Rice and Beans With Andouille Sausage

8 Servings
2 hr

I just love looking through my l ouisianacookin.com magazine when it first comes in the mail. I dog ear all the pages of recipes that catch my eye and then the next day I will go back over it and really look over the ingredients and cooking instructions. Once that is completed, I decide on which recipes I will try.

Here's what's going into this recipe

This is always a long process for me but one that I truly love. Once, I decide on the recipes, I then try to figure out which day I will add them on my Dinner Menu. It depends on the cook time and my husbands meeting schedule.

Getting it all together

Although, this dish is time consuming, it was well worth the time. This taste is truly Cajun and one that is true to the New Orleans Tradition.

So good!

Rice and Beans With Andouille Sausage

Recipe details

  • 8  Servings
  • Prep time: 1 Hours Cook time: 1 Hours Total time: 2 hr
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Ingredients


  • 1 cup red kidney beans
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 pound andouille sausage, cut crosswise 1/2 inch thick
  • 1 cup chopped fennel
  • 1/2 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon Cajun Seasoning
  • 1/2 teaspoon kosher salt
  • 1 cup long-grain rice
  • 1/4 cup chopped green onion
  • 2 tablespoons chopped fresh parsley
  • Garnish: chopped green onions, fresh thyme leaves

Instructions


In a large Dutch oven, combine beans and water to cover by 2 inches. Bring to a boil over medium-high heat; cook for 2 minutes. Cover, remove from heat, and let stand for 1 hour. Drain. Pour beans into a large bowl, and set aside. Wipe pot clean.
In same pot, melt butter with oil over medium heat. Add andouille, fennel, yellow onion, celery, bell peppers and garlic; cook, stirring occasionally, until tender, 5 to 7 minutes. Add reserve beans, broth, thyme, Cajun Seasoning, and salt; bring to boil. Reduce heat, and simmer for 40 minutes.
Return mixture to boil. Add rice; reduce heat. cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat; let stand for 5 minutes. Fold in green onion and parsley, and fluff with a fork. Garnish with green onion and thyme.

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