Ingredients with Measurements:
- 1 pound dried red kidney beans, rinsed and soaked overnight
- 1 pound Andouille sausage, sliced
- 1 pound medium shrimp, peeled and deveined
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 6 cups chicken broth
- 3 cups cooked white rice
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add sliced Andouille sausage and cook until browned, about 5 minutes. Remove sausage from pot and set aside.
2. In the same pot, add chopped onion, green bell pepper, celery, and minced garlic. Cook until vegetables are softened, about 5 minutes.
3. Add soaked and drained red kidney beans, bay leaves, dried thyme, dried oregano, smoked paprika, cayenne pepper, black pepper, and salt to the pot. Stir to combine.
4. Pour in chicken broth and bring to a boil. Reduce heat to low and let simmer for 2-3 hours, or until beans are tender and creamy.
5. While the beans are cooking, heat a skillet over medium-high heat. Add peeled and deveined shrimp and cook until pink and cooked through, about 3-4 minutes. Remove shrimp from skillet and set aside.
6. Once the beans are cooked, remove bay leaves and use a potato masher to mash some of the beans to thicken the mixture.
7. Add cooked Andouille sausage and cooked shrimp to the pot and stir to combine.
8. Serve red beans and rice over cooked white rice.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 18g
Carbohydrates: 58g
Protein: 39g
Sodium: 1700mg
Fiber: 15g
Sugar: 6g
Substitutions for ingredients:
- Dried red kidney beans can be substituted with canned red kidney beans, drained and rinsed.
- Andouille sausage can be substituted with any smoked sausage.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced tomatoes to the pot for a more tomato-based flavor.
- Use crawfish instead of shrimp for a different seafood twist.
- Add hot sauce or cajun seasoning for extra spice.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Use a potato masher to thicken the mixture and create a creamier texture.
- Serve with hot sauce or cajun seasoning for extra flavor.
Storage instructions:
Store leftover red beans and rice in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a scoop of white rice on top.
Garnishes:
- Chopped green onions
- Chopped parsley
- Sliced jalapenos
Pairings:
- Cornbread
- Fried okra
- Collard greens
Suggested side dishes:
- Corn on the cob
- Coleslaw
- Garlic bread
Troubleshooting advice:
- If the beans are too thick, add more chicken broth or water to thin it out.
- If the beans are too thin, mash more beans to thicken the mixture.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover red beans and rice in the refrigerator for up to 4 days.
Food history:
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:
- Smoky
- Spicy
- Savory
Serving suggestions:
Serve in a bowl with a scoop of white rice on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Louisiana