Red Beans & Rice

This is probably one of my favorite recipes, but I don't make it much because of the time commitment. I mean it's not like you have to stand over the stove and watch it, but it does have to sit there for a good 2 hours. I'm certain there are ways to cut the time down, yet I wonder if you would have the same end result. It was a little spicier than usual as I think I recalled something different when adding the cayenne pepper. If you want something a little more tame, just cut the cayenne pepper to 1/4 tsp.

I'm not sure how many of you know the tradition behind this meal or even if you want to know, but I'm tell you anyway! Traditionally, Red Beans & Rice is eaten on a Monday. Why? Because it is laundry day. This is one of those meals that you can leave on the stove unattended for at least 30 minutes while you go out back to scrub the wash. Just a little bit of trivia for you.

Red Beans & Rice

adapted from multiple recipes

Prep Time: 15 minutes

Cooking Time: 2 hours

Servings: 8-10

Ingredients

2 TBS vegetable oil

1 medium onion, chopped

3 celery stalks, chopped 

1 medium green bell pepper, chopped

2 tsp kosher salt

1 tsp ground black pepper

5-6 garlic cloves, minced

3 bay leaves

1 tsp dried thyme

1 tsp Tabasco

1/2 tsp cayenne pepper

8 cups water

1 pound dry small red beans

1 package smoked turkey sausage (or 1lb andouille sausage)

Hot cooked white rice

Directions

Heat the oil in a 5-7 qt dutch oven over medium-high heat. Add the Holy Trinity (aka onion, bell pepper and celery). Saute until the onion and celery are translucent. Add the salt and pepper. Toss in the garlic, cook 1-2 minutes and stir frequently. Add the thyme and cayenne pepper and cook until fragrant, about 1-2 minutes. Add the remaining ingredients except the sausage. Turn the heat to high and let it come to a boil. Once it reaches a boil, turn the heat down to a simmer. Cover and cook for 1 1/2 hours, stirring about every half hour.

Uncover and turn heat up slightly to increase the simmering. Cook for another 30-40 minutes. Toward the end I like to use a potato masher to mush my beans and make the consistency a little thicker. I also add the sausage once I have mashed the beans.

While you are waiting for the beans to finish, start cooking your rice. Once everything is done, scoop a little rice into your bowl and cover with a generous helping of red beans. 

Enjoy!

Fried Rice

This was good, but it wasn't quite right. Personally, I thought that it needed less pepper and more soy sauce. It was also a little too sticky for my tastes as I like a drier fried rice. This might have been due to the fact that I made the rice that day, rinsed it and placed it in the fridge. I was thinking that the rice might have to be made the day before or picked up from a Chinese restaurant and be refrigerated overnight. That might help suck some of the moisture out of the rice. Other than that it's great paired with the Honey-Soy Chicken Planks.

Fried Rice

adapted from Allrecipes.com

Prep Time: 20 minutes

Cooking Time: 20 minutes

Servings: 8-10

Ingredients

2 eggs

2 TBS water

2 TBS butter

2 TBS vegetable oil

1/2 medium onion, chopped

4 cups cooked white rice, cold

6 TBS soy sauce

1 1/2 tsp ground black pepper (this was a little too much for us)

Directions

In a bowl, beat together the eggs and water. Melt butter over medium heat and add the eggs. Leave it flat until cooked. Slide onto a plate and slice it into shreds or bite sized pieces. Set aside.

Heat oil in the same skillet. Add the onion and saute until translucent and soft. Add the remaining ingredients (except for the egg) and cook for 5 minutes. Add the egg and mix together. Cook for 2-3 minutes more. 

Enjoy!

Slow Cooker Chicken and Wild Rice

I definitely thought this was yummy, but my hubby and niece were not fans. Maybe it was the nuttiness of the rice? You could always swap it out for plain white rice or make both and just serve the chicken over the rice instead of putting it in the crockpot. Also this is so easy it's ridiculous.

Slow Cooker Chicken and Wild Rice

adapted from Southern Plate

Prep Time: 20 minutes

Cooking Time: 8 hours (in Crockpot)

Servings: 6-8

Ingredients

4 boneless, skinless chicken breasts, cut into chunks

1 can cream of mushroom soup

1 can cream of chicken soup

2 TBS butter

2 tsp onion powder 

1 tsp garlic powder

1 1/4 tsp paprika

1 box Uncle Ben's Long Grain and Wild Rice w/ seasonings

Directions

Cube the butter and place it and the chicken in the bottom of the crockpot. Sprinkle the paprika, onion and garlic powders over the chicken. Pour the soups over the chicken. Set the crockpot on low for 8 hours. 

Before serving, cook the rice according to the package directions and then stir into the crockpot. 

Enjoy!

Gumbo

I have made this several times and it is definitely a favorite around here. I'm not going to lie, this is a lot of prep work and has an extensive cooking time. It's not something that can really be converted to a slow cooker recipe because you must make the roux. There is just something about the cooking process on the stove that's essential to the flavor. You will not be disappointed in this recipe!

Gumbo

adapted from Southern Living

Prep Time: 45 minutes

Cooking Time: 4 hours, 15 minutes

Makes: 2.5 quarts (8-10 servings)

Ingredients

2 lbs boneless, skinless chicken thighs (I have used breasts with good results)

1 lb smoked turkey sausage

1 lb smoked ham

1/2 cup vegetable oil

1/2 cup flour

2 medium onions, chopped (about 2 cups)

1 large green bell pepper, chopped (about 1 cup)

1 large celery rib, chopped

2 large garlic cloves, minced

2 - 32oz boxes Kitchen Basics Unsalted Chicken Stock

3/4 tsp dried thyme

1/2 tsp black pepper

1/4 tsp ground red pepper

Hot cooked rice

Directions

Cut the chicken, sausage and ham into bite sized pieces. Cook over medium heat in a large dutch oven until browned. Put into a separate bowl and wipe out the dutch oven.

Heat oil in dutch oven over medium heat. Gradually whisk in the flour. Continue whisking constantly until the roux is a deep mahogany color. 

Stir in onions, celery and green peppers. Cook about 5 minutes and add in garlic. Cook another 5 minutes or until tender. Gradually add the chicken stock. Add the meats, thyme, red and black pepper. 

Bring mixture to a boil over medium high heat. Reduce to medium low and simmer, stirring occasionally for 3 hours. Serve over hot cooked rice. 

**You can omit the chicken and add 2 lbs medium raw shrimp (peeled and deveined) in the last 15 minutes of cooking.

Enjoy!

Mexican Rice

This is a great side for enchiladas or tacos. It's so yummy and easy!

Mexican Rice

adapted from multiple recipes

Ingredients

2 TBS Canola oil

1 cup uncooked rice

1/2 tsp garlic powder

1 tsp salt

1/2 tsp cumin

1 1/2 tsp onion powder

1/2 cup salsa

1/2 cup tomato sauce

2 cups chicken stock (I love Kitchen Basics!)

Directions

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden. Once rice is golden, stir in garlic powder, salt, cumin and onion powder. Continue cooking 1-2 minutes or until fragrant.

Add in salsa, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. 

Enjoy!