Red Beans and Rice with Andouille Sausage
Ingredients:
12 ounces Andouille Sausage, sliced (I used Aidells brand)
2 teaspoons olive oil, plus more as needed
1 medium onion, diced
1 rib celery, diced
3 cloves garlic, minced
1 red bell pepper, diced
half of a yellow bell pepper, diced
1 cup chicken broth
20 ounces diced tomatoes in juices
1/2 teaspoon salt, or according to taste preferences
1/2 teaspoon black pepper
dash (or more) cayenne
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon allspice
1/8 teaspoon cloves
2 - 14 ounce cans kidney or red beans (I like Bush's and only drained 1 can)
2 cups rice, cooked according to package instructions
hot sauce for serving, if desired
Directions:
Heat a large cast iron pot over medium-high heat. Cook the sausage slices until browned. Remove and set aside.
Add the olive oil to the pot and saute the onion over medium heat until translucent and tender, about 5-7 minutes, stirring frequently. Add the celery and garlic and continue to saute for 2 minutes more.
Return the sausage to the pan. Stir in the bell pepper, broth, tomatoes, salt, pepper, cayenne, bay leaves, oregano, allspice, and cloves. Bring to a boil, then reduce to low and simmer for 20-30 minutes, or until the vegetables reach desired tenderness.
Stir in the beans and cook until heated through. Taste for seasonings and adjust if necessary. Serve over rice.
image via goodlifeeats.com
Yum! It looks perfect for a cold day (which I hear you have been having plenty of). I had to look up the sausage out of curiosity and it's spicy cajun sausage - so your picky eaters where probably happier with your choice.
ReplyDeleteThat does look good. I looked up the sausage as well. I bet it is probably sold in the South.
ReplyDelete