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omnomnomI just threw this together this evening - a passable version of red beans and rice, with chicken and sausage as a nod towards gumbo.
Ingredients:
3 garlic cloves, thinly sliced
1 kielbasa sausage (I used Saag's, which is brat-length rather than the longer traditional kielbasa)
1 chicken breast
1 14oz can of kidney beans
1 14oz can of diced tomatoes
1/2 cup white rice
About 1 cup chicken stock
1 dried New Mexico or California chile (I used a cascabel), shredded
About 1/2 teaspoon ground cumin
About 1/2 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil
Slice the chicken breast and sausage into bite sized chunks. Rinse and drain the beans. Put the olive oil in a small stock pot or saucepan, heat, and saute the chicken and garlic until the chicken turns mostly white and the garlic starts to brown. While it's cooking, add the spices. Add the sausage and saute for a short bit longer. Add the rice and stir to coat the rice with oil. Add the beans and stir briefly. Add the tomatoes and stock before the rice starts to stick too much. You should have a thick soupy consistency now. Stir a bit, making sure to keep the rice from sticking, and then turn down the heat to a low simmer, cover, and cook until the rice is tender and it's a little less soupy (probably 20 minutes to half an hour). Stir periodically to make sure nothing's sticking.
You can spice this up with some cayenne, a hotter chile pepper, or using Louisiana hot sausages, if you like.
Ingredients:
3 garlic cloves, thinly sliced
1 kielbasa sausage (I used Saag's, which is brat-length rather than the longer traditional kielbasa)
1 chicken breast
1 14oz can of kidney beans
1 14oz can of diced tomatoes
1/2 cup white rice
About 1 cup chicken stock
1 dried New Mexico or California chile (I used a cascabel), shredded
About 1/2 teaspoon ground cumin
About 1/2 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil
Slice the chicken breast and sausage into bite sized chunks. Rinse and drain the beans. Put the olive oil in a small stock pot or saucepan, heat, and saute the chicken and garlic until the chicken turns mostly white and the garlic starts to brown. While it's cooking, add the spices. Add the sausage and saute for a short bit longer. Add the rice and stir to coat the rice with oil. Add the beans and stir briefly. Add the tomatoes and stock before the rice starts to stick too much. You should have a thick soupy consistency now. Stir a bit, making sure to keep the rice from sticking, and then turn down the heat to a low simmer, cover, and cook until the rice is tender and it's a little less soupy (probably 20 minutes to half an hour). Stir periodically to make sure nothing's sticking.
You can spice this up with some cayenne, a hotter chile pepper, or using Louisiana hot sausages, if you like.