Delicious Creamy Red Beans and Rice
Delicious Creamy Red Beans and Rice
If you live anywhere close to Louisiana, you probably know that Mardi Gras is coming up! I live in Mississippi, close enough to New Orleans and Louisiana that I get to experience some Cajun culture on a fairly regular basis. However, my favorite thing about Cajun culture has got to be the food. There’s a reason they call it “soul food”!
And, in terms of Cajun cuisine, it doesn’t get more comforting or more classic than red beans and rice! Another great thing about red beans and rice? It’s super easy to make, and inexpensive, too. Once you try this recipe for Delicious Creamy Red Beans and Rice, I bet it’s one you’ll come back to on a regular basis!
For the rice, you can use leftover white rice or just cook some white rice however you normally would. Personally, I love the convenience of my rice cooker. I can set it up before I run out to do an errand and come back to perfectly cooked rice. You want to make between 6- 8 cups of white rice. (I like to make extra so we can have some for leftovers.) Once it’s cooked, set it aside.
Now it’s time to cook the red beans, infusing them with lots of flavor. To do this, you’re going to need the culinary saute trinity: diced onion, bell pepper, and celery. Melt some butter in a large pot or Dutch oven over medium heat, and then throw your veggies on in there.
Cook, stirring occasionally, until tender. If needed, add more butter. (Or you can add a teaspoon or so of vegetable oil if you’d rather.)
Once the vegetables have started to soften (and your house smells wonderful), stir in tomato paste, garlic, and Cajun seasoning (try Tony’s Creole Seasoning.)
Let it all cook together for a minute or so. (Note: If you are sensitive to gluten, please always check ingredients! This seasoning (at the time of this publication) doesn’t contain gluten, but it is manufactured on equipment that also processes gluten.)
Then you will stir in your red beans, chicken stock, bay leaf (if desired–I didn’t have one so I left it out, and mine was still good!), and andouille sausage (cut into bite-size pieces).
Bring everything to a boil. Cover, reduce heat, and simmer for 15 minutes. Taste it to see how much salt it needs. You may also want to add additional garlic or Cajun seasoning at this point. Then uncover and continue to simmer until reduced (about 15 more minutes).
To enjoy this delicious New Orleans classic, ladle the red beans over the rice. Top with a little bit of hot sauce if you like feel like spicing things up! (I love hot sauce!! My favorite–for flavor and heat–is El Yucateco Chili Habenero hot sauce.)
Have you ever tried traditional Red Beans and Rice Before? Do you plan to give our recipe for Delicious Creamy Red Beans and Rice a try? You’ll be glad you did!
NOTE: Be sure to look under this recipe for some other recipes you may love!
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Delicious Creamy Red Beans and Rice
Description
This recipe makes delicious creamy red beans and rice! If you like it spicy, add a teaspoon or two of your favorite hot sauce and use spicy Cajun sausage. If you like it mild, simply use mild sausage instead.
Ingredients
6 to 8 cups prepared rice
2 tbsp butter
1 medium sweet onion, diced
1 medium green bell pepper, diced
2 celery ribs, diced
2 tbsp tomato paste
2 cloves garlic, minced
1 1/2 tsp Cajun seasoning
3 (15-oz.) cans red beans, drained and rinsed
3 cups chicken stock
1 package (13 oz.) Cajun andouille smoked sausage
salt to taste
Instructions
Use leftover rice or cook enough rice (according to package instructions) to make about 6 to 8 cups of prepared rice. Set aside.
Heat butter in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery. Cook, stirring occasionally, until tender. If needed, add more butter or add a teaspoon or so of vegetable oil if you prefer.
Stir in tomato paste, garlic, and Cajun seasoning and let cook for a minute or so.
Stir in red beans, chicken stock, bay leaf (If desired–I didn’t have one so I left it out, and mine was still good!), and sausage. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Taste before adding salt. Then uncover and continue to simmer until reduced (about 15 more minutes).
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