Tuesday, April 1, 2008

Red Beans and Rice

Every single recipe I have for red beans and rice serves like 750 people. It also takes 3 days to cook, which I plain just don't have time for. I experimented and pulled from these recipes to make a recipe that is more manageable (and serves about 4-6) and is slightly healthier.

1 package of turkey smoked sausage cut into 1 inch chunks (Eckridge is what I've used, but whatever will do splendidly. Also if you're not cutting calories, go for the beef smoked sausage.)
2 cans of red kidney beans (light or dark, I don't know if it makes a difference.)
1 green pepper, diced
2 celery stalks, diced
1/2 yellow or white onion, diced
1 clove of garlic, smashed, so that it can easily be retrieved when it's done cooking
1 bay leaf
2 TB of creole seasoning (I use Tony Chachere's)
1 tsp of Worcestershire
2 dashes Tabasco (optional)
brown rice (it's healthier than white rice...or so they say)

In a large skillet, over medium high heat, bring all the ingredients to a boil, reduce heat and simmer for 1 hour. Stir occasionally to make sure it's not sticking to the bottom. You can simmer even longer if needed. Remove the bay leaf and garlic clove before eating.

Serve over brown rice.

1 comment:

the Mom said...

Jennifer,
I admit to an obsession with red beans and rice. I made it once a week for almost a year until I perfected the recipe. If you're ever down my way, I'll whip you up a pot..if not, I'll post it on my blog just for you.