Friday, January 13, 2012

Oklahoma Joe's Red Beans & Rice

After reading James Carlos Blake's Wildwood Boys and learning that folks from Missouri were referred to as Pukes, I started hurling this insult at my neighbors to the East.  Sometimes it's playful ribbing, but at other times there's venom attached to my words.  When someone burns my town to the ground, I'm going to always harbor some resentment.  Puke Bastards!

If Missouri ever closed its borders to this Jayhawker, I would miss the Ozarks and of course, Kansas City BBQ.  I wouldn't mourn long though because I'd just pack the family in the mini-van and head to Oklahoma Joe's BBQ, which proudly sits on the Kansas side of KC.  I usually order the Z-Man sandwich at Oklahoma Joe's, but sometimes a stray oustside the typical BBQ offerings and sample some of the restaurants unique offerings.  One of the best non-BBQ items on their menu is the red beans and rice.

Oklahoma Joe's Red Beans and Rice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 4 ounces andouille sausage, cut into 1/2-inch dice (Bruce Aidells makes a good andouille that is available in most supermarkets.  If you're in the Kansas City, Kansas, area, Krizman's House of Sausage makes a good andouille.  If you're in a bind and can't find a good sausage, improvise.)
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 2 teaspoons minced garlic
  • 2 bay leaves
  • 2 cans red beans, rinsed
  • 3 to 4 cups waters (as needed)
  • 1 tablespoon base or 2 chicken bouillon cubes
  • 1 tablespoon of your favorite BBQ sauce
  • 1 teaspoon hot sauce
  • 2 cups cooked white rice 

  1. Combine the spices and seasonings, including the salt.  Set aside until they're ready for their closeup.
  2. Saute the sausage in a dutch oven over medium heat for 3 to 5 minutes. Don't use any oil for this step. 
  3. Add the onion, celery, bell pepper, garlic, and bay leaves and cook for another 5 to 10 minutes.
  4. Add the seasonings while cooking the vegetables and combine thoroughly.  Savor this step: Place your nose directly above the dutch oven. Close your eyes and inhale deeply. Greet this mingling of scents with an exuberant, "Hallelujah!" Blare The Pine Leaf Boys' Cajun version of "Wild Side of Life" from your stereo, and dance around the kitchen; celebrate this marriage of flavors.
  5. After the vegetables have been cooked, added the red beans and just enough water to cover the beans.
  6. Add the chicken base, bbq sauce, and hot sauce.  Stir to combine, then raise the heat and bring the liquid to a boil.
  7. turn the heat to low and simmer, uncovered, for 1 1/2 to 2 hours.  Stir every 20 to 30 minutes and add water if the beans get too thick.
  8. The red beans are ready to eat when they have thickened slightly and made their own gravy, which is a wonderful, beautiful thing.  It's akin to alchemy.  
  9. Remove the bay leaves.  Serve over the cooked rice.
don't let the bastards get you down,

1 comment:

Steve O said...

Missouri ... that's my forgotten year. Need to download that entire map when I get to a real computer.