Red beans & rice, corn bread muffins & fried chicken wings

recipe for a classic Southern meal with red beans and rice, cornbread muffins, and fried chicken wings:

Red Beans and Rice: Ingredients:

• 1 cup dried red kidney beans
• 4 cups water
• 1 pound andouille sausage, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 4 cups cooked white rice
• Chopped green onions for garnish

Instructions:

1. Rinse the dried red beans and soak them in water overnight, or use the quick soak method by bringing them to a boil for 2 minutes, then letting them soak for an hour. Drain and rinse the beans.
2. In a large pot, heat some oil over medium heat. Add the sliced andouille sausage and cook until browned. Remove the sausage from the pot and set it aside.
3. In the same pot, add the chopped onion, bell pepper, and celery. Sauté until the vegetables are tender.
4. Add the minced garlic, bay leaves, thyme, cayenne pepper, salt, and black pepper. Cook for a few minutes until fragrant.
5. Add the soaked and drained beans and enough water to cover them by about 2 inches. Bring to a boil, then reduce the heat and simmer, partially covered, for 1.5 to 2 hours or until the beans are tender. Stir occasionally and add more water if necessary.
6. Return the cooked sausage to the pot and continue to simmer for another 30 minutes. Adjust the seasoning if needed.
7. Serve the red beans and sausage over cooked white rice, garnished with chopped green onions.

Cornbread Muffins: Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 2 eggs

Instructions:

1. Preheat your oven to 425°F (220°C). Grease a muffin tin or line it with muffin liners.
2. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, melted butter, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fill each muffin cup about 2/3 full with the cornbread batter.
6. Bake for 15-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Fried Chicken Wings: Ingredients:

• 12 chicken wings
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Vegetable oil for frying

Instructions:

1. In a bowl, marinate the chicken wings in buttermilk for at least 1 hour or overnight in the refrigerator.
2. In a separate bowl, mix the flour, salt, paprika, garlic powder, and onion powder.
3. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot to 350-375°F (175-190°C).
4. Remove the chicken wings from the buttermilk, allowing excess liquid to drip off.
5. Dredge the wings in the seasoned flour mixture, ensuring they are well coated.
6. Carefully place the coated chicken wings in the hot oil and fry until they are golden brown and cooked through (about 10-12 minutes).
7. Remove the wings with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve your red beans and rice, cornbread muffins, and fried chicken wings together for a delicious Southern-inspired meal. Enjoy!