Matters are about to get crazy round these parts! It’s tough to believe that the close to 18 month adventure is about to culminate in the release of my first cookbook. I’ve seen the finished product and it is honestly fabulous.
I couldn’t be happier with it. definitely. The images (from with the aid of my pricey buddy Kim container) is incredible. The hand lettered cover (through the team at Juice container Designs) is extraordinary. and that i hope that you locate the recipes internal simply as tasty as the e-book is lovely. I positioned a lot of myself in this e book and that i simply can’t wait to percentage it with y’all. It’s a bit scary, too. I recognize there will be criticism – we all can’t see things the exact equal manner. and that i know there might be the ones bad opinions accessible. however sharing my food with the arena is my dream and all of this “stuff” is just a part of it. And none of this would had been viable with out the absolutely exceptional folks at Thomas Nelson and Nelson Books. I by no means should have imagined a higher group of oldsters to work with. What started out as a enterprise courting has resulted in friendship. Who could ask for greater than that?
Best 14 days left to pre-order. And agree with me… in case you want to get a duplicate, you ought to pre-order. severely. Pre-order. You’ll recognize why in only a few days. It’s exciting. I promise.
With Mardi Gras season in full swing, I desired to proportion another considered one of my favourite creole/cajun recipes. This short and easy red Beans and Rice is prepared in much less than an hour and has all the remarkable flavor of the slow cooked variety. The nice part is it’s all completed in one pot! I don’t know about you, however those kinds of recipes that don’t grimy up everything inside the kitchen are my absolute favorites. Y’all enjoy!
One-Pot Red Beans and Rice
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Ingredients
- 1 onion, chopped
- 2 (15.5-ounce) cans red beans (or red kidney beans), drained and rinsed
- 1 tablespoon vegetable oil
- 1 pound cajun smoked sausage, andouille, or other smoked sausage, sliced into 1/2-inch pieces
- 2 cups instant rice
- creole seasoning
- 1 green pepper, seeded and chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 2 1/2 cups chicken broth
Instructions
Upload the vegetable oil to a massive dutch oven over medium warmness. upload the sliced sausage and prepare dinner for four to five mins. add the onion, inexperienced pepper, and celery. prepare dinner 7 to eight mins, or till the onions are translucent. upload the garlic and cook dinner until fragrant, about 1 minute. add the broth and bring to a boil over medium-excessive heat. Stir within the beans and rice. lessen the heat to a simmer and add creole seasoning to taste. cover and cook dinner for 12 to fifteen minutes, or until the rice is soft.
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