New Orleans Red Beans And Rice
1 tablespoon vegetable oil
6 green onions, thinly sliced, reserve 2 tablespoons
1 small onion, chopped (1 cup)
1 red or green bell pepper, chopped
3 ribs celery, chopped
3 cloves garlic, minced
2 (16 ounce) cans small red beans (not kidney beans), drained
1 (14½ ounce) can chicken broth
1 large bay leaf
2 teaspoons Olde Westport Sizzliń Sunset Cajun Spice Blend®
12 ounces smoked Cajun (Andouille) sausage or Hormel® Cure 81© ham or smoked polish sausage
hot cooked rice
Heat oil in large skillet over medium heat. Reserve 2 tablespoons sliced green onions for garnish. Add remaining sliced green onions, chopped onion, bell pepper, celery and garlic to skillet and cook until vegetables are crisp tender. Add beans, chicken broth, bay leave and Olde Westport Sizzliń Sunset Cajun Spice Blend® to skillet. Bring to a boil, cover, lower heat and simmer 10 minutes. Mash about one quarter of the beans to thicken sauce. Add smoked sausage or Cure 81 ham and cook 10 minutes longer or until sausage is heated through. Remove bay leave and serve over hot cooked rice. Garnish with reserved green onion and sprinkle on additional Olde Westport Sizzliń Sunset Cajun Spice Blend®.
Olde Bill’s Comments: When I cook this for myself, I’ll add an extra teaspoon of Olde Westport Sizzliń Sunset Cajun Spice Blend® to this dish. I like my taste buds to sizzle a little. A heavily smoked sausage works best in this recipe which can be purchased at a specialty meat market. Also, if you can’t find red beans at the grocery store, pinto beans are a good substitute.