Thursday, July 3, 2008
I made this instead of the recipe for Remarkable Foon's Sizzling Hot Pebbles from the Green Eggs and Ham Cookbook. It actually is not soupy at all like gumbo more like a rice dish you eat in a bowl. I have been making this for over 10 years and everyone always loves it.
2 Tbsp. Butter
1 Cup Chopped Bell Pepper (Red or Orange)
1 Cup Chopped Celery
1 Cup Chopped Onion
2 Cloves Garlic - Finely Chopped
1 Can Rotel (drain juice if want less spicy)
5 Cups Water
1 Box ZATARAIN'S Black Beans & Rice
1 1/2 Cups Converted Rice (like Uncle Ben's)
1 Can Black Beans
14 Ounce Smoked Sausage chopped in bite size pieces (like Hillshire Farms)
2 Tbsps Creole Seasoning
2 Tbsps Fresh Chopped Parsley (for Garnish)
In a large saucepan melt butter. Saute onions, celery and bell pepper for 3 minutes or until soften. Add garlic and saute for 2 more minutes, then add remaining ingredients and bring to a boil. Reduce to a simmer, stir occasionally and cook until rice is done. Serve with French Bread, salad and slices of sharp cheddar.