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Rockin' Red Beans and Rice (non-traditional)

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  • May 15 2009
    Rockin' Red Beans and Rice (non-traditional)
    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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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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