Red Beans and Rice with Blackened Chicken Cutlets

SERVES:

4 -6

INGREDIENTS:

4 - 8 chicken cutlets

Cajun blackening spice blend as needed

1 cup diced onion

1 cup diced, deseeded green Bell pepper

2 - 3 Tbs vegetable oil

1 large clove garlic, minced

1 link Andouille sausage, diced

1 cup canned diced tomatoes

one 15-ounce can red beans, drained

1 cup uncooked white rice

2 cups chicken broth

PROCEDURE:

Add a good splash of vegetable oil to a large, deep, heavy bottomed pot and add about 1 cup each of diced onion and diced, deseeded green Bell pepper and cook those along to soften.

And then, at that point, add 1 large minced clove of garlic and one diced link of Andouille sausage and cook that along for a minute.

Then add 1 cup of canned diced tomatoes and one drained 15-ounce can of red beans, add 1 cup of medium grain white rice, add 2 cups chicken or vegetable broth and bring it up to a simmer.

Just as it comes to a simmer, turn the heat to the lowest setting and put a lid on top.

Stir that occasionally as it's coming up to a simmer, it's going to take about 20 minutes to cook and, if you have one burner that goes to a lower setting than the others, put the pot on that burner.

About 12 - 15 minutes into that generously season the chicken cutlets with the Cajun spice rub blend on both sides.

Then add a little splash of vegetable oil to a heavy bottomed pan or cast iron skillet on medium high to high heat and cook the chicke on both sides until it's cooked through.

Once the reds beans and rice is done, serve it up alongside the blackened chicken cutlets.

HINTS:

Serve the red beans and rice with blackened shrimp or redfish instead.