Red Beans & Rice
LOUISIANA RED KIDNEY BEANS & RICE WITH ANDOUILLE SAUSAGE
My mom made it often, it was a staple in our house. All the Louisiana restaurants have it, and if you don’t have it on the menu, well you just have to. Us Cajuns never really order it at restaurants because most of us cook it. BUT, we just like the security of knowing it’s available at these said restaurants in case we ever do want to partake. Ugh, we’re so spoiled.
The other good thing about this recipe, is it makes for leftovers, and it uses non-perishable canned goods. You can use dried beans or the canned. For mine, I use canned, and it tastes just as good as the dried.
Red beans and rice doesn’t always have to have sausage. But, hey, why would you not?!
LOUISIANA RED KIDNEY BEANS & RICE WITH ANDOUILLE SAUSAGE RECIPE
Ingredients
1 diced yellow onion
2 diced bell peppers
2 stalks diced celery
4 cloves minced garlic
12oz andouille sausage sliced
pepper, salt, Cajun seasoning, red pepper flakes, dried oregano, rosemary to taste
2 tbsp Worcestershire, 1 tsp Tabasco sauce and 2 tbsp red wine vinegar
2 cups chicken stock
3 cans dark kidney beans, mash 1 can to use as thickening agent
3 bay leaves
cooked rice
green onion and parsley, chopped for topping
2 tablespoons flour at end of cooking if needed to thicken
Instructions
Sauté diced onion, bell pepper, celery and 4 cloves of minced garlic. Slice up 12oz andouille sausage, and once vegetables are wilted, add in the sausage. Season with pepper, salt, cajun seasoning, red pepper flakes, oregano and rosemary, and the Worcestershire, Tabasco sauce and red wine vinegar. Stir and cook for 8-10 min on medium. Mash 1 can of kidney beans in bowl, set aside. Add in 2 cups of chicken stock to vegetables and sausage. Stir in the mashed beans, then add 2 remaining cans of kidney beans in pot with the mashed beans. Stir in well. Add in 3 bay leaves. Stir all again, set on low boil for 45 minutes. Add scooped rice and top with green onion and parsley.
