Red Beans & Rice

I've made this Red Beans and Rice several times before. I found it in Cook's Country (Feb. 2006) and it does not disappoint. Previously, I have just followed the directions and made the rice separately then tossed it together at the end. It is intended to be served over the rice but we like it all mixed together. This time, I thought, why make the rice on the side and then stir it all together. I'll just make the rice in the pot. There was lots of liquid remaining. So I used 1 lb. long grain rice (about 2 1/2 cups) straight in the pot when there was about half an hour to go on the beans. It sucked up all the water and I added another two cups. So I think next time I'll start with 16 cups liquid (I use all water, we don't really notice the chicken broth with all the other flavors). Then if it gets too thick just add a bit more water as it cooks. I am also happy that we can now find andouille at Scroger's (you know, Scott's bought out by Kroger's; sound better than Krott's). But it is good with Kielbasa as well. We like to serve it with hot sauce as desired. All of the boys but Bubba like this dish. He just doesn't think he likes rice.

Red Beans and Rice
2/2006

Andouille is the traditional sausage for this dish, but we also had good results with kielbasa.

Serves 8 to 10

4	slices bacon , chopped medium
1	small onion , chopped fine
1	green bell pepper , chopped fine
1	rib celery , chopped fine
4	cloves garlic , minced
	Ground black pepper
1	teaspoon minced fresh oregano leaves
1	teaspoon minced fresh thyme leaves
1/2	teaspoon cayenne pepper
4	bay leaves
	Table salt
1	pound dried red kidney beans , rinsed and picked over
7	cups low-sodium chicken broth
7	cups water
1/2	pound andouille sausage or kielbasa, halved lengthwise and cut into 1/4-inch half-moons
6	cups cooked long-grain rice (from 3 cups raw rice)
	Hot pepper sauce

1. Cook bacon in large Dutch oven over medium heat until lightly browned and fat has rendered, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.

2. Stir in sausage and cook until liquid is thick and creamy, about 30 minutes. Season with salt and pepper. Serve over hot cooked rice with hot pepper sauce, if desired. (Leftover beans can be refrigerated in airtight container for several days.)

Andouille and Chicken Jambalaya

Over the weekend we had some friends over, so JB wanted to make "his" (Emeril's) signature Jambalaya. We found this recipe many years ago and make it every year for Superbowl. This may be the first time we've made it during the rest of the year. And it makes for great leftovers. In this area we do have trouble finding Andouille or Chorizo (the smoked variety), so we have made it with Kielbasa or the fresh ground chorizo that we are seeing more often in the stores. But we did find the Andouille at the World Market. I think the hardest part may be not stirring while the rice is cooking. I always want to mess with it.

Andouille and Chicken Jambalaya
Recipe Courtesy of Emeril Lagasse

1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.