I love cajun cookin'- I mean I love gumbo, etuoufee, and red beans & rice, but I admittedly USE mixes to make these treats of ole New Orleans, or as we say in the south, "N'awlins"- it's actually faster to say it that way! But as Dave has discovered, when I use a mix, it is not simply just the mix! I guess I have a bit of Sandra Lee in me with the semi home made ideas!
Growing up in Arkansas, especially south Arkansas, you do get a fair share of cajun cooking coming up the river... I was also fortunate to have my aunt and uncle live in New Orleans and every year, about this time, a King Cake would arrive signaling the start of Mardi Gras! I will never forget my first experience with beignets and chickory coffee at Cafe du Monde either- those waiters are a trip! So I likes me some good ole cajun cooking! I have created an easy and tasty red beans and rice. As I said earlier, it's base is a box mix, but I add touches that make it special and unique all the same. So in honor of Mardi Gras, I share my 'easy' trick to New Orleans Red Beans and Rice-
1 red beans and rice mix- Zattarin's or Mahatma's
1 cup chicken stock
1/2 turkey smoked sausage link (turkey to lighten it up!)
1 bonesless chicken breast
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
that's the trinity in southern cooking!
1 can dark red kidneys, drained and rinsed
1 cup instant rice
Louisiana Hot Sauce- the ONLY hot sauce to use! Just ask Paula Deene!
1. Prepare mix as directed but use at least one cup chicken stock as replacement for water. Stock just makes it all better! :)
2. Add that trinity: onion, pepper, and celery. Cut up chicken into bite size pieces and add to mixture. Cut up the sausage into bite size pieces too.
3. Once chicken is cooked through, add the sausage and one cup of water or stock. Add drained/rinsed kidneys and rice then season with extra cajun seasoning if you think you need to, but don't go too much at first- base it on your taste!
4. Allow rice to absorb water (15 minutes) and serve with a dash of hot sauce on top!
It's that simple to have a little bit of New Orleans at home and as the say: Laissez le Bon temp rouler!
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