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.
Servings 6 to 8
Ingredients
- 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)
Instructions
- 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
