Red Beans and Rice - Louisiana Masterpiece
3 C of white rice
2 cans, diced tomatos
2 cans, red kidney beans
1/2 tsp cummin
1/2 tsp chili powder
1/4 tsp red pepper
1/2 green pepper
3/4 lb smoked sausage
1 Tbsp corn starch
Tony's Creole Seasoning to taste
Cook rice according to preference. Sticky rice is the best for this meal in my opinion.
Dice green pepper and smoked sausage and add to pot with a little bit of olive oil; cooking until softened and browned. Stir in tomatos, beans, and spices, then place on stove at medium heat. You can drain the tomatos and beans for a chunkier dish. I don't drain them in order to get a thicker sauce. Add spices. Cook covered on medium heat for 20 minutes stirring occasionally. In a small bowl, mix corn starch with a little cold water to liquify it. Add Tony's Seasoning to taste, or if you don't have it add a 1/2 tsp of garlic powder and salt to taste. Turn down the heat and simmer covered another ten minutes. It can continue to simmer or be served immediately over the rice. Add more chili powder and red pepper for more spice. Spicy is always best.
Anytime I fly to Louisiana, which is pretty often, I can't wait to get some red beans and rice. Lake Charles, LA is a favorite destination for Columbus pilots simply because of this dish. So very good. This is the best replication I've tried, but I will admit the stuff I get in Lake Charles is better, and pretty much to die for. It is usually served with garlic bread and a house salad with French dressing. Try it!
-Jeff
