Friday, October 2, 2009

Red beans and rice

Now I live in Idaho but I became a fan of rice when I lived in Louisiana (properly pronounced loosiana). This is an inexpensive meal that folks down there eat daily. One benefit is when you make it folks that aren't from Louisiana think it's gourmet food, to me this is just good everyday grub.

Start with the beans now it doesn't matter to me if you use canned or dried I have done both and gotten perfectly acceptable results. I will list canned. If you want to try dried go right ahead.

2 cans of red beans (wal-mart has kidney beans and red beans use either)
1 pound smoked sausage (again if you want to be authentic use andouille sausage but smoked beef sausage is easier to find)
kosher salt to taste for the beans (beans take in a lot of salt be sure to taste for seasoning)
1 tablespoon of your favorite Cajun seasoning (again use what you like I prefer tony chachere's creole seasoning)
2 teaspoons of Tabasco sauce (whatever flavor you like)
if you are a little afraid of the heat you can lower the Cajun seasoning and Tabasco but try it first as I have been  told my version of this is mild.

Cook the beans until tender. At this point I will mash a few of the beans cause that is the way I like my red beans and rice. Heat the sausage in a separate pan until most of the fat has rendered out.

Add sausage to beans, do not drain. The beans will absorb most if not all the fat, if you mashed some first and that has flavor you don't want to throw out. Simmer for 30 minutes.

Cook 3 cups of rice according to instructions. If you like a little flavor in your rice add chicken broth or other spices in addition to the salt for the rice. Remember with rice add salt if you think you are over salting you are probably just about right.

To serve place rice in bowl and spoon beans and sausage over add some cornbread and a salad on the side and you have a great meal. (tip for the cornbread pre-heat your greased cast iron skillet for the best results even if you use a mix.)

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