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I was in Memphis last week, researching for my Memphis barbeque series. Let me tell you, it was my kind of research. The weather was freakishly cool for late July/early August, the blues music called to me from every door on Beale Street, and barbeque was the signature dish for the city.
Ribs and pulled pork are the big draws, but I sampled a delicious red beans and rice that was to die for. You’re going to think I have an obsession with smoked sausage or kielbasa after the recipes I’ve submitted the last couple of weeks, but I promise it’s not so! Just coincidental.
This red beans and rice recipe is an homage to the dish I tasted in Memphis—the Louisiana-style Creole version is very different and would omit the tomatoes.
Red Beans and Rice
3 15-16 oz. cans kidney beans, drained and rinsed
2 14 1/2 oz. cans low-salt chicken broth
1 14 1/2 oz. can diced tomatoes in juice
1 pound fully cooked smoked beef sausage, diced
2 cups sliced mushrooms
1 1/2 cups white and wild rice blend (not the quick-cooking kind)
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup sliced drained jalapenos from jar, chopped
1/4 cup steak sauce
2 tablespoons Worcestershire sauce
Dash of Tabasco 3 chopped garlic cloves
Mix all ingredients in heavy large pot. Bring to simmer over high heat.
Reduce heat to medium-low, cover and simmer until rice is tender, stirring
occasionally, about 35 minutes. Season to taste with salt and pepper.
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Elizabeth Spann Craig—Pretty is as Pretty Dies—Released 8-1 (aka Riley Adams—Memphis Barbeque Series—May 2010)
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