Guys, this recipe is GOOD!!
I made this recently when my husband was working nights out at the airfield. The single guys he was working with were jealous of me bringing food out for him, so I decided to make a big ole pot of red beans and rice to deliver to them all.
I was informed that this dish did not disappoint.
With the cooler weather rolling in, this dish will warm you up in the best way possible.
- 1 tablespoon extra virgin olive oil
- 12 ounces sausage, sliced
- 1 small onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3-4 garlic cloves, minced
- 1-1/2 teaspoons Cajun seasoning, more to taste
- 3 cups chicken broth
- 2-16 ounce cans red beans, drained and rinsed
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon ground sage
- 1 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1/4 cup cold water
- 1 tablespoon cornstarch
- 1 cup long grain rice, then cooked to package directions
- 2 tablespoons fresh parsley, minced
- Heat olive oil over medium heat in a large stockpot or Dutch oven.
- Add the sliced sausage and cook on medium-high until the sausage starts to get some color. Add the onions, bell pepper, and celery. Allow to continue to cook for 5-6 minutes or until the veggies are beginning to get tender.
- Add in the garlic and Cajun seasoning, cooking 1 minute longer.
- Pour in the chicken broth, stir in the beans, and then add the cayenne, sage, salt, black pepper, and bay leaf.
- Bring to a boil, cover, and reduce heat to low. Cook covered for 15 minutes, remove lid, and continue to cook, stirring occasionally for about 10 minutes more.
- In a small measuring cup, whisk together the water and cornstarch to make a slurry. Pour mixture into the pot. Using a wooden spoon, mash the beans against the side of the pot to help thicken.
- Serve over rice and garnish with fresh parsley.
Red Beans and Rice
Heat some olive oil over medium-high heat in a large stockpot or Dutch oven.
Add in some sliced sausage. And cook until the sausage begins to get some color.
Add in diced onions, diced bell pepper, and diced celery. Cook for 5-6 minutes to allow the veggies to soften a bit.
Throw in some minced garlic and Cajun seasoning. Continue to cook for 1 minute longer.
Pour in 3 cups of chicken broth. And two cans of red beans that have been drained and rinsed.
Add some cayenne. sage, salt, pepper, and a bay leaf.
Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes. Remove lid and continue to cook, stirring occasionally.
Make a cornstarch slurry with some water and a tablespoon of cornstarch. Pour into the mixture, stir, and mash some of the beans with the back of your spoon. Continue to cook until thickened slightly.
I wish you could smell this pot!
Serve over some cooked long grain white rice and sprinkled with minced parsley.
Oh my YUM!