Red Beans & Rice

When it comes to Louisiana cooking and flavor, one can’t ask for more than this simple dish.

A delicious dish inspired by traditional New Orleans cuisine, consisting of a rich mix of rice, red beans, and Cajun Spices.

With spicy Andouille sausage with Cajun flavor, this full-bodied dish provides one with an authentic dish from the souths bayou. Just careful with cayenne pepper!

Total Time:         1 hour and 90 minutes

Prep Time:                20 -25 minutes

Cook Time:               70 minutes     

Cuisine:                  Cajun

Course:      Dinner

Guests:                        2

Ingredients

Spice Mixture:

·         1 teaspoon fresh oregano

·         ½ teaspoon fresh thyme

·         ½ teaspoon paprika

·         ¼ teaspoon ground cayenne red pepper or cayenne pepper (Start with ¼ teaspoon first then add more to your liking.) 

·         1 teaspoon Cajun spice (add more to your liking)

Sausage/Rice/Beans/Vegetables

·         2 tablespoons olive oil

·         2 Cajun andouille sausages, cut into slices (remove sausage casings.)

·         2 teaspoons garlic minced

·         ½ cup yellow onion, diced (Or whatever color you want)

·         ½ cup red bell pepper, diced (or any color of pepper you like)

·         3 celery ribs, diced

·         Salt to taste

·         Freshly ground pepper, to taste

·         3 cups vegetable or chicken broth

·         2 cans red beans

·         ¾ cup rice (your preference)

·         1 bay leaves

Decoration

·         Sprinkle of chopped fresh parsley or fresh green onions for decoration

Guests:                       6

Ingredients

Spice Mixture:

·         1 teaspoon fresh oregano

·         ½ teaspoon fresh thyme

·         ½ teaspoon paprika

·         ¼ teaspoon ground cayenne red pepper or cayenne pepper (Start with ¼ teaspoon first then add more to your liking.) 

·         1 teaspoon Cajun spice (add more to your liking)

Sausage/Rice/Beans/Vegetables

·         2 tablespoons olive oil

·         3 Cajun andouille sausage, cut into slices (remove sausage casings.)

·         4 teaspoons garlic minced (or however much you want)

·         1 large yellow onion, diced

·         1 small red bell pepper, diced (or any color of pepper you like)

·         3 celery ribs, diced

·         1 teaspoon salt or to taste

·         Freshly ground pepper, to taste

·         6 to 7 cups vegetable or chicken broth

·         3 cans red beans

·         1 ¾ cups rice, rinse and soaked before usage.

·         2 bay leaves

Decoration

·         ½ cup chopped fresh parsley or ½ cup fresh green onions for decoration

Instructions 

1.      Rice: Rinse and soak while preparing other ingredients.

2.      In a stock pot or a Dutch oven, heat 2 tablespoons olive oil over medium heat.

3.      Sausage: Add sausage slices and cook until browned, stirring frequently.

4.      Vegetables: Add garlic to pot, stir until aromatic. Add onions and pepper stirring frequently. Cook for about 3 minutes then add celery and cook for 4 minutes. (Or until it softens)

5.      Broth: Pour in vegetable broth and stir.

6.      Herbs and Spices: Add: salt, pepper, oregano, thyme, paprika, cayenne, and Cajun spice. Mix together. Taste, add more Cayenne pepper or Cajun spices to your liking.

7.      Red Beans: drain and rinse two cans of red beans, add to pot. Mix well.

8.      Rice: Add rice and bay leaves to mixture. Mix well until all ingredients are well combined. Increase heat to High and bring mixture to a boil.

9.      Cook: Once it comes to a boil, reduce heat to low and cover with lid and simmer for 20 to 30 minutes. 

10.  Beans: While everything is cooking, drain and rinse the last can of red beans. Take half and add to the pot, take the other half and place in a bowl with 1 tablespoon of water. Mash the beans with a fork or spoon until they are adequately smashed. Add to the rest of the mixture and stir well. The mixture should turn red. Not blood red, but red. Taste and season to your liking. Cook for another 20 minutes.  Taste to make sure it meets what you want, and then remove from heat, and let sit for a few minutes.

11.  Serve: Place in a soup Touraine or large serving bowl. Decorate with parsley or green onions. And don’t forget the cornbread, duh.

12.  Enjoy

Note: 

The amount of broth depends on the amount of rice used. The first time I cooked this, I used 7 cups of broth and 2 cups of rice. I had to cut back on the rice the other times I made it. I finally ended up settling with 6 ½ cups of broth. But make it a few times and then you decide what works best for you.