Red Beans and Rice

Red Beans and Rice spiked with Tabasco is a fun take of this iconic southern dish!

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Last year I had an awesome opportunity to go and visit Avery Island – the home of Tabasco!

Besides learning all about the process and family behind such an iconic brand, we got to experience the best of Louisiana. Not only did that include going on a late night alligator expedition in which we drove around for a solid 30 minutes try to find an alligator to satisfy my obsession with seeing one close up, but also some insanely delicious food.

(Side Note) We were unsuccessful at finding an alligator that night – but I got to get up close and personal with one in a lagoon the following day. I mean, I kept my distance… about 20 feet and I never looked him directly in the eye, but it was a big moment for me!

Okay – back to the food!

Red Beans and Rice was a stand out dish – and one that I’ve taken home and made countless times for both my little family, and some of my clients back when I was a private chef. It’s a perfect one-dish wonder that is spicy, savory, and just packed with flavor.

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This version uses onions, chicken sausage, kidney beans, the Original Tabasco (obviously!), rice and fire roasted diced tomatoes. It fit perfectly into the 10 ingredient Tabasco Challenge and tastes way more complex than it actually is. Which just means that it makes your life easy and will impress whomever you feed this to!

Red Beans and Rice

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 1 pound chicken sausage, sliced into 1 inch coins
  • 1 15-ounce can of kidney beans, rinsed and drained
  • 5-10 dashes of Original Tabasco
  • 1 15-ounce can fired roasted red tomatoes
  • 2 cups cooked medium grain white or brown rice
  • Kosher alt to taste

Instructions

  1. Heat the olive oil in large cast iron skillet over medium high heat. Once the oil is almost smoking, add the onions and sauce for 4-5 minutes until translucent.
  2. Add the sliced chicken sausage to the onions and sauté until fully cooked.
  3. Add the drained kidney beans, followed by the fire roasted tomatoes and Tabasco and stir to combine.
  4. Reduce the heat to medium and continue to cook the mixture for about 10 minutes until all the flavors blend together.
  5. Turn off the heat and taste a small portion for spice. Add more Tabasco if needed.
  6. Serve over a bowl or plate of cooked rice and enjoy.
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