Rockin Red Beans and Rice
"I found this recipe on the Shinedown (American Rock Band) web site. It seems their drummer LOVES to cook. This sounded SO GOOD, I thought it should be seen by those who LOVE to cook. Here is what he had to say about the recipe. "Hey ya’ll. Let me preface this recipe by letting you know that this is NOT traditional. This is a quick and easy recipe that is sure to
make you smile. It tastes great as a main course or for leftovers. If your from Louisiana or Mississippi please don’t hurt me." - Barry Kerch"
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 lb creole sausage or 1 lb smoked sausage, sliced on bias
- 1 1⁄2 cups rice
- 4 garlic cloves, minced
- 1 medium vidalia onion, diced small
- 1 medium bell pepper, diced small
- 2 stalks celery, diced small
- 1 (15 ounce) can organic diced tomatoes, with juice
- 2 (15 ounce) cans red kidney beans, rinsed well
- 1⁄2 cup medium dark roux, made beforehand
- 1⁄4 teaspoon fresh oregano, minced
- 1⁄4 teaspoon fresh thyme, minced
- 2 medium bay leaves, whole
- to taste creole seasoning
- to taste salt and pepper
- 2 dashes Worcestershire sauce
- to taste hot sauce (Lousianne, Tabasco, or Crystal)
directions
- Brown the sausage in a pan and drain excess oil on paper towels.
- Start your rice now and it’ll be ready to go by the time you finish the rest.
- (To make rice, double the quanity of liquid for example for this you will need 3 cups of liquid, put the heat to low and let simmer for 20 minutes).
- In a medium sauce pot heat up your roux without burning to medium/medium high, and then throw in your holy trinity as it is called in the south (onion, green pepper, and celery).
- Add a little salt and sweat them until nice and tender. (about 5-10 minutes).
- Then add garlic and fresh herbs and cook over medium for another couple of minutes.
- Add in your tomatoes with juice, cooked sausage, and drained/rinsed kidney beans.
- At this point if yours is too thick add about a half cup of water.
- Season with creole seasoning, Worcestershire sauce, and hot sauce.
- Cover and simmer over medium low heat for about 15 minutes until your rice is done or even a little longer till the flavors come together.
- Serve in a bowl over rice and enjoy!
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RECIPE SUBMITTED BY
Daniele1969
Rockville, MD
I live in Rockville, MD which is 20 minutes north of Washington DC. I love to cook, read, go bike riding with my Hubby, Salsa dancing with Hubby, cook out with all our friends and travel. My favorite cookbook is one my mother wrote, From My Grandmother's Kitchen by Viviane Miner. It is a Safardic cookbook and has every single recipe my mother has ever made. I used to have a BIG black cat named Danzig, but he passed away the summer of 2005. We now have 2 cats, a calico who is mostly white (AH! White hair everywhere)and a black and white "Tuxedo" cat (He looks like he's wearing black tuxedo tails) They're names...Lilo and Stitch! And as pet-peeves go - why can't people use the ear piece for their cell phones when driving their cars?!
I was never really into cooking when I was younger. Even when I was just out of college, I was living on Can openers and Mircowaves. I don't even know when the change happened. All of a sudden, I wanted to cook. I wanted to bring joy to everyone'e mouths. I wanted to be.....a chef. Well, I've come a long way from the can opener; I put it down and just never looked back. Now the microwave is just a big defroster and I use the can opener occasionally (hey, friends are friends! Just because I grew doesn't mean I had to completely dump my old friends. Right?).
