Red Beans and Rice With Sausage |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A new favorite of ours! This recipe is adapted from a magazine. The stand time of 10 minutes is not included in prep or cook time. Ingredients:
1 lb spicy smoked sausage |
1 large onion, diced |
2 celery ribs, diced |
3 garlic cloves, minced |
2 teaspoons cajun seasoning, divided |
2 cups uncooked long grain rice |
2 (14 ounce) cans chicken broth |
2 (15 ounce) cans kidney beans, rinsed and drained |
1 (15 ounce) can diced tomatoes |
2 bay leaves |
1/2 cup chopped fresh parsley |
Directions:
1. Cut smoked sausage into 1/4 inch thick slices. Cook in a large Dutch oven over medium-high heat 8 to 10 minutes or until browned.
2. Remove sausage and drain on paper towels. Reserve 1 teaspoon drippings in pan.
3. Saute onion and celery in hot drippings over medium-high heat 4 to 5 minutes.
4. Stir in garlic, 1/2 teaspoon Cajun seasoning, and rice. Saute 3 minutes.
5. Stir in broth, next 3 ingredients and remaining 1 1/2 teaspoons Cajun seasoning. Bring to boil; cover, reduce heat and simmer 15 to 20 minutes.
6. Remove from heat; stir in sausage and parsley; let stand, covered for 10 minutes or until rice is tender.
7. Serve with hot sauce if desired.
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