RED BEANS & RICE

The town I grew up in Southeast Missouri was decidedly southern, despite the fact that Missouri seems more like a midwestern state.  People there have drawls and things move slow.  Downtown on Main Street there is a divey restaurant called Brousard's where I would go with my parents.  As live bands played the blues in the bar, my mom and dad would have oyster po boys and I would feast on a pile of steaming crawfish.  It's all so Emeril isn't?  I can't help it but I love the same kind of food he loves.  Okra, jambalaya, gumbo and especially red beans and rice.

This recipe, is not from Emeril.  Rather it's from one of my favorite cookbooks, "The Whole Foods Cookbook."  Before I knew how to cook, I relied on cans of Progresso soup and seasoning packets from Knor and Zatarans.  But thanks to this recipe, I can make myself a big old pot of red beans and rice and pretend that I'm back at Brousard's.

Some shrimps would be great in this and obviously a slab of buttery corn bread.

INGREDIENTS
1 tablespoon olive oil
1/2 pound cooked andouille sausage, diced
1 medium yellow onion, diced
2 stalks celery, diced
1 large green bell pepper, seeded and diced
3 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon cayenne pepper
1 bay leaf
8 cups chicken stock (or cold water)
2 cups tomato juice
1 cup small dried red beans
1 cup basmati rice
2 sprigs fresh thyme
coarse salt
freshly ground pepper

METHOD
Heat the olive oil in a large pot over medium-high heat, add the andouille sausage, and sauté for 1 minute.  Stir in the onion, celery, bell pepper, and garlic, and sauté until the vegetables are tender.  Reduce the heat to low, and stir in the dried thyme, basil, oregano, paprika, cayenne pepper, and bay leaf; cook for 3 minutes, stirring often.

Add the stock, tomato juice and red beans.  Bring to a boil, lower to simmer, and cook uncovered for 45 minutes, until the beans are tender but have not lost their shape.  Stir in the rice and fresh thyme sprigs, and continue to simmer for 15 more minutes, until the rice is cooked.  Season with salt and pepper.

Comments

[Hurf Durf]

Absolutely amazing!!