Thursday, December 4, 2008


IT'S COLD! I mean COLD! I'm ready to go down yonder a bit. I know it's warmer in Natchez. I begged my husband, p l e a a a s e take me away from this frigid cold, it's only goin' to get worse. He said, no. The nerve of that man!

I don't want to go somewhere that it's hot, although I would love a cruise in the Caribbean, I just want to be somewhere that the winters are mild.

Natchez, please come git me!

Oh well. I guess I'll just have to make somethin' to warm me up. I know just the thing. Red Beans and Rice, this dish always warms me up. Nice and spicy. Now I make mine a little differently than most, but it suits us. It's a delicious dish and full of so many good for you ingredients. And red beans are close to the most fiber rich legume out there. And you know what they say, more fiber! If you have never fixed or eatin' red beans and rice please give it a try. I think you will be surprised at how good of a dish it really is. Even if you don't care for beans, this has ham and sausage and rice and veggies and........... Well just try it.

Youn's will need:

1 pound dried red beans

1/2 pound sausage such as andouille or some type of smoked or kielbasa, or in my case, all I had on hand was some precooked brawts. I know, brawts? Gotta learn to improvise, the true hillbilly way of life.

1/2 pound of roughly chopped ham

3 quarts (12 cups) or about of water

1 1/2 cups brown rice, uncooked

1 1/2 cups roughly chopped onions

1 cup roughly chopped green bell pepper

1 cup roughly chopped red bell pepper

1 cup chopped celery

2 chopped jalapeno peppers with seeds, be sure and remove ALL of the white membrane.

AND be sure and oil up your hands real good like to keep from gettin' burnt by the hot pepper.

1/4 teaspoon bakin' soda, to stop another kind of burn

1 teaspoon ground red pepper, you may want to cut down on amount if you're not sure you want this much heat. Just taste and add as needed.

1 tablespoon kosher salt to start with and more to season later

2 whole bay leaves

5 cloves minced garlic

Slice your sausage and put into a large pot or dutch oven. Since I used what I had on hand and brawts aren't very spicy, I sprinkled ground red pepper all over the sausage in pan, but you usually won't need to do this or if you want to cut down on the heat a little omit this step.

Brown the sliced sausage real good over med-high heat. Don't worry about the pan gettin' all brown, this helps add flavor to the dish.

Add the ham and rice and vegetables

Continue cooking everything over med-high heat stirring constantly. Get a little brown on it all.

Add 2 1/2 quarts of the water, bakin' soda, salt, bay leaves, and red pepper and bring almost to a boil. Cover with lid and simmer for about 2 - 3 hours, checkin' to see if you need to add more water. It depends on how thick you want the red beans and rice. Most recipes don't add the rice to the cookin' beans, they cook it separately and serve the red beans over the rice. I just cook mine all up together and I like mine a little soupy. After it chills in ice box it is a lot thicker for future warm ups. Please disregard my shadow, sorry.

Serve it up with some corn bread or the way my granddaughter likes it, with fritos. It is good that way.

Iffin youn's need to get a little warmth in ya, try this good and spicy dish.

Red Beans and Rice, yum yum.

Them shore is good vittles.


The Muse said...

I need to a handkerchief...I'm drooling!

Ill take you to Natchez if you share some grub....WoooooWee MMM MMM M~~

(oh yes, and the Nerve of that man! LOL)

Anonymous said...

Thank you! Thank you! Thank you! I was just sitting here getting colder and colder with our cold front (well, it's 50, ok?) and wondering what to cook for supper! Your recipe looks great, and we do cook the rice separate. I' might try it your way, though. It does look good. I thought red beans and rice and sausage was a Cajun dish. Is it?


Jodi said...

Sausage and ham? YUM!

It's a little cold here too. 16° at the moment and it's been snowing literally all day since I first looked out the window. I'm wondering when it will stop.

Rebel said...

Brrrr. And I thought 28 was cold. Oh My, it's gonna get worse.
And Bayouwoman, red beans and rice is cajun but we hillbillys know good food when we eat it. I fix lots of cajun food, my husband and I like it spicy. hee hee
Now what did I mean by that?
We eat lot's of beans and I've fixed red beans and rice for years. Hey one of my favorite foods is Etoufee with crawfish. Yum, just makes me hungry thinkin' 'bout it.

My New 30 said...

Oh I love crawfish etoufee - can't wait to see how you do yours.

I've never done beans this way before. Its funny, I bought a bag of kidney beans and was gonna fix them last week too, but then I got sick. I do beans and rice separately too. All this crazy weather - it's been cold down here, well for "me" cold. Generally in the low to mid 30s at night - I cannot imagine 16 degrees! I'd never get outta bed!! Though it'd be cool to see some snow on occasion. We rarely see that down here at all.

muddywaters said...

I'll endure the cold weather if I have an arsenal of recipes like this. This looks perfect for the current weather we're experiencing here in Lawrence.

I spent a little time in Natchez once. We drove part of the Natchez Trace Parkway, which is a beautiful drive. I also remember touring the Civil War battlefield there. Some of the friendliest people I ever encountered were in the Mississippi Delta.