Red Beans & Rice

Lately I’ve been craving some SPICE! Spicy salsa, spicy snacks, spicy Cajun and Asian and Thai….oh my!

This recipe satisfies that craving and is very “back-to-the-basics.” Basic ingredients and basic prep, although the final dish is so NOT basic. The end product is very filling and healthy, fed us for 3 nights, and packs tons of flavor. What’s not to love?

I used smoked turkey sausage in lieu of the andouille to make this a bit less fattening and the flavor didn’t suffer. Or if it did, we didn’t know about it! I was also surprised that the recipe didn’t include any tomato/sauce or paste, but apparently “authentic” red beans and rice doesn’t include any tomato-based ingredients. So, I went with the flow and loved every bite.


Red Beans and Rice – adapted from Authentic Louisiana Red Beans and Rice on

4 cans red kidney beans, drained and rinsed
3 TBS olive oil
1 medium yellow onion, chopped
1 large green pepper, chopped
4 celery stalks, trimmed and chopped
3 cloves garlic, minced
2 bay leaves
1 TBS cajun seasoning
1 lb sausage link (andouille, smoked turkey, etc.) sliced into 1/2-inch discs
white rice (not jasmine), prepared as directed on package

In a large pot, cook onion, pepper, and celery in olive oil over med-high heat for 4-5 minutes until tender. Add garlic and cook an additional minute. Add sausage, seasoning, bay leaves and beans. Simmer for 30 minutes and remove bay leaves. Serve alongside white rice.


This entry was posted in Main Dish, Sausage/Pepperoni, Uncategorized. Bookmark the permalink.

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