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RED BEANS AND RICE with CRAWFISH CORNBREAD

from Bryan White and his wife Erica Page White
For the Red Beans and Rice:
Ingredients:
1 pound dried kidney beans
1 chopped yellow onion
2 Tablespoons minced garlic
Cooked white rice
Soul Seasoning or other hot sauce
 
Directions:


1. Rinse beans, then place in a pot, cover with water, and soak two hours or overnight. 

2.  Do not drain beans.  Add onion and garlic, then slow cook beans for 2 to 4 hours.  If beans get too dry you may need to add more water during cooking.

3.  Add Soul Seasoning or hot sauce of your choice to taste.  Serve over rice with Crawfish Cornbread. 
For the Crawfish Cornbread:
Ingredients:
1 cup cornmeal
½ cup vegetable oil
2 eggs
1 cup chopped onions
¾ cup chopped celery
¼ cup chopped green bell pepper
1 can cream style corn
¼ cup jarred jalapeno pepper, chopped
1 teaspoon baking soda
1 cup shredded cheddar cheese
1 pound drained crawfish
 
Directions:


Preheat oven to 375 degrees.

1.  Combine all ingredients in a large bowl.

2.  Oil a cast iron skillet or a large casserole dish.  Add cornbread mixture.

3.  Bake for 50 to 55 minutes or until cornbread is golden brown and cooked through.