Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check the sausage for modified food starch.


"The minute you land in New Orleans, something wet and dark leaps on you and starts humping you like a swamp dog in heat, and the only way to get that aspect of New Orleans off you is to eat it off. That means beignets and crayfish bisque and jambalaya, it means shrimp remoulade, pecan pie, and red beans with rice, it means elegant pompano au papillote, funky file z'herbes, and raw oysters by the dozen, it means grillades for breakfast, a po' boy with chowchow at bedtime, and tubs of gumbo in between. It is not unusual for a visitor to the city to gain fifteen pounds in a week--yet the alternative is a whole lot worse. If you don't eat day and night, if you don't constantly funnel the indigenous flavors into your bloodstream, then the mystery beast will go right on humping you, and you will feel its sordid presence rubbing against you long after you have left town. In fact, like any sex offender, it can leave permanent psychological scars."
-Tom Robbins, Jitterbug Perfume

The refrigerator light goes on...

I love red beans and rice and I love risotto. The former is a rich blend of rice, veggies and beans spiced just right. The latter is a subtle, creamy dish that cooks fast. This is the perfect blend of the two so you don't have to wait for Monday's all-day simmering to get your red beans.

Note that this doesn't contain added hot sauce. Take your bottle to the table with you and spice it up to your liking.


There are a lot of times that the term saute is used to mean cooking anything in a skillet but the term is actually very specific. The term originates with the French verb sauter which means "to jump."

This is because very high heat is used and the food should be in frequent motion (or jumping).

Because most foods contain a great deal of water, if a the pan is too crowded the foods will actually steam. To saute properly, choose a pan large enough that there is at least 1/3 of the surface area of the pan exposed when the vegetables are added.

Most recipes call for lots of fat when sauteing vegetables or the like. This is not necessary if a large non-stick skillet is used. Preheat the pan and add the oil. The vegetables should be added just before the oils smokes and then the heat reduced slightly. The key is to keep the food moving, tossing it frequently to use the oil and pan to full advantage.

This is very easy for something like onions, but mushrooms do pose a more specific problem in that they are like little sponges and will absorb any liquid.


Red Beans and Rice Risotto

Servings = 4 | Serving size =about 2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes great leftovers.

1 tsp olive oil
1 large white onion (diced)
2 ribs celery (diced)
1 large green bell pepper (diced)
8 ounces smoked or Andouille sausage (sliced lengthwise and then into thin half-moons)
1/2 cup Arborio rice
1 15 ounce can no salt added red kidney beans (drained and rinsed)
4 tsp no salt added Cajun or creole seasoning
1/8 tsp salt
4 cups water

Place the olive oil in a large skillet over medium-high heat. Add the onions and sauté, stirring frequently, for about 3 minutes.

Add the celery and continue cooking for about 2 minutes, then add the green bell peppers and continue cooking for another minute.

Add the sausage and cook, stirring frequently, for 2 minutes.

Add the rice and stir, cooking for another minute.

Add the beans, seasoning, salt, and water.

Stir thoroughly and bring to a simmer, then reduce the heat and allow to simmer, stirring occasionally, about 20 to 25 minutes or until the rice is no longer grainy in texture. Serve.

Nutrition Facts

Serving size = about 2 cups

Servings = 4


Amount Per Serving

Calories 391 Calories from Fat 153
% Daily Value
Total Fat 16g 27%
    Saturated Fat 5g 21%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 41mg 14%
Sodium 477mg 21%
Total Carbohydrates 44g 15%
    Dietary Fiber 8g 26%
    Sugars 4g
Protein 17g
Vitamin A 25% Vitamin C 67%
Calcium 7% Iron 24%
Vitamin K 21 mcg Potassium 689 mg
Magnesium 58 mg