Southern Comfort Plate: Red Beans and Rice, Fried Chicken, and Cornbread

1. Red Beans and Rice

Ingredients:

1 lb dried red beans, soaked overnight

1 lb smoked sausage or ham hocks, sliced

1 large onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

2 celery stalks, chopped

2 bay leaves

1 tsp thyme

1 tsp paprika

1/2 tsp cayenne pepper (optional)

6 cups chicken broth or water

Salt and pepper to taste

4 cups cooked white rice

2 tbsp fresh parsley, chopped (for garnish)

Instructions:

Cook the Beans:

In a large pot, sauté the sausage, onion, bell pepper, garlic, and celery until the vegetables are softened, about 5 minutes.

Add the soaked red beans, bay leaves, thyme, paprika, cayenne pepper (if using), and chicken broth or water.

Bring to a boil, then reduce heat to low and simmer, uncovered, for about 2-3 hours, or until the beans are tender. Stir occasionally and add more water if necessary.

Once the beans are tender, use a spoon to mash some of the beans against the side of the pot to create a creamy texture.

Season with salt and pepper to taste. Remove the bay leaves before serving.

Serve:

Spoon the red beans over a bed of cooked white rice and garnish with chopped parsley.

 

2. Crispy Fried Chicken

Ingredients:

4-6 chicken pieces (legs, thighs, wings)

2 cups buttermilk

2 cups all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp cayenne pepper (optional)

Salt and pepper to taste

Vegetable oil (for frying)

Instructions:

Marinate the Chicken:

Place the chicken pieces in a large bowl or ziplock bag and pour the buttermilk over them. Let them marinate in the refrigerator for at least 2 hours, or overnight for best results.

Coat the Chicken:

In a large bowl, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.

Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture, pressing to adhere.

Fry the Chicken:

Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).

Fry the chicken in batches, making sure not to overcrowd the pan, for about 12-15 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (75°C).

Drain on paper towels and keep warm in the oven if necessary.

 

3. Southern Cornbread

Ingredients:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar (optional)

1 tbsp baking powder

1/2 tsp salt

1 cup buttermilk

2 large eggs

1/4 cup melted butter or vegetable oil

Instructions:

Make the Cornbread:

Preheat your oven to 400°F (200°C).

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In another bowl, whisk together the buttermilk, eggs, and melted butter or oil.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Pour the batter into a greased 8-inch square baking dish or cast-iron skillet.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let cool slightly before slicing.

Serve: Plate a generous portion of red beans and rice, a piece of crispy fried chicken, and a slice of warm cornbread. This meal is perfect for enjoying a taste of the South right at home.

Prep Time: 30 mins | Cooking Time: 3 hrs | Total Time: 3 hrs 30 mins | Kcal: ~1,000 per serving (depending on portion size) | Servings: 4-6

This Southern Comfort Plate is the ultimate comfort food, with hearty flavors and satisfying textures that make it a true family favorite. Enjoy every bite!