Cajun Red Beans and Rice with Fried Chicken and Honey Butter Cornbread

Serves 1
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Directions

  1. 1Season chicken with Kinder's The Blend, Tony Chachere's No Salt, garlic powder, and Slap Ya Mama seasoning.
  2. 2Season chicken with Kinder's The Blend, Tony Chachere's No Salt, garlic powder, and Slap Ya Mama seasoning.
  3. 3Season chicken with Kinder's The Blend, Tony Chachere's No Salt, garlic powder, and Slap Ya Mama seasoning.
  4. 4Add Louisiana hot sauce to the chicken.
  5. 5Add Louisiana hot sauce to the chicken.
  6. 6Add Louisiana hot sauce to the chicken.
  7. 7Cover the chicken with buttermilk and mix well.
  8. 8Cover the chicken with buttermilk and mix well.
  9. 9Cover the chicken with buttermilk and mix well.
  10. 10Let the chicken marinate in the fridge all day.
  11. 11Let the chicken marinate in the fridge all day.
  12. 12Let the chicken marinate in the fridge all day.
  13. 13Bring a pot of water to a boil.
  14. 14Bring a pot of water to a boil.
  15. 15Bring a pot of water to a boil.
  16. 16Cut the heat, add the red kidney beans, and cover for 2 hours.
  17. 17Cut the heat, add the red kidney beans, and cover for 2 hours.
  18. 18Cut the heat, add the red kidney beans, and cover for 2 hours.
  19. 19Dice one onion.
  20. 20Dice one onion.
  21. 21Dice one onion.
  22. 22Dice three celery stalks.
  23. 23Dice three celery stalks.
  24. 24Dice three celery stalks.
  25. 25Dice one green bell pepper.
  26. 26Dice one green bell pepper.
  27. 27Dice one green bell pepper.
  28. 28Slice one Conecuha sausage.
  29. 29Slice one Conecuha sausage.
  30. 30Slice one Conecuha sausage.
  31. 31In a large pot, add a little oil and sear the sausage until done.
  32. 32In a large pot, add a little oil and sear the sausage until done.
  33. 33In a large pot, add a little oil and sear the sausage until done.
  34. 34Remove the sausage and set aside.
  35. 35Remove the sausage and set aside.
  36. 36Remove the sausage and set aside.
  37. 37Sear turkey necks and wings in the same grease until they have a nice glaze.
  38. 38Sear turkey necks and wings in the same grease until they have a nice glaze.
  39. 39Sear turkey necks and wings in the same grease until they have a nice glaze.
  40. 40Remove the turkey and add 3 tablespoons of butter to the pot.
  41. 41Remove the turkey and add 3 tablespoons of butter to the pot.
  42. 42Remove the turkey and add 3 tablespoons of butter to the pot.
  43. 43Once the butter melts, add the diced onion, celery, and green bell pepper.
  44. 44Once the butter melts, add the diced onion, celery, and green bell pepper.
  45. 45Once the butter melts, add the diced onion, celery, and green bell pepper.
  46. 46Sauté the vegetables until fragrant.
  47. 47Sauté the vegetables until fragrant.
  48. 48Sauté the vegetables until fragrant.
  49. 49Add garlic to the vegetables.
  50. 50Add garlic to the vegetables.
  51. 51Add garlic to the vegetables.
  52. 52Prepare a seasoning blend with Kinder's The Blend, Creole seasoning, cayenne, paprika, onion, oregano, thyme, and celery seed.
  53. 53Prepare a seasoning blend with Kinder's The Blend, Creole seasoning, cayenne, paprika, onion, oregano, thyme, and celery seed.
  54. 54Prepare a seasoning blend with Kinder's The Blend, Creole seasoning, cayenne, paprika, onion, oregano, thyme, and celery seed.
  55. 55Add the seasoning blend to the sautéed vegetables.
  56. 56Add the seasoning blend to the sautéed vegetables.
  57. 57Add the seasoning blend to the sautéed vegetables.
  58. 58Rinse the soaked beans and pour them into the pot with the vegetables.
  59. 59Rinse the soaked beans and pour them into the pot with the vegetables.
  60. 60Rinse the soaked beans and pour them into the pot with the vegetables.
  61. 61Mix well and add the turkey necks and wings back into the pot.
  62. 62Mix well and add the turkey necks and wings back into the pot.
  63. 63Mix well and add the turkey necks and wings back into the pot.
  64. 64Pour in 6 cups of low sodium chicken broth and 1 cup of water.
  65. 65Pour in 6 cups of low sodium chicken broth and 1 cup of water.
  66. 66Pour in 6 cups of low sodium chicken broth and 1 cup of water.
  67. 67Add Louisiana hot sauce, Worcestershire sauce, and more of the seasoning blend.
  68. 68Add Louisiana hot sauce, Worcestershire sauce, and more of the seasoning blend.
  69. 69Add Louisiana hot sauce, Worcestershire sauce, and more of the seasoning blend.
  70. 70Add two bay leaves and cover the pot to cook on low for about two hours.
  71. 71Add two bay leaves and cover the pot to cook on low for about two hours.
  72. 72Add two bay leaves and cover the pot to cook on low for about two hours.
  73. 73After two hours, remove all the turkey from the pot.
  74. 74After two hours, remove all the turkey from the pot.
  75. 75After two hours, remove all the turkey from the pot.
  76. 76Shred the tender turkey meat off the bones.
  77. 77Shred the tender turkey meat off the bones.
  78. 78Shred the tender turkey meat off the bones.
  79. 79Add the shredded turkey and seared sausage back into the pot with the beans.
  80. 80Add the shredded turkey and seared sausage back into the pot with the beans.
  81. 81Add the shredded turkey and seared sausage back into the pot with the beans.
  82. 82Mix well, add green onion and parsley, then cover for another two hours on low.
  83. 83Mix well, add green onion and parsley, then cover for another two hours on low.
  84. 84Mix well, add green onion and parsley, then cover for another two hours on low.
  85. 85Dredge marinated chicken in flour mixed with cornstarch and seasonings.
  86. 86Dredge marinated chicken in flour mixed with cornstarch and seasonings.
  87. 87Dredge marinated chicken in flour mixed with cornstarch and seasonings.
  88. 88Fry the chicken in oil heated to 350 degrees Fahrenheit for about 12 minutes.
  89. 89Fry the chicken in oil heated to 350 degrees Fahrenheit for about 12 minutes.
  90. 90Fry the chicken in oil heated to 350 degrees Fahrenheit for about 12 minutes.
  91. 91Mash some of the beans with a potato masher to thicken the dish.
  92. 92Mash some of the beans with a potato masher to thicken the dish.
  93. 93Mash some of the beans with a potato masher to thicken the dish.
  94. 94Serve the Cajun red beans and rice over white rice.
  95. 95Serve the Cajun red beans and rice over white rice.
  96. 96Serve the Cajun red beans and rice over white rice.
  97. 97Top with honey butter cornbread and fried chicken.
  98. 98Top with honey butter cornbread and fried chicken.
  99. 99Top with honey butter cornbread and fried chicken.
  100. 100Garnish with green onion and parsley.
  101. 101Garnish with green onion and parsley.
  102. 102Garnish with green onion and parsley.

Ingredients

  • chicken
  • chicken
  • chicken
  • Kinder's The Blend seasoning
  • Kinder's The Blend seasoning
  • Kinder's The Blend seasoning
  • Tony Chachere's No Salt seasoning
  • Tony Chachere's No Salt seasoning
  • Tony Chachere's No Salt seasoning
  • garlic powder
  • garlic powder
  • garlic powder
  • Slap Ya Mama seasoning
  • Slap Ya Mama seasoning
  • Slap Ya Mama seasoning
  • Louisiana hot sauce
  • Louisiana hot sauce
  • Louisiana hot sauce
  • buttermilk
  • buttermilk
  • buttermilk
  • 1 bag Camellia Red Kidneys beans
  • 1 bag Camellia Red Kidneys beans
  • 1 bag Camellia Red Kidneys beans
  • 1 onion
  • 1 onion
  • 1 onion
  • 3 celery
  • 3 celery
  • 3 celery
  • 1 green bell pepper
  • 1 green bell pepper
  • 1 green bell pepper
  • 1 Conecuha sausage
  • 1 Conecuha sausage
  • 1 Conecuha sausage
  • oil
  • oil
  • oil
  • turkey necks
  • turkey necks
  • turkey necks
  • turkey wings
  • turkey wings
  • turkey wings
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • garlic
  • garlic
  • garlic
  • creole seasoning
  • creole seasoning
  • creole seasoning
  • cayenne pepper
  • cayenne pepper
  • cayenne pepper
  • paprika
  • paprika
  • paprika
  • oregano
  • oregano
  • oregano
  • thyme
  • thyme
  • thyme
  • celery seed
  • celery seed
  • celery seed
  • 6 cups low sodium chicken broth
  • 6 cups low sodium chicken broth
  • 6 cups low sodium chicken broth
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • green onion
  • green onion
  • green onion
  • parsley
  • parsley
  • parsley
  • all-purpose flour
  • all-purpose flour
  • all-purpose flour
  • cornstarch
  • cornstarch
  • cornstarch
  • rice
  • rice
  • rice
  • honey butter cornbread
  • honey butter cornbread
  • honey butter cornbread

Equipment

bowlpotknifecutting boardtongsspatulapotato masherspider strainer

Tips

  • Marinating chicken in buttermilk makes for a perfect marinade.
  • Soaking beans in hot water and covering them for two hours is a quick alternative to overnight soaking.
  • Conecuha sausage is recommended for its nice crust.
  • Shredding turkey meat by hand after cooking ensures tenderness.
  • Using a potato masher helps thicken the red beans and rice.
  • Adding honey butter cornbread on top makes the dish much better.