While the Camellia Brand Creole Red Beans Mix is terrific out of the package, we were really excited to find interesting ways of using the leftovers. By pureeing the perfectly-spiced cooked red beans mix, we were able to make a terrific red bean sauce for a crispy pan-seared snapper. It’s also delicious on chicken, pork, or any dish that could use a smoky, spicy kick. Crispy tasso and a genius herbed rice round out this show-stopping dish.
Pan-Seared Snapper with Red Bean Sauce
2016-04-15 06:21:05
Serves 4
Ingredients
- 4 tablespoons vegetable oil, divided
- 4 ounces tasso ham, cut into 1/4-inch cubes
- ½ cup diced sweet yellow onion
- ½ cup diced red bell pepper
- ½ cup crushed tomatoes
- 1 shallot, minced (about 2 tablespoons)
- 1 cup cooked Camellia Creole Red Beans, drained
- ¾ cup chicken stock, divided
- 1 dried bay leaf
- 2 tablespoons heavy whipping cream
- 4 (6- to 8-ounce) snapper fillets, skin-on, scales removed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Herbed Rice (recipe follows)
Instructions
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add tasso; cook until slightly browned, about 5 minutes. Let drain on paper towels.
- In the same skillet, heat 1 tablespoon oil over medium-high heat. Add onion and bell pepper; cook until softened, stirring frequently, 4 to 5 minutes. Add tomato and shallot; cook for 1 minute, scraping browned bits from bottom of pan. Add beans, ½ cup stock, and bay leaf, stirring to combine. Bring to a boil; reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Remove from heat, and let cool slightly.
- In the container of a blender, place bean mixture. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Add remaining ¼ cup stock, and process until smooth; return to saucepan. Add cream. Bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.
- Season snapper fillets with salt and pepper.
- In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Once oil begins to smoke, add fillets, skin side down, and cook until skin is crisp, about 3 minutes. Turn fillets, and cook until fish flakes easily with a fork, about 3 minutes more. Transfer fillets to a plate with warm Herbed Rice. Drizzle with red bean sauce. Sprinkle tasso over sauce. Serve immediately.
Louisiana Cookin' https://louisianacookin.com/
Herbed Rice
2016-04-15 06:27:12
Serves 4
Ingredients
- 2 cups vegetable stock, divided
- ½ cup plus 1 tablespoon chopped cilantro, divided
- ½ cup plus 1 tablespoon chopped parsley, divided
- ½ cup chopped green onion
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 cup long-grain rice
Instructions
- In the container of a blender, combine 1 cup stock, ½ cup cilantro, ½ cup parsley, green onion, lemon juice, salt, onion powder, and garlic powder. Pulse until smooth.
- In a medium saucepan, heat oil over medium heat. Add rice, and cook until lightly browned, stirring frequently, about 5 minutes. Slowly add herb mixture, and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add remaining 1 cup stock. Bring to a boil; cover, reduce heat, and simmer until liquid is almost absorbed, 15 to 20 minutes. Remove from heat. Let stand for 5 minutes. Stir in remaining 1 tablespoon cilantro and remaining 1 tablespoon parsley. Keep warm until serving.
Louisiana Cookin' https://louisianacookin.com/
