What am I freezing this week? Lots of soup and red beans and rice.
From JeffreyW’s archives
A great meal on the first cold days of fall, and perfect to use in the freezer cubes. I don’t make this recipe often, because it make enough to feed most of the neighborhood. With the freezer cubes, it makes it a nice dinner and eight additional servings for later.
Cornbread also freezes well and reheats either in a toaster oven or microwave.
This is a quick version of the all-day cooking method. For a more traditional version click here. Bonus, there is a photo of an original recipe from Louis Armstrong.
Washday Beans & Rice
- 1 cup rice
- 1 cup water
- 1 cup chicken broth
- 14oz can red kidney bean
- 4 links Italian or Andouille sausage (sweet or spicy) – slice each link into 4 pieces
- 1 tbsp olive oil
- 1 tsp to 1 tbsp Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
- 4 green onions, chopped
- 2 celery stalks, chopped
- 1 large green pepper, chopped
- 1 large tomato diced (or 14 oz can)
2-quart saucepan and skillet
