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!
Cookware We Recommend: Cast Iron Dutch Oven
Prep Time: 10 minutes
Cook Time: 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!
