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Mike's Extra Spicy Red Beans And Rice
Mike's Extra Spicy Red Beans And Rice

Before you jump to Mike's Extra Spicy Red Beans And Rice recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to mike's extra spicy red beans and rice recipe. To make mike's extra spicy red beans and rice you only need 30 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Mike's Extra Spicy Red Beans And Rice:
  1. Prepare RED BEANS AND RICE INGREDIENTS
  2. Get 3 lb Smoked Pre-Cooked Andouille Sausage
  3. You need 2 box 32 oz Beef Broth
  4. Take 3 large Chopped Onions
  5. Provide 3 large Green Bell Peppers
  6. Get 2 large Yellow Bell Peppers
  7. Use 2 large Red Bell Peppers
  8. Take 8 large Stalks Celery With Leaves
  9. Take 1 Extra Large Minced Bulb Garlic
  10. Take 4 can Drained Red Beans
  11. Get 3 can Drained Pinto Beans
  12. Take 1 can 8 oz Crushed Tomatoes
  13. Take 3 dash Worcestershire Sauce
  14. Take 1 tbsp Cajun Seasoning
  15. Prepare 1 tbsp Cayenne Pepper
  16. Get 1 tbsp Italian Seasoning
  17. Provide 1 tbsp Red Pepper Flakes
  18. Use 1 tbsp Dried Parsley
  19. You need 1 tbsp Onion Powder
  20. You need 1 tsp Coarse Black Pepper
  21. Get 1 tsp Dried Cilantro
  22. Get 1/4 tsp Celery Seed
  23. Provide 1/4 tsp Thyme
  24. Use 1/4 tsp Sage
  25. Prepare 3 Bay Leaves
  26. You need 6 small Drops Liquid Smoke
  27. Take 1 large 12 oz Bottle Tabasco
  28. Prepare 4 cup Chicken Broth [or however much fluid your rice bag calls for]
  29. Take 4 cup White Rice
  30. Get 1 tbsp Dried Chives
Instructions to make Mike's Extra Spicy Red Beans And Rice:
  1. De-thaw your pre-cooked Andouille Sausage in microwave and cut pieces at an angle 1" long. Place in oversized pot.
  2. Large chop all of your vegetables and put in your pot.
  3. Open and drain your beans and place in pot. Reserve 1 can of Pinto Beans just in case you're one to enjoy a creamy texture in your Red Beans & Rice or a thickener. Simply drain beans and smash with a potato masher and place in your oversized pot with your whole beans.
  4. Add enough Beef Broth to accommodate your pot mixture. Not too much though. This dish should be viscous or a bit thicker upon serving [unless you're serving dipping bread] so you may not need both boxes.
  5. Add all of your seasonings and a 1/2 of your extra large bottle of Tabasco. Stir and heat.
  6. Bring your dish to a boil and reduce to a simmer. Stir intermittently.
  7. Authors Note: While Crushed Tomatoes aren't indicative to this dish, we find they make an excellent accompaniment!
  8. Simmer until you think your veggies are well cooked. 2+ hours usually. Continue adding your Beef Broth throughout simmering if this dish becomes too thick.
  9. In a separate pot, bring your Chicken Broth to a boil. Add Dried Chives and White Rice and cook as per the rice bag's directions. Chicken Broth lends a great flavor to bland rice. You can also use Uncle Bens Boil In Bag Rice. Just omit the Dried Chives and make sure to use Chicken Broth instead of water. You also have the option to place the rice directly in your oversized pot with all the other ingredients or on the side. I'll put the rice directly in my oversized pot if the dish is too thin. That step usually thickens this dish right up.
  10. Pull out the Bay Leaves. Also, since the flavors of spices can dissipate with long simmer times, I taste test and add usually add 1/4 + more of my Tabasco bottle, Cajun Seasoning, Italian Seasoning, Garlic and Onion Powder. In general, I'll use 10 oz + of a large 12 oz bottle of Tabasco in this dish.
  11. Simmer another 15 minutes and serve with dipping bread or corn bread and side bottles of Tabasco.

In a large Dutch oven or kettle, place all ingredients except parsley and rice. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. In the deep south, Red Beans and Rice are known as a "Monday tradition" for two different reasons. They would often save the hambone and leftover scraps to pair with beans and rice for Monday's meal.

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