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Cajun Red Beans and Rice

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Course: Main Course
Cuisine: Southern
Keyword: Creole Red Beans and Rice
Total Time: 1 hour
Servings: 6
Author: Meggen

Ingredients

  • 3 cans organic dark red beans rinsed well
  • 1 cup chopped celery
  • 1 cup white onion chopped
  • 1 large green bell pepper chopped
  • 2 cloves garlic chopped fine
  • 12 oz. Smoked andouille sausage cut into 1/2″ circles
  • 1 TBSP olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cayenne pepper
  • 1 tsp Old Bay Seasonings
  • ½ tsp cajun seasonings
  • 1 bay leaf
  • 3 cups chicken broth
  • 1 can cold beer
  • 3-4 cups hot cooked white rice

Instructions

  • In a large pot in 1 TBSP of oil, brown the sausage until the edges are crispy. Remove sausage from the pot and set aside.
  • In the fat from the sausage, sweat the vegetables- onion, peppers and celery on medium high heat until just softened- about 5 minutes. Add in the garlic. Cook for one minute. Add in the spices- onion powder, garlic powder, cajun spice, Old Bay and Cayenne Peper- Cook until fragrant. Deglaze the pan wih the can of beer.
  • Add the andouille sausage back into the pot. Add in the Bay leaf.
  • Pour in the chicken stock and let come to a simmer. Season with salt and pepper. Let the vegetables cook with the stock for 10 minutes. Add in the drained beans.
  • Let simmer for 20 minutes. With the back of a wooden spoon, smash some of the beans against the pot to thicken the mixture.
  • Cook on low heat , uncovered for 30 minutes more until well thickened, stirring often to keep the bottom of the pot from sticking.
  • Serve over hot white rice with Tabasco on the side. Remove the bay leaf before serving.