One Pot Cajun Style Red Beans and Rice

I posted this recipe about two years ago and referenced today to make dinner.  I realized as I was making it that I could make some minor adjustments to make it better.  So... here is the new and improved version of my red beans and rice.  Now in an easy one pot recipe.

If you haven't noticed by now, I'm all about easy meals.  What choice do I have?  I have other obligations that keep me from being in the kitchen all day (darn!).  So here I have an easy way for you to make red beans and rice without compromising your cooking integrity by using a box (also, less sodium than the box).

I should also mention that my family does not do spicy very well, but I know that many of you out there love to have your mouth on fire.  For you, I will include some spicy alternatives.  You're welcome.

What you'll need:

• 1 can of red beans (undrained) [spicy alt: creole cream style red beans: New Orleans spicy]
• 1 can of petite diced tomatoes (undrained) [spicy alt: Rotel]
• roll of sausage (regular, green onion, or jalapeno)
• 1 cup rice (uncooked)
• 1 T Tony's creole seasoning
• 1 tsp basil
• 2 T parsley (because I put parsley in everything)
• 1/2 tsp thyme
• 1 tsp minced garlic
• 1/4 cup dried minced onions
• 1 cup water
• pepper to taste
• cayenne pepper (optional)

**Salt is not necessary for this recipe.**

What to do:

Slice up sausage and put in a medium to large pot.  Cook on medium heat for about 5-7 minutes, or until it starts to brown.  

Add garlic and let cook an additional 30 seconds.  Add everything else.  If you do use salt, be careful to only use a tiny amount since the sausage and Tony's are already salty.

Bring mixture to a boil.  Reduce heat and cover.  Let simmer for about 20-25 minutes, or until rice is tender, stirring occasionally.

Serve immediately with cornbread or crackers.

Enjoy!

Prep time: 5-10 minutes
Cook time: About 45 minutes

Serves: 5-6

Super Easy Party Mac n Cheese

Before you continue, let me start off by saying that this recipe calls for Velveeta.  I recently discovered that a bunch of people are fundamentally against Velveeta because "it is not real cheese."  While that may or may not be true, it does contain milk, and it is sinfully delicious.  Plus, it's not like you are eating it every day.  Next time I make homemade mac n cheese with "real" cheese, I will be sure to post it for the Velveeta haters.

Moving on.

This recipe makes a large amount and is great to bring to your next holiday party or family gathering.  It is also highly unlikely you will bring any of it back with you.  I actually almost did not get a picture of it once it was served.  It disappeared pretty quickly.  If you don't need this much, you can easily halve everything.

Yeah. Almost gone.

A. Paprika and crackers missed the photo shoot.
B. That is a 24oz bag of mac. Only use 16 oz.

What you'll need:

• 1lb (16oz) macaroni
• 1 block of Original Velveeta, cubed
• 1 8oz can evaporated milk
• 1/2 stick butter
• 1 roll of Town House Original Light and Buttery crackers
• 1 tsp paprika
• salt and pepper to taste

What to do:

The paprika and crackers make an appearance.

In a large skillet over medium low heat, combine evaporated milk, Velveeta, salt, and pepper.  Continue to heat until all of the cheese is melted, stirring frequently.  The milk can and will burn if not tended to.

At the same time, boil macaroni in a large stock pot until done.  Drain.  In a 9x13 pan, stir butter into macaroni until it is all melted and evenly distributed.  Set broiler on high.

Add cheese to pan and thoroughly combine.

In a large Ziploc bag, crush up your crackers and paprika into crumbs and shake up to blend.  A rolling pin works really well for this step.  If you don't have one, you can roll a jar or a canned good over the bag.

Distribute the crumbs over the top of the macaroni and broil in the oven for 3-5 minutes, until the top is nice and toasty.

Serve it up, and enjoy.  Done.  Super easy.

Prep time: 2 minutes

Total cook time: 15-20 minutes

Serves: Everyone