There isn’t much to say about this one except that it disappears within minutes of me making a massive amount of it so make sure you sneak a few servings & hide it in the fridge before you feed your family to ensure that you get some!
Spicy Sausage Red Beans & Rice
1 (16 oz) package smoked sausage, sliced
1/2 yellow or sweet onion
2 tablespoons olive oil
1 (10 oz) can of Rotel
*NOTE: my family likes it with a little kick so I use “Mexican” Rotel. If you’re a pansy, feel free to use the Original : P
2 teaspoons Tony’s Creole Seasoning (it’s the BEST
1 (15 oz) can light or dark red kidney beans, rinsed & drained
Rice:
2 cups jasmine rice
3 cups water
2 chicken bouillon cubes
(I prepare mine in a rice cooker)-best invention ever
If you have yet to try this stuff, you are seriously missing out. I put it on EVERYTHING. Amazing.
First, slice the sausage & onion.
In a large skillet or wok, add 2 tablespoons of olive oil & toss in the sausage & onion. Cook over medium heat until the sausage is browned & the onions are a more transparent & drain of any extra oil or grease. Set aside.
While the meat & onion are browning, cook the rice with water & chicken bouillon cubes in a rice cooker.
Add the can of Rotel (do NOT drain) to the sausage & onion in or skillet or wok. Mix it well & simmer, 5-7 minutes.
Drain & rinse red beans & add those & the cooked rice (i use most of what i make, but you can adjust the amount used to your liking) to the sausage mixture.
Now, add this amazing creole seasoning.
Mix well & then simmer 10-15 minutes or until heated through.
I usually serve this with roasted lemon parmesan asparagus. It is DELICIOUS!
Take the Bitter with the Sweet 