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Cajun red beans and rice by Millie Peartree

Cajun Red Beans, Sausage & Rice by Millie Peartree

7
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
6
Difficulty
Easy
Serve these smoky sausage and beans topped with hot rice and fresh parsley. Or just stir some rice into the bean mixture for a hearty stew. Other tasty toppings include sliced scallions or cornbread croutons.

Ingredients

Uncooked long grain white rice

1 cup(s)

Extra virgin olive oil

1 Tbsp

Cooked chicken sausage

12 oz, or turkey sausage, andouille or kielbasa variety, sliced on a bias

Uncooked onion

1 medium, sweet or Spanish variety, diced

Green bell pepper

1 medium, diced

Celery

2 rib(s), medium, diced

Tomato paste

2 Tbsp

Garlic clove

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

3 cup(s)

Hot sauce

1 Tbsp, optional

Bay leaf

1 leaf/leaves

Kosher salt

1 tsp

Black pepper

½ tsp, freshly ground

Fresh parsley

2 Tbsp, chopped

Instructions

  1. In a large saucepan, cook rice according to package directions and set aside.
  2. 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.
  3. 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.
  4. Using a wooden spoon, mash beans until slightly thickened. Adjust seasonings if needed.
  5. Serve beans immediately, topped with rice (or as a hearty stew), and garnished with parsley.
  6. Serving size: 1 cup bean mixture and ½ cup rice

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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