Monday, November 16, 2009


I'm finally back in the dot-com loop thanks to my brother, Robert, the computer genius. (Two recipes of Becca's Double Chocolate Chip Cookie dough and we called it even.) One severed cable cord and a distasteful computer bug seemed to be the only items left to deal with after our whirlwind home re-renovation project. I guess it wasn't all bad. I did get a couple of bedrooms finished in hardwoods and the entire house now has 1/4 round next to the baseboards. I must say, it looks pretty sharp.

During all of the construction madness, I made it a point of planning easy access meals, as well as items that could be made once and eaten on twice. One that came in handy was Easy Red Beans and Rice with Sausage. It's one of those meals that's flavorful and comforting without having to put in too much effort. I make it a little different each time, however I scribbled it down last week so that I could share it with you.

Plan to pick up pantry items to keep on hand week to week such as: diced tomatoes, tomato paste, tomato sauce, chicken broth, and cans of kidney beans (some of these items are not in this version of the dish), that way, when you're in a pinch, most of your main ingredients are already in-house.

Easy Red Beans and Rice with Sausage
Makes 6 Servings
Prep: 15 min., Cook: 4o-ish min.

1 lb. Conecuh smoked sausage, sliced
1 medium yellow onion, chopped
2 celery ribs, chopped
1/2 large green bell pepper, chopped
2 garlic cloves, minced
2 tsp. Creole seasoning
1 (14.5-oz.) can chicken broth
2 (15-oz.) cans light red kidney beans, drained
1 (6-oz.) can tomato paste
1 cup water
Hot cooked rice, sliced green onions, hot sauce

Brown sausage in a large non-stick skillet over medium-high heat 5 minutes. Remove from skillet. Saute onion, celery, and bell pepper in drippings until soft, about 8 minutes. Add garlic and cook 1 min. Sprinkle with Creole seasoning and stir in cooked sausage, broth, and remaining ingredients. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serve over hot cooked rice with sliced green onions and hot sauce.


No comments:

Post a Comment