Go Back

Red Beans and Rice

Course: Lunch, Main Course
Cuisine: American
Keyword: Sausage
Author: Russ Deen

Ingredients

  • 1 Package Savannah River Farms Smoked Andouille sausage, Sliced
  • 1 Cup Rice
  • 1 Tbsp Vegetable Oil
  • 1 Medium Sweet Onion, Diced
  • 1 Green Bell Pepper, Diced
  • 1 Celery Ribs, Diced
  • 2 Tbsp Tomato Paste
  • 3 Cloves Garlic, Minced
  • 1.5 Tsp Cajun Seasoning (Salt-Free)
  • 2 (15oz) Cans Red Beans, Drained and Rinsed
  • 2 Cups Chicken Stock
  • 1 Bay Leaf
  • 2 Tbsp Chopped Fresh Parsley Leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  • Heat vegetable oil in a large stockpot over medium heat. Cook sausage until lightly browned about 3-4 minutes; set aside
  • Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
  • Stir in red beans and chicken stock, bay leaf and sausage; season with salt and pepper, to taste.
  • Bring to a boil; cover, reduce heat and simmer for 15 minutes.
  • Uncover; continue to simmer until reduced, an additional 15 minutes.
  • Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
  • Serve immediately, topped with rice and garnished with parsley, if desired