One Chop Red Beans & Rice

When you're from the South, like we are, 

you run into Red Beans and Rice at virtually every church potluck.

It is served at dinner parties, Grandma's house, and the week of Mardi Gras. 

At least it is where we come from.

There are lots of ways to make a good jambalaya, but I make it with one chop.

Easy and hearty with all the memories of home, this recipe sticks to your bones!

{Not that I need anything else sticking to my bones! Ha!}

Gather your ingredients:

Extra Virgin Olive oil

Chicken Broth {I only use a cup at most}

Brown Rice

Mild Rotel {I only use a tablespoon or so}

Two cans of red kidney beans

A skinless kielbasa sausage

and some Tony Chachere's seasoning

First:

Give your kielbasa a chop

I call this "One Chop" Red beans and Rice,

 because this chop is the only prep work required.

Toss it into a skillet with a few tablespoons of oil

And stir it on medium heat until it forms a light, crisp crust

Call your big kids into the kitchen to help you.

Tell them stories about the South and how there is no place like home.

: )

Start your rice

Open your cans and drain your beans.

Add your beans to your cooked sausage 

Add Rotel to taste.

We keep it light around here with just a heaping tablespoon at most.

Add to your skillet about 1/4 cup of broth

It will look watery and loose, but that means you are on the right track!

Sprinkle Tony's over the top.

This is a feisty little spice, so sprinkle with caution.

It tends to heat up the longer it cooks.

We add about a tablespoon.

Stir well and bring to a simmer.

Let your broth cook out.

Throw in your cooked rice.

And if it looks a bit too thick and dry, add a few drizzles of broth.

You want some liquid in your skillet.

I usually add a few tablespoons depending on how much broth cooked down.

Cover with your lid and reduce heat to very low.

When the bog is moist, but not soupy, you know it is right!

You can always add more broth if it looks too dry or simmer longer if it looks too wet.

Red Beans and Rice is such a classic staple dish in Southern cooking.

We like it lots!

{Recipe added to the "Recipe" tab at top}