Red Beans and Rice/Gumbo

My husband has a "thing" for Popeye's red beans and rice.  It is too bland for me.  However, I have had some good gumbo and red beans in New Orleans.   I have never made red beans and rice or gumbo, but wanted to surprise my honey with one of his favorite foods.

I got the red beans and rice recipe from The Neeley's on Food Network.  It seemed simple and straightforward. I made my own little tweaks...1/2 fresh jalepeno chopped, regular cajun seasoning instead of their name brand, frozen crawfish tails and homemade chicken stock.  I also used corn starch to thicken the sauce. ( 2 teaspoons of corn starch and 3 teaspoons of water.)

I personally love to use Pampered's Chef rice cooker. It is easy and a sure bet for fluffy rice.  I especially enjoy that it cooks rice in half the time.  ( I am hungry when I get home from work! )


So I think due to the changes, I made more of a gumbo or a goulash.  HA HA!  Regardless, it was YUMM-O!


ngredients
1 tablespoon vegetable oil
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon Neelys Dry Rub
1 teaspoon dried thyme
Salt and freshly ground black pepper
2 (12-ounce) cans red beans, drained and rinsed
3 cups chicken stock
2 bay leaves
Rice:
4 cups chicken stock
2 cups long-grain rice
1 tablespoon vegetable oil
Pinch salt
Directions
In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.

While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.