Red Beans & Rice
Servings: 4
Equipment
- Dutch Oven
Ingredients
- 1 tbsp canola oil
- 2-3 andouille sausage
- 2 stalks celery diced
- 1 green bell pepper diced
- 1 small onion diced
- 4 cloves garlic minced
- 1 tbsp creole or cajun seasoning
- 1 tsp smoked paprika
- 1 bay leaf
- 1 (14 oz) can kidney beans
- 1/2 cup white rice recommend basmati
- 2 tbsp butter
- 1/4 cup flat leaf parsley chopped
- salt to taste
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat.
- If using raw andouille sausage, remove it from the casing and crumble into the pot. If using pre-cooked sausage, cut it into 1/2-inch slices and add to the pot. Cook over medium heat until the sausage browns slightly, about 3-5 minutes.
- Add the finely chopped green bell pepper, diced onion, and celery. Stirring frequently, cook until slightly browned, 10-12 minutes.
- Add the garlic, seasoning blend, smoked paprika, and bay leaf. Cook for two more minutes. Drain and rinse the red beans and add to pot. Add the rice and 1 1/2 cups water.
- Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes or until the rice is tender.
- Add butter, and salt to taste. Top with flat-leaf parsley, serve, and enjoy.