A few things here and there-Red Beans and Rice My Way

I tend to repeat menus because they are popular and easy to make. I did shrimp tacos again today which again were delicious, we did 'Enchilada Lasagna' and luckily there were leftovers. I've learned that I can make a dish that would technically feed six and we will have seconds and maybe thirds and still have some for lunch the next day or that afternoon. That's the way to cook and save on using your supplies too quickly.

So here is the way I fix the Red Beans and Rice. Previously I used to get the Mahatma version but I haven't been able to find it in the stores the last few years. Zatarain's is still good.

2 boxes Zatarain's Red Beans and Rice

     5 cups water

     4 tblspoons butter  

     1 can chicken or beef broth

1/2 (red or yellow) onion finely diced

2 cloves garlic mashed 

1/2 bell pepper "     "

(if you have it include two celery ribs and one carrot also finely diced)

1 package smoked sausage

2 tblspoons olive oil

1/2 cup chunky salsa (I used homemade) OR

1 can Rotel tomatoes

2 tblspoons chopped cilantro

1 tblspoon lime juice

Shredded cheese (optional as 'garnish')

I think that's all I put in there. I'm on autopilot when I do familiar dishes so backtracking to remember is sometimes a chore.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Instructions:

Dice veggies, crush garlic and set aside in a bowl (if using carrots and celery separate those). Cut smoked sausage lengthwise then in slices about 1/4 inch thick.  Heat olive oil in dutch oven or deep pot on medium high heat, when shimmering add in the smoked sausage. Cook until starting to brown, add in veggies and garlic, cook until onion is soft. If using celery and carrot add that first and cook until fragrant then the onion, garlic and bell pepper.  Cook for however long the box direction say but check half way through and stir to loosen any rice that is stuck on the bottom.

 

 

I've discovered that browning the sausage and not just 'cooking it' gives a deeper flavor to the dish.  The box directions call for whatever protein you want, hamburger, chicken or sausage. Could even use pork, might have to try that next time. I think I've used chicken before.

When those are cooked down a bit, add in broth, water and butter. Heat to simmering then add in the red beans and rice, stir to mix well and wait for it to come to boil again. Turn down to low simmer and put lid on pot. When timer is done, add in the salsa or Rotel, chopped cilantro and lime juice. Stir everything well, sometimes it's a bit more soup like but the rice and beans will eventually absorb the water. If you follow the directions it calls for 3 cups of water per box, I substitute 1 14.5 oz can of beef broth and use 5 cups of water to compensate for the extra liquid in the rotel and the broth.

That bottom picture is after we each had a bowl full.  Still lots of left overs on that as well. 

I also made chicken fingers and managed french fries and a salad, I was on fire in the kitchen that day! I did make a mistake with the breading though. I bought a huge box of bisquick and added a little more baking soda and a whole tablespoon of my seasoned salt. Waayy too much salt, it was all I could taste on them so I will be scaling back on that idea next time. 

I had the cajun seasoning out but don't remember if I actually used it. That is a cup of bisquick I think two teaspoons or maybe a table spoon and a half of the seasoned salt. Ranch dressing for the chicken and ketchup for the fries. Overall a really good meal and as long as I have chicken breasts I'll be fixing that.

Enjoy!