Louisiana Platter Recipe

Cook the Beans

In a large pot, combine red beans, water, onion, green bell pepper, celery, garlic, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 1.5 hours until beans are tender.

Add Rice

Once the beans are cooked, stir in the cooked white rice and let it simmer for an additional 10 minutes. Remove bay leaf before serving.

Sauté the Chicken

In a skillet, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove chicken and set aside.

Cook Vegetables

In the same skillet, add onion, green bell pepper, and garlic. Sauté until the vegetables are soft.

Combine Ingredients

Add the canned diced tomatoes, chicken broth, and Creole seasoning to the skillet. Return the chicken to the skillet and simmer for 20 minutes.

Cook Sausage

In a separate skillet, heat olive oil over medium heat. Add sliced andouille sausage and cook until browned and heated through.

Preheat Oven

Preheat your oven to 400°F (200°C).

Mix Dry Ingredients

In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.

Mix Wet Ingredients

In another bowl, whisk together milk, egg, and melted butter.

Combine and Bake

Pour the wet ingredients into the dry ingredients and mix until just combined. Pour into a greased baking dish and bake for 20-25 minutes or until golden brown.