Red Beans & Rice with Sausage

 

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There is nothing better than this thick, creamy, and flavorful New Orleans Favorite! 
This dish is a perfect blend of smoky andouille sausage and perfectly cooked beans.

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• 1 cup white rice
• 1 tablespoon vegetable oil
• 1 (12.8-ounce) package Big Easy smoked andouille sausage, thinly sliced
• 1 medium sweet onion, diced
• 1 green bell pepper, diced
• 2 celery, diced
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 ½ teaspoons Cajun seasoning, salt-free
• 3 (15-ounce) cans red beans, drained and rinsed
• 3 cups chicken stock
• 1 teaspoon hot sauce
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
ctions

1. Rice should be cooked according to the package instructions in a large saucepan with 2 cups water.

2. Over medium heat, heat vegetable oil in a large stockpot or Dutch oven. Stir frequently while cooking sausage in batches, about 3-4 minutes; set aside.

3. Combine onion, bell pepper, and celery. Stir occasionally until tender, about 3-4 minutes.

4. Cook for about a minute while stirring tomato paste, garlic, and Cajun seasoning.

5. Add red beans, chicken stock, hot sauce, bay leaf, and sausage; season with salt and pepper. Cover, reduce heat, and simmer for 15 minutes. Continue simmering for 15 more minutes with the lid off.

6.  Add salt and pepper, to taste, and mash beans until slightly thickened.

7.  When serving, top with rice and garnish with parsley, if desired.

Enjoy!