Friday, February 27, 2009

Red Beans and Rice and Cornbread Pudding

For some reason, I'm getting some weird cravings, and I was craving red beans and rice the other day. When I was in boarding school in Florida we used to have black beans and rice or red beans and rice A LOT! It was probably a cheap way to feed hungry students.

I got this recipe from "Down Home With the Neely's" which is a semi-new cooking show on Food Network. I'm still not sure if I like it, only because the couple (the Neely's) are so freakin' lovey-dovey...Oh, and if you're a bread pudding aficionado, I think you'll like this cornbread recipe. Bon appetit!

INGREDIENTS (serves 4 to 6)

Red Beans

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 pound smoked sausage, cut into 1/4-inch slices (I used Kielbasa)
  • 1 tablespoon your favorite dry rub or seasoning salt
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 2 (12-ounce) cans red beans, drained and rinsed
  • 3 cups chicken stock
  • 2 bay leaves
Rice
  • 4 cups chicken stock
  • 2 cups long-grain rice
  • 1 tablespoon vegetable oil
  • Pinch salt
DIRECTIONS

In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, dry rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.

While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

Cornbread Pudding

  • 1 (17 oz.) can whole kernel corn
  • 1 (17 oz.) can cream style corn
  • 1 stick butter, melted and cooled
  • 1 (8 oz.) pkg. sour cream
  • 2 eggs, beaten
  • 1 pkg. Jiffy corn muffin mix
DIRECTIONS

Beat eggs. Add melted, cooled butter, sour cream, whole and creamed corn, and Jiffy mix and mix well to combine. Put into 2 1/2 quart casserole. Bake about 1 hour at 350 degrees.

1 comment:

Sophie said...

I've seen that show :)--they have some great recipes. I haven't see this on there yet, but I am a big red beans fan! I just made some last night; I'll have to try it with sausage. The cornbread pudding sounds really delicious too, it could make for a great dessert too :)!