Forvols
Well-Known Member
No pictures, but I made redbeans with chicken sausage and rice it was excellent.
Recipe:
1lb dry kidney beans
1onion
1 green bell pepper
3 stalks of celery
1lb smoked sausage (what I had)
1lb cubed up chicken thighs (no skin)
3 slices of bacon cut up
3-4 tsp of Cajun seasoning
2 tsp minced garlic
1 tsp oregano
.5 tsp basil
.5 tsp ground cumin
.5tsp ground thyme
2tsp black pepper
2 TBSP of hot sauce (I used Franks what I had)
(optional 1tsp redpepper flakes and or 1 tsp of cayenne..recommend adding as needed when its been cooking for 30min or so...do a taste test see what spices you want to add)
7cups of chicken stock or water.
2 cups dry basmati rice (My new favorite of brown)
Soak beans in water while cubing up and cooking sausage, chicken, bacon and dicing up the onion, bell pepper, celery. Use one 6-8qtr pot, 1tsp cooking oil fry up the bacon pieces. Then the chicken and then sausage, let it get some brown going on. Remove meat and deglaze pot with 1/4cup of chicken stock. Add vegetables sweat them down, add all spices garlic last (after adding garlic go and additional 3min). Add all meat back to the pot and 1cup of stock. Go and addition 5min at a boil. Then add beans and 5cups of stock(or water). Bring to a boil, and then reduce heat to a simmer until beans are tender (taste test along the way for addition of spices you would like). To get a thicker gravy, smash some of the tender beans on the side of the pot with a spoon and stir (it will thicken up).
Rice: 2 cups of basmati rice with 2.5cups of stock 2tsp of cooking oil. Bring to a boil and reduce heat as liquid is absorbed. Stir a couple of times while cooking, remove from heat fluff with fork and let set covered(taste test you can add more liquid if the rice is too firm, just cant take it away if too mushy). For a more eldente rice reduce liquid to 2.25 or 2 cups. You can also add whatever spices you want to the rice when you cook it (maybe 1tsp Cajun seasoning..I didn't this time).
Made a great meal and lunch. Leftovers were even better. No salt was added to this because we got enough salt from the sausage, bacon and Cajun seasoning..so don't add salt, do it per serving.
I did mine in an instant pot, after sauteeing the chicken first I removed and set aside, I then sautéed everthing else added beans and liquid and cooked for 35min on high pressure with natural release. Added the chicken back in and simmered for 15min and smashed some beans to thicken it up (I didn't want the chicken to break down to much which it would have if after being sautéed I had also pressure cooked it). I also previously cooked my rice in the instant pot.. Set to high pressure for 8min. Put the rice in a covered bowl set aside until the rest was ready.
Top it with some diced green onion or diced onion (I love onion) diced peppers of your choice, cheese whatever. We also had a salad with it.
Recipe:
1lb dry kidney beans
1onion
1 green bell pepper
3 stalks of celery
1lb smoked sausage (what I had)
1lb cubed up chicken thighs (no skin)
3 slices of bacon cut up
3-4 tsp of Cajun seasoning
2 tsp minced garlic
1 tsp oregano
.5 tsp basil
.5 tsp ground cumin
.5tsp ground thyme
2tsp black pepper
2 TBSP of hot sauce (I used Franks what I had)
(optional 1tsp redpepper flakes and or 1 tsp of cayenne..recommend adding as needed when its been cooking for 30min or so...do a taste test see what spices you want to add)
7cups of chicken stock or water.
2 cups dry basmati rice (My new favorite of brown)
Soak beans in water while cubing up and cooking sausage, chicken, bacon and dicing up the onion, bell pepper, celery. Use one 6-8qtr pot, 1tsp cooking oil fry up the bacon pieces. Then the chicken and then sausage, let it get some brown going on. Remove meat and deglaze pot with 1/4cup of chicken stock. Add vegetables sweat them down, add all spices garlic last (after adding garlic go and additional 3min). Add all meat back to the pot and 1cup of stock. Go and addition 5min at a boil. Then add beans and 5cups of stock(or water). Bring to a boil, and then reduce heat to a simmer until beans are tender (taste test along the way for addition of spices you would like). To get a thicker gravy, smash some of the tender beans on the side of the pot with a spoon and stir (it will thicken up).
Rice: 2 cups of basmati rice with 2.5cups of stock 2tsp of cooking oil. Bring to a boil and reduce heat as liquid is absorbed. Stir a couple of times while cooking, remove from heat fluff with fork and let set covered(taste test you can add more liquid if the rice is too firm, just cant take it away if too mushy). For a more eldente rice reduce liquid to 2.25 or 2 cups. You can also add whatever spices you want to the rice when you cook it (maybe 1tsp Cajun seasoning..I didn't this time).
Made a great meal and lunch. Leftovers were even better. No salt was added to this because we got enough salt from the sausage, bacon and Cajun seasoning..so don't add salt, do it per serving.
I did mine in an instant pot, after sauteeing the chicken first I removed and set aside, I then sautéed everthing else added beans and liquid and cooked for 35min on high pressure with natural release. Added the chicken back in and simmered for 15min and smashed some beans to thicken it up (I didn't want the chicken to break down to much which it would have if after being sautéed I had also pressure cooked it). I also previously cooked my rice in the instant pot.. Set to high pressure for 8min. Put the rice in a covered bowl set aside until the rest was ready.
Top it with some diced green onion or diced onion (I love onion) diced peppers of your choice, cheese whatever. We also had a salad with it.
