DCL Recipes: Red Beans and Rice and Bananas Foster Pizza Featured

20 Feb 2019 Amy Poore

This month, I’m all about New Orleans. I just have the Mardi Gras spirit, I suppose. So, along those lines, I’ve offered up two of my favorite NOLA-inspired dishes. Red beans and rice is a classic dish, and it isn’t difficult to make. Just make sure you use the right seasoning (see below) and you’ll be just fine. And who knew you could make bananas foster pizza-style? Yep. Try this one and watch everyone’s faces light up when they dig in. 

As always, bon appétit! 

Red Beans and Rice

  • 2 bay leaves 
  • 3 cups low sodium chicken broth 
  • 1/4 teaspoon onion powder 
  • ½-pound smoked sausage, cut into ½-inch slices (I used regular Conecuh) 
  • 1 tablespoon vegetable oil 
  • 8 oz. of chopped vegetable trinity (onion, bell pepper, and celery - can buy in most grocery stores which makes it super easy, but you could always chop your own) 
  • 1 tablespoons creole seasoning (I used Zatarain’s) 
  • 1 teaspoon dried thyme 
  • 2 cans red bean, drained and rinsed 
  • 3 bags of cook in the bag minute rice (cooked as directed) 

 

In a large skillet, heat vegetable oil to medium-high heat, and cook the vegetables until tender. Then add in sausage, creole seasoning, onion powder, and thyme. Stir well and sauté for 5 minutes. Now add the chicken broth, beans, and bay leaves. Bring to a boil, reduce heat, and simmer (uncovered) for an hour, stirring occasionally until thickened.

Serve over cooked rice. 

 

Bananas Foster Pizza 

Pizza 

  • 1 cup of crumbled up shortbread cookies 
  • 1/4 cup powder sugar 
  • 1 refrigerated thin pizza crust 
  • 6 oz. softened cream cheese 
  • 1/4 teaspoon cinnamon 
  • 2 tablespoons butter, melted 

 

Topping 

  • 4 thinly sliced bananas 
  • 1/4 teaspoon cinnamon 
  • 1/2 cup packed light brown sugar 
  • 1/4 cup butter 
  • 2 tablespoons milk or cream 
  • 2 tablespoons dark rum 
  • 1/2 cup pecans, chopped 

 

Preheat oven to 400 degrees and bake pizza crust on a baking sheet for 8-10 minutes, or until slightly browned.

While pizza is cooking, beat cream cheese until fluffy in a large bowl with a hand mixer, then add in powdered sugar and cinnamon and beat until well combined.

On the slightly cooled pizza crust, evenly spread the cream cheese mixture, topped with crumbled cookies, and drizzle with melted butter.

In a medium saucepan over medium heat, melt butter, milk/cream, brown sugar, rum, and cinnamon. Stir constantly until combined. Cook for 2-3 minutes.

Now add in bananas, stir to coat, and cook 1-2 minutes to heat through. 

Pour banana mixture evenly on top of pizza and serve with ice cream. 

 

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com. 

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Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.

 

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