Categories: Brunch, Dinner, Lunch, Vegetarian
Ms Mickeys


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


“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

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Special Edition Digital Electric Deep Air Fryer

Items used for this Recipe

Ms Mickeys Air Fryer

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Nutrition Facts

12 serving per container

Serving Size:


Amount per serving


% Daily Value*

Total Fat


Saturated Fat


Trans Fat






Total Carbohydrate


Dietary Fiber


Total Sugars

Includes 2g Add Sugars


Vitamin D  7mcg
Calcium  29mg
Iron  3mg
Potassium  81mg
*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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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: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings
The recipe has since changed over time to include different combinations of flavors including dark rum or bourbon which gives the dessert its signature flavor today. Due to the richness of this type of pudding, it is usually served in small portions alongside other dishes during holiday meals or special occasions such as weddings or birthdays. Creole Bread Pudding has become so popular that there are now many variations on how to make it depending on personal preference, such as adding berries or using different types of bread like brioche instead of French bread. Regardless of which variation one chooses to make, it is sure to delight any sweet tooth!
Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings



  1. 1 cup Raisins
  2. 2 Egg yolks
  3. 5 Eggs
  4. 3 cups Brown sugar, packed
  5. 2 tsp Cinnamon
  6. 1 1/2 tbsp Cornstarch
  7. 9 tbsp Granulated sugar
  8. 1/2 tsp Nutmeg
  9. 5 tsp Vanilla extract
  10. 1 Loaf of French Bread
  11. 4 cups Milk
  12. 1/4 cup Rum
  13. 2 tbsp Water


Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.

Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.

In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.

Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.

Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).

To make rum sauce:  In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!