Go Back

Red Beans and Rice

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup White or Basmati Rice
  • 2 tbsp Vegetable Oil
  • 1 package smoked andouille sausage, sliced and quartered into bite-sized pieces
  • 1 medium sweet onion, diced
  • 1 green bell pepper, diced
  • 1 ribs celery, chopped
  • 2 tbsp Tomato paste
  • 4 cloves garlic, minced
  • 1 1/2 tsp Cajun seasoning I use Tony Chachere’s Creole Seasoning
  • 3 (15oz) cans red beans, drained and rinsed
  • 3 cups Chicken Stock
  • 1 1/2 tsp Crystal Hot Sauce
  • 1 bay leaf
  • Kosher salt and fresh pepper to taste
  • Garnish: chopped green onions or parsley

Method
 

  1. Prepare Rice according to package instructions
  2. Heat vegetable oil in large saucepan or Dutch oven over medium-high heat. Sauté andouille sausage until lightly browned, about 5 minutes. Remove from saucepan and set aside.
  3. Add onion, bell pepper and celery to saucepan. Cook, stirring occasionally, until tender, about 4-5 minutes.
  4. Stir in rinsed and drained red beans, chicken stock, hot sauce, bay leaf and cooked sausage. Season with salt and pepper to taste. Bring to a boil. Cover saucepan, reduce heat and simmer for 15-20 minutes. Uncover. Continue to simmer for 15-20 minutes.
  5. Using a large spoon (I use a potato masher), mash beans to thicken mixture. Add salt and pepper to taste.
  6. Serve, topped with scoop of rice and hot French bread. Garnish as desired.
  7. Fold laundry