RED BEANS AND RICE...A TASTE OF NEW ORLEANS

 

Let's face it. So much of the country is coping with record snowfall. Our little New England village received 4 feet of snow in one day on Friday. It is also 7 degrees. That seems hard to imagine when we are enjoying Spring like weather here in Texas. All of that snow will hang around until May. I must confess, I don't miss that cold and frozen black snow or the snowplows coming around all hours of the night. But I want to be sympathetic to all of you that are still digging out from under the snowbanks and out with snow blowers every morning and evening.

 

Why not try making a big pot of red beans and rice and celebrate Mardi Gras with all of us down in Louisiana and Florida? This will warm you up all the way down to your toes my darlings. When visiting the Big Easy, you will be able to order up a bowl of red beans and rice morning, noon and night! Serve this up with a loaf of delicious hot French bread and let the good times roll!!!
 

 

 

Quick-and-Easy Red Beans and Rice

 3 tablespoons vegetable oil, divided

1(1-pound) package smoked sausage, cut into 1-inch pieces

½ cup chopped Vidalia onion

½ cup chopped celery

½ cup chopped green bell pepper

2 teaspoons minced garlic

2 Bay Leaves

1 (15-ounce) can dark red kidney beans

1 (15-ounce) can light red kidney beans

1 (15-ounce) can diced tomatoes

2½ teaspoons Creole seasoning

2 teaspoons paprika

3 cups chicken broth

3 cups quick-cooking rice

 

In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage, and cook, stirring occasionally, until browned; remove from pan and set aside.

 

 Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Cook, stirring often, until tender, about 10 minutes. Add beans, reserved sausage, tomatoes, Creole seasoning, and paprika and bay leaves; simmer for 10 minutes. 

 

In a medium saucepan, bring broth to a boil. Add rice, stirring to combine; remove from heat, and cover for 5 minutes. Add rice to bean mixture. Serve warm.