Creole Comfort

From about mid-August ‘til the beginning of September, you can count on me being M.I.A.  It’s back to school time and you can guarantee that I’m NOT doing anything spectacular in the kitchen!  The last 3 weeks have been chock full of taco salads, sandwiches, store bought pizzas, and cereal.  I’m definitely not complaining about that, but Mr. Spouse can’t stomach another bowl of Froot Loops.  Now that I’ve got a week & a half of Kindergarten under my belt, it’s time to get back in the proverbial saddle.  And what better way to kick off my return to the blog than with the most AMAZING, comfort food EVER.  I’m pretty sure I say that about everything, but dang y’all…this is SO stinkin’ GOOD!!!!  It’s like a little taste of Louisiana in small town Texas…and I LOVE it!!!! 

CREOLE SAUSAGE WITH RICE and BEANS

1 {16oz.} package of smoked sausage, sliced

2 tbsp. olive oil

2 {10oz.} cans of Rotel

3 & 1/2 cups chicken broth

2 tsp. Creole seasoning {I used my favorite, Tony Chachere’s!!!!}

1 & 1/2 cups cooked rice

1 {15oz.} can light red kidney beans, rinsed & drained

1 {15oz.} can dark red kidney beans, rinsed & drained

 

Not too many ingredients to get this comfort party started…

Go ahead and slice your sausage.

In a large skillet, add 2 tablespoons of olive oil and then toss in the sausage. Cook over medium heat until browned and then drain.

While the sausage is browning, cook your rice.  Y’all know I can’t cook rice to save my life, so I took the easy way out and popped in two bags of boil-in-a-bag rice and let that cook while the sausage was browning.  Then go ahead and drain and rinse your beans.  I used dark AND light red kidney beans, but if you have a preference toward one over the other, you can use two cans of the same kind. 

Make sure to return the sausage back to the skillet after draining.  Then toss in the Rotel and mix well. 

Simmer for about 5-7 minutes and add the beans.

Now add the rice and sprinkle in the creole seasoning.  I’m pretty darn partial to Tony’s.  I swear it tastes good on EVERYTHING!  Especially popcorn…but I digress…

 

Simmer on low for about 10-15 minutes or until heated completely through.  Serve & enjoy!

OH.MY.WORD.  I’m so happy you can’t see me right now because I’m seriously salivating all over myself.  Not pretty.  But you know what is?!?!  THIS.DISH.  I’ve never really been a huge fan of red beans and rice, but there was just something about this recipe that was begging me to give it a shot…and I’m SO glad I did. I adapted this recipe from one I found in my Southern Living Slow-Cooker Cookbook.  It’s been collecting dust for FAR too long.  But not anymore.  This little dish proved it’s sustainability in my kitchen!

I seriously can’t get over it.  Quick.  Easy.  AMAZINGLY delicious.  The perfect combination for a dish that will definitely be on the dinner table again…SOON!!!!