Cajun Red Beans and Rice The Dinner Shift from thedinnershift.com
Description
If you are looking for a hearty and delicious meal that is packed with flavor, look no further than the Cajun Red Beans and Rice. This dish is a staple in Cajun and Creole cuisine, and it's easy to see why. The combination of tender red beans, spicy Andouille sausage, and fragrant rice is simply irresistible. This recipe is perfect for anyone who loves bold and zesty flavors and wants to enjoy a taste of Louisiana cuisine.
Prep Time
To prepare this dish, you will need about 20 minutes of prep time. This includes washing the beans, chopping the vegetables, and slicing the sausage.
Cook Time
The cooking time for the Cajun Red Beans and Rice is about 2 hours. This allows the flavors to meld together and the beans to become tender and creamy.
Ingredients
For this recipe, you will need: - 1 pound of dried red kidney beans - 1 pound of Andouille sausage, sliced - 1 large onion, chopped - 1 green bell pepper, chopped - 3 stalks of celery, chopped - 4 cloves of garlic, minced - 2 bay leaves - 1 teaspoon of dried thyme - 1 teaspoon of smoked paprika - 1 teaspoon of cayenne pepper - 1 teaspoon of salt - 1/2 teaspoon of black pepper - 6 cups of chicken broth - 3 cups of cooked white rice
Equipment
To make this dish, you will need: - A large pot or Dutch oven - A wooden spoon - A sharp knife - A cutting board - Measuring cups and spoons
Method
1. Rinse the beans and soak them overnight in water. Drain and rinse the beans again. 2. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the sausage and cook until browned on both sides. Remove the sausage and set it aside. 3. Add the onion, bell pepper, and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute. 4. Add the beans, bay leaves, thyme, smoked paprika, cayenne pepper, salt, black pepper, and chicken broth to the pot. Stir well to combine. 5. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 1 1/2 to 2 hours, or until the beans are tender. 6. Remove the bay leaves and discard. Mash some of the beans with a wooden spoon to thicken the sauce. 7. Serve the beans and sausage over a bed of cooked white rice.
Notes
- If you don't have time to soak the beans overnight, you can use the quick-soak method. Place the rinsed beans in a pot and cover them with water. Bring to a boil, then remove from heat and let soak for an hour. Drain and rinse the beans before using them in the recipe. - If you prefer a spicier dish, you can adjust the amount of cayenne pepper to your liking. - Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition Info
This recipe yields about 8 servings. Each serving contains approximately: - Calories: 520 - Fat: 22g - Carbohydrates: 56g - Fiber: 16g - Protein: 30g
Recipe Tips
- Be sure to rinse the beans well before soaking them to remove any dirt or debris. - Use a good-quality Andouille sausage for the best flavor. - If you don't have chicken broth on hand, you can use water instead. - To save time, you can chop the vegetables and slice the sausage ahead of time and store them in the fridge until ready to use.
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