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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

GSC's Red Beans and Rice Recipe

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This recipe for GSC's Red Beans and Rice is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 rope sausage (about a lb, diced)
1 can dark red kidney beans
2 cups uncooked instant rice
¼ cup butter
2½ cups water
2 tsp chicken bouillon
¼ - ½ cup minced onion
1 T. garlic (minced)
Salt and Pepper to Taste
Louisiana Cajun Seasoning (Orange Container)
Directions:
Directions:
Add Cajun spices(about a ½ a tsp.), chicken bouillon, and 2 T butter to the water and bring it to a boil. Add the rice, stir, return to boil- cover and remove from heat.

In skillet combine 2 T of butter along with the garlic and onion, sauté until fragrant. Add to this your diced sausage, ½ cup of water, 1 tsp of the Cajun Seasoning, and Salt and Pepper. Render mixture on medium heat until the sausage has combined and has created some flavorful love. (drippings from sausage) this takes about 15 minutes on average. Taste the sausage mix and season again to taste.
Add your kidney beans and allow to heat through 1-2 minutes.
Pour the sausage and bean mix over your rice and combine.

WARNING! Do Not Drain. Don't forget to add in the love- it's holding all your flavor.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is a kid favorite at Good Shepherd Center (Jacob's childcare and preschool). It was the first full meal Jacob learned to cook and was created by my long time friend Craig Crawford who has asked that it be noted that he is offended by exact measurement and prefers to sprinkle the seasonings until it tastes right. I recommend his method for others... I personally always over sprinkle.

 

 

 

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