Although Alicia Guidry has roots that reach all the way to the 7th ward in New Orleans, Lake Charles and Opelousas, Louisiana, she is not afraid to admit that when it comes to making red beans and rice, she cuts corners.
"Since I'm 26, I cheat," the Olympia Fields resident said. "I use Zatarain's brand red beans and rice, packaged smoked sausage and, what every Creole should have in their kitchen, Tony's Chacheres' Creole Seasoning."
While some people may cringe because she isn't making this dish from scratch, Guidry says no one's complaining. She says her "quickie" version of red beans and rice stands up to her other family holiday meal staples, such as macaroni and cheese made with spaghetti noodles, gumbo, jambalaya, roasted duck and homemade egg nog.
Red Beans and Rice Quickie Style
- Zatarain's Red Beans and Rice Mix (4 boxes)
- Tony Chacheres' Original Cajun Seasoning (just a few shakes)
- 4 Smoked Sausages
(Prep time: 1o minutes or less. Cooking time: 35-45 minutes)
- Boil enough water for all of the Zatarain's red beans and rice mix. Use less water than directed if you don't want the rice to have a soupy consistency.
- Heat a deep skillet over medium-high heat.
- Dice all of the sausages to your liking.
- Use the skillet to saute´ the sausages until golden brown.
- Simultaneously add the rice mix to the water, stirring occasionally until done.
- Add sausages to the rice.
There should be plenty for you and your family.