Categories: Brunch, Dinner, Lunch, Vegetarian
Ms Mickeys
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NEW ORLEANS (HOME) STYLE RED BEANS AND RICE

Andouille sausage is a key ingredient in this dish and gives it its characteristic flavor. The sausage is made from smoked pork and is heavily seasoned with our Super Creole seasoning, extreme fiery blend, garlic, and other spices. Andouille sausage can be found in most grocery stores, but if you can't find it, you can substitute another type of smoked sausage. This dish is traditionally made with long-grain rice, but you can use any type of rice that you prefer. The rice is cooked in a mixture of water and chicken broth, which gives it a lot of flavor. The dish is usually made with the "holy trinity" of creole cooking, which is celery, onions, and bell peppers. This combination of vegetables gives the dish a lot of flavor and depth.Red beans and rice is a simple dish that is packed with flavor. It's perfect for a weeknight dinner or anytime you're in the mood for something hearty and satisfying.
Calories: 220g Per Serving
Serving Size: 12
Preparation: 10 mins
Cook Time: 120 mins
No. of Ingredients: 17
Yield: 1 servings
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Description

“There’s No Place Like Home” In New Orleans, it is traditional to eat red beans and rice on Mondays. This tradition dates back to the days when laundry was done by hand and women spent all day Monday washing clothes. At the end of the day, they would put a pot of beans on to simmer so that they would be ready for Tuesday morning, when the men would head off to work. Over time, this tradition evolved into eating red beans and rice every Monday. Today, many New Orleanians still observe this tradition, and there are even some restaurants that serve red beans and rice every Monday. Whether you’re a New Orleanian or not, eating red beans and rice on Monday is a great way to start the week.

Equipment Used

Here are the recommended products used to create this Receipe that you can use.
Special Edition Digital Electric Deep Air Fryer

Items used for this Recipe

MsMickeys_Super-Creole-Seasoning-8oz-600
Electric Air Fryer
MsMickeys_Extreme-Fiery-Blend-Seasoning-8oz-600

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Nutrition Facts

12 serving per container

Serving Size:

  12g

Amount per serving

Calories

  220
% Daily Value*

Total Fat

  4g
  5%

Saturated Fat

  .5g
  3%

Trans Fat

  0g
  3%

Cholesterol

  0mg
  0%

Sodium

  930mg
  40%

Total Carbohydrate

  39g
  14%

Dietary Fiber

  3g
  11%

Total Sugars

  2g
Includes 2g Add Sugars
  2%

Protein

  8g
Vitamin D  7mcg
  0%
Calcium  29mg
  2%
Iron  3mg
  15%
Potassium  81mg
  2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

About Me

Who Is Ms.Mickey

After a long and successful career in the military, S. Kathleen Mickey retired and decided to start her own business. She was determined to make it work, no matter what. And she did – during the pandemic, her business flourished like never before. Now that things are starting to settle down, she’s looking forward to spending more time with her three adult children, all of whom are successful in their own right.
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NEW ORLEANS (HOME) STYLE RED BEANS AND RICE

Ingredients

Instructions

1. Soak the red beans in water overnight.

2. In Ms. Mickey's Air Fryer fry the sausage for 20 minutes for charring until browned.

3.  Set the charred sausage aside.

4. In a separate large pot bring your 4 cups of water and broth to a boil.  

5. Next add the onions, celery, bell peppers, garlic, cayenne pepper, thyme, oregano, 1/2 stick of unsalted butter and Ms. Mickey's Westbank Bay Leaf and charred sausage to your boiling pot and cook until softened.

6. Add final ingredients, Super Creole Seasoning and Extreme Fiery Blend 

7. Reduce the heat on your pot to medium heat and simmer for 2-3 hours.

8.  In a separate small pot rinse and clean your rice before using.  

9.  After you have drained all water add 3 cups of water to the pot for boiling.  Place a top on the pot and allow to slow cook for 15 minutes. When rice is tender it is ready to serve. 

10. Remove rice pot from the heat and stir in the parsley.

11. Serve with Ms. Mickey's Hot Sauce and cornbread.

Calories: g Per Serving
Serving Size:
Preparation: mins
Cook Time: mins
No. of Ingredients: 19
Yield: servings

When it comes to gumbo, there is no place more iconic than New Orleans. This city has a long and rich history with the dish, dating all the way back to the 18th century. Gumbo is a stew that typically contains a variety of meats and vegetables, all simmered in a roux-thickened broth. It’s a true melting pot of a dish, reflective of the city’s diverse culture. And while there are many different ways to make gumbo, there is one things that all versions have in common: they’re absolutely delicious.

If you’re looking for a gumbo that captures the true essence of New Orleans, then look no further than our New Orleans Style Gumbo History.

Calories: g Per Serving
Serving Size:
Preparation: mins
Cook Time: mins
No. of Ingredients: 19
Yield: servings

Description

When it comes to gumbo, there is no place more iconic than New Orleans. This city has a long and rich history with the dish, dating all the way back to the 18th century. Gumbo is a stew that typically contains a variety of meats and vegetables, all simmered in a roux-thickened broth. It’s a true melting pot of a dish, reflective of the city’s diverse culture. And while there are many different ways to make gumbo, there is one things that all versions have in common: they’re absolutely delicious.

If you’re looking for a gumbo that captures the true essence of New Orleans, then look no further than our New Orleans Style Gumbo History.

Ingredients

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  • 1 cup of “unsalted” chicken broth
  • 1 chopped white onion
  • 2 Chopped bell peppers
  • 5 Stalks of celery
  • 7 Cloves of garlic
  • 3 Tablespoons of Ms. Mickey’s Bayou Cajun Spice
  • 1 Teaspoon of salt 
  • 1 Teaspoon black pepper
  • 1 ½ Tablespoons of Ms. Mickey’s Extreme Fiery Blend
  • 7 Bay Leaves
  • 2 Cups of water
  • 4 Andouille sausage links 
  • 4 Boneless chicken breasts (chopped)
  • 1 Tablespoon of gumbo file’ 
  • 2 Pounds of shrimp 
  • ½ Dozen of cleaned blue crabs
  • Fresh cut parsley (amount is at your leisure)
  • 1 ½ Pounds of smoked turkey necks 
  • 1 ½ Pounds of gizzards

Instructions

MsMickey_hotsauce-bottle_01_opt
private-session-coverart-01hq_opt
MsMickeys_Super-Creole-Seasoning-8oz-600
Electric Air Fryer
MsMickeys_Spicy-Shrimp-and-Crab-Boil-Seasoning-8oz-600