Red Beans and Rice

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

I kind of have a thing for Louisiana.

I don’t know if it’s all the beignets and the powdered sugar I leave on my pants or if it’s the classic red beans and rice but I keep returning to this state.

I mean, we just got back last week and I’m ready for another trip back!

But until then, I’ll be making the creamiest red beans and rice on the daily.

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

I’ve done a ton of research and development for this, eating so much red beans and rice every trip to make sure I perfect this for you guys.

Now I really like letting my beans simmer with the andouille sausage (instead of adding it in at the very end) so that it soaks up all the smoky flavors. When ready to serve, be sure to mash up about 1 cup of the softened beans off to the side of the pot – this makes the broth incredibly thick and creamy.

Serve with a scoop of rice, garnished with parsley, and maybe some extra sausage on top. That can’t hurt too much, right?

Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.

Red Beans and Rice

So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

20 minutes40 minutes

Ingredients:

  • 1 cup basmati rice
  • 1 tablespoon vegetable oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 medium sweet onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 1/2 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

Directions:

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
  3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 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 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
  6. Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
  7. Serve immediately, topped with rice and garnished with parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.