Fast and Easy Red Beans and Rice

[eklektos44]

Fast and Easy Red Beans and Rice

1 cup white rice
1 15 oz can diced tomatoes
2 15 oz cans red kidney beans
1 1/2 pounds smoked sausage cut on a diagonal (andouille if you can get it)
1 tbs vegetable oil
2 tbs of cajun seasoning (I use Badia)
1 tsp (or more if you like it hotter) Louisiana hot sauce (I've been using Tobasco Chipolte lately)

Cook Rice. Heat skillet with oil till it shimmers, then add sausage and brown over medium high heat. When browned add Cajun seasoning and stir for 20 seconds or till fragrant.. (Don't put your face over the skillet, or you'll regret it!) Add tomatoes, beans and hot sauce and warm, add rice and mix thoroughly. Serves 4-6 (For more authentic dish sauté the Cajun holy trinity with sausage. (1/4 cup each celery, bell pepper, and onion diced))

This is an excellent drunk food. I first had this back in the 70's during Mardis Gras where they sold it out of a window on Bourbon street in a Styrofoam cup for 75 cents.

 

[Ocelot55]

That looks delicious! :cheers:

 

[monbla256]

Oh that looks good ! Sadly I'd be in a Diabetic coma if I ate as much of that as I used to before I became a Diabetic!! :twisted: waaaaay to many carbs ie sugar !! :twisted: :twisted:

 

[Richard Burley]

I like this recipe for same. Make it all the time, and it's worth doing:

http://allrecipes.com/Recipe/Authentic-Louisiana-Red-Beans-and-Rice/Detail.aspx?event8=1&prop24=SR_Title&e11=red%20beans%20and%20rice&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i14

 

[DrumsAndBeer]

Looks good. I have always followed the Cook's Illustrated recipe, and "not to style" I always use medium grain brown rice.

Thanks for sharing.

 

[eklektos44]

Looks good. I have always followed the Cook's Illustrated recipe, and "not to style" I always use medium grain brown rice.

Thanks for sharing.  

I was going more for something fast here, but if you really want something to die for Paul Prudhomme's recipe for eggplant stuffed with Andouille sausage and tomato gravy is to die for. I'd post it but my cookbook got lost in the move from FL.

 

[DrumsAndBeer]

I was going more for something fast here, but if you really want something to die for Paul Prudhomme's recipe for eggplant stuffed with Andouille sausage and tomato gravy is to die for. I'd post it but my cookbook got lost in the move from FL.

does this look like the one?

Eggplants Filled with
Sausage Jambalaya
Gourmet Archives

1/3 cup fine dry breadcrumbs
1/4 cup freshly grated Parmesan
1 1/2 cups short-grain rice
1 teaspoon salt
3 eggplants, 1 1/2 pounds each
1 pound smoked sausage, chopped
1/3 cup minced fresh parsley leaves
3 ribs celery, sliced thin crosswise
1 bell pepper, chopped
2 onions, chopped
1/2 cup sliced scallion greens
Cayenne to taste
[We can’t resist adding garlic!]

In a small bowl combine well breadcrumbs and Parmesan.
In a heavy saucepan combine rice, 2 cups water and 1 teaspoon salt. Bring water to boil and cook rice, covered, over low heat 15 to 20 minutes or until water is absorbed and rice is tender. Halve eggplants lengthwise and with melon-ball-cutter scoop out the flesh, reserving 4 cups of it and leaving
1/4-inch shells. In a kettle of boiling salted water blanch eggplant shells in batches for 4 minutes and drain them, inverted, on paper towels.
In a large heavy skillet brown the sausage over moderate heat, stirring,
and transfer with slotted spoon to paper towels to drain. Chop the reserved eggplant and in fat remaining in skillet, cook it with celery, bell pepper, onions [and garlic!] over moderate heat, stirring occasionally and scraping
up brown bits until the mixture is golden. Add 1 cup water and cook
mixture, covered, stirring occasionally, 10 minutes. Add 1 cup more water and cook mixture, uncovered, 2 minutes, or until the eggplant is very soft.
In a large bowl combine eggplant mixture, sausage, rice, scallion greens, parsley, cayenne and salt and black pepper to taste.
Divide mixture among eggplant shells, arrange shells in two shallow
15 1/2-by-10 1/2-inch baking pans. Add 1 cup water to each pan. Bake
the eggplants, covered with foil, in a preheated 350-degree F. oven 30 minutes. Sprinkle eggplants with breadcrumb mixture and broil them in batches under preheated broiler about 4 inches from heat, 2-3 minutes
or until topping is golden. Serves 6.

 

[eklektos44]

does this look like the one?

Similar. That looks good also, I'll have to try it. I guess I'm going to have to buy another copy of his cookbook. When we moved up here a few of our boxes went missing, including some of my cookbooks and 33 of my pipes. I was devastated.
Thanks for the recipe.