Quick, easy, and spicy. Favorites of mine. This one is REALLY simple.
Had some Andouille sausage in the fridge, red beans and quickie rice in the pantry. Slice the sausage lengthwise, fry on medium-low heat. 1 can of Red Beans,open it (don’t drain) put on low heat. Tear top of the rice pack and in the nuclearwave for 90 seconds.
I add about 8 good dashes of original Louisiana Hot Sauce, about a tbsp. of Chili Sauce, and liberal sprinkling of McCormick & Schmick Grillmates Chipotle & Garlic.
Once the Andouille sausage is to the temperature you want (it is always pre-cooked), cut to bite-sized pieces (package is usually 5 sausages, don’t ask me why. I cut 5 halves at a time using a wooden spoon to hold them down. Don’t call me lazy, I’m efficient), toss in the bowl. Add red beans and rice, stir and serve. Plenty for two people.
The wine is Sineann Cabernet Sauvignon from the Columbia Valley, 2013. Just showing it to let y’all know that, while it hasn’t been rated, the 2012 was rated at 92 points, and this is just as good as the 2012 – and at ~$26 (Costco), it is about $8/bottle cheaper, making a case essentially 12 bottles for the price of 10 – and Screwtop, to boot! Score! No wine for me this time, I’m more or less on the wagon until after the 1st – trying to lose some of this penalty weight. No corn bread either, dammit.
I will publish my recipe for my sweet/moist corn bread another time. I just don’t want to talk about it right now.
The Screwtop Letters 