Shellfish Free Easy Red Beans and Rice
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Learn more →Ingredients
6 servings
- 1 tbsp vegetable oil
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp cajun seasoning
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 bay leaf
- salt and pepper, to taste
For the rice
- 2 cups long-grain white rice
- 4 cups water
- ½ tsp salt
For serving
- 3 green onions, thinly sliced (optional)
- hot sauce, to taste (optional)
Instructions
- 1
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the andouille sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the bottom, then stir and cook 1–2 minutes more until browned on the second side. Transfer the sausage to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion, celery, and bell pepper to the same pot and cook, stirring occasionally, for 6–8 minutes until softened and the onion is translucent.
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