Brought To You By 318Central.com and Chef Dief
As cooking has it, the experience always includes a learning curve. When I first did my red beans and rice recipe, I just stumbled upon it and, now, after cooking it for several years, I’ve taken it up a notch.
This recipe has become a staple every Monday at my house, New Orleans-style, with a CenLa flare, Red Beans and Rice.
Hot sausage – 1/2 a package
1 lg can/1 small can Blue Runner Original Red Beans and Rice
1 lg can Blue Runner Spicy Creole Red Beans and Rice
1 can chicken broth
1 white onion
1 heaping tbs minced garlic
Bell peppers
Salt/pepper
Lea & Perrins Worcestershire Sauce
Creole seasoning
Two tbs – olive oil
Green onions
Start by cutting the sausage links into pieces, sauté the sausage in the olive oil until the sides are brown. While that is cooking, add salt and pepper, shake on some creole seasoning, and add the Worcestershire sauce in the pot.
After the meat has browned, add the chopped onions and bell peppers (you can use all three colors of bell peppers or just the green, I like using the minis), after they have cooked for a couple of minutes add the garlic. Do not let the garlic burn, pour in a little stock to stop the cooking, and then add the beans.
Tip: if it is getting too hot to handle, turn the flame off for a second while you add the beans.
Add the remaining can of chicken broth and keep stirring. (At this point, if you don’t continuously stir your beans, they will stick to the bottom. If this should happen, do not attempt to stir the beans off the bottom, instead, if this happens, you may want to change pots immediately) Shake in some more Worcestershire sauce and creole seasoning. Your Red Beans and Rice need to be brought to a good temperature and they are done. Plate over rice, chop the green onions and garnish, then serve with bread or cornbread.
Bon appétit!
Chef Dief
