Red Beans and Rice

By Thom7747

Red beans and rice has been a Monday meal tradition for decades in New Orleans. On wash day (Mondays), women would put a big pot of beans on the stove to cook all day as they did the laundry. The beans were seasoned with leftovers from the Sunday ham and served over rice.
The “Holy Trinity” of Cajun and Creole cooking is onions, celery and bell peppers and is the base for this dish.
Cajun/Creole seasoning is a savory spice mix – with a little kick – usually paprika, salt, black pepper, cayenne pepper, onion powder, oregano and thyme. Zatarians is a popular brand.
The red beans used are smaller and a bit sweeter than large kidney beans (locals swear by Cameilla Red Kidney Beans for this dish.)

Ingredients

• 2 cups uncooked basmati brown rice
• 13 ounces turkey kiebalsa (or chicken andouille)
• 1 tablespoon canola oil
• 1 large onion, finely chopped (about 1 1/4 cup)
• 1 large green pepper, finely chopped (about 1 cup)
• 3 large celery stalks, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 1 teaspoon Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• 2 (15 ounces) cans red beans, drained and rinsed
• 2 1/2 cups water
• Your favorite hot sauce

Details

Servings 8
Adapted from teaspooncomm.com

Preparation

Step 1

Cook rice according to package and set aside.

In a large Dutch oven over medium-high heat, cook kielbasa or sausage to sear, stirring frequently for 4 minutes. Remove from pot and set aside.

Reduce to medium heat and add oil. Add onion, pepper and celery; saute for 8 minutes, stirring occasionally. Add garlic, Cajun seasoning, smoked paprika and salt; saute another 2 minutes, stirring occasionally.

Add in beans and water; bring to a boil. Lower to a simmer and cook for 15 minutes.

Mash some of the beans against the side of the pot to thicken the broth. Add the sausage back in, stir well and cook another 15 minutes.

Serve over brown rice and with your favorite hot sauce.