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Red Beans and Rice

Yields1 Serving

 1 cup Basmati Rice
 1 tbsp Vegetable oil
 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
 1 medium sweet onion, diced
 1 green bell pepper, diced
 2 celery ribs, diced
 2 tbsp tomato paste
 3 cloves garlic, minced
 1 ½ tsp Cajun seasoning, salt-free
 3 (15-ounce) cans red beans, drained and rinsed
 3 cups chicken stock
 1 tsp hot sauce
 1 bay leaf
 Kosher salt and freshly ground black pepper, to taste
 2 tbsp chopped fresh parsley leaves
1

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

2

Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.

3

Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

4

Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.

5

Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.

6

Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.

7

Serve immediately, topped with rice and garnished with parsley, if desired.

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