Found this recipe from the Neelys and tweeked it a little. If you want it to taste more like New Orleans style - you might use Andouille sausage (very spicy and hot) otherwise use any smoked or mild sausage. Delicious.
Red Beans and Rice
1 tablespoon vegetable oil
1 medium onion, chopped
2 ribs celery, chopped or ½ tsp celery seed
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, cut into 1/4-inch slices or Andoulie sausage (Really spicy)
1 teaspoon dried thyme
Adobo All purpose seasoning – 1 tablespoon
Salt and freshly ground black pepper
2 (12-ounce) cans red beans, drained and rinsed
3 cups chicken stock (or 3 cups water w/ 2 envelopes of chicken stock (powdered)
2 bay leaves
In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, all purpose seasoning, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
Serve over Rice.
___________________________________________________________________
Do cook it for the 1 1/2 hour so that the beans pick up the flavors. I also took some beans and mashed them then put them back in the pot to thicken it a bit.
2 comments:
I've never heard of Andoulie sausage. Did you use this or make a substitution? Would smoked sausage, like Hillshire Farms work well?
I used the Andoulie and boy was it spicy - Next time I make it it will be Hillshire Farms smoked or mild sausage.
My Daughter who doesn't really like beans loved it, in fact ate it the next day also.
As with any beans recipe you have to play with it to get the right texture over rice so it isn't too soupy or too thick.
Have fun.
Post a Comment