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This is the last post of the cooking party before I announce the winner of the Cookbook Giveaway tomorrow. I know that we’ve been sort of Emeril-centric around here the past few weeks but we also had some awesome giveaways! After tomorrow’s announcement (and one more recipe peek to round it out) we’ll be back to diving into an exotic variety of food, most of which you can cook in 30 to 45 minutes or less.

In fact, I’ve been saving up pics of some fabulous dinners we’ve had in between and before Emeril mania started around here, so keep an eye out for tons of great new recipes!

Now, without further ado, Emeril’s Red Beans and Rice (supposed to be Soup but I just couldn’t bring myself to put the rice in the pot and instead served it atop a nutty brown rice.)

PREP: Jalapenos, red kidney beans and short grain brown rice

This is Emeril folks and this dish is, traditionally, a dish with a wee bit of heat. While I like and can take a little heat, mostly in the name of flavor, because of heartburn issues — I took this down a notch (sorry, Em!) The way to reduce the heat in this dish, while still retaining the flavor is this: I changed the chorizo for kielbasa sausage, removed the seeds and ribs from the jalapenos and skipped the Louisiana hot sauce. This made the dish mild enough to bypass the heartburn but flavorful enough to enjoy.

Bringing the beans to "simmer n' soak" to soften and de-gas

PREP: Chopping & assembling ingredients in slow cooker

PREP: Add the beans!

Swimming in broth

A finished dish of red beans and kielbasa, Emeril-style, topping rice:

Red beans and rice -- sooo nice (Kudos to anyone who notices)