Tuesday, March 8, 2011

Mardi Gras Red Beans and Rice

Mardi Gras around here will not involve beads.  It will involve beans!  I am hysterical, I know.
I also know that this is probably the furthest thing from authentic red beans and rice, so I apologize if anyone has ever had the real thing and is horribly offended by my interpretation.

Totally Inauthentic Red Beans and Rice
1 cup uncooked brown rice
1 Tablespoon canola or olive oil
1 medium onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 clove garlic, minced
12 oz sausage (I used spicy mango and jalapeno chicken sausage)
2 cans red beans, drained and rinsed (I used small red beans, I think kidney are more authentic)
14 oz crushed or diced tomatoes
1 bay leaf
creole seasoning (I didn't have anything like that, so I used a mixture of chili powder (~1 tsp) and cayenne (~1/4 tsp)
Tabasco sauce (to taste)

Start your rice cooking.  I do double the amount of water as rice and cook on low for 30 minutes.

In a large pot, heat the oil over medium heat and add the chopped vegetables.  Here is what must be my 100th picture of cooking vegetables.  Remember to add your garlic about a minute before you are adding the liquid so it doesn't burn and turn bitter.
Stir in your spices and sausage.

Add in the beans and tomatoes, cover, and simmer for 30 minutes.  When my rice had finished cooking I checked on the beans and they were bubbling along and very liquidy.  I left the lid off for about 5 minutes of simmering, and they thickened up nicely.    
Pretend you're in Louisiana.  Maybe make Eat Live Run's Beignets for dessert.  I wish I had.  


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