Title: Red Beans and Rice, By Michael Loo
Categories: Loo, Cajun, Bacon, Rice, Sausage
Yield: 4 Servings
1 1/2 c Rice
3 oz Bacon, diced
1 oz Onion, minced
20 oz Can red kidney beans,
Drained, rinsed
1/4 ts Garlic powder
1/2 ts Thyme powder
1/4 ts Tabasco sauce or to taste
1/4 ts Worcestershire (optional)
Salt, pepper,
Cayenne to taste
1/2 lb Smoked sausage
Cook rice in the normal way.
Fry bacon in its own fat over low heat. As the bacon bits are done,
remove them with a slotted spoon. When all bits are removed, wilt
onion in the remaining fat. Add beans and flavorings. Let cook over
lowest heat for 1/2 hour. Add sausage: either submerge the whole piece
in the beans or chop the meat into bite-size pieces and stir in. Cook
for another 1/2 hour, making sure that the beans don't scorch on the
bottom. Add a little water if necessary. Correct seasoning. May be
thickened with a little roux if necessary.
Serve beans over rice.
From Michael Loo 4/00. MMd by Burt Ford.
From: Glen Jamieson
Date: 11-08-06
