I had some andouille sausage in the freezer and so when I found this recipe, Cajun Red Beans and Brown Rice with Andouille, in April issue of Cooking Light, I figured that I would try it. I also used some wild rice last week that I substituted for the brown rice. It should add some nice flavor to the dish. Overall it was relatively simple. I just needed about 30 minutes to prepare it this afternoon. It was quite flavorful.
Here is what you will need if you want to try it at your house…
- 1 can of red kidney beans
- 1 tablespoon olive oil
- 6 ounces andouille sausage, sliced
- 2/3 cup of chopped green bell pepper
- 2/3 cup of chopped yellow onion
- 2/3 cup of chopped celery
- 1/4 cup of chopped green onions
- 1 tablespoon of minced garlic
- 1/2 tablespoon of chopped fresh thyme
- 1/2 teaspoon of dry sage
- 1/4 teaspoon ground red pepper
- 2 cups unsalted chicken stock
- 1 teaspoon kosher salt
- 1 bay leaf
- 1/2 cup uncooked long-grain brown rice
- 1/4 cup chopped fresh flat-leaf parsley
Heat oil in a Dutch oven over medium-high. Add the andouille sausage and cook, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer andouille to a bowl, reserving drippings in pan.
Add the bell pepper, onion, celery, chopped green onions, garlic, thyme, sage, and red pepper to the Dutch oven and cook, stirring occasionally, until softened and browned, about 7 minutes. Add the beans, water, stock, salt, and bay leaf and bring to a boil. Reduce heat to low and continue to simmer. Stir in the andouille and the rice. Cover and cook for about 25 minutes or until rice is tender. Remove from heat. Discard bay leaf. Stir in the chopped parsley.
If you want to kick it up a notch, you can add some hot sauce after serving it up in some bowls at the table. All in all, it was a tasty and filling meal. Paula and I enjoyed it tremendously. Note: I added the hot sauce and she did not!