Authentic Louisiana Red Beans and Rice

Authentic Louisiana Red Beans and Rice

Get your dinner-time fix with this zesty Louisiana-inspired red beans and rice recipe. This slow-cooked one-pot meal offers up so much flavor with a generous helping of peppers, onions, andouille sausage, and the best part of all...beans! All these ingredients come together for a blend that creates a rich, creamy and surprisingly nutritious meal for how good it tastes. And for anyone who enjoys a little more heat - We suggest sprinkling in some extra cayenne pepper and Carolina Cooker® hot sauce for good measure. Serve with a big scoop of white rice, and you’re ready to dig in!

Prep: 10 minutes Cook: 2 to 2-1/2 hours Serves: 6-8

Ingredients

1 lb. Red Kidney Beans (soaked overnight)
2 Cups Onion chopped
1 Cup Bell Pepper chopped
1 Cup Celery chopped
6 Cups Chicken Broth
1 tbsp. Dried Parsley
2 tsp. Dried Thyme
2 tbsp. Carolina Cooker® Cajun seasoning
1 tsp. Cayenne Pepper
2 Bay Leaves
1 lb. Andouille Sausage sliced
2 Cups White Rice
Minced Garlic
Green Onion for topping

Directions

Rinse red beans and let soak overnight.
Heat cast iron dutch oven over medium heat. Add andouille sausage stirring to brown edges.
Once browned, remove sausage and add in onion, bell pepper, celery and minced garlic.
Sauté vegetable mixture for 5 minutes. Next add in drained beans with all the chicken broth.
Season last all the dry ingredients: Bay leaves, parsley, thyme, Cajun seasoning and cayenne pepper.
Bring to a boil, then reduce to simmer and cover for 2 hours.
Stir in sausage for the last 30 minutes with the heat turned down low. Continue to simmer
with lid off.
Taste and seasoning with salt and pepper as needed.
Serve hot over white rice and sprinkle with green onions for even more flavor!