Nutritional Information
Per serving (approximate values):
Calories: 950-1100 kcal
Protein: 65-75g
Carbohydrates: 90-110g
Fat: 45-60g
Fiber: 15-20g
Sodium: 1200-1500mg
Ingredients
For the Red Beans and Rice:
1 pound small red kidney beans, dried
1 tablespoon olive oil or vegetable oil
1 pound andouille sausage, sliced into ¼-inch rounds
1 large yellow onion, finely diced
2 stalks celery, finely diced
1 large green bell pepper, finely diced
4 cloves garlic, minced
1 ham hock or 8 ounces smoked ham or tasso, diced
6-8 cups chicken broth or water, plus more if needed
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (or to taste)
2 bay leaves
Salt and freshly ground black pepper to taste
3 cups uncooked long-grain white rice
6 cups water or chicken broth (for cooking rice)
Fresh parsley, chopped, for garnish
For the Crispy Fried Chicken Wings:
2 pounds whole chicken wings, separated into drumettes and flats (or whole if preferred)
2 cups all-purpose flour
½ cup cornstarch
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for heat)
2 large eggs
½ cup milk or buttermilk
Vegetable oil or peanut oil, for deep frying (about 6-8 cups)
Fresh parsley, chopped, for garnish
Instructions
Part 1: Red Beans and Rice
Prepare the Beans: Rinse the dried red kidney beans thoroughly. Place them in a large bowl, cover with several inches of cold water, and let soak overnight (8-12 hours). Alternatively, for a quick soak, place rinsed beans in a large pot, cover with water, bring to a boil for 10 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse the soaked beans.
Sauté Sausage and Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the sliced andouille sausage and cook until browned on all sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
