Marc's Red Beans & Rice
photo by Marc R.
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1 1⁄4 cups basmati rice
- 2 1⁄2 cups water
- 1 teaspoon salt
- 1 (14 ounce) smoked andouille sausages, thinly sliced, cut in half
- 1 tablespoon vegetable oil
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 4 celery ribs, sliced lengthwise and diced
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 teaspoons cajun seasoning
- 4 (15 1/2 ounce) cans red beans, drained and rinsed
- 1 (32 ounce) box chicken stock
- 2 teaspoons hot sauce
- 1 bay leaf
- kosher salt & freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves (optional)
directions
- 1. In a medium saucepan of 2 1/2 cups water and 1 teaspoon salt, cook rice according to package instructions ; set aside.
- 2. While rice is cooking, heat vegetable oil in a large stockpot or Dutch oven over medium heat, add sausage, and cook, stirring frequently until sausage is lightly browned, about 5 minutes; remove from pan and set aside.
- 3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 5 minutes.
- 4. Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
- 5. Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 20 minutes.
- 6. Remove from heat, remove bay leaf and stir in rice until well mixed. Cover and let sit for 10 minutes.
- 7. Serve garnished with parsley, if desired.
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RECIPE SUBMITTED BY
Marc R.
Burton, Michigan