|
Home > Recipes > With Classic Roasted Chicken Stock
>
Red Beans and Rice
4-6 Servings
|
|
Ingredients:
|
- 1 T. (15 mL) Olive Oil
- 1 c. (250 mL) Onion, diced
- ½ c. (125 mL) Andouille (or any good smoked) Sausage, diced
- ¾ c. (190 mL) Celery, chopped
- ½ c. (125 mL) Green Pepper, seeded, diced
- 1 clove Garlic, minced
- ¾ t. (4 mL) Tabasco
- 1 t. (5 mL) Thyme
- 1 t. (5 mL) Oregano
- 1 Bay Leaf
- ½ t. (2.5 mL) Fresh Ground Black Pepper
|
- ½ t. (2.5 mL) White Pepper
- 4 Roma Tomatoes, diced
- ½ c. (125 mL) Tomato Sauce
- 2¼ c. (560 mL) Glace de Poulet
Gold® Stock (1½ oz. (45 g)
dissolved in 2 c. (500 mL) boiling water)
(Fond de Poulet Gold® may also be used)
- 30 oz. (940 mL) Kidney Beans (precooked, canned is fine)
- Salt
- 1 c. (250 mL) Converted Rice
- 1/3 c. (83 mL) Green Onion, chopped
|
|
|
Sauté onion and andouille in olive oil briefly. Add celery and green pepper and cook until tender. Add garlic, Tabasco, thyme, oregano, bay leaf, black pepper, white pepper, then add tomatoes and tomato sauce. Add
Glace de Poulet Gold®
stock, beans, and salt to taste. Bring to a simmer, then stir in rice and green onion. Return to a simmer, cover, and reduce heat to low. Cook 20 minutes, then remove from heat and leave covered for 5 minutes and serve.
|
|
|
Previous
Page
