Cajun Red Beans & Rice Recipe

Ingredients with Measurements:
- 1 pound dried red kidney beans, rinsed and sorted
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 pound andouille sausage, sliced
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 4 cups chicken broth
- 2 cups water
- 3 bay leaves
- Salt and black pepper to taste
- 4 cups cooked white rice

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Rice cooker or pot with lid

Step-by-step instructions:

1. In a large pot or Dutch oven, add the rinsed red kidney beans and enough water to cover them by 2 inches. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beans are tender.

2. In a separate pan, cook the sliced andouille sausage over medium heat until browned on both sides. Remove from pan and set aside.

3. In the same pan, add the diced onion, green bell pepper, celery, and minced garlic. Cook until the vegetables are soft, about 5-7 minutes.

4. Add the Cajun seasoning, dried thyme, dried oregano, and cayenne pepper to the pan. Stir to combine.

5. Add the cooked sausage, chicken broth, water, and bay leaves to the pan. Bring to a boil, then reduce heat to low and simmer for 30 minutes.

6. Remove the bay leaves and season the mixture with salt and black pepper to taste.

7. Serve the red beans and sausage mixture over cooked white rice.


- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings

Nutritional information:
- Calories: 500
- Fat: 20g
- Carbohydrates: 50g
- Protein: 30g

Substitutions for ingredients:
- Red kidney beans can be substituted with pinto beans or black beans.
- Andouille sausage can be substituted with smoked sausage or chorizo.
- Chicken broth can be substituted with vegetable broth or water.

Variations:
- Add diced tomatoes or tomato paste for a thicker sauce.
- Add shrimp or crawfish for a seafood twist.
- Use brown rice instead of white rice for a healthier option.

Tips and tricks:
- Soak the red kidney beans overnight to reduce cooking time.
- Use a rice cooker to cook the rice while the red beans and sausage are simmering.
- Make a double batch and freeze the leftovers for a quick meal later.

Storage instructions:
- Store leftover red beans and rice in an airtight container in the refrigerator for up to 4 days.

Reheating instructions:
- Reheat the red beans and rice in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the red beans and rice in a bowl with a sprinkle of chopped green onions on top.

Garnishes:
- Chopped green onions, parsley, or cilantro

Pairings:
- Cornbread, garlic bread, or French bread

Suggested side dishes:
- Collard greens, roasted vegetables, or a side salad

Troubleshooting advice:
- If the red beans are still hard after 2 hours of cooking, add more water and continue to simmer until tender.

Food safety advice:
- Make sure to rinse the red kidney beans thoroughly before cooking to remove any dirt or debris.
- Store leftover red beans and rice in the refrigerator within 2 hours of cooking.

Food history:
- Cajun red beans and rice is a traditional dish from Louisiana, often served on Mondays as a way to use up leftover ham from Sunday dinner.

Flavor profiles:
- Spicy, smoky, and savory

Serving suggestions:
- Serve hot as a main dish for lunch or dinner.

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Region: Louisiana

Taste: Spicy, Savory, Tangy, Smoky, Aromatic, Herbal