Cajun Concoction

cornstalk's Note:

This delicious dish is highly variable. If you don't have much time, substitute instant rice or canned kidney beans for the beans and rice. I make my rice in a rice cooker, but feel free to cook in on the stove according to package directions. You can also use 1 or 2 Tbls cajun seasoning instead of the seasonings listed below. Vary the quantity of spices according to your tastes as well. You can also use chicken broth instead of the stock and water. Finally change up the veges to fit your tastes.

• Total Time: 24 hrs 45 mins
• Prep Time: 24 hrs
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 -2 chicken stock cube
• 1 -2 cup kidney bean
• 2 1/2 cups rice
• 3 1/4 cups water
• 1 lb link sausage
• 1/2 cup okra, sliced (optional)
• 1/2 cup onion, in strips (optional)
• 1/2 cup red pepper, in strips (optional)
• 1/2 cup green pepper, in strips (optional)
• 1/2 cup celery, diced (optional)
• 1 teaspoon white pepper (I used black pepper)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground red pepper (I used red pepper flakes)
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 teaspoon black pepper

Directions:

1. ½ day before -- Soak kidney beans. Get sausage out of freezer to thaw.
2. Sometime -- Get vegetables out of the freezer to thaw or cut up fresh vegetables.
3. Sometime -- Put kidney beans in pressure cooker and cook until seals. Turn burner off and let beans cook/cool. Eventually drain the beans.
4. 45 minutes before -- Put rice, water, and chicken stock cubes in rice cooker.
5. 45 minutes before -- Brown Sausage in water. Then slice sausage.
6. Meanwhile -- Stir together the following ingredients (more if you love lots of spice or less of each if you want it less spicy:.
7. 30 minutes before -- Combine sausage and seasonings in skillet and cook 5 minutes.
8. Then -- Add vegetables.
9. Stir in the rice and beans and simmer to let the flavors mingle.
10. Goes great with cornbread.