What's for dinner? Red Beans and rice

We are not spicy food people. Now for clarification-we like flavor- spices- just not spicY. So when I make food that normally has a kick to it, I don't kick hard, more like stubbing your toe vs getting kicked in the ba...shins.

I have a lot of chilis, or chiles, depending on your preference, location and spelling abilities. I actually use the words interchangeably, just to keep people on their toes. But not all of them are HOT. Most add more flavor than heat and the ones that add more heat, I generally stay away from. If you want to get a new set of taste buds every time you eat, by all means, load up!

When I make a Cajun or Creole seasoning blend, or a Mexican spice blend, I generally reduce any heat to half--flavor over scorch for us. If anyone wants more heat, they can add it. That's the fun of cooking--customizing! Don't be afraid to make a recipe your own! Just because a recipe says add 2 c habanero powder doesn't mean you have to! The recipe police do not exist. And if they did, they may not like it spicy either!

Start with less spice mix and adjust from there. It is easier to add more than to cool it down. There are ways however. Added too much spice? If the recipe is liquidy, throw a potato in to soak up some of that spice (this works if you add too much salt as well). You can take the potato out in the end and throw it away or use it in another dish or eat it. It acts as a sponge soaking up the liquid as it cooks. Pasta and rice work the same way but you would have to leave that in so make sure it "works" with the dish.

Finally, don't make special trips to the store for one ingredient if you can help it! I made this tonight and didn't have celery. Dinner was not ruined, I didn't have to think of something else make, I did not fall into depths of despair. I used carrots. I am neither Cajun nor from Louisiana, so I don't have to follow their rules! I know the holy trinity of Cajun cooking does not involve carrot, but sometimes you have to live by your own rules.

Red Beans and Rice

In the Instant Pot --the glorious time saving invention that has stolen my heart--throw in:

1 chopped onion

About 1 c chopped carrot (about because what if your carrot is less than that? Or really big?

And/Or 2-3 stalks chopped celery

about 1 c chopped bell pepper, color is your choice

1-2 cloves minced garlic

1-2 tsp + Cajun seasoning

1 tsp thyme

1 tsp garlic pepper

1/2 tsp paprika

1/2 tsp smoked paprika

1tsp salt (may need more, beans are a salt sucker)

1 pound dry red beans

6 c chicken stock/broth

1 pound smoked sausage (I use turkey or andouille but andouille can be spicy), sliced in rings

1 ham hock - if you can find it. Sometimes we can, sometimes not. Can also use smoked turkey leg/wings, chopped ham or simply leave it out

Now this is what I do, you may be more precise. I turn on the machine and hit BEANS. Then leave it alone to do its thing. And then I continue to leave it on warm until it is time to eat. Sometimes it's an hour, sometimes 4. When it is done and languishing on warm, I will open the lid, taste for salt etc. I also puree some of the beans to make it thicker and pick the meat off the ham hock and put it back. Then close it up again and leave it alone until dinner.