Friday, May 16, 2014

Lindsey's Red Beans and Rice

Red Beans and rice? It's a Lousianna thing. The title alone never sounded appealing to me, but day I was watching a restaurant being featured on the Food Network and this was their signature dish. The way they described it almost sounded like a spicy, smokey chili. Finally I was convinced. I created my own recipe and went to town. This was so delicious that my family liked the pan clean. You'll love it!

Lindsey's Red Beans and Rice

  • 3 cans of red kidney beans
  • 1 lb ground turkey sausage
  • 1 cup bacon, chopped (optional)
  • 1/2 tsp celery seed
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 yellow onion, diced
  • 3 bay leaves
  • 1 20 oz can diced tomatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp Worcestershire sauce
  • 1/4 cup brown sugar
  • 1 Tbsp liquid smoke (on BBQ sauce isle)
  • 1 cup green bell pepper, chopped

In a skillet on medium high, begin to brown onions until caramelized. Add the ground turkey and bacon and begin to brown. Add Worcestershire sauce, salt and celery seed. Add beans, tomatoes, green pepper, cumin, garlic powder and cayenne pepper, brown sugar and pepper. Add bay leaves and liquid smoke and simmer for 10 minutes, while stirring. You can add more salt to your liking (a pinch at a time). Remove bay leaves when ready to serve.

Serve over buttered, steamed rice with a green salad and enjoy!

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