Sure, it would have been easy to cook the whole dish in my French Oven from start to finish, but I didn't want to chance that annoying song and dance of opening up the lid to find the rice still crunchy, adding more water, cooking it a bit, checking again, etc. Because of this I knew I'd have to cook the rice separately, which was not a big deal at all. It seemed simple enough, but I didn't have any instant rice on hand. With a beans and rice recipe on the brain, I did a quick online search and stumbled upon a one-pot recipe from Southern Bite. I already had a homemade batch of Emeril's Essence (Creole seasoning) in my cabinet, so I went in search for recipe techniques. I poked around my pantry and fridge, found some basmati rice, canned beans (and my own frozen homemade beans), homemade beef stock, canned fire roasted diced tomatoes, fresh red bell pepper, onion, celery, and garlic. That's how I came up with this creole rice and beans recipe with sausage.
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