Red Beans and Rice With Sausage
photo by Sassy J
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
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
- 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.
- Remove sausage and drain on paper towels. Reserve 1 teaspoon drippings in pan.
- Saute onion and celery in hot drippings over medium-high heat 4 to 5 minutes.
- Stir in garlic, 1/2 teaspoon Cajun seasoning, and rice. Saute 3 minutes.
- 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.
- Remove from heat; stir in sausage and parsley; let stand, covered for 10 minutes or until rice is tender.
- Serve with hot sauce if desired.
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Reviews
-
This is a easy, quick recipe with lots of wonderful flavor :) I made as written with a couple small adjustments, I used 1 & 1/2 cups of rice, which was plenty or it would have been very dry in my opinion and only 1 teaspoon of Tony Chachere's original Creole seasoning. Thanks for posting this great recipe! *Made for the Cool Beans event in the photo forum* UPDATE 3/6/10: I had a lot of this leftover so I added 2 & 1/2 cups off chicken stock and re-heated for lunch and it came out very creamy. Wonderful!!!!!!
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Tweaks
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I made this recipe last night for dinner, I thought it was very good. I did make only half of the recipe and I also made some adjustments. What I did was I used red beans instead of kidney beans, I used 1 small link of kielbasa sausage because I didn't have the spicy smoked sausage. As I was cooking the sausage I added hot sauce and cajun seasoning to it. I also added quite a bit of hot sauce through out the cooking. I also used dried parsley instead of the fresh and added that after I put the rice in. The next time I make this, I think that I will mash 1/3 of the beans with their liquid and some seasonings and then keep the rest of the beans whole. My husband says that he would like it more without the celery or the tomatoes, but other than that he really liked it.
RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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