Mickie Sherwood’s Creamy-Style Red Beans and Rice

Please welcome Mickie Sherwood to the blog with bona-fide Louisiana red beans. Mickie – this is one of my favorite comfort foods from home so can’t wait to see how you make yours. I like mine with a little andouille, but I mix it up with the meat and sometimes even go vegetarian.

Everyone, don’t forget to check out Mickie’s book Templet’s Tasty Tails. She’s brought a yummy excerpt that features another Louisiana favorite!


From boudin, crabs, and crawfish to red beans and rice, food is king in South Louisiana. Somebody eats something delicious in all of my novels. But, we get to that later.

Now, I’ll share my version of how to prepare the scrumptious meal of red beans and rice. No two cooks cook red beans the same way. Some people like to cook them so that the bean is done but the skin is unbroken. Others prefer their beans cooked to a creamy consistency, meaning the outer skin breaks open.

I love mine in-between. There is a combination of both. This way my bean juice, or gravy if you want to call it that, is just right for my rice.

Red Beans and Rice Recipe:


Read beans (You determine the amount to cook. I cooked 1 cup.)

1 – Onion

Green onions

Bell Pepper (I used 1/2 each green, orange, and yellow.)

Water (Enough water to cover the beans.)

Ham slice – cubed

Garlic powder



Cooked fluffy rice


1) Pick and wash the beans to remove the grit.

2) Pour beans in a pot and cover with water.

3) Add chopped onions, green onions, and bell peppers. Season to taste. Be mindful of the salt because you’re adding ham.

4) Cube the ham while water starts to boil.

Cubed Ham


5) Add ham to beans and reduce the heat to medium.

Boiling Red Beans with Mickie Sherwood


6) Keep an eye to prevent water from cooking down too low. Add more as needed, stirring constantly.

7) Cook beans to perfection, about two hours. I cook mine on a moderately high heat to make them creamy. That means they must be under a constant eye to prevent scorching.

8) Serve with fluffy rice.


Red beans and rice

Add a dash of Louisiana Hot Sauce or Tabasco Sauce and you’re all set. Enjoy your meal with a hunk of cornbread!


You can read the full recipe with pictures at my blog.


Earlier, I mentioned crawfish. If you’ve ever been to South Louisiana, you’ve probably dared to eat a few. Booker Templet, the hero in Templet’s Tasty Tails, my latest mainstream romance, is a crawfish farmer who is determined to woo Web Designer, Erika Washington. After their initial business meeting ended in a spirited fashion, he stumbles upon her at an Easter crawfish boil held by a mutual acquaintance.

Templet's Tasty Treats by Mickie Sherwood

Templet’s Tasty Tails

Web Designer Erika Washington’s contract with her childhood best friend covers all possibilities about her pregnancy. But, one unpredictable event redirects her future. As a donor-surrogate, what does one do when fate changes the plan and claims the lives of the intended parents? If you’re selfless, strong-willed Erika Washington, you mount a defense to keep your baby.

Entrepreneur Booker Templet, owner of Templet’s Tasty Tails, secretly agrees to help his first cousin. However, unfortunate circumstances change the course of his life. After he learns the identity of the other donor, Booker plans to be a part of his child’s life. No matter what.

Will Erika and Booker battle over custody of the baby? Will their horrible loss help them find consolation in each other’s arms? Or will fate intervene yet again?




Steps behind Vince, Booker walked into the dusky evening. The noise level indicated the event was still in full swing. Searching the grounds for Erika, he spotted her away from the masses. Although Vince appeared hesitant about joining the women, Booker did not give it a second thought. He sauntered over.

Erika and Theresa shared a table littered with yet-to-be-eaten crawfish and totally destroyed carcasses.

“Well, how are Templet’s Tasty Tails?”

“That’s a catchy title for your website,” Erika complimented.

“Ahh. But, I don’t have one. Yet.” Taking it upon himself, Booker swiped a crawfish from their pile and peeled it. “I seem to remember a certain web designer cutting me loose.” Like a crawfish-eating connoisseur, he devoured the tail. “Meaty. Succulent. Delicious.”

“If you must say so yourself, huh?” Erika picked at him, presenting him a half-smile. He noticed she soaked the fingers of one hand in a cup of water.

She turned her palm upward. The tips of her fingers were shriveled and streaked red.

“Are they burning?”

“Like a four-alarm blaze,” she said. “Too many crawfish aren’t good in my condition, anyway.”

“I know what’ll help.” Booker went to the bar and came back. “Try this.”

He replaced the water cup with milk. Next, he lifted her hand, feeling her ultra-soft skin. Erika allowed him to submerge her fingers.

“That does feel better.”



“Wow. I call that progress.”

During their whole exchange, Theresa and Vince watched in silence. Vince whispered something in Theresa’s ear. Theresa nodded and looked at Vince with loving eyes.

“If you’re still interested, I have an idea for your site.” Erika appeared to recognize the other couple’s need for a private moment.


“Come on.” She got up with her fingers resting in the cup of milk. “My case is in the house.”

“If I may, I’d like to start over. I’m Booker.”

Erika seemed to toy with the idea of rejection. She did an embellished eye bat. As if she had X-ray vision that could see to his core, she mapped his body from head to toe, and back up to his eyes.

“I’m Erika. It’s nice to meet you, Booker.”

As he accompanied Erika into the house, Booker felt relieved to be in her good graces.


What actors would I love to see in the roles of Erika and Booker? I’ll show you at Templet’s Tasty Tails’ Pinterest Storyboard: .

Where to Buy:

Amazon | Kobo | B&N


If you’ve never had crawfish and would like to see how to boil and peel them, I have a blog post for that. Check it out here . This post has pictures and a video.

I’ve enjoyed sharing Foodie Friday with you.

Thank you, Irene, for including me.

About Mickie:

I’m a cruise-loving, people-watching, picture-snapping baby boomer with time on my hands. So, I create sweet, and spicy relationship-based, mainstream-contemporary, romantic love stories.

Visit Mickie Online:


First Chapter Blog

Pay it Forward Blog

Twitter | Pinterest | Goodreads



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2 Responses to Mickie Sherwood’s Creamy-Style Red Beans and Rice

  1. It’s wonderful to be here on this fall day. For me, red beans and rice is a comfort food that makes me feel good inside and out. Go to http://mickiesherwood.com/blog/category/mickies-good-eats-2/ for more of my recipes with pictures. Don’t forget to check out my novels while you’re there.

    Visitors, what is your favorite comfort food?

    Irene, thanks for having me today.


  2. Hi Mickie –

    Thanks for coming. You are right – red beans are the perfect comfort food. I’m going to have to try your recipe next time I make some. I have to say – you are a more dedicated cook than I am. I use a slow cooker so I can put them on in the morning and forget about them until it’s time to make the rice and cornbread.

    Uh…sometimes I forget to turn them on. There’s been many a night I was scrambling for supper because I didn’t turn the beans on in time. So your two-hour method would be a life-saver (supper-saver anyway).