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.
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
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).