![]() ![]() Next add 1-1/2 cups long grain white rice (I do not recommend using brown rice,) 3 cups gluten-free chicken broth, the drained beans, and more Cajun seasoning then turn the heat up to high and bring the liquid to a simmer. Note: andouille sausage is spicy so if you are wanting to serve this dish to the spice-averse, or kids, I recommend you stick with kielbasa which is a mild sausage. Add 3 cloves minced garlic then saute for 30 more seconds. Turn the heat up to medium-high then add 12oz sliced gluten-free andouille or kielbasa sausage and saute until the sausage begins to brown and the vegetables are completely tender, another 5 minutes. Season with Cajun seasoning (I like Emeril’s Essence,) then place a lid on top and saute until the vegetables are nearly tender, stirring occasionally, about 5 minutes. ![]() While the beans are draining, add 1 small green bell pepper, 2 stalks celery, and 1 shallot or 1/2 small onion that have been finely chopped to a 6-quart Dutch Oven, or pot with high sides, over medium heat with 2 Tablespoons extra virgin olive oil. Red beans are different than kidney beans, as they come pre-seasoned and are very creamy (one of the reasons I can’t stand kidney beans is because they’re so chalky, right?) Anyway, I like to drain off the packing liquid but keep some of the flavor by not rinsing them off as you’d do with a can of kidney beans or black beans, for instance. We’re talking rice, beans, vegetables, and protein. Not only is this one pot meal a super quick fix, but it’s extremely affordable and well balanced, too. Bear with me though because this version is so, so simple and although it’s nontraditional, it’s incredibly delicious. Traditionally the dish is slow cooked in a saucy, savory gravy then served over rice but I’ve adapted it to cook in under 30 minutes and in just one pot. We’ve been lucky enough to eat Red Beans and Rice at New Orlean’s Desire Oyster Bar and Mother’s Restaurant, and the memories are seared into my brain. Eating Smoked Sausage and Chicken Gumbo, Smoked Cheddar Shrimp and Grits Bites, Gumbo Fried Rice, Jambalaya Soup, and Mini Muffuletta Meatloaves takes us back to a moment in time that we will never forget (even after several Abitas.) If you’ve been reading IGE for any length of time than you know that Ben and I are obsessed with the south. From New Orleans, to Savannah, and Charleston, we cannot get enough of the culture and food, and I love to recreate the dishes we’ve had on our travels in my Iowa kitchen. That said, One Pot Red Beans and Rice is about to go into heavy rotation at my house! ![]() Yep, we’re talking ONE pot to cook the entire meal which means there’s ONE pot to clean at the end. They’re so good though!) I’m also getting pretty good at the whole sheet pan dinner thang but when it comes to seriously quick and seriously simple meals – one pot dinners have got it on lock! On a related note, I really hope I don’t crave nachos as much on the other side of this pregnancy as I have the last 9 months because, nachos. I’m pumped that this time around we were able to stock the freezer with a ton of easy meals to reheat and eat (I was this close to digging into the Tomato and Turkey Soup last week but somehow found a way to restrain myself – likely I had Ben pick up nachos from Club Car for dinner. There is no denying that life is about to get seriously nuts, especially over the next 6 months, so I’ve been on the hunt for all the simple, quick-fix recipes I can get my hands on. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |