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.

Sweet Potato Casserole

Ever since discovering this delectable, almost dessert-like sweet potato casserole, it is a must-have at every Thanksgiving and Christmas feast.

3 C Sweet potatoes (5-6 fresh cooked or canned)(Stay the hell away from canned, though)
1 C Sugar
2 eggs
1/2 stick butter, softened (don't bother with silly margarine)
1/2 C milk
1 TB vanilla
1/2 tsp salt

Topping:
1 C brown sugar
1/3 C flour
1/2 stick butter, melted
1 C pecans, chopped

Preheat oven to 350 degrees. Mash the potatoes. Mix in remaining ingredients and beat well with a mixer. (There may be some bits of butter that don't get mixed in completely. It's okay. Don't panic. They'll melt during the baking process.) Pour into a greased casserole dish. Mix together the topping ingredients and spread over the sweet potato mixture. Bake 30-35 minutes.

I typically make two of these casseroles to feed 8-10 adults. These are just as tasty reheated with a turkey sandwich.

Traditional Southern Shrimp Boil

3-4 lbs of fresh shrimp
2 packages of Zatarain's shrimp boil
5 lbs of red potatoes, cut in half or quartered, depending on size
12 half ears of corn (we always use frozen)
2 packages smoked sausage cut into 3 inch pieces (we use 1 package of regular smoked sausage and 1 package of cajun smoked sausage, Conecuh brand)
Cocktail sauce

In a 5 gallon pot, fill about halfway full with water and bring to a boil. Add 1 seasoning pouch, add vegetables and sausage and cover. Cook until potatoes are done, approximately 10 minutes. Shut the heat off and remove the vegetables and sausage. Bring water back to a boil and add second seasoning pouch. Add shrimp and cook 3 minutes, shut off heat. Allow shrimp to soak for 5 minutes, covered. Pull shrimp out of water. Serve with cocktail sauce.

Serves 4-6 adults.

Related Recipes: Cocktail Sauce