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Red Beans and Rice with Andouille Sausage
Creamy red beans simmered with smoky andouille sausage, served over rice.
Creamy red beans simmered with smoky andouille sausage and the Cajun holy trinity, served over steamed rice.
Ingredients
- 1 lb dried red beans, soaked overnight and drained
- 1 lb andouille sausage, sliced
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- kosher salt and black pepper, to taste
- cooked white rice, for serving
Instructions
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1
Brown the sausageHeat a large pot over medium heat and brown the andouille sausage for 5 minutes, then remove and set aside.
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2
Sauté the trinityAdd the onion, bell pepper, and celery to the pot and cook for 6-8 minutes until softened, then stir in the garlic.
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3
Simmer the beansAdd the soaked beans, chicken broth, bay leaves, paprika, and cayenne. Bring to a boil, then reduce to a simmer.
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4
Cook until tenderCover partially and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are creamy and tender.
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5
Finish and serveStir the sausage back in, season with salt and pepper, and simmer 10 more minutes. Serve hot over steamed rice.
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