Directions:
For the Red Beans & Rice:
Cook the beans: In a large pot, heat olive oil over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Cook for 5-7 minutes until softened.
Stir in the thyme, paprika, cayenne (if using), diced tomatoes, and bay leaf. Add the chicken broth and beans. Bring to a boil, then reduce to a simmer. Cover and cook for 1-1.5 hours (if using dried beans), or 15-20 minutes (if using canned beans), until the beans are tender.
Season and serve: Remove the bay leaf, then stir in the cooked rice. Season with salt and pepper to taste. Let it sit for 5 minutes to combine the flavors before serving.
For the Chicken Wings:
Preheat your oven to 400°F (200°C) or heat oil in a deep fryer.
Season the wings: In a large bowl, toss the chicken wings with olive oil, garlic powder, paprika, onion powder, cayenne (if using), salt, and pepper.
Bake or fry: Arrange the wings on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until crispy. If frying, cook for 8-10 minutes until golden and crispy.
Serve the wings hot with your favorite dipping sauce.
For the Cornbread:
Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking pan or skillet.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix the milk, eggs, melted butter, and sour cream (or buttermilk).
Add the wet ingredients to the dry ingredients and stir until combined.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool slightly before slicing and serving.
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