remaining pressure,
  11. Add the shrimp and bring to a simmer until cooked, 3-5 minutes
  12. Server over rice, with hot sauce, diced onion, corn bread, and seasoning to the side

Nutrition

Calories: 163kcalCarbohydrates: 24gProtein: 11gFat: 3gSaturated Fat: 1gCholesterol: 8mgSodium: 251mgPotassium: 523mgFiber: 6gSugar: 3gVitamin A: 388IUVitamin C: 2mgCalcium: 38mgIron: 3mg

Notes

I use Tony Chachere's Creole Seasoning, but a quick and dirty home made is 
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Oregano
1 tbsp Basil
1/2 tbsp thyme
1/2 tbsp black powder
1/2 tbsp cayenne
2 tbsp paprika ( I use hot)
1 tbsp Kosher salt
Add all to a spice grinder, whiz it up, and store in a airtight container.
 
Note there are subtle differences to Cajun / Creole cooking, but in this case we have something that has crossed the cultural barrier(s).

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