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
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