Cajun Red Beans, Rice, & Sausage
I show how to cook Cajun Red Beans, Rice, and Sausage with Cornbread.
Canon G30 used to shoot this video:
Music:
Nile's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Authentic Red Beans and Rice with Andouille Sausage
This Cajun classic is the perfect dish for the winter to come. Hearty, cheap, filling and flexible, we think it belongs in your kitchen tonight!
Red Beans and Rice Dish Guide
Serves 4-6
16 oz andouille or other smoked sausage
16 oz dry red kidney beans
6 cups chicken/veggie stock or water
1 medium yellow onion, diced
3-4 ribs of celery, diced
1 green bell pepper, diced
3 cloves of garlic, minced
1 T olive oil
2 T hot sauce such as crystal or Texas Pete
3 bay leaves
2 t smoked paprika
½ t chipotle powder
Pinch of cayenne pepper (to taste)
1 t dried oregano
½ t ground thyme
½ t onion powder
½ t garlic powder
3 green onions, sliced thinly
Salt and Pepper to taste
1 cup (dry) basmati rice, cooked per package directions.
Slice the sausage into coins or half-moons. Add the olive oil to a large pot or dutch oven over medium heat and cook the sausage until golden brown and rendered (about 5 minutes). Remove sausage and set aside. Add the celery onion and bell pepper to the pot and cook, stirring often, for 4-5 minutes or until softened. Add the garlic, paprika, chipotle powder, cayenne, oregano, thyme, onion and garlic powder and stir, cooking out for 1-2 minutes.
Add the beans, stock or water, and bay leaves. Season with salt and pepper and bring to a simmer. Cover and cook at a simmer for an hour and 30 to 40 minutes or until the beans are soft enough to smash against the side of the bowl with a spatula (may take more time depending on your beans).
Using the spatula or a potato masher, smash up some of the beans so they release their starch into the cooking liquid. This will thicken the liquid so smash as much as you wish depending on your desired consistency. Add the hot sauce and cook uncovered for 20-30 minutes more until the beans are creamy and the stock has reduced a bit. Stir in the sausage, remove the bay leaves and taste for seasoning. Add a splash of water if the beans get too thick.
Serve in a wide bowl with a spoonful of steamed rice, garnished with a dash more hot sauce and some of the sliced green onions.
Slow Cooker Red Beans and Sausage
Slow Cooker Red Beans and Sausage
1 pound package DRIED RED BEANS or KIDNEY BEANS (soaked in water overnight to rehydrate)
1 teaspoon SALT
Ground BLACK PEPPER
1/2 teaspoon CAYENNE PEPPER
1 LARGE YELLOW ONION, chopped
2 teaspoons GARLIC
1 teaspoon LIQUID SMOKE
1-1/2 pounds sliced SMOKED SAUSAGE
1 quart (32 ounces) BEEF STOCK or BROTH
Slice sausage into rounds and cook in a skillet to caramelize and render some of the fat. Place all ingredients into a slow cooker and cover with a lid. Cook on high in a slow cooker for 8 hours. 1 hour or so before remove approximately 1 cup of beans and smash them with a fork on a plate. Return to the cooker to thicken. Serve over rice and enjoy!
Sour cream and onion cornbread biscuits
One Pan Smoked Sausage and Rice: an easy dinner! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION:
Ingredients
▢2 tablespoons canola oil
▢2 smoked sausages sliced
▢1 onion finely diced
▢1 green pepper finely diced
▢1 red pepper finely diced
▢2 cloves garlic minced
▢1 teaspoon salt
▢½ teaspoon oregano
▢¼ teaspoon black pepper
▢¼ teaspoon paprika
▢1 pinch red pepper flakes optional
▢2½ cups low sodium chicken broth
▢398 ml canned fire-roasted tomatoes 14 oz
▢1½ cups long grain white rice (I used Jasmine)
Instructions
In a large skillet, heat oil over medium-high heat.
Add sausages, onion, and peppers and cook until starting to brown, about 4-5 minutes.
Add garlic, salt, oregano, pepper, paprika, and pepper flakes if using. Cook for 1 minute.
Rinse the uncooked rice well and drain the water.
Add chicken broth and tomatoes and bring to a simmer. Stir in rinsed rice, cover, and reduce heat to medium-low.
Cook, stirring occasionally as the rice cooks until it is al dente, about 12-15 minutes.
Taste and adjust seasonings to your liking. Serve.
RED BEANS AND RICE WITH SAUSAGE!!!
#redbeans #chefcarmenatl #redbeanswithsausage #redbeanswithsausageandwhiterice
Cajun Chicken and Sausage Jambalaya #onestopchop
I can’t do shellfish, so this is it!
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Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish
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