A Family-Style Appetizer. Layers of red beans, dirty rice, and our homemade Monty’s creole sauce topped with cheese, with shrimp or scallops.

In a medium saucepan, heat 2 tbs vegetable oil over medium heat. Add the diced onion, celery, and green bell pepper and sauté until softened, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Sauté aromatics

If using andouille, add the sliced sausage and cook 2–3 minutes to render some fat and brown lightly. Add the drained red beans and stir to combine.

Add sausage and beans

Add 1 cup chicken or vegetable stock, Creole seasoning, bay leaf, hot sauce (if using), salt and pepper. Bring to a gentle simmer, reduce heat to low, and cook 10–15 minutes, partially covered, allowing flavors to meld. If the mixture becomes too thick, add up to 1/4 cup water or stock.

Simmer

Remove bay leaf. Mash about 1/3 of the beans gently with the back of a spoon for creaminess while leaving the rest whole. Stir in chopped parsley. Keep warm while preparing other components.

Finish beans

Combine 1.5 cups rinsed rice with 3 cups water and 1/4 tsp salt in a medium pot. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Cook rice

While rice cooks, heat 1 tbs oil or butter in a skillet over medium-high heat. Add ground pork or beef and brown, breaking up with a spoon, about 5–7 minutes. Add diced onion, celery, green pepper and cook until softened, about 4 minutes. Add minced garlic and cook 30 seconds.

Cook meat and vegetables

Stir in Creole seasoning, Worcestershire sauce, thyme, salt and pepper. Add the cooked rice to the meat mixture and stir to combine thoroughly. Taste and adjust seasoning. Keep warm.

Season and combine

In a small saucepan, melt 1 tbs butter over medium heat. Add 1/2 chopped onion and sauté 3–4 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds. Stir in the tomato paste and cook 1 minute to caramelize slightly. If using, add the sherry or white wine and scrape any browned bits from the pan; cook 1 minute to reduce.

Sauté aromatics and deglaze

Add the drained diced tomatoes and 1 cup chicken stock. Stir in Creole seasoning, paprika, cayenne, sugar, hot sauce (if using), lemon juice, salt and pepper. Bring to a gentle simmer and cook 8–10 minutes until slightly thickened. Taste and adjust seasoning; if too acidic, add a pinch more sugar.

Build the sauce

Use an immersion blender for a smoother sauce if desired, or leave slightly chunky. Keep warm until assembly.

Finish

Pat shrimp or scallops dry. Toss with olive oil, garlic powder, paprika, kosher salt and black pepper. Heat 1 tbs vegetable oil in a large nonstick skillet over medium-high heat. Add seafood in a single layer and cook shrimp 1.5–2 minutes per side until opaque and just cooked through; cook scallops about 2–3 minutes per side until golden and opaque. Remove from heat and keep warm.

Season and cook seafood

In a large shallow ovenproof baking dish (or several small individual dishes for smaller servings), spread the red beans in an even layer across the bottom (about 2 cups). Spoon the dirty rice evenly over the beans (about 2 cups), leaving a narrow rim. Pour Monty’s creole sauce evenly over the rice (about 3/4–1 cup), spreading gently.

Assemble Buddy Bowl

Sprinkle the shredded cheddar or Monterey Jack cheese evenly over the sauce (about 1.5 cups). Arrange the cooked shrimp or scallops on top in a single decorative layer.

Top with cheese and seafood

Preheat broiler to medium-high or oven to 375°F (190°C). If using broiler: place the dish under the broiler 2–3 minutes until cheese is melted and lightly browned—watch carefully. If baking: bake 8–10 minutes until cheese is melted and bubbling.

Bake to melt

Remove from oven, sprinkle sliced green onions over the top and serve family-style with lemon wedges on the side. Serve immediately with crusty bread or crackers.

Garnish and serve

canned small red beans (drained and rinsed)

yellow onion (small), finely diced

celery stalks, finely diced

green bell pepper, finely diced

garlic cloves, minced

vegetable oil

chicken or vegetable stock

smoked andouille sausage, sliced (optional for more flavor)

Creole seasoning (or cajun), plus more to taste

bay leaf

hot sauce (optional)

fresh parsley, chopped (for finish)

salt

black pepper

long-grain white rice, rinsed

water

ground pork or beef (or combination)

yellow onion, finely diced

celery stalk, finely diced

garlic clove, minced

vegetable oil or butter

Creole seasoning

Worcestershire sauce

fresh thyme (or 1/2 tsp dried)

tomato paste

diced tomatoes (canned), drained

sherry or dry white wine (optional)

chicken stock

yellow onion, finely chopped

butter

paprika

cayenne pepper

sugar

lemon juice

large shrimp, peeled and deveined (or sea scallops, about 1/2" thick)

olive oil

garlic powder

Paprika (for seafood)

kosher salt

shredded cheddar or Monterey Jack cheese

green onions, thinly sliced (for garnish)

lemon wedges (for serving)

vegetable oil (for skillet)

Our World Famous Buddy Bowl

Make Our World Famous Buddy Bowl Recipe in just 1h . A Family-Style Appetizer. Layers of red beans, dirty rice, and our homemade Monty’s creole sauce topped with cheese, with shrimp or scallops.

Our World Famous Buddy Bowl Recipe

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