>> Saturday, July 26, 2008
Let me say right up front that I have received no promotional consideration from Zatarain's, McCormicks, or the Bush administration. Please note however that I have no particular qualms about accepting "gifts" from either of the first two - Bush administration? Not so much. Enough about politics, let's get on to the eatin'!
1. black beans and rice
This black bean and rice recipe is totally semi-HO-made, but don't think Sandy, think Amber or Ashley. Amber doesn't know it, but I luff her. She makes all sorts of yummy looking things including her own sandwich buns and pita bread but makes no apologies for serving Cool-Whip with pie made from blueberries she picked herself. That's just how freakin' cool she is. And Ashley? I luff her too. This girl cooks recipes off the backs of boxes and cans and makes it look totally gor-may, and she looks really hot with a green tongue.
Anyway, a co-worker asked to sample my lunch and didn't get around to eating it so she took it home, shared it with her husband and immediately phoned me to tell me to give her the recipe. Her marriage depended on it. I thought about typing up some crazy long recipe that involved digging up and grinding sassafras root but in the end my inherent laziness won out and I spilled the beans, so to speak.
Rice & Beans
1/2 rotisserie chicken
1/2 pound of smoked sausage
Zatarain's Black Beans & Rice
If your shrimp is frozen take it out now and put it in a colander in the sink. Run some water over it and let 'em sit there. They'll be ready when you are. Peel the onion and cut it in half, then slice thinly so you end up with half rings. Cook in the onion in a biggish pot with 2 tablespoons of vegetable oil on medium low heat for about 15 minutes, stirring every 5 minutes or so. Meanwhile, slice up your smoked sausage and toss it in with the onions.
When it all looks goldeny brown and starts smelling like dinner add 3 cups of water and one box of Zatarain's Black Beans and Rice. Crank the heat up to high and stir pretty frequently until it starts to boil, then turn the heat back down to medium and smack a lid on top. It's gonna need about 30 minutes to cook and you only have about 5 minutes worth of work left so this is a good time to go sit a spell or put together a salad.
Sit for 20 minutes, or you know, whatever, then pull the meat off your chicken and shred or cut it up in bite sized pieces, dump it in the pot and stir. Peel your shrimp and devein them if your squeamish that way. Throw them in the pot, stir, put the lid back on and then take it off the heat. Pour yourself a big glass of tea and call the kids to the table. Dish it up and feel proud to live in America where you can buy a box of Zatarain's for 2 bucks at your local supermarket.
Speaking of shilling: Did you Haiku that Blog!?