Monday, November 12, 2012
Bad Attitude-Red Beans and Rice
So tonight I learned a very valuable lesson as I started cooking my Red Beans & Rice recipe with a bad attitude. For clarification, I had the bad attitude not the Red Beans & Rice. I had preconceived notions and I was pretty sure it just wasn't going to be any good. I am not a huge fan of canned kidney beans and I think they can be kind of chalky. I was pretty sure there wasn't going to be enough sausage in this recipe for my tastes and I was hungry and sweaty after a spin class. I also knew there just wasn't going to be enough flavor, especially salt because you know how Cooking Light can be. I had even already figured out the title of my blog based on how bad this recipe was going to be, it was going to be titled "You Win Some/You Lose Some & Tonight I Lost."
Well lesson learned because my judgment was all wrong. This dish is overwhelming with flavor and it smelled amazing while it was cooking. The sausage, cajun seasoning and tabasco gave it a great kick. The beans were great as they were somewhat mashed and really absorbed the chicken broth. The mixture was thick, homey and perfect comfort food for a cool Fall night. And this dish was seriously one of the most pleasant surprises!! So I learned to not judge a recipe until you have tried it and keep an open mind.
This was my first time using or tasting boil in bag rice. I hate instant rice so I was also a little hesitant about this aspect of the recipe. However, the boil in bag rice was light and fluffy and had a rice consistency. I am still a huge fan of jasmine rice, but this rice totally worked as the base for the red beans and rice and it saved about 10 minutes in cooking time, always a bonus.
This recipe called for andouille sausage and just so you know it also goes by the name of "hot link" sausage. I was kind of freaking out in the grocery store because I couldn't find a sausage package marked "andouille" however once I googled it all was right with the world because the store had "hot links." I also thought you might like to know some random facts about andouille sausage:
Seriously this recipe would be the perfect pre-race meal since it has protein, carbs and veggies. However, I do have to say that I stand by my muffins and wine because that really seemed to work before my last 10k. Cheers my friends and have a great week!
.
Well lesson learned because my judgment was all wrong. This dish is overwhelming with flavor and it smelled amazing while it was cooking. The sausage, cajun seasoning and tabasco gave it a great kick. The beans were great as they were somewhat mashed and really absorbed the chicken broth. The mixture was thick, homey and perfect comfort food for a cool Fall night. And this dish was seriously one of the most pleasant surprises!! So I learned to not judge a recipe until you have tried it and keep an open mind.
This was my first time using or tasting boil in bag rice. I hate instant rice so I was also a little hesitant about this aspect of the recipe. However, the boil in bag rice was light and fluffy and had a rice consistency. I am still a huge fan of jasmine rice, but this rice totally worked as the base for the red beans and rice and it saved about 10 minutes in cooking time, always a bonus.
This recipe called for andouille sausage and just so you know it also goes by the name of "hot link" sausage. I was kind of freaking out in the grocery store because I couldn't find a sausage package marked "andouille" however once I googled it all was right with the world because the store had "hot links." I also thought you might like to know some random facts about andouille sausage:
- In French it means imbecile
- This style of sausage is smoked
- It is made with pork, garlic, pepper, onion, wine and seasonings...Love it as those are several of my favorite things!!!
- It is French in origin but it became popular in Louisiana and is prevalent in Cajun cooking
So I started this recipe by cooking the rice.
Put some cooking spray in a pan and cook the andouille sausage. Cook it for 3 minutes and remove it from the pan. Add the onions and red bell peppers, thyme, cajun seasoning and Tabasco. Just so you know I did use cajun seasoning that did have salt...yes that is just the kind of rebel cook that I am. I also just bought regular kidney beans even though the recipe called for dark ones...just didn't think the color would make that much of a difference.
Add the beans and broth to the pan and cook for approximately 8 minutes or until the mixture is thick.The recipe says to mash half the beans...um that was kind of an odd request so I just mashed until I was done mashing and I was happy. Add the sausage, parsley and my favorite-SALT!! Serve over the rice!
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- Cooking spray
- 4 ounces andouille sausage, diced
- 1 cup chopped red bell pepper
- 1 cup prechopped onion
- 1 1/2 to 2 teaspoons salt-free Cajun seasoning
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 1 (16-ounce) can dark kidney beans, rinsed and drained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
Preparation
- Cook rice according to the package directions, omitting salt and fat.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.
- Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Serve over rice.
Seriously this recipe would be the perfect pre-race meal since it has protein, carbs and veggies. However, I do have to say that I stand by my muffins and wine because that really seemed to work before my last 10k. Cheers my friends and have a great week!
.
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I am glad that worked out for you.
ReplyDeleteNow if you ever want a similar dish, try the File Gumbo at Cajun Kitchen. There is one in Ventura by the Mission or in Carpinteria and Santa Barbara. This dish is to die for!
BTW, they close at 2:30 PM, so is you go, make sure you do before that time.