Andouille Red Beans & Rice
On a chilly fall day, theres nothing like a little spicy comfort food to add a little warmth to your life. I love the simplicity of red beans and rice with our andouille. . . there's really not much to it, but it always makes a hearty and delicious meal.
- 2 cup cooked rice
- 1 tablespoon cooking oil
- 1 package Bottomland Farm andouille sausage, thinly sliced
- 1 medium sweet onion, diced
- 1 green bell pepper, diced (in the winter months I either use frozen bell peppers from earlier in the season, or I leave out the peppers all together)
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 ½ teaspoons Cajun seasoning (or a mix of paprika, cayenne, garlic powder, pepper and oregano)
- 3 (15-ounce) cans red beans, drained and rinsed
- 3 cups chicken stock
- 1 teaspoon hot sauce
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- In dutch oven or high sided pot or pan, cook sliced andouille over medium heat, set aside.
- Then sauté onion & bell pepper, stirring when necessary for 3-4 minutes.
- Stir in tomato paste, garlic and Cajun seasoning until it smells delicious, about 1 minute.
- Stir in red beans, chicken stock, hot sauce, bay leaf and andouille. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
- Using a wooden spoon, or an immersion blender, mash beans until slightly thickened, if desired.
- Serve immediately over rice.