Description
A hearty and flavorful dish made with smoked sausage, red beans, and spices served over warm basmati rice.
Ingredients
Scale
- 1 tablespoon oil (vegetable or canola)
- 1 (13-ounce) package smoked andouille sausage (sliced into thin coins)
- 1 sweet onion (diced, 1–1/2 cups)
- 1 green bell pepper (diced, 1 cup)
- 1–1/3 cups diced celery (3 large ribs)
- 2 tablespoons tomato paste
- 1 tablespoon finely minced garlic (3 to 4 cloves)
- 1–1/2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 3 (15-ounce) cans red beans (drained and rinsed)
- 3 cups chicken stock
- 1 bay leaf (optional)
- 1–1/4 cups uncooked basmati rice
- 3 tablespoons finely chopped fresh parsley
- Hot sauce (or cayenne pepper for more heat)
Instructions
- Heat the oil in a large pot over medium heat. Add thinly sliced sausage in a single layer and cook until lightly browned, 5–6 minutes, stirring frequently. Remove sausage with a slotted spoon to a paper-towel-lined plate and tent with foil. If more than 2 tablespoons of grease remains, drain the excess.
- Add 1-1/2 cups diced onion, 1 cup diced bell pepper, and 1-1/3 cups diced celery to the pot. Cook, stirring occasionally, until tender and onion is translucent, 7–10 minutes.
- Add tomato paste, garlic, Cajun seasoning, paprika, oregano, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir until fragrant, 1–2 minutes.
- Add drained and rinsed red beans, chicken stock, and bay leaf. Return sausage to the pot, bring to a boil, then cover and simmer for 15 minutes. Uncover and simmer another 15 minutes.
- Meanwhile, bring a large pot of water to a boil. Salt the water and add rice. Cook for 6 minutes, until tender, then drain and fluff with a fork. Set aside.
- After simmering, mash some beans using one of two methods: either mash them in the pot with a wooden spoon until slightly thickened, or blend 1-1/2 cups of beans and liquid (avoid sausage pieces) until smooth, then return to the pot. If desired, mix in finely chopped parsley. Stir, taste, and season with additional salt and pepper (typically another 1/4 to 1/2 teaspoon salt).
- Serve with hot sauce and cayenne pepper, if desired. Serve over cooked rice and enjoy!
Notes
- Note 2: The red beans should be drained and rinsed to remove excess salt and preservatives.
- Note 3: Fresh parsley can enhance the flavor and add a nice touch when serving.
- Note 4: Be sure to salt the water to enhance the flavor of the rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 50mg