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Rockin' Red Beans and Rice (non-traditional)

Barry's picture
Submitted by Barry
on May 15, 2009 - 4:12pm

Ingredients:

1 pound creole sausage or smoked sausage, sliced on bias
4 cloves garlic, minced
1 medium vidalia onion, diced small
1 medium bell pepper, diced small
2 stalks celery, diced small
1 15 oz. can organic diced tomatoes, with juice
2 15 oz. can red kidney beans, rinsed well
1/2 cup med. dark roux, made beforehand
1/4 teaspoon fresh oregano, minced
1/4 teaspoon fresh thyme, minced
2 medium bay leaf, whole
to taste creole seasoning
to taste salt and pepper
2 dashes Worcestershire sauce
to taste hot sauce (Lousianne, Tabasco, or Crystal)

Directions:

Hey ya'll. Let me preface this recipe by letting you know that this
is NOT traditional. This is a quick and easy recipe that is sure to
make you smile. It tastes great as a main course or for leftovers.
If your from Louisiana or Mississippi please don't hurt me.

Here's what you do:

Brown the sausage in a pan and drain excess oil on paper towels.
Start your rice now and it'll be ready to go by the time you finish
the rest.
In a medium sauce pot heat up your roux without burning to medium/
medium high, and then throw in your holy trinity as it is called in
the south (onion, green pepper, and celery).
Add a little salt and sweat them until nice and tender. (about 5-10
minutes)
Then add garlic and fresh herbs and cook over medium for another
couple of minutes.
Add in your tomatoes with juice, cooked sausage, and drained/rinsed
kidney beans.
At this point if yours is too thick add about a half cup of water.
Season with creole seasoning, Worcestershire sauce, and hot sauce.
Cover and simmer over medium low heat for about 15 minutes until you rice is done or even a little longer till the flavors come together.
Serve in a bowl over rice and enjoy!!!!

Don't forget a cold one. (I suggest the Abita from my beer blog).
Barry

Comments

Shinedown Fan_6's picture

August 22, 2009 - 4:27pm — Shinedown Fan_6
Submitted By: Erica\n\nI tried it and it is good
Shinedown Fan_6's picture

June 12, 2009 - 11:56am — Shinedown Fan_6
Submitted By: Shan\n\nHey that doesn't sound too bad - I'm from south Louisiana and I use most of those seasonings when I make my own red beans. If you want a great taste and have the time, let me suggest cooking the beans overnight in a crockpot and using fresh, not canned beans. Just put the beans, water, and all onion, garlic, other seasoning in the pot at once and turn the crockpot on. Just stir every now and again and make sure it doesn't run out of water. It gives extra time for all the seasonings to 'soak in' and add to the taste. Yummy!
Shinedown Fan_6's picture

May 18, 2009 - 10:06am — Shinedown Fan_6
Submitted By: Shannon\n\nSounds yummy. Organic all the way! I sent you a pm a while back but may have sent it to the wrong account I think you have two? Who said the Irish can't cook? My problem I rarely measure. Oh and the Guinnesse Mayo I passed along uses real mayo not the miracle whip.
Shinedown Fan_6's picture

May 18, 2009 - 9:05am — Shinedown Fan_6
Submitted By: jtomer\n\nYum I know whats for dinner tonight
Shinedown Fan_6's picture

May 17, 2009 - 12:19pm — Shinedown Fan_6
Submitted By: Daniele Vargas\n\nThis recipe sounds really good, lots of ingredients but still reads easy to prepare. You should post it on Recipezaar.com. Excellent site and more people who cook can see your recipes and try them out. I am going to copy and paste it to the site. deserves to be seen!
Shinedown Fan_6's picture

May 17, 2009 - 12:06am — Shinedown Fan_6
Submitted By: ClassicGirl\n\nYUM! Thanks for sharing that..and I gotta find that beer. :)
Shinedown Fan_6's picture

May 15, 2009 - 4:51pm — Shinedown Fan_6
Submitted By: LGK\n\nthis is the best!

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  • Barry's picture
    Rockin' Red Beans and Rice (non-traditional)
    May 15, 2009
    Posted by :
    Barry

    Ingredients:

    1 pound creole sausage or smoked sausage, sliced on bias
    4 cloves garlic, minced
    1 medium vidalia onion, diced small
    1 medium bell pepper, diced small
    2 stalks celery, diced small
    1 15 oz. can organic diced tomatoes, with juice
    2 15 oz. can red kidney beans, rinsed well
    1/2 cup med. dark roux, made beforehand
    1/4 teaspoon fresh oregano, minced
    1/4 teaspoon fresh thyme, minced
    2 medium bay leaf, whole
    to taste creole seasoning
    to taste salt and pepper
    2 dashes Worcestershire sauce
    to taste hot sauce (Lousianne, Tabasco, or Crystal)

    Directions:

    Hey ya'll. Let me preface this recipe by letting you know that this
    is NOT traditional. This is a quick and easy recipe that is sure to
    make you smile. It tastes great as a main course or for leftovers.
    If your from Louisiana or Mississippi please don't hurt me.

    Here's what you do:

    Brown the sausage in a pan and drain excess oil on paper towels.
    Start your rice now and it'll be ready to go by the time you finish
    the rest.
    In a medium sauce pot heat up your roux without burning to medium/
    medium high, and then throw in your holy trinity as it is called in
    the south (onion, green pepper, and celery).
    Add a little salt and sweat them until nice and tender. (about 5-10
    minutes)
    Then add garlic and fresh herbs and cook over medium for another
    couple of minutes.
    Add in your tomatoes with juice, cooked sausage, and drained/rinsed
    kidney beans.
    At this point if yours is too thick add about a half cup of water.
    Season with creole seasoning, Worcestershire sauce, and hot sauce.
    Cover and simmer over medium low heat for about 15 minutes until you rice is done or even a little longer till the flavors come together.
    Serve in a bowl over rice and enjoy!!!!

    Don't forget a cold one. (I suggest the Abita from my beer blog).
    Barry

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