Cajun red beans and rice by Millie Peartree
Uncooked long grain white rice
Extra virgin olive oil
Cooked chicken sausage(s)
12 oz, or turkey sausage, andouille or kielbasa variety, sliced on a bias
1 medium, sweet or Spanish variety, diced
1 medium, diced
2 rib(s), medium, diced
Canned tomato paste
4 clove(s), diced
Salt-free Cajun spice blend
2 tsp, (or seafood seasoning)
Canned red beans
45 oz, rinsed and drained (3 [15 oz] cans)
Ready-to-eat chicken broth
1 Tbsp, optional
½ tsp, freshly ground
2 Tbsp, chopped
- In a large saucepan, cook rice according to package directions and set aside.
- Meanwhile, in a large stockpot or Dutch oven heat oil over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3 to 4 minutes. Remove sauce and set aside.
- Add onion, bell pepper, and celery. Cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in tomato paste, garlic, and Cajun seasoning until fragrant, about 1 minute. Stir in beans, broth, hot sauce (If using), bay leaf, and reserved sausage. Season with salt and pepper. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes. Uncover and continue to simmer until reduced, an additional 15 minutes.
- Using a wooden spoon, mash beans until slightly thickened. Adjust seasonings if needed.
- Serve beans immediately, topped with rice (or as a hearty stew), and garnished with parsley.
- Serving size: 1 cup bean mixture and ½ cup rice