Red beans and rice with smoked sausage
To make a chili version just use red, green an yellow bell as well as a med poblano
Red beans and rice with smoked sausage
To make a chili version just use red, green an yellow bell as well as a med poblano
Cooking Instructions
- 1
Add 4 tbsp butter and a glob of oil. Add veggies and sweat down until really soft, remove and set aside.
- 2
Wipe pot down and add 2 tbsp of oil and sear sliced sausage until rendered then remove with slotted spoon and retain oil in the pan
- 3
Add 4 tbsp butter to the pot and simmer lightly. Slowly add flour 1 tbsp at a time and make a dark chocolate roux. This method takes time and constant attention and whisking. If it starts to smell like slightly burned popcorn it's fine but if you have ever burned a roux then you will know it's time to start over.
- 4
Add veggies and simmer until slightly thickened(5 to 10 minutes)
- 5
Add chicken stock and stir until incorporated and then add sausage, beans, Cajun seasoning, bay leaves and bring to a simmer
- 6
Simmer low covered but cracked, for about an hour and then check for seasonings, salt to taste but I only did a few grinds of salt (add 2 to 3 tbsp of hot sauce at this time)
- 7
Lightly smash some beans and low simmer for another 15 minutes and serve.
- 8
Serve with rice and top with green onions and crusty bread on the side
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