Giangi's Kitchen

August Foodie pen pal.

Last month I decided to join Foodie Pen Pal. A great program that allows food lovers to share recipes with other food lovers. You do not have to have a cooking blog to join. 

I was very happy to put my package out in the mail for my pen pal that I did not realized that me too, I was going to receive a package from someone.

I have to tell you the experience was wonderful.  Not only I received a package by the mail that was not a bill, but I got to prepare food that I would have never cooked before. 

My food pen pal is Marla.  She lives in Texas but is originally from Louisiana and from her package sent to me,  Louisiana is still  in her heart. 

Marla sent Zatarains rice, the one and only to use with beans and gumbo, Cajun seasoning, Red Peppers sauce, Camellia Red Beans from Louisiana. She also was very kind to add a note with it and give me all the instructions on how to prepare Red Beans with Rice and Sausage. Both of Marla grandmothers were French and every times Marla thinks of comfort food she thinks of a big pot of Red bead and sausage. The recipe asks for venison sausage that I did not find here in Phoenix. 

Her instructions were easy and easy to follow.  The meal excellent. Now I am intrigues to know how it will taste with venison… but I guess I will have to wait until a trip to Louisiana.

To Marla:

Thank you for introducing us to your favorite food and place. I am looking forward to make it again soon.

Merci.

Giangi

RED BEAN, RICE AND SAUSAGE

1 pound Red Kidney beans from Camellia

2 onions diced

2 celery stalks, diced

6 cloves of garlic, chopped roughly

Venison sausage or Italian sausage

Bay leaf

2 tablespoons of Creole Seasoning by Zatarain’s

1 ½ cup Zatarain’s Extra Long grain rice

Soak the beans overnight. Rinse and put them to boil in a large pot. When the beans come to a boil, lower the heat and add the onions, celery, garlic, bay leaf and sausage. Add some of the seasoning to taste.

As the beans start to cook, stir them occasionally and start to smash them against the side of the pot so they become creamy, but not too much.

Cook the rice according to package directions.

Serve the beans over the rice and add more red pepper seasoning from Paul Prudhomme if want to be brave.

If you are interested in becoming a Foodie Pen Pal, click on the picture below. You will be linked to The Lean Green Bean where you can sign up.