Cajun red beans and rice by Millie Peartree

Cajun Red Beans, Sausage & Rice by Millie Peartree

Name: Cajun Red Beans, Sausage & Rice by Millie Peartree
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cajun/Creole
Ingredients: 1 cup(s) Uncooked long grain white rice; 1 Tbsp Extra virgin olive oil; 12 oz Cooked chicken sausage or turkey sausage, andouille or kielbasa variety, sliced on a bias; 1 medium Uncooked onion sweet or Spanish variety, diced; 1 medium Green bell pepper diced; 2 rib(s), medium Celery diced; 2 Tbsp Tomato paste; 4 clove(s) Garlic clove diced; 2 tsp Salt-free Cajun spice blend (or seafood seasoning); 45 oz Canned red beans rinsed and drained (3 [15 oz] cans); 3 cup(s) Ready-to-eat chicken broth; 1 Tbsp Hot sauce optional; 1 leaf/leaves Bay leaf; 1 tsp Kosher salt; 0.5 tsp Black pepper freshly ground; 2 Tbsp Fresh parsley chopped

Points®

Total Time

1 hr

Prep

20 min

Cook

40 min

Serves

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

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

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.

Cajun Red Beans, Sausage & Rice by Millie Peartree

Ingredients

Instructions

Notes

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