New Orleans Red Beans and Rice
Folks, we’ve been in a little bit of a cajun mood so we decided to enjoy and little red beans and rice. I grew up on beans, Mama always said it was a substitute for mean because they are cheaper and will fill you up!
There are several different ways to prepare this dish, but for times’ sake, we’re sharing a quick version so you don’t have wait for these little fellers to boil all day.
You can grab the recipe below, but here are some suggested substitutions:
Andouille Sausage: This is a tradition cajun ingredient that is a little spicy and sometimes even filled with rice itself. However, if you can’t find Andouille sausage, you can easily substitute with a chorizo or any spicy or flavored sausage.
Beans: In this recipe, we’re using canned kidney beans because as I mentioned, we’re giving you the quick method! However, if you’d like to do this the old traditional style- you can use 1 lb. dry beans (pinto or kidney). For tips on cooking dry beans check out our video here.
Creamier Texture: To make this dish creamier, lightly mash about half the beans with a fork. This will also give a little more texture and thickness to the mixture.
Seasonings: To give this a true Bayou flavor, season this up with some Cajun or Creole seasoning blend, you can also add in some hot sauce of your choice (we like Louisiana) or add in some red pepper flakes for a little kick.
New Orleans Red Beans and Rice - Cowboy Kent Rollins
This easy put together Cajun classic. Feel free to substitute some of the ingredients. If the Andouille sausage may be too spicy, use a smoked sausage or sausage of your choice.
- 1 cup white rice
- 2 tablespoons olive oil
- 8-12 ounces Andouille sausage cut in 1/4" slices
- 2 stalks celery diced
- 1 green bell pepper diced
- 1 medium onion rough finely chopped
- 3 cloves garlic minced
- 1 teaspoon hot sauce or Cajun seasoning/ some dried red pepper flakes
- 1 bay leaf
- 1 tablespoon Liquid Smoke
- 2 28 ounce cans red or kidney beans drained and rinsed
- 3 cups chicken stock
- Salt and Pepper to taste
- diced parsley for serving (optional)
Cook the rice according to package directions. Cover and set aside.
Heat the olive oil in a large skillet and add the sausage. Cook over medium heat until browned stirring occasionally about 3 to 4 minutes. Set aside.
In a large Dutch oven or pot add the celery, bell pepper and onion. Cook until tender, about 4 minute, stirring occasionally.
Stir in the garlic and the hot sauce and/or Cajun Seasoning/red pepper flakes. Adjust to your taste. Cook an additional minute.
Stir in the bay leaf, liquid smoke, bean, chicken stock and sausage.
Bring to a boil, cover and simmer for about 20 minutes, stirring occasionally. Uncover and cook for an additional 20 minutes or until slightly reduced. Remove the bay leaf.
Mash about half of the beans with a fork. Cook another 10 minutes. Stir in a little water, if needed to thin. Season with salt and pepper to taste. Divide into bowls and top with the rice. Sprinkle with diced parsley, if desired