Description
This Louisiana Red Beans and Rice recipe is a classic Southern dish packed with flavorful ingredients like Andouille sausage, Cajun seasoning, and a variety of aromatic herbs. It’s a hearty and comforting meal that’s perfect for a cozy dinner.
Ingredients
Units
Scale
- 1 pound dried red kidney beans
- 2 tablespoons extra virgin olive oil
- 1 pound Andouille sausage, sliced
- 2 celery ribs, diced
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 6 cups low-sodium chicken broth
- 2 green onions, sliced, plus more for garnish
- 1/4 cup finely chopped fresh parsley, plus more for garnish
- 3 to 4 cups cooked long grain white rice, for serving
Instructions
- Soak the beans: Soak the dried beans overnight in water, then drain and rinse before cooking.
- Sear the sausage: Sear the sliced Andouille sausage in a pot until golden. Remove and set aside.
- Saute the veggies: Saute onions, celery, and bell pepper until onions caramelize. Add garlic, Cajun seasoning, herbs, salt, and pepper.
- Simmer and cook: Add sausage back to the pot with beans, broth, and bay leaves. Simmer until beans are tender.
- Add greens: Stir in green onions and parsley.
- Serve: Remove bay leaves and serve with rice, garnished with green onions and parsley.
Notes
- Cook the rice while the beans are simmering for a complete meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: Estimated 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 50 mg