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1 cup basmati rice

1 tablespoon 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 tablespoons tomato paste

3 cloves garlic, minced

1 1/2 teaspoons Cajun seasoning, salt-free

3 (15-ounce) cans red beans, drained and rinsed

3 cups chicken stock

1 teaspoon hot sauce

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

2 tablespoons 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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