Description
My version of Red Beans and Rice is all cooked up in one big pot. This mouthwatering combination of onions, peppers, celery, andouille sausage, red beans, rice and a perfect blend of spices is a super hearty flavor-packed meal.
Ingredients
- 2 Tablespoons Vegetable Oil
- 1 Medium Onion, Chopped
- 1 Green Pepper, Seeded And Chopped
- 3 stalks Celery, Chopped
- 12 ounces, weight Andouille Sausage, Chopped
- 3 cloves Garlic, Minced
- ½ teaspoons Dried Oregano
- 1-½ teaspoon Cajun Seasoning
- 2 cans (15 1/2 Oz. Size) Red Beans, Drained
- 2 cups Low Sodium Chicken Broth
- 1 can (14 1/2 Oz. Size) Diced Tomatoes (optional)
- 1 cup Long Grain White Rice, Uncooked
Preparation
Heat oil over medium heat in Dutch oven or heavy stock pot. Add onion, pepper, celery and sausage. Cook for 5 minutes or until onion softens and sausage lightly browns. Reduce heat to medium low. Add garlic, oregano and Cajun seasoning, cook for 1 minute.
Add red beans, chicken broth, tomatoes (if desired) and rice. Make sure that rice is completely submerged in the broth. Stir to combine and bring to low boil. Reduce heat, cover and cook for 15–20 minutes or until rice is tender.
Note: I like to add tomatoes, however, if you want a truly authentic Cajun recipe, leave them out.
