Include in Print View:

Cajun Red Beans and Rice with Sausage

Prep Time 8 hrs
Cook Time 2 hrs
Total Time 10 hrs
Cooking Method:
Courses: , ,
Servings: 6
Ingredients
  • 1 lb dry red beans
  • 2 tbsp oil
  • 14 oz Andouille sausage (sliced)
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 3 stalks celery (sliced)
  • 4 clove garlic (minced)
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp pepper
  • 2 bay leaves
  • 1/4 cup fresh parsley (chopped)
  • 1 tbsp salt
  • rice
  • green onions (sliced to garnish)
  • Tabasco sauce (if desired)
Instructions
    Night before
  1. 1
    Place the beans in a large bowl and cover with enough water that they can double their volume and still be covered. Soak overnight.
    2. Cooking Day
  2. 2
    Drain and rinse beans. Set aside.
  3. 3
    In a large stockpot, cook the sausage in oil over medium heat until browned. Remove the sausage to a bowl, reserving oil in pot.
  4. 4
    Add diced onion, bell pepper and celery to the pot. Cook for a few minutes and then add the garlic. Sauté over medium heat for a few more minutes.
  5. 5
    Add seasonings, drained and rinsed beans, and 6 cups of water to the pot. Bring to a boil and the reduce heat to medium low, cover, and let simmer for 1-1 1/2 hours or until beans are tender.
  6. 6
    When beans are tender, smash some of the beans against the side of the pot so that smashed beans will thicken soup. Add sausage back to pot and let simmer, uncovered, for about 30 minutes.
  7. 7
    Stir in parsley, and any additional salt and seasonings desired.
  8. 8
    Serve with hot cooked rice and a sprinkle of green onions. Add a dash of Tabasco to each bowl for an added kick.