Tuesday, May 9, 2017
One-Pot Red Beans and Rice
One-Pot Red Beans and Rice 1 tablespoon vegetable oil 1 pound cajun smoked sausage (andouille) or other smoked sausage, sliced into ½-inch pieces 1 onion, chopped 1 green pepper, seeded and chopped 1 rib celery, chopped 2 cloves garlic, minced 2½ cups chicken broth 2 (15.5-ounce) cans red beans (or red kidney beans), drained and rinsed 2 cups of instant rice creole seasoning Add the vegetable oil to a large dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes. Add the onion, green pepper, and celery. Cook 7 to 8 minutes, or until the onions are translucent. Add the garlic and cook until fragrant, about 1 minute. Add the broth and bring to a boil over medium-high heat. Stir in the beans and rice. Reduce the heat to a simmer and add creole seasoning to taste. Cover and cook for 12 to 15 minutes, or until the rice is tender.