Ragin' Cajun Shabbat Shuvah
Sep. 28th, 2006 11:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
richardf8My plan for this Shabbat, after having a perfectly harried Erev Shabbat/Rosh Hashanah is to come straight home from work (No stop for Challah - I have another plan - or Kiddush Wine - secured that tonight, or dessert - I will be home baking it) and get finishing a meal I just started.
The centerpiece is a Kosher* Cajun Bean soup.
2 Medium Onions, diced
3 Stalks celery, diced
2 biggish carrots, diced
4 cloves of garlic, sliced
3 smallish Chipotle peppers, sliced. (This is what gives the soup its characteristic smoked flavor in lieu of ham)
2 Andouille Sausage (Neshama makes Glatt Kosher Chicken ones.)
1 can of Kidney Beans
1 can of White Beans (Great northern or Cannellini)
1 can of Black Beans
(I like the tri-color effect this yields)
4 Cans Chicken Broth**
Fresh Ground Pepper
Saute in a bit of Canola oil the onions, carrots and celery. Add the garlic and chipotles just after the onions have begun to become translucent. Continue to saute until the garlic starts to become golden. DO NOT allow the garlic to carmelize; that will not be a welcome flavor in this dish.
Dump saute into 4 quart crock pot.
Drain and rinse beans. Dump in crock pot.
Slice Andouille Sausage. Dump in crock pot.
Mix the ingredients in the crock pot carefully. A silicone spatula works well; canned beans are delicate.
Add 4 cans of Chicken Broth.
Now at this point I've put the crock-liner in the fridge. Tomorrow, before I leave for work, I will put it into its heater and set it to low. Watch this space for results regarding the edibility of my efforts.
For the rest of the meal:
Maple Biscuits to accompany the soup
Bread pudding for dessert
*In the interest of full disclosure, my practice when it comes to Kashrut is basically "don't eat forbidden animals." That said, Neshama makes a lovely, Glatt Kosher Chicken Andouille sausage that will quite well in this recipe. I use an organic Turkey Andouille sausage from Wellshire farms. All other ingredients are fleishig or parve.
**Yes, I use canned broth. It has served me well over the years for those who use fresh, this amounts to approximately 8 cups.
The centerpiece is a Kosher* Cajun Bean soup.
2 Medium Onions, diced
3 Stalks celery, diced
2 biggish carrots, diced
4 cloves of garlic, sliced
3 smallish Chipotle peppers, sliced. (This is what gives the soup its characteristic smoked flavor in lieu of ham)
2 Andouille Sausage (Neshama makes Glatt Kosher Chicken ones.)
1 can of Kidney Beans
1 can of White Beans (Great northern or Cannellini)
1 can of Black Beans
(I like the tri-color effect this yields)
4 Cans Chicken Broth**
Fresh Ground Pepper
Saute in a bit of Canola oil the onions, carrots and celery. Add the garlic and chipotles just after the onions have begun to become translucent. Continue to saute until the garlic starts to become golden. DO NOT allow the garlic to carmelize; that will not be a welcome flavor in this dish.
Dump saute into 4 quart crock pot.
Drain and rinse beans. Dump in crock pot.
Slice Andouille Sausage. Dump in crock pot.
Mix the ingredients in the crock pot carefully. A silicone spatula works well; canned beans are delicate.
Add 4 cans of Chicken Broth.
Now at this point I've put the crock-liner in the fridge. Tomorrow, before I leave for work, I will put it into its heater and set it to low. Watch this space for results regarding the edibility of my efforts.
For the rest of the meal:
Maple Biscuits to accompany the soup
Bread pudding for dessert
*In the interest of full disclosure, my practice when it comes to Kashrut is basically "don't eat forbidden animals." That said, Neshama makes a lovely, Glatt Kosher Chicken Andouille sausage that will quite well in this recipe. I use an organic Turkey Andouille sausage from Wellshire farms. All other ingredients are fleishig or parve.
**Yes, I use canned broth. It has served me well over the years for those who use fresh, this amounts to approximately 8 cups.
