Why didn’t I name this something obvious like Red Beans and Rice? Because I am not entirely sure this is authentic Red Beans and Rice. I once read comments on another blog where the readers got into a fierce debate about what is used in authentic cajun food, so in order to avoid that I will make no claims to know traditional cajun food! 🙂 I just made it up and we really like it, and I happen to think you will like it too!
While this may not be authentic, it is pretty darn good! Spicy Andouille sausage is cooked until slightly crisp, and paired with sauteed onions in a fiery tomato sauce. This is all served up over rice for an easy weeknight meal!
While some of you may not be as ready for fall as I am I think this is a nice dish to slowly transition to the warm, comforting flavors of Autumn. As you can imagine this is pretty easy to throw together, it just uses some basic pantry staples you may already have lying around. I paired this with these Cheddar and Summer Squash Cornmeal Muffins that I shared earlier this week. It was awesome. A really really great flavor combonation!
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 link Andouille Sausage, sliced (Johnsonville Andouille Sausage is gluten free)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cloves of garlic, minced
- 1 can red beans, drained and rinsed
- 1 can dark red kidney beans, drained and rinsed
- 1 can of rotel
- 1 can of stewed tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon paprika
- 2 cups chicken broth
- 2 bay leaves (optional)
- 1 cup jasmine rice
- 2 cups water or chicken broth
- Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
- Cook sausage for 2-3 minutes until browned.
- Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
- Add drained and rinsed beans, undrained rotel and tomatoes.
- Add spices, broth and bay leaves (if using)
- Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
- In a small sauce pan bring broth or water to boil, add rice, reduce heat to low and cover. Let simmer for 15 minutes until liquid is absorbed.
- Serve the red bean mixture over rice
- (Alternatively, you can put this in the crock pot and let simmer on low all day)