Red Beans and Rice

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READY IN: 1hr 10mins
Recipe by Virginia Cherry Blo

This is a traditional hearty chowder found in Cajun cooking and can be made vegetarian by leaving out the Andouille Sausage. This soup can be a meal in it's self and is said by some New Orlean cooks that it will bring good luck with eaten. Found this recipe in, "The Whole Foods Market Cookbook."

Ingredients Nutrition


  1. Heat the olive oil over medium-high heat, add the andouille sausage, and saute for 1 minute.
  2. Stir in the onion, celery, pepper, and garlic, and saute until the vegetables are tender.
  3. Reduce the heat to low, and stir in the dried thyme, basil, oregano, paprika, and bay leaf; cook for 3 minutes stirring often.
  4. Add the stock, tomato juice, and read beans. Bring the chowder to a boil, lower to a simmer, and cook uncovered for about 45 minutes, until the beans are tender but have not lost their shape.
  5. Stir in the rice, add fresh thyme sprigs, and continue to simmer for 15 minutes, until the rice is cooked. Season with salt and pepper.

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